shrimp

Marinated Shrimp Salad

Posted Fri, 02/06/2009 - 00:01 by CitizenFood

Serves 6

Ingredients:

3 cups cooked shrimp, peeled, deveined and coarsely chopped
1 small onion, minced
1/2 cup olive or vegetable oil
3 limes, juiced
Salt and pepper
3 cups cooked rice
2 large avocados, peeled, seeded, and diced
1/2 cup chopped pitted green olives
3 tablespoons finely chopped cilantro
3 jalapeno peppers, seeded, deveined, and finely chopped
Whole shrimp to garnish (optional)
Cilantro for garnish (optional)

Shrimp Chowder

Posted Fri, 02/06/2009 - 00:00 by CitizenFood

Serves 4

Ingredients:

3 medium potatoes, peeled and diced
2 cups frozen sweet corn
1 large onion, chopped
2 cups boiling water
1/4 teaspoon pepper
2 cans evaporated milk
8 ounces shredded cheddar cheese
1 cup whole milk
1/2 pound small shrimp, peeled and deveined
4 tablespoons dry sherry
Salt
Chopped parsley

Put potatoes, corn, onion and boiling water in a crock pot. Cover and cook on high for 3 to 4 hours, or until potatoes are tender.

Cheesy Shrimp Dip

Posted Thu, 02/05/2009 - 23:59 by CitizenFood

Serves 4

Ingredients:

1 slice bacon
3 medium onions, chopped
1 clove garlic, minced
4 jumbo shrimp, peeled and deveined
1 medium tomato, peeled and chopped
3 cups shredded Monterey jack cheese
4 drops Tabasco sauce
1/8 teaspoon cayenne pepper
1 dash black pepper

Cook bacon until crisp. Drain on paper towel. Sauté onion and garlic in drippings until soft. Drain on paper towel. Coarsely chop the shrimp. Crumble bacon and place in a crockpot along with the other ingredients.

Shrimp and Black Bean Taco Salad

Posted Thu, 02/05/2009 - 23:56 by CitizenFood

Serves 4

Ingredients:

1 pound Medium Shrimp, cooked
1 (15 ounce) can black beans, drained
1 small bell pepper , thinly sliced
1/2 cup celery, thinly sliced
1/3 cup red onion, sliced
2/3 cup salsa
2 tablespoons chopped cilantro
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons lime juice
1/2 teaspoon lime zest
Salt and pepper
Lettuce
Tomatoes
Tortilla Chips

Combine cooked shrimp, beans, green pepper strips, celery and onion in a large bowl.

Shrimp Puffs

Posted Thu, 02/05/2009 - 23:54 by CitizenFood

Makes 10 puffs

Ingredients:
1 tablespoon sesame oil
2 tablespoons corn oil
1 clove garlic, minced
1 Onion, finely chopped
1 (1-inch) piece ginger root, peeled and minced
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
6 ounces medium shrimp, peeled and deveined
2 tablespoons creamed coconut
5 sheets phyllo pastry
1/4 cup butter, melted
Preheat oven to 350 degrees F. Lightly grease a baking sheet.

Shrimp Etoufee

Posted Thu, 02/05/2009 - 23:28 by CitizenFood

Makes 2 servings

Ingredients:

1/4 cup butter
5 tablespoons all-purpose flour
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped green onions
1 cup chicken broth
1/2 cup water
2 tablespoons minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon Creole seasoning
1/8 teaspoon cayenne pepper
1 pound cooked shrimp
Hot cooked rice

Glazed Prosciutto-Wrapped Shrimp

Posted Thu, 02/05/2009 - 23:18 by CitizenFood

Serves 4

Ingredients:

1/2 cup mango barbecue sauce
1/2 teaspoon chili powder
8 thin slices prosciutto
24 fresh large shrimp, peeled and deveined

In a small bowl, stir together barbecue sauce and chili powder. Cut each prosciutto slice lengthwise into three strips. Wrap one strip prosciutto around each shrimp. Thread shrimp on four long metal skewers, leaving a 1/4-inch space between each piece. Brush shrimp with sauce.

Shrimp, Broccoli and Sun Dried Tomatoes with Pasta

Posted Thu, 02/05/2009 - 23:12 by CitizenFood

Serves 4

Ingredients:

1/2 cup sun-dried tomatoes, packed without oil
1/2 cup boiling water
1 1/2 cups chopped broccoli
1 teaspoon olive oil
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
1/2 cup chicken broth
1/2 cup cream cheese
1/2 teaspoon dried basil
3 cups dry bow tie pasta, cooked
1/4 cup grated Parmesan cheese
2 teaspoons lemon juice
Salt and pepper

Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop. Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.

Barbeque Shrimp

Posted Thu, 02/05/2009 - 22:59 by CitizenFood

Serves 4 to 6

Ingredients:

16 large shrimp, peeled and deveined
Salt and pepper
1 tablespoon unsalted butter
1/2 cup diced onion
1/2 cup diced celery
1 yellow bell pepper, diced
1/2 cup diced country ham
1 tablespoon chopped fresh thyme
1 1/4 cups chopped pecans, toasted
1 (8-ounce) bottle barbecue sauce
1 (4-ounce) jar chipotle chili pepper sauce

Sprinkle evenly with salt and pepper; cover and chill.

Prepare cornbread according to package directions; cool on a wire rack. Crumble.

Shrimp Enchiladas with Goat Cheese and Chipotle Cream

Posted Thu, 02/05/2009 - 22:43 by CitizenFood

Serves 2

Ingredients:
1 tablespoon butter
1 cup diced leek, white and light green parts
1/2 cup heavy cream
4 ounces mild goat cheese
Salt and freshly ground black pepper, to taste
1 teaspoon olive oil
12 shrimp (26 to 30 per pound), peeled and deveined
Chipotle Cream:
2 chipotle chilies in adobo sauce, finely chopped and strained
1 cup heavy cream
4 flour tortillas, 8 inches in diameter

Preheat oven to 350 degrees F.

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