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    You are in: Home / Cookbooks / Camarones
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    5 Reviews |  By Dizdezi

    I found this recipe at but made a bunch of changes to make it my own. Use any pasta of your choice.

    Recipe #348091

    This recipe is from Simply Delicious

    Recipe #347750

    I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates She helped me out with these recipes!! So I want to thank her!

    Recipe #347431

    This recipe is taken from a cookbook published by the Junior League of Wilmington, NC in 1969. Use your own taste as to the amounts of salt, paprika, and cayenne pepper to add.

    Recipe #346775

    From a Whole Foods booklet

    Recipe #206378

    A very exciting recipe! It was wonderful and we all had to have seconds! We made this pre-long weekend, so we could test it! Right! Cooking Light Magazine, May 2008 edition. 15 minutes cooling time.

    Recipe #305867

    This recipe is taken from a cookbook published by the Junior League of Wlimington, NC in 1969

    Recipe #346869

    Source: Barefoot Contessa

    Recipe #328215

    1 Reviews |  By Tommy's

    A delicious brown butter balsamic sauce with Muscato wine that perfectly compliments shrimp and pasta. It will melt in your mouth like butter in the pan.

    Recipe #346605

    This comes from the Favre Family Cookbook. It's easy, tasty, and doesn't last long on a buffet table.

    Recipe #346312

    This recipe is courtesy of a cooking instructor from Taiwan. Use only fresh ingredients, and cook in a wok.

    Recipe #179330

    This is one of the dishes served in Disney World Resorts.

    Recipe #345712

    6 Reviews |  By 2Bleu

    This is a wonderful sweet and creamy shrimp dish. It makes a great appetizer for a seafood dinner of steamed crab legs and lobster. I (Bird) created this recipe (that I was Inspired by) from a buffet item at Chef Lin's Chinese Buffet in Chattanooga, TN. At Chef Lin's I would grab this up by the bowlful. :)

    Recipe #345793

    Italian "Ceviche." Can also be made with squid and/or scallops. Times do not include marination.

    Recipe #345929

    A variation on Paula Deen's recipe for Shrimp and Crab Au Gratin. I choose to use both lump and claw meat because the claw is already in very small pieces and the lump will give more of a crab "bite".

    Recipe #344257

    From, originally from Sunset magazine. Peaches (fresh or good canned) make a fine substitute if good, ripe mangoes (or canned mangoes) can't be found. The shrimp I've found that were the right size were Canadian shrimp; the fish counter at my supermarket had them available frozen upon request.

    Recipe #342007

    All you garlic-lovers take heed! A quick stir-fry with a little bit of a kick! :)Serve over Jasmine rice with a garnish of chopped cilantro.This was found on a Thai website.

    Recipe #340877

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