Shrimp Receipes
Shrimp Curry
Ingredients:
1 lb. cooked shrimp
1 can condensed mushroom soup
1/4 c. seedless raisins
1 lg. onion, finely chopped
2 tbsp. butter
1/4 each tsp. salt and pepper
2 tsp. curry powder
1/4 c. sour cream
dash of tabasco
lemon juice, to season
Instructions:
Sauté the finely chopped onion and 2 tbsp. butter. When onion has browned, add condensed mushroom soup and curry powder (mixed to paste). Add shrimp, seedless raisins, and heat thoroughly. Season with salt and pepper. Stir in sour cream, a few drops of lemon juice, and a dash of tabasco. Serve over hot rice.
Shrimp Scampi
Ingredients:
24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
4 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley
Lemon wedges
bread crumbs
Instructions:
In a skillet, saute a few spoons of bread crumbs, parsley and garlic until lightly browned. (Add garlic after a few moments so that it doesn't get brown.) Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot. Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.
Mango Shrimp Rolls
Ingredients:
5 tiger shrimp
1 mango
6 slices cucumber
shredded cabbage, as desired
mayonnaise, as desired
Instructions:
Blanch shrimp in boiling water until fully cooked. Cover with ice water for 5 minutes. Remove shell, leaving head and tail in place. Set aside. Peel mango and slice thinly. Place shrimp in center and wrap up. Arrange on serving dish lined with shredded cabbage and cucumber slices. Top with mayonnaise as desired.
Ingredients:
1 lb. cooked shrimp
1 can condensed mushroom soup
1/4 c. seedless raisins
1 lg. onion, finely chopped
2 tbsp. butter
1/4 each tsp. salt and pepper
2 tsp. curry powder
1/4 c. sour cream
dash of tabasco
lemon juice, to season
Instructions:
Sauté the finely chopped onion and 2 tbsp. butter. When onion has browned, add condensed mushroom soup and curry powder (mixed to paste). Add shrimp, seedless raisins, and heat thoroughly. Season with salt and pepper. Stir in sour cream, a few drops of lemon juice, and a dash of tabasco. Serve over hot rice.
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Shrimp Scampi
Ingredients:
24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
4 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley
Lemon wedges
bread crumbs
Instructions:
In a skillet, saute a few spoons of bread crumbs, parsley and garlic until lightly browned. (Add garlic after a few moments so that it doesn't get brown.) Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot. Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.
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Mango Shrimp Rolls
Ingredients:
5 tiger shrimp
1 mango
6 slices cucumber
shredded cabbage, as desired
mayonnaise, as desired
Instructions:
Blanch shrimp in boiling water until fully cooked. Cover with ice water for 5 minutes. Remove shell, leaving head and tail in place. Set aside. Peel mango and slice thinly. Place shrimp in center and wrap up. Arrange on serving dish lined with shredded cabbage and cucumber slices. Top with mayonnaise as desired.
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