Recipezaar: Shrimp,Dinner Party recipes

Calamari and Shrimp Salad

Mon, 20 Jul 2009 10:50:32 -0400

This is an easy and delicious Italian seafood salad. Be sure to make a large batch, as it goes vey quickly! -- posted by Monica Pileggi

Seafood Lasagna Alfredo

Fri, 24 Jul 2009 14:05:28 -0400

This looks like it should be horribly difficult, but it's really simple. If you are a beginner cook and REALLY want to impress people, this is the recipe for you. I use fresh garlic and garlic powder - feel free to cut back on either. We actually prefer this made with surimi (fake crab meat) rather than fresh crab, but either is fine. Make sure the crab is picked over for shells. Feel free to toss in some scallops too - just saute them for a few minutes in some butter first. Substitute 1 box of chopped broccoli, defrosted, for the spinach, if desired, or omit entirely. -- posted by MJaz

Ruth Reichl Shrimp Curry

Fri, 24 Jul 2009 15:38:05 -0400

This simple and delicious recipe was in Ruth Reichl's book "Comfort Me With Apples". It is a classic American style curry - easy to make and doubles or triples easily. -- posted by ChefMarvelIris

Pad Thai

Tue, 28 Jul 2009 03:08:53 -0400

Here we have another version of Pad Thai. I got this recipe from Canadian Living Magazine. There is alot of chopping to do. Prep ahead and save yourself some time when you put this dish together. I hope you enjoy. -- posted by daisygrl64

Fried Rock Shrimp

Wed, 29 Jul 2009 02:15:54 -0400

Panko Crusted Rock Shrimp with a Tequila Lime Dipping Sauce -- posted by Chef #1336992

Marinated Shrimp and Artichokes

Wed, 29 Jul 2009 02:42:17 -0400

Found in The Times-Picayune - where it was noted this tastes better after marinating in the fridge a couple of days. My kind of summer meal! -- posted by Buster's friend

Sauteed Marinated Shrimp

Wed, 29 Jul 2009 15:55:53 -0400

Succulent shrimp with veggies. Serve with rice. Pol Martin Cookbook. -- posted by daisygrl64

Aioli Shrimp and Dill Canapes

Thu, 30 Jul 2009 03:03:07 -0400

Tiny cocktail shrimp with aioli on toast, topped with bits of fresh lemon zest and feathery dill. Very pretty dinner party appetizers. -- posted by BecR

Gazpacho Shrimp Salad

Thu, 30 Jul 2009 03:10:10 -0400

A great meal on its own. Fresh greens with tomato, avocado and cucumber with a refreshing olive oil and balsamic vinegar dressing makes this salad fancy enough to serve to your guests. If you like a wetter salad just double up on the olive oil, balsamic vinegar, garlic and salsa. From TOH -- posted by daisygrl64

Two Layer Shrimp Ring

Tue, 04 Aug 2009 02:11:20 -0400

It used to be that all party tables would include a jellied mold or aspic. This delicious molded shrimp ring makes a lovely summer main dish platter. Feel free to substitute crab, if you wish. Cooking time is refrigeration time. From an old newspaper clipping -- posted by Molly53

Jerk-Spiced Shrimp

Sun, 09 Aug 2009 20:54:29 -0400

Hot & tasty! Wonderful! Cooking Light Magazine, August 2009 edition. -- posted by Manami

Seafood Pot Pie

Sun, 09 Aug 2009 20:55:25 -0400

Bubbly warm goodness under a crispy crust. Another one dish wonder from Ina. House Beautiful Magazine, September 2009 edition. I have tasted Ina Garten's Lobster Potpie and it was awesome - so how can you improve on something so delicious but she has!!! "One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve." She also says that "she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table. How easy is that?" I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties. :) Rated 5 stars out of 525 reviews. Believe it or not - this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook. This can be served to anyone - it can become a family meal or one for guests! Oops - almost forgot the pastry dough has a 30 minute chilling time - sorry ;) I know - it is once in a lifetime experience! -- posted by Manami

Spicy Chipotle Shrimp Stew

Mon, 10 Aug 2009 14:48:06 -0400

This is a stew that my husband learned from his mom who lives in Veracruz Mexico. It is delicious with crusty bread for fresh tortillas. -- posted by Tiny_Toodles

