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    You are in: Home / Cookbooks / Shrimp
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    87 recipes in

    Shrimp

    Here's my collection of shrimp recipes from both myself and other zaar chefs. I don't know if I'll live long enought to try all of these, but I am hoping to try!!! : >
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    Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.

    Recipe #107997

    This is one of the best shrimp dishes I've ever had. It was inspired by a similar dish I had at Bobby Flay's restaurant Bolo a while back. This is fantastic with a good crusty Italian bread to spread the garlic on and soak up the sauce, but you might also try it served over pasta, maybe with a splash of lemon juice.

    Recipe #30756

    A delicious salad. California Delta region grows 70 precent of the nations Aspargus.

    Recipe #82340

    2 Reviews |  By Nurbel

    Bay scallops are very firm with a delicate, sweet flavour. Bay scallop meat is about 1/2" diameter (about 70-90/lb). Always look for scallops with a cream colour and firm meat.

    Recipe #21979

    Recipe #80310

    4 Reviews |  By PanNan

    This recipe is from Brennan's of Houston in Your Kitchen cookbook. A great recipe!

    Recipe #57373

    A great appetizer or main dish. Servings below are for appetizer portions. Another adopted recipe originally submitted by Mean Chef.

    Recipe #52938

    4 Reviews |  By GinnyP

    My other favorite from Seattle's Ponti Seafood Grill. Go Chef Alvin Binuya!!! Recommended wine is "Mersaut, Charriere, Thillets Vineyard", but personally, forget the beverage, just give me the prawns! This has been a favorite of mine for YEARS, but I just found the recipe in "Savoring Seattle". 100% of net proceeds go to FareStart which is an internationally acclaimed job training program for the homeless. I have no affiliation with the organization, but I do love a good cause, so if you like cookbooks, check this one out! It's a good one featuring 38 of Seattle's "Best" Chef's.

    Recipe #39392

    This wonderful spicy shrimp and pasta dish is delicious, easy and elegant. Very spicy - add Cajun seasoning to suit your tastes. From Allrecipes.

    Recipe #87780

    I have also made this using scallops, or a mix of shrimp and scallops, and it is just as nice! I like to serve it with rice and a refreshing cucumber salad. The hotness will depend on the blend of your Cajun Seasoning. Mine is pretty hot, I make my own blend.

    Recipe #114294

    The recipe says it all. The mango season is coming up in India and we all look forward to the Alphonso variety which is arguably the tastiest mango in the world I am told. :)Adapted from the Femina once more. I have a whole collection of the pull outs of the recipe section of this magazine. This recipe can be made with baby corn for vegetarians. Only you will need to add a little vegetable stock to cook the baby corn after sauteeing in a little oil. And no need of marinating the corn add all the marinade ingredients too at the time of cooking.

    Recipe #87668

    Picked this one up on a recipe card at the seafood department of our local supermarket. Please note that prep. time includes marinating time!

    Recipe #21051

    Exotic alternative to typically prepared shrimp

    Recipe #13011

    2 Reviews |  By chia

    quick, easy and delicious, this is a wonderful week night meal

    Recipe #60851

    You could use these tasty morsels as appetisers or as the crowning glory in a stir fry or other Asian-style dish. If you want maximum flavour, make sure you leave enough time to marinate the shrimp overnight.

    Recipe #59509

    6 Reviews |  By yooper

    Shrimp gets the Tex-Mex treatment. Taken from Sheila Lukins "USA Cookbook." These are very addicting, and the cilantro adds an unexpected dash of heat! Prep time includes marinating time.

    Recipe #29343

    This wonderful gingery-garlic shrimp dish is served cold, and is a nice change from the usual "cocktail" shrimp. The directions listed below use 1 1/2 lb UNCOOKED shrimp, but this can be easily made using shrimp that's already cleaned as well as cooked. After the oil, garlic and ginger are heated, you may toss the already cooked shrimp in the pan and heat for a minute or two before tossing them with the other ingredients and chilling in the fridge. Cook time does not include time to chill.

    Recipe #130313

    2 Reviews |  By Lennie

    This is a versatile dish, as you can start out with fresh or frozen shrimp, cooked or raw. It can serve as an appetizer for 4, but I much prefer it as a dinner for 2. I have never made it with hot curry paste, so cannot say how that would taste.

    Recipe #24120

    Just for you, dad. :)

    Recipe #27157

    2 Reviews |  By Tebo

    Mustard and shrimp are really good together. A little Tabasco works also if you like the heat.

    Recipe #31899

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