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    You are in: Home / Cookbooks / Camarones
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    I recently saw this recipe for mango salsa made on an episode of The Barefoot Contessa. This particular show was featuring "healthy" recipes for a change, and this version of a mango salsa simmered on the stove top, then finished with fresh herbs sounded quite good. The original recipe had seared tuna steaks served over the salsa, but I chose to mix in some sauted shrimp as well. Also, on the show, Ina Garten uses fresh mint leaves, but I prefer to use a mix of fresh cilantro and basil, just to be different.

    Recipe #109307

    Gourmet. Jan 04. Serve with rice.

    Recipe #334795

    I had this at my monthly Bunco group. One of the lady's husbands made it and gave us the recipe. It is to die for. I add in diced green pepper, saute it with the shrimp and more seasoning than called for when I make it.

    Recipe #333826

    1 Reviews |  By Manami

    F&W Magazine From: Pairing Kendall-Jackson Wines with Kentucky Cooking, Pairing of the Day: 04/2008 edition By happy accident, Amber Huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for a quick Southern fusion meal. It became a Jesse Jackson favorite. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce. “I seriously have received three marriage proposals over a bowl of my cheese grits,” says Huffman. “I’ve accepted none so far.” Huffman’s rich cheese grits need a wine with some substance, but one that isn’t so tannic and massive that it will overwhelm the sweet shrimp—in other words, Pinot Noir. Kendall-Jackson makes a very good, black cherry–inflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jackson’s lighter, more peppery 2006 Vintner’s Reserve.

    Recipe #332673

    1 Reviews |  By Bergy

    I found this recipe on the Internet , made some changes and posted it. This recipe may be doubled. Serve with rice and vegetables of your choice.

    Recipe #331825

    Cooking Light. May 2007. Vietnamese.

    Recipe #331637

    This recipe has an unusal filling, and it is very good. This comes from The Hatch Chile Cookbook, some of the best chiles you will find.

    Recipe #330499

    1 Reviews |  By Alskann

    This recipe is based on one served at Brisas del Mar, a restaurant on the boardwalk of the Port of Veracruz. A flavorful dish that can be served as an appetizer or main course.

    Recipe #235706

    This is what makes makes shrimp cocktail a party :) This can be a bit potent so adjust the horseradish/hot sauce to your liking. I actually prefer to use the juice from bottled garlic instead of minced garlic, but dont tell my mom ssshhh!

    Recipe #329851

    From Fine Cooking. Excellent over Viet noodles (Bun).

    Recipe #186951

    Spicy arugula, sweet grape tomatoes and juicy shrimp make this a memorable meal that is both quick and easy. Good enough for company, easy enough for weekdays.

    Recipe #309327

    Sunset on a snowy white beach overlooking virgin snowfields and the Northern Lights. from the book Alaskan Cooking (Cookbook Swap fall 2008). ALSKANN sent me sunsets. Do not let long directions deter, just clarified for self that way. Prep time includes getting water to boil.

    Recipe #327420

    This is a great way to use all that basil and those tomatoes from your garden!

    Recipe #326964

    My party roasted shrimp is flavorful, quick and easy to make for your next party or gathering. My family can never get enough of these.

    Recipe #263368

    Another simple yet delicious dish from Ina Garten.

    Recipe #216198

    Worried me the first time I made this because the sauce wasn't thickening in the pan, but I refrigerated it for a few hours and heated it up later, and that gave the sauce time to thicken.

    Recipe #324801

    I received an email today from Recipe Robot and this was one of the featured recipes.

    Recipe #323842

    This recipe came from Womans Day Magazine... the tacos are delicious and easy to make... I substituded the Caribbean Jerk with Adobo (and another time with Lemon Pepper Seasoning) both worked out great...

    Recipe #322720

    I never liked shrimp until I tried this recipe. I have used this as an appetizer at Christmas and as a meal with rice. I received this recipe from my step- mother. She got it from her son in California. It is absolutely delicious. I have made it over and over.

    Recipe #218879

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