Killer Grilled Shrimp

Wed, 12 Aug 2009 10:31:27 -0400

Accidentally made some ridiculously good grilled shrimp cleaning out the refrigerator. Love it when a plan comes together. -- posted by Kyle Newton

Shrimp Satay With Garlic Peanut Sauce

Wed, 12 Aug 2009 15:01:21 -0400

Marinate the shrimp in this fun mixture of garlic, ginger, and gound spices, then thread it on skewer and grill until lightly charred. Based on the recipe served at Ludacris' "Straits Atlanta." Leave time for 3 hours marinating. -- posted by Super Wifey

Lemon-Garlic Marinated Shrimp (Ice Cold and Refreshing)

Thu, 13 Aug 2009 14:34:49 -0400

I found this recipe on the Eating Well website amongst the diabetic friendly recipes. It's supposed to be an appetizer but I served it over a nice salad as a cool, refreshing summer dinner. We loved it. The shrimp are super simple to prepare and they tasted great hot or cold although they are meant to be served cold. Serves 12 as an appy but 6 as a main course. -- posted by Realtor by day, Chef by night

Peperonata: Spicy Shrimp

Mon, 17 Aug 2009 02:30:21 -0400

This was made using a few different recipes and with what we had in the refrigerator - it was on a Sunday evening and I felt the need to do something, so we decided to test cook a few recipes. We made a Peperonata- an Italian condiment made of sauteed peppers (all colors) tomatoes, onions and garlic, and we spiced it up with a Scotch Bonnet pepper (cooked whole) & a thinly sliced Poblano. This we served Mexican-Style with warm tortillas with slices of avocado and dollops of sour cream. It was very delicious and we enjoyed it immensely! This would also be fabulous served Italian-Style over polenta à la Lidia Batianich!. -- posted by Manami

Paella Soup

Mon, 17 Aug 2009 12:55:25 -0400

This is a recipe from a Sunset magazine from January 2000. -- posted by Recipe Junkie

Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls

Tue, 18 Aug 2009 17:03:33 -0400

Most North African & Middle Eastern countries have a version of these. In Algeria they are known as Bourek, in Turkey; Borek, in Morocco; Cigars, Brik or Bourek etc.... I have a recipe posted for the Algerian version filled with spiced ground chicken & preserved lemon. These rolls are a little bit labour intensive but once you get into the swing of it the time passes quickly enough! This particular recipe is by Dalila Amdouni -- the personal cook to a wealthy Parisian family living in Tunisia. Although the recipe states using uncooked prawns, I prefer to flash fry them in a pan until they have JUST turned opaque - no more a minute or two. (if you are new to making rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/) -- posted by Um Safia

Peter Canlis Shrimp

Wed, 19 Aug 2009 01:49:46 -0400

Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now continued by his son, Chris, and daughter-in-law, Alice. For the complete depth of shrimp flavor in this recipe, use the optional shrimp butter to finish the dish. It is made by cooking the shrimp shells with butter, which draws a surprising amount of flavor into the butter. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims. -- posted by lazyme

Linguine With Seafood and Mushroom Saute

Wed, 26 Aug 2009 18:23:48 -0400

An easy and colorful seafood and mushroom medley. A salad and a nice bottle of wine will help make this meal complete! ;) -- posted by Manami

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

Wed, 02 Sep 2009 02:56:56 -0400

Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real Yorkshire Shrimp Tea - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.) -- posted by French Tart

Creamy Seafood Lasagna

Thu, 03 Sep 2009 12:01:00 -0400

I'm not one to cook things with a lot of ingredients or steps, but this sounds like it would be worth it! Real crabmeat can be used instead of imitation crabmeat if you prefer. From Betty Crocker Annual Recipes 2008. -- posted by mailbelle

Sarasota's Shrimp Macaroni and Cheese

Fri, 04 Sep 2009 09:43:51 -0400

I love Lobster Mac and Cheese, but it is just too expensive. So this was my answer. However I like to add a few different cheeses to mine, celery for some crunch and pancetta for extra flavor with a cracker crumb topping. -- posted by SarasotaCook

Shrimp Butter

Tue, 08 Sep 2009 10:22:09 -0400

From Southern Living. -- posted by gailanng

Potato Flaked Prawns on Bed of Asparagus

Tue, 08 Sep 2009 13:24:41 -0400

What can I say about this dish? We made it and with a few changes we had a lovely Sunday luncheon! We made this to see how many residents would take the apsparagus and leave it on their plates untouched and those who at least tried them. It is so difficult to make changes to the menu if the residents aren't going to eat them. -- posted by Manami

