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    You are in: Home / Cookbooks / Don't Skimp on the Shrimp
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    This is quite simple and impressive! Serve very hot in individual dishes, or on toast points, as an appetizer, or over rice as an entree.

    Recipe #177637

    This is a traditional Chinese dish that I learnt from my mother. It's easy to toss together and very delicious.

    Recipe #87199

    1 Reviews |  By Xexe

    Yangchow, or Yangzhou cusine of the yangtze river delta occupies a particularly important position in the devolopment of Chinese cookery. Apart from the well know lion's heads and many noodle dishes, Several Cantonese dim sums such as "shaomai" and steamed dumplings are as of the yangzhou origin.

    Recipe #98016

    So easy and yet so tasty. Great with rice or couscous and a loaf of crusty bread

    Recipe #112371

    This is one of my all time favorite shrimp recipes, and I got it from Weight Watchers of all places! I have in my notes that a serving size is 4.5 oz and only 2 points. Note: I usually double the sauce and add a handful of snow peas with the vegetables

    Recipe #152429

    Recipe #98271

    Light, easy shrimp dish. Preparation time does not include chilling time.

    Recipe #237903

    Sweet mild spicy prawns, easy to prepare and goes well with rice

    Recipe #119805

    "Harry's Bar in Venice is a tiny place, enormously chic, where the customers, crowded at little round tables, are fed some of the best food in Italy." Harry's is steeped in history with a clientele that has over the years included the likes of Proust, Byron, Hemingway, Charlie Chaplin, and Orson Welles. Opinions about Harry's Bar these days vary widely, but I plan to visit there the next time I'm in Venice, regardless. Recipe from "A Treasury of Great Recipes."

    Recipe #114909

    A nice modernized version of the old classic shrimp cocktail. Watch 'em disappear!

    Recipe #32833

    Quick, easy, impressive and romantic dinner for two (but can be doubled). For a slightly less fattening dish, omit the cream.

    Recipe #238927

    Thanks to Tabasco's recipe booklet "What's Hot". This is simple and good. Serve with French Bread or over rice.

    Recipe #109706

    8 Reviews |  By Rita~

    Found and tweaked from a down under sight!

    Recipe #139705

    This is probably one of the most famous Spanish tapas, available throughout Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. Although this can be made in any oven proof dish, I recommend a "cazuela" (terra cotta dish). Although difficult to find, it can be purchased online through "www.tienda.com".

    Recipe #104018

    Squeeze grilled lemon over grilled shrimp.

    Recipe #32162

    13 Reviews |  By Dawnab

    This is a lovely pasta dish with a creamy sauce. Shrimp and Snow peas complement each others flavors very well. Shortcut note: I keep pesto frozen in my freezer to make this. I put the veggies in a handheld strainer and poach them in the same pot as the pasta is cooking in.

    Recipe #7589

    I found this in my new Quick Cooking 2005 annual. It looks really good and of course Shrimp is one of my many downfalls. I hope to make this real soon

    Recipe #111694

    I was so very lucky in that I was able to go to Italy, and I went to wonderful dinners where various stuffed endives were served. Egg salad was a nice, rich, savory favorite every time. :)

    Recipe #27707

    From Cooking Light. Is served with Potatoes Bravas and coleslaw.

    Recipe #143335

    4 Reviews |  By PanNan

    This recipe is from Brennan's of Houston in Your Kitchen cookbook. A great recipe!

    Recipe #57373

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