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Recipe #310763

8 Reviews |  By DebbiF

I got this from the Barefoot Contessa's book "Parties!" and i use it alot. It is a big hit and easy to make. The time does not include the chilling time as this can be made the night before or earlier in the day.

Recipe #65656

This is a quick and light stir fried version of the Chinese dish that will have you licking your fingers. Posting for the ZWT III.It can be a little messy to eat as the shrimp are cooked with the shells on for best flavor. Recipe is from Sunset June 2007 and it is noted: The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp.

Recipe #232288

This is so good and so simple to make. I made it tonight and my whole family raved about how good it was. I got the recipe from America's Test Kitchen.

Recipe #139797

3 Reviews |  By TammyG

This is a perfect blend of spices. It is a great seafood/pasta dish.

Recipe #23562

Another from Kathleen Daelmans. i need to buy her cookbook.

Recipe #278471

Seamus Mullen - Boqueria, New York City

Recipe #269036

From Food Network Canada, License to Grill

Recipe #242904

A fine addition to you next tapa party. This recipe can be made one day ahead covered and refrigerated, but is served at room temperature No prep work is specified on the shrimp, but I prefer to devein them. I cannot bear much heat, so I used a much smaller amount of cayenne. I also dislike sherry in my food, and substituted white wine.

Recipe #242021

1 Reviews |  By anme

An interesting fried shrimp recipe

Recipe #223435

This is good done on the barbeque and can also be cooked using the grill. If you like basil you will like these prawns Serve with some nice crusty bread. Makes enough marinade for more then 12 prawns. Marinating time not included.

Recipe #94663

Yes, almost the same as my other recipe but 100% better! A little change went a long way. It is the best, I promise! I have NEVER in my life had better shrimp. My whole family was in heaven. OK, enough tooting my own horn!

Recipe #47515

23 Reviews |  By Shari2

I found this recipe in Hometown Cooking by Better Homes and Gardens magazine June 2002 issue.

Recipe #58335

10 Reviews |  By Mme M

A quick way to make shrimp. Use a hot or mild chile.

Recipe #234944

The original recipe is from Cook's Illustrated. Tossing the grilled shrimp in the sauce makes this really good!

Recipe #177952

This is so good and can also be made using chicken breast, you can double the recipe but increase mustard only a small amount.

Recipe #73364

In Spanish tavernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired.

Recipe #148039

7 Reviews |  By Bev

Serve over toasted garlic bread slices with a tossed green salad with your favorite dressing! Also good over grits! From Southern Living, June 2007

Recipe #232382

Another recipe to use with my Camaron Stovetop Smoker. These are great as a peel-and-eat appetizer, use in shrimp cocktail, shrimp tacos, or a shrimp salad. Adds a terrific flavor boost. If you're using the mini stove-top smoker, you'll need to make in two batches. Original recipe comes from Southern Living, but once again I've added my personal touch.

Recipe #229160

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