Hot Crabmeat or Shrimp Dip

Tue, 08 Sep 2009 15:43:07 -0400

Can't remember where I got this, but one thing for sure...it's good! -- posted by gailanng

Dawn's Shrimp Dip

Fri, 11 Sep 2009 10:41:55 -0400

This is a recipe I got from a friend of the family. It's delicious!! -- posted by Shelby Jo

Shrimp and Chanterelles in White Wine Cream Sauce

Mon, 14 Sep 2009 12:03:26 -0400

This sauce was a combination of a recipe we found in La Vera Cucina Italiana by Donaldo Soviero and DH's creativity. We used med-lge shrimp, about 41-50 size. We had a lovely crop of Chanterelles in the woods and DH made fresh pasta using the recipe on the back of King Arthur's Perfect Pasta Blend. There is a copycat version of this pasta blend posted here, Recipe #227629. This is a fantastic dinner to share with good friends. All you need is a green salad with a simple vinaigrette and some nice Chianti, light some candles and get ready to enjoy dinner! -- posted by Trinkets

Mango Butter Grilled Shrimp and Onions

Mon, 14 Sep 2009 17:34:18 -0400

So I started a thread about flavored butters ... a firm believer that flavored butters can be a great way to make amazing tastes "restaurant style" with very little cost and work. Well here is one. Mango ginger butter with fresh cilantro and brushed on skewered shrimp. Simple quick and easy. Again, outside grill, inside grill pan or even the broiler for this. I love to serve this with my fruited rice. I take the other half of the mango and chop it with some cilantro and onion and add it to to some brown rice. I like to add some scallions to make a nice base. Along with some fresh green beans or corn on the cob is perfect to me. -- posted by SarasotaCook

Spanish Rice and Shrimp One Pot

Thu, 17 Sep 2009 11:43:54 -0400

A speedy midweek meal with Mediterranean holiday flavors. If you don't want to spend time at the stovetop you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic and oil into an ovenproof dish, then bake for 15 mins at 400F. Stir in the rice, tomatoes and water, cover then bake for a further 20 mins stirring in the shrimp for the final 2 mins. -- posted by English_Rose

Shrimp and Mushroom Casserole

Thu, 17 Sep 2009 15:41:47 -0400

This is heavenly. Rich and creamy, not for those watching their weight. I often add a half a cup of monterey jack cheese and I always substitute Frenche's Fried onions for the bread crumbs, just grind them up in the food pro. Very pretty in individual ramikins. -- posted by Chef #Mykidsmom

Prawn Arrabiata

Fri, 18 Sep 2009 16:35:04 -0400

Quick and easy and very tasty. Most of the ingredients are store-cupboard stapes. You can substitute tinned tomatoes for the fresh if you prefer. Increase the amount of chili if you prefer a little more kick. Serve with linguine or rice with lemon juice squeezed through. -- posted by Snowbunny Andorra

Hot and Sour Shrimp Noodle Soup

Mon, 21 Sep 2009 10:53:48 -0400

A spicy warming noodle soup with exciting flavors that is quick to make too! -- posted by English_Rose

Prosciutto Shrimp

Mon, 21 Sep 2009 11:47:20 -0400

This is another great recipe from 'Salsa Cooking'. It is a wonderful nibble or appetizer or first course; if using as a first course you should calculate 3 pieces per person. It is served with Recipe #390915 -- posted by Deantini

Shrimp Cocktail With Whiskey Mayonnaise

Mon, 21 Sep 2009 13:27:04 -0400

This is really a basic shrimp cocktail recipe with whiskey added to perk it up. Some people use sherry instead, or if you prefer, add no alcohol at all, just a dash of worcestershire sauce. -- posted by English_Rose

Thai Shrimp Salad

Mon, 21 Sep 2009 13:27:23 -0400

This lively dressing takes shrimp salad to a new level. You could add a little fresh crab meat, mussels or cooked squid to the salad too. -- posted by English_Rose

Martha's Shrimp, Tomato, and Basil Pasta

Mon, 21 Sep 2009 18:22:00 -0400

I got this recipe from Martha Stewart's Great Food Fast recipe book. I love this recipe! I do add cajun seasoning and extra garlic, which is not called for in the original recipe. I like to use Del Monte's basil, garlic, and oregano diced tomatoes. This is good with or without the fresh basil. This serves four, but in my boyfriend and my case, it only serves two. -- posted by Brenda83

