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    You are in: Home / Cookbooks / Don't Skimp on the Shrimp
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    Adapted from a pamphlet of seafood appetizers I found tucked into one of my sister's cookbooks, with a couple changes. This dish may be prepared ahead and refrigerated, then grilled just before serving; sauce can be prepared ahead and reheated. Serve as an appetizer OR on a bed of rice as an entree, with small dishes of condiments (chopped peanuts, chopped scallions, coconut, etc.) to sprinkle on it. Preparation time does not include marinating time.

    Recipe #112754

    I adapted this from a recipe I got from a former professor of mine. Serve over rice.

    Recipe #101049

    Adapted from the Southern Comfort Recipe site, with a few changes. One pound chopped smoked ham can be substituted for sausage. For a stronger tomato taste, add 1 small can of low-sodium tomato paste with the chicken stock. You can also use boiled rather than raw shrimp to save some trouble. I'm somewhat guessing at preparation and cooking times. I almost always cook with low-sodium ingredients and let people add salt at the table, if desired; however, this need not be made with low-sodium ingredients if you prefer otherwise.

    Recipe #132555

    This was adapted from Bon Appetit awhile back.

    Recipe #132696

    (Sometimes spelled Nasi.) My understanding is that this is simply Indonesian for fried rice, so of course there are actually many versions. This is a Dutch version I've had for ages. Chicken can be substituted for the pork. For the baby shrimp, you can use salad shrimp from the fish counter at the grocery store--just don't leave on heat very long, since it's already cooked. Cooking time assumes starting with already cooked rice; cooking time isn't really "passive" since you have to keep an eye on it and stir a lot. You can substitute cooked Asian noodles for the rice and you'll have Bahmi Goreng.

    Recipe #184807

    If using bamboo rather than metal skewers, soak in water for 30 minutes before using. Personally, I'm partial to Miss Annie's Recipe #41602, but use bottled if you like. The first ingredient should read "steak tips, cut into, etc." not "steak, tips cut into . . ."

    Recipe #213047

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

    Recipe #237903

    I also like this with mixed Mexican shredded cheeses (1/4 lb=4 oz=1 cup).

    Recipe #237331

    Alternatively, you can use wood skewers that have been soaked in water for 30 minutes. Kabobs come off the skewers more easily if you coat the skewers with nonstick spray. Good with buttered baked potatoes or rice.

    Recipe #237336

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

    Recipe #238927

    Adapted from a recipe on the box a tube of Amore Pesto Paste came in. Quite good, I think. Preparation time doesn't include 2 hours marinating time. Instructions are for broiling but shrimp can also be grilled. PLEASE NOTE: In ingredients list, the 4th item should be "pesto paste", but the Recipezaar program turns it into "pesto sauce, paste."

    Recipe #248374

    I found this recipe on the side of a package of spaghetti (Shaw's brand) and tweaked it a little bit. It's not my idea of Shrimp Diavolo, which usually has tomatoes and not broccoli, but that's what it was called on the box so I'm passing it on (with my slight alterations). Anyway, I thought it was good. The original had 12 oz frozen shrimp, but I think frozen shrimp is often rather devoid of taste.

    Recipe #240912

    This is the second incarnation of this recipe. Very robust and flavorful.

    Recipe #217814

    So easy to prepare. So good to eat. Thin sliced chicken can be subbed for the shrimp. Mushrooms may be omitted. You can add more vegetables (like eggplant, celery, tomatoes, etc). Serve with rice or noodles. Any type of mushroom can be used in the recipe. This is an online recipe that I modified slightly.

    Recipe #187048

    Don’t let the number of ingredients fool you; this is pretty simple to make. The majority of the ingredients are just for the 1/3 cup Italian dressing that is mixed with the flour for the crust. Save the yummy sauce the shrimp is cooked in to sop up with crusty bread. This is a one-dish meal that really needs no accompaniment. You can serve it with plain yogurt or sour cream for some extra creaminess.

    Recipe #131978

    22 Reviews |  By PanNan

    This is our family favorite recipe that has stood the test of time and many other recipes vying for top spot. It has a wonderful buttery mouth feel, tastes authentically Creole and is so quick and easy to make (if you use the frozen peeled and deveined shrimp that have been thawed out). We often have it during the week after work.

    Recipe #39695

    I don't do "parts" but love shrimp and the flavors in dirty rice. This comes from Food and Wine.

    Recipe #155831

    This is a fantastic Greek appetizer/main dish. Serve with a glass of chilled white wine and lots of bread for the sauce.

    Recipe #61092

    Another recipe from a friend on the Oregon coast who was a master with seafood. Enjoy!

    Recipe #100081

    A delicious meal of sautéed shrimp served over fettuccine with a rich, creamy white wine sauce. The red chili pepper flakes give this dish a nice bite.

    Recipe #276584

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