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

    Shrimp

    I love shrimp! I've tried several of these, but not nearly all of them. They all sound wonderful, though, and all will be tried eventually.
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    From SELF Magazine. This is a low-cal, yet filling salad from chef-partner Michael Dunn of Yankee Pier Santana Row in San Jose, CA.

    Recipe #382348

    Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce. Good for you too!

    Recipe #355246

    My party roasted shrimp is flavorful, quick and easy to make for your next party or gathering. My family can never get enough of these.

    Recipe #263368

    A sauce just spicy enough to make your mouth tingle enveloping tender shrimp- this is fairly quick to prepare if you use pre- peeled shrimp. This recipe includes Cola which adds flavor as well as a touch of sweetness. The sauce is good spooned over white rice. I would not suggest using diet cola for this recipe. Adapted From William Sonoma Mexican.

    Recipe #358214

    We watched these being cooked right by our table while in Huatulco. The smell when the marinade was brushed on the jumbo shrimp while on the grill filled the air - so good! This is our version. Enjoy! **Preparation time includes 30 minute marinading time (****edit June 25/07 - it was suggested that lime juice would be good instead of lemon juice so I tried it out and I prefer it that way. Thank you for that!) ***NOTE : ) Aug. 7/10 - discovered an even better way to enjoy this recipe! Ran out of skewers so just threw the prawns with all the marinade into a foil pan and threw that on the bbq stirring and turning for about 5 to 7 minutes (depending on size of your prawns). They turned out wonderfully moist and tasty and the resulting sauce was fabulous to dip a crusty bread onto. The sauce is also very tasty ladled on top of linguine. So fast and easy. Cuts the prep time down to basically nothing.

    Recipe #235007

    Shrimp Creole is a New Orleans classic. While I seriously doubt any good chef there or in Louisiana, for that matter, would even dare use Rotel tomatoes for their recipe, I love how they add just the right amount of "fire" to this dish without being too hot. If you are unable to find the Rotel brand tomatoes in your area, you can just use regular canned, diced tomatoes for a milder version and you can always add a little cayenne or tabasco sauce to spice it up. I use the mild Rotel tomatoes and that seems spicy enough for us. This recipe makes a fairly thick sauce but if it seems too thick, you can add about 1/2 cup of water. This is one of my family's favorite ways to eat shrimp but occasionally I substitute cooked crawfish tails for the shrimp.

    Recipe #125899

    3 Reviews |  By Sayster

    From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.

    Recipe #237097

    9 Reviews |  By Sue Lau

    I love this because it has so many of the things I like best about Mediterranean food in it. It makes for a great meal.

    Recipe #88344

    Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!

    Recipe #44418

    This is a delicious and quick shrimp saute using typical Portuguese ingredients like red wine and plenty of garlic and parsley. The saffron makes it a little different, and a touch of crushed red peppers at the end of cooking make it wonderful! I used Argentine pink shrimp from Trader Joe's, and they were awesome!

    Recipe #94596

    Recipe #4594

    Exotic alternative to typically prepared shrimp

    Recipe #13011

    3 Reviews |  By Caryn

    This is one of my husband's favorite dishes that his mom makes for him. The preparation time does not include cleaning the shrimp.

    Recipe #20396

    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

    6 Reviews |  By Bergy

    Quick cooking keeps the shrimps tender, do not over cook. Tastes great over the raw red onions. Easy, quick main course. The blend of flavor with the tequilla, lime and cilantro is so Mexican

    Recipe #26734

    10 Reviews |  By 1Steve

    Nice Tropical flavorful twist on grilled shrimp. Not too difficult to prepare and very tasty. Marinate overnight for best flavor (That is the reason the recipe says 8 hours prep time, meaning overnight)

    Recipe #30509

    Absolutely fabulous! A dish that can be as mild or as spicy as you like. Found in 4/02 issue of Saveur.

    Recipe #36499

    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

    3 Reviews |  By chia

    good for company but quick and easy for a weeknight meal. i like this with jasmine rice.

    Recipe #61053

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