Arrabbiata Shrimp

Tue, 22 Sep 2009 13:03:13 -0400

These hot and spicy shrimp make a great baked potato topping. -- posted by English_Rose

Poached Shrimp With Bay Leaves and Lemon

Wed, 23 Sep 2009 14:48:22 -0400

A cold shrimp-cocktail recipe from Cooking Light. It's tasty enough that it doesn't need a sauce. But you can serve with cocktail sauce to stay low-fat, or a remoulade or other mayo-based sauce if you don't mind the extra calories. Time to cook doesn't include chilling time. -- posted by appleydapply

Brown Rice Paella

Thu, 24 Sep 2009 15:07:23 -0400

I found this on the web. I love paella...specially after a trip to Spain. But I switch to brown rice a few years back, so I wanted to have my paella and my brown rice. I did a search on the web and found this recipe which I've been making ever since. I love it, hope you will too. I'm not really sure about the time so it's a guess. -- posted by Chef BennyBoo

Shrimp Scampi

Wed, 30 Sep 2009 01:10:22 -0400

Here's a fast, easy, and elegant appetizer or main course....especially if you make the flavored butter in advance (you can make the butter upto a week ahead and refrigerate until ready to use.) Serve along with a nice white wine and some good crusty bread for dipping in the garlic butter. Be ready for raves!!!! -- posted by Alan in SW Florida

Plumped Ginger-Caramel Shrimp

Fri, 02 Oct 2009 17:31:12 -0400

From the Splendid Table's How to Eat Supper. -- posted by evelyn/athens

Seafood Tostada Bites

Mon, 05 Oct 2009 16:41:06 -0400

This recipe caught my eye while leafing through my F&W Magazine, I was drooling looking at all the luscious dishes -- have put it here for safekeeping. Another great recipe by Grace Parisi from F&W Magazine, October 2009 edition - from: From: 15 Rules for Great Wine and Food Pairings published in October 2009. Grace Parisi suggests a light, nectariney Pinot Grigio: 2008 Collavini Villa Canfungo Black Label. -- posted by Manami

Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Mon, 05 Oct 2009 16:42:33 -0400

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;) -- posted by Manami

Shrimp Newburg

Tue, 06 Oct 2009 12:58:40 -0400

This recipe is easy to make, it will impress your company or family and it's delicious! -- posted by Catnip46

Seafood-Stuffed Shells

Tue, 06 Oct 2009 12:59:29 -0400

This recipe takes a long time to prepare so start at least 2-3 hours before planning to eat. It can be expensive to make but every mouthful is worth it. You can use Ricotta Cheese or Cottage Cheese. To save on money I've always used the Cottage Cheese and it taste great.This recipe can be cut in halve. -- posted by Catnip46

Shrimp Moska

Wed, 07 Oct 2009 13:56:48 -0400

This is delicious and fun for an informal dinner party. I put little tin buckets at everyone's seat for the shells. Serve with green salad, rice and warm crusty Italian bread. Wet towels help a lot with messy fingers when done! -- posted by Cooputo

Shrimp Pizza

Fri, 09 Oct 2009 17:08:34 -0400

This is very good! I got this from my sister, no clue where she got it but this is the recepie she is known for! Try it you will enjoy it! -- posted by Mandy ny

Spicy-Sweet Shrimp & Flavorful Vegetables

Mon, 12 Oct 2009 16:53:24 -0400

Tender shrimp and colorful vegetables with a tangy-sweet taste, and just a hint of heat make for a fast and delicious dinner any night of the week. Serve over Asian noodles or steaming rice. -- posted by Feast Your Eyes!

Cajun Shrimp

Tue, 13 Oct 2009 15:19:17 -0400

From the Food Network, up here for safe-keeping and halved from the original amounts called for. Except for peeling the shrimp, it was relatively fast and easy to make! My version serves about 4-5 (lotsa shrimp for one person, I make this planning to get at least 3 meals out of it.) -- posted by the80srule

Barbecued Shrimp

Mon, 19 Oct 2009 13:25:26 -0400

A delicious recipe that was found in a family cookbook that has been passed down. I debated if I should post this or not just because it is our families recipe that has been passed down but I decided it would be wrong not to share it. Not too spicy like some Southern BBQ Shrimp recipes. The recipe calls for shrimp in the shell, this is to hold the flavor in but I like to devein them so just do whatever you prefer. -- posted by Jessica Bankston

