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    You are in: Home / Cookbooks / Keepers: Shrimp
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    12 recipes in

    Keepers: Shrimp

    Recipes using shrimp that I have personally tasted and loved.

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    This is my adaptation of a Robin Miller Quick Fix recipe. She also made a homemade garlic sauce that I didn't care for, so I made these with a traditional sweet & sour dip recipe to accompany them. These turned out so delicious despite the few ingredients.

    Recipe #223310

    We really enjoyed this recipe. The Chambord really lends itself well to this dish and creates a nice fruity sweet that contrasts well with the heat of the jalapeno. The original recipe called for 5-6 ounces of olive oil, but we felt that 2 ounce was plenty. The sauce is really good so make sure you have some crusty bread to soak it up with. I served it on a bed of Hawaiian Rice (Recipe #179346) by Chabear01, but it would be equally good on plain white rice.

    Recipe #187773

    7 Reviews |  By PanNan

    This is a long time favorite standby. One of my husband's top requests.

    Recipe #40494

    This recipe is easy, quick, and gives the impression of a gourmet chef! The ingredients are simple, but the taste is truly "succulent"!

    Recipe #23936

    14 Reviews |  By chia

    dawn sent me key limes!!! and i am enjoying every one of them.

    Recipe #56840

    The shrimp I can buy here, in the Netherlands, are very tiny and have a good flavor for this recipe.

    Recipe #60933

    23 Reviews |  By Rita~

    My Husband favorite. A one dish meal. You can prepare everything up to putting in the oven, chill, till ready to heat. Serve with a nice crusty bread. Or skip the pasta and make Shrimp Parmesan Sandwiches. Check out the step X step for this recipe

    Recipe #72119

    A tasty marinade for prawns (shrimp) especially for your BBQ from the Australian Barbecue Kettle Cookbook. Preparation time does not include time to marinate.

    Recipe #94382

    This is one of the dishes served at the Gilroy Garlic Festival. I think their sauce is really delicious. You may use shrimp if you don't care for the calamari. This recipe is adapted from "The Garlic Lover's Cookbook" by the Gilroy Garlic Festival Association. Serve over hot cooked pasta.

    Recipe #28537

    This is another of my family favorites. I learned how to make this rich, shrimp stew when we lived in Louisiana. It is fast & simple to prepare and tastes great. I honestly almost always use the precooked frozen shrimp in this, as they are available year round. I am completely guessing on the prep and cook times - I know I can get this dish ready in under an hour from start to finish, including thawing the fish and chopping the veggies. The cooking goes very quickly. I serve this atop bowls of hot rice and make hot sauce available to add more heat to individual servings. If you happen to have cooked crawfish, you can use that as well.

    Recipe #40727

    I first tried this at a New Year's Eve party one year and immediately had to ask for the recipe. I couldn't believe how simple it was. This is not for wimpy taste buds - I warn you now that this will be very, very hot. I recommend using Paul Prudhomme's Blackened Cajun Seasoning Blend for this, if it's available - if not, then use any brand you like. You control the amount of heat by how much spice blend you add - this is a true "to taste" recipe. And please don't overcook your shrimp or it will be tough. This is a lightning fast dish so you have to move very quickly. I buy big bags of precooked, peeled shrimp and have it thawed and ready to go. If you wish to make extra, make it in batches as if you add too much shrimp to the pan, you'll end up with soggy, steamy shrimp. This is the amount for one batch at a time - I don't ever make just one batch. Prep time assumes you have already thawed your shrimp (or use precooked fresh if you like).

    Recipe #51360

    This is perfect for a dinner party or for a romantic meal. I saw Bob Bowersox demonstrate his unique version of Sweet & Sour Shrimp on QVC and thought it looked so delicious. I copied down the recipe, altered it to suit my tastes, and here is my version. Please - only use fresh cut fruit in this - not canned or it will not taste the same. This is nothing like Chinese style sweet and sour shrimp, but rather Hawaiian inspired. It has a fresh fruity taste, with a sour tang from the vinegar. I have only made this with shrimp so far, but I see no reason why you could not subsitute chunks of chicken or pork in this, and just stir fry it first until cooked through.

    Recipe #84554

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