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    You are in: Home / Cookbooks / PRAWNS & SCALLOPS
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    This Greek Recipe is from Gulf Coast Kitchens, and boy it is delicious! Very easy to make and yet really impressive. Hope you enjoy!

    Recipe #140051

    Recipe #470548

    Good with whole wheat rotini

    Recipe #450124

    Serve over rice or udon noodles. We just nibbled on them! Quite yummy and love the sambal! From Cooking Light.

    Recipe #242856

    I came up with this shrimp scampi recipe by trying different things. Over time, it eventually evolved into this. This is a butter-and-garlic lover's delight, and my favorite way to make shrimp. Enjoy.

    Recipe #26321

    1 Reviews |  By Bev

    Serve with rice for a spectacular meal.

    Recipe #237467

    Recipe #477979

    This is by far one of my favorite salads. Warm seafood with a little spice served with a cool avocado and orange salsa over spicy arugula. A two minute dressing, quick salsa, and a five minute seafood makes for a great light dinner. I don't know about everyone else, but every now and then I love to eat a light salad for dinner, and this is perfect.

    Recipe #397109

    From William-Sonoma, this Moroccan style dish is spicy and refreshing on a hot summer evening. The marinade is also good on fish.

    Recipe #418226

    A delicious spicy stir-fry. If you like it hotter, stir in some sambal oelek (chile paste) to your dish at the end. Goes great with rice or noodles.

    Recipe #25596

    A delicious blend of flavors, these prawns are not spicy hot, as my toddler was able to eat them just fine. The cumin really stands out in this dish but not overpoweringly. I found the original version of this recipe on & made alterations in ingredients to suit our tastes. :)

    Recipe #414980

    This was on by milonek. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta. It made my mouth water just reading the recipe! Posting for safe keeping.

    Recipe #436716

    9 Reviews |  By WiGal

    Good friends introduced us to Avocado Surprise in Puerto Penasco so this is my take on it. I used Recipe#17293 to cook the shrimp. Could be an appetizer or summer luncheon dish. Preparation includes 1 hour to chill. You could also make the shrimp salad aspect earlier in day as I have done. After looking at Sarah_Jayne's review, I agree that the salad aspect is slippery so have changed the directions a bit so it "works" better.

    Recipe #406925

    This is a fantastic recipe! I love this, and it's a wonderful mixture of fresh herbs and succulent shrimp. Each ingredient has it's own flavor, but when all put together makes for a wonderful mixture of infused flavors.I know you will love this! *Note that there are cooking and baking times, the baking times are 10-12 min. and the cooking times are approx. 10 to 20 min. ** I use my hands to break up the whole tomatoes, and I just pinch off the little, tough stem ends and toss them. You could use the same ammount o diced tomatoes, but I don't recommend them. If you open a can of whole tomatoes and pour them in bowl, side-by-side with the diced tomatoes, you would see a big difference. The whole ones will look bright red, while the diced ones appear pale. I always use the whole tomatoes whenever I can.

    Recipe #414659

    I love shrimp balls, but not the deep fried ones. Steamed dumplings are great but often take more time than I want. These are easier than apple pie but taste terrific and are low fat. I often leave out the water chestnuts. Other additions are green onions or garlic to taste.

    Recipe #340861

    3 Reviews |  By Evie*

    This is a recipe I adopted and have yet to make..I will do so soon as it sounds great.

    Recipe #51873

    A new take on an old favorite - shrimp instead of wings. Cooks up even faster than wings and tastes incredible. Taken from the Redbook magazine.

    Recipe #215039

    from "the perfect pantry" -

    Recipe #444330

    Sizzling Spanish seafood, perfect for a summer's evening or a tapas party. This simple, baked dish is one of our favourites, great with a glass of ice-cold Fino. You can serve these in the middle of the table - in a large, attractive earthenware dish or in individual bowls. Provide plenty of paper napkins for fingers and faces!! Or, finger bowls with iced lemon water would be a nice idea. Tactile food at its best!

    Recipe #229363

    This recipe - which works as either a main dish or appetizer - is a result of combining some different "Salt and Pepper Squid" recipes that I hadn’t made before. I was aiming for the taste I’d had in a Seattle sushi place, but didn’t quite achieve it. On the other hand, my husband and I loved these anyhow, so I decided to write up the recipe so that I – and others – can duplicate it in the future. These are as good as any calamari I’ve gotten in restaurants! The first time we made them we gobbled them down so fast that I forgot to take a photo... :)

    Recipe #116159

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