Creamy Linguine With Shrimp

Wed, 21 Oct 2009 13:39:25 -0400

This simple recipe is delicious and the lemon juice adds a lovely tang to the garlic and shrimp. Its ready in a flash yet special enough to serve to friends. Add fresh crab and sliced red chili peppers for an even more delicious treat.....! -- posted by English_Rose

Stacey's Egg Rolls

Fri, 23 Oct 2009 01:06:15 -0400

Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was -- posted by GingerlyJ

Coconut Shrimp

Sun, 25 Oct 2009 20:48:09 -0400

A crispy beer and coconut battered shrimp. -- posted by gailanng

Cajun Chicken and Shrimp

Tue, 27 Oct 2009 11:52:46 -0400

I have not tried this recipe, but am posting here for safe keeping and in the hopes someone on Zaar will try it and enjoy it. This was in a recent issue of Woman's Day magazine. My plan is to use red bell pepper and maybe add some red pepper flakes for some kick. I listed the chicken parts separately, but ideally the chicken should just equal 1 1/4 lb. If you try it, I hope you enjoy it! -- posted by Bobtail

Hot Shrimp Hors D'oeuvres

Thu, 29 Oct 2009 10:22:59 -0400

Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp. -- posted by TeresaS

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Thu, 29 Oct 2009 11:59:03 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series. -- posted by Molly53

Sarasota's Sweet and Spicy Grilled Shrimp

Mon, 02 Nov 2009 15:26:41 -0500

This is so quick and easy, and makes a great family style dinner. For a dipping sauce, I don't think one is needed, but a few of my friends like it when I serve it with a garlic orange butter sauce. I simply melt some butter (1/2 cup), minced garlic (1 teaspoon), and some fresh orange juice (1 tablespoon). For my sides - a fresh creamy coleslaw and some chili fries. A few potatoes cut in wedges and mixed with some oil and seasoning makes for great healthy fries compared to fried or even store bought ones. -- posted by SarasotaCook

Shrimp Carrie

Mon, 02 Nov 2009 22:15:32 -0500

A ramped up variation of fish and chips and an appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Grilled Shrimp With Coriander Sauce and Black Bean Cakes

Mon, 02 Nov 2009 22:16:27 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak. -- posted by Molly53

Emeril Lagasse's Shrimp & Pasta

Wed, 04 Nov 2009 14:55:56 -0500

From Emeril's new Emeril 20-40-60 cookbook. DH saw Emeril make it on Regis and Kelly this morning and made it for himself by 11am! Really beautiful, simple and spicy! Sure to be one of DH's favorites! -- posted by Hadice

Ocean King Prawns Spanish Style

Thu, 05 Nov 2009 01:48:56 -0500

From a local newspaper in Souther Queensland (Great Barrier Reef)... -- posted by Wendys Kitchen

The Realtor's Shrimp Scampi W/Spaghetti

Thu, 05 Nov 2009 02:01:13 -0500

This will blow you away. The first time you serve this, you'll be ok because they don't know how great it's going to be. The second time you serve this, you better put it on the table and get out of the way FAST cause they are going to knock you down trying to get to it. It's a recipe that I have developed through years of making it over and over and over. This is the best version I have been able to create. NOTE: This recipe is to be used with 1/2 pound of spaghetti. If you are using 1lb of spaghetti, double the recipe because there won't be enough sauce for a full pound. If you are doubling it, don't double the lemon juice or it'll be too tart, just bump it up to 3 Tbsp. and only bump the lemon pepper up to 3/4 tsp or it will be too salty for some people. MANGIA! -- posted by Realtor by day, Chef by night

Angie's Shrimp Canapes

Sat, 07 Nov 2009 11:35:26 -0500

My little girl loves shrimp. This is one of her favorite shrimp recipes. I make sure it's always on the table for special occasions. -- posted by Realtor by day, Chef by night

Shrimp and Crab Dip

Sat, 07 Nov 2009 13:09:14 -0500

"This is a quick and simple dip that is always a hit." -- posted by Rochelle79

Stir-Fried Shrimp With Xo Sauce

Mon, 09 Nov 2009 16:15:14 -0500

A homemade seafood sauce gives a perky kick to this shrimp and vegetable stir-fry. -- posted by English_Rose

