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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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This dish is really quick, and easy to prepare, but its filled with terrific, rich flavor. I've made it with both the shrimp and the scallops, and both worked very well.

Recipe #83630

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

I am a HUGE fan of rosemary, and I think the woodsy taste of rosemary goes perfectly with the cannelini beans an shrimp in this appetizer. The bread for the bruschetta can also be grilled instead of broiling or toasting in the oven.

Recipe #94203

This dish is SO simple to make, and the flavors are really exotic! I buy a brand of curry paste at an Asian market near my home. The brand is called "Maesri" and it comes in small, 4 oz cans, which is about 4 tbsp. I recommend using anywhere from one QUARTER to one HALF that amount if you are not used to it spicy!!! The Maesri brand makes many different types of canned curry pastes. Some are marked simply "red", "green" and even "yellow". I've become quite fond of one of their red curry pastes called "prik khing"; prik meaning chile pepper and khing meaning garlic. This particular flavor has a bit more "heat" than the regular red curry paste

Recipe #99310

Just for you, dad. :)

Recipe #27157

We love Alfredo Sauce and also have to watch the fat content. Smart Balance Margarine makes a spread with 67% vegetable oil that you can use in cooking and that's what I used.

Recipe #56081

2 Reviews |  By chia

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

Recipe #60851

5 Reviews |  By Tracy K

I got this recipe from a cooking class I attended... it is not quite as sweet as what you get in Thai restaurants! It can be made vegetarian if you omit the shrimp and add mushrooms. It can also be made with thinly sliced chicken. Source: Chef Somchet Chumpapo

Recipe #86150

2 Reviews |  By chia

great served at room temperature, this is a quick easy summer meal.

Recipe #91684

2 Reviews |  By chia

easy on the grill, nice change from the usual beef. this can also be cooked under the broiler.

Recipe #92172

This is a favourite with friends and family and I usually have to make much more than a single recipe calls for. Wonderful for that 'something special' needed for the holidays.

Recipe #105218

4 Reviews |  By Dave C

A good friend gave me this recipe about 3 years ago. Have enjoyed it ever since

Recipe #13937

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

Recipe #101049

This was from Bon Apetit Sept 2001. Very very good. We adjusted the recipe to make it lower in fat. This makes a lot, but you'll want the leftovers!

Recipe #65561

Pretty much explains itself, LOL.

Recipe #47991

You won't believe how simple this is and how delicious it tastes.

Recipe #92949

Recipe #80310

Fast and fresh-capers give a Mediterranean twist to this salad of potatoes and shrimp. It's simple, quick to prepare, and full of interesting flavors--the perfect light lunch or dinner for those warm summer months ahead! Select the smallest red potatoes you can find for the fastest cooking time. While the potatoes cook, peel and devein the shrimp, if necessary, and make the dressing. Originally from a local paper's food section.

Recipe #62046

12 Reviews |  By Derf

This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!

Recipe #25952

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