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This recipe was found in the 2002 cookbook, Mediterranean Street Food.

Recipe #373392

This is a one dish meal, with lots of good vegetables in it. The Scotch Bonnet is a hot pepper, so if you can't find one use a habanero or jalepeno.

Recipe #373395

3 Reviews |  By loof

My mom clipped this recipe from a June 2000 edition of the Houston Chronicle. It's originally from a cookbook called "Off the Eaten Path: Inspired Recipes for Adventurous Cooks". This is a great, zesty grilled shrimp dish!

Recipe #375005

This linguini is topped with a combination of shrimp,oysters and sun-dried tomatoes in a spicy Cajun sauce. From a September 1986 issue of Bon Appetit in the R.S.V.P. section. The recipe was requested from Charley's Eating and Drinking Saloon in Palm Beach Gardens, Florida.

Recipe #376268

A classic southern coastal dish. This version is from Chef Drextal Carter, of The Praline Connection in New Orleans. it was published n The Times-Picayune in anticipation of the French Market Creole Tomato Festival coming this weekend. I plan to make it when my own tomatoes & okra are ready (soon)! Use the freshest ripe red (or black or pink) robustly flavored tomatoes you can get.

Recipe #376919

Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves. From

Recipe #377580

This is from one of my Food and Wine cookbooks. Serve this with a green salad and some pita or flat bread.

Recipe #206988

Delectably sweet & savory Island flavored pizza. Although posted with a refrigerated pizza crust, feel free to make your own or use a Boboli Pizza crust. Just adjust cooking times for your choice.

Recipe #373839

I love orzo pasta. This recipe is from Rachael Ray.

Recipe #363237

The French LOVE serving "Amuse Gueule" (appetisers) in shot glasses! So, I thought I would concoct a special recipe to accompany our pre-dinner aperitifs this New Year! A retro 1960's starter that I believe still has a place when served for special meals and parties, and this is so simple; it's also a great idea for a large gathering, as the glasses are small enough to nibble from whilst you sip your drinks! I used Mache (Lamb's Lettuce) in these prawn cocktail shots in the photos - but a selection of any seasonal salad leaves would be fine. The Firecracker comes from the addition of tabasco, pink peppercorns and cayenne pepper in the seafood sauce - adjust the quantities to suit your own taste - we like it piquant! Salut!

Recipe #276495

Prosecco is an Italian wine. You could substitute any dry white wine.

Recipe #330663

Fantastically different dish. Delightful in summer but yummy anytime! This is excellent jazzed up with a splash of your favorite flavored liqueur (try pernod, annisette, amaretto, hazlenut or go fruity with chambord, grand marnier etc..) or even a splash of some good white wine!

Recipe #199198

This is a quick and simple recipe that is as appropriate for a tailgate party as it is to serve your boss or in-laws. Serve as a finger food with or without cocktail sauce. Or for a sit down dinner, serve over greens with an Asian style dressing, or with a stir fry of veggies prepared the same as the shrimp in a separate skillet or wok and cooked about 10 minutes on slightly lower heat.

Recipe #365700

2 Reviews |  By Manami

This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is one of her secret ingredients. "Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful."

Recipe #340179

A delicious, simple to make, soup. Adapted from 'Hot Sour Salty Sweet' by Jeffrey Alford and Naomi Duguid

Recipe #90637

This is from Cooking Light. I'm posting it here for safe-keeping because I've been looking for a good, healthy, low-cal version of this soup for years! The nutrition facts are leaving out a lot of ingredients, so here's the scoop... Serving size: 2 cups. Calories per serving: 135.

Recipe #351206

This is my recipe for gumbo. I have made it with shrimp or chicken. We like it either way. You can make it as spicy as you like . We do not care for it to spicy or hot.

Recipe #82288

Nice spicy shrimp dish.

Recipe #42371

Comes from the tabasco site, and is really quick and tasty!

Recipe #360587

These make great hors d'ouevres for a party or just to pair with another scrumptious asian dish. A refreshing change from the plain, old egg roll

Recipe #219648

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