Spicy Crab and Shrimp Soup

Tue, 10 Nov 2009 16:02:24 -0500

A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal. -- posted by Chef #840903

Commander's Tasso Shrimp With Five-Pepper Jelly

Wed, 11 Nov 2009 23:53:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt. -- posted by Molly53

Walnut Encrusted Prawns With Ponzu Glaze

Sat, 28 Nov 2009 15:27:03 -0500

A simple appetizer of jumbo prawns wrapped in a walnut coating, married with a sweet and savoury sauce. This recipe was in the Life section of my local newspaper but comes courtesy of California Walnuts. -- posted by Chef Regina V. Smith

Shrimp Newburg Soup

Mon, 30 Nov 2009 01:38:11 -0500

I made this soup for Thanksgiving dinner, and hubby said he liked it, so I thought I'd post it and see what others think. I much preferred it warmed up the next day, so it fits well into the make-ahead and reheat category. The overnight sit allows the flavors to blend and mellow. Just don't let it boil when you reheat it. I used fat free half and half, and it worked out well. I used pre-cooked shrimp, but the recipe allows for raw ones. -- posted by Cook In Southwest

White House Coquille of Seafood Neptune

Mon, 30 Nov 2009 02:02:07 -0500

This is a recipe from "A Treasury of White House Cooking", by former White House chef, Francois Rysavy. This appetizer was served by the Nixons at a formal dinner held on April 29th, 1969 to honour Duke Ellington. This would be a great first course to a '60's theme dinner party. -- posted by Chef Regina V. Smith

Baked Shrimp With Long Skinny Pasta

Tue, 01 Dec 2009 16:51:12 -0500

The pasta is the only skinny thing about this recipe. Originally published in Bon Appetit under the name Judi's Baked Shrimp, it seemed to plead for a bed of pasta, so I was happy to oblige. Don't skip the breadcrumb topping; I tried that, and the results weren't nearly as good. If you want to serve shrimp at a dinner party, this concoction will make your reputation, and you'll never again be satisfied with ordinary scampi. Warning: Between the butter and the shrimp, there is nothing remotely low-cholesterol about this dish. Select your victims wisely. The garlic could be problematic if you have a date tonight, too. Blame Judi; it's her recipe and her fault. -- posted by Nadacook

Ginger-Garlic Shrimp With Tangy Tomato Sauce by Kerry Simon

Thu, 03 Dec 2009 09:42:10 -0500

"The marinade for these shrimp is a piquant mix of lemon juice, garlic, ginger, basil and parsely - which would taste just as wonderful with chicken or pork. The dipping sauce is almost chutney-like with chunks of whole tomatoes, lemongrass and lime juice add tang." Chef Kerry Simon is the creator of this dish - F&W Newsletter - October, 2009. When we made these for a small group - we served it with herbed angel hair pasta with Parmesan and a green leafy salad.It takes 2 hours to marinate - we prepared it early in the day and served it about 3 o'clock - absolutely wonderful! ;) -- posted by Manami

Shrimp Ravioli With a Tomato Vodka Cream Sauce

Tue, 08 Dec 2009 09:14:29 -0500

I have been making these for years - ever since I moved to FL where shrimp is so affordable. They are light and creamy. Wonton wrappers make this easy to make and the creamy sauce is a quick 10 minutes on the stove. I often make these ahead and freeze ... then when I need them, just pop them in some boiling water, heat up my sauce, and dinner is ready. Serve with a traditional crisp salad (I happen to like a grilled romaine salad) and then of course some crusty garlic bread. A nice twist to the traditional cheese or beef ravioli. -- posted by SarasotaCook

Shrimp and Corn Cups

Tue, 08 Dec 2009 12:19:22 -0500

You can use this mix to stuff an artichoke, a tomato etc. It is very good spooned into the Corn chips shaped like a scoop! I like to use uncooked large shrimp and cook them in water, lemon, garlic and crab boil for 2 minutes. Then chill the shrimp on ice. (Cooking time is the chill time) -- posted by Chef #806937

Spicy Orange Shrimp Ceviche

Wed, 09 Dec 2009 00:57:25 -0500

Makes a great appetizer, party snack, side dish or main course! Also try using assorted seafood such a tilapia, crab, scallops, etc. I included the ketchup, but you can use sweet Ecuadorian tomato sauce as traditional or skip it altogether as I prefer! Some also like it on the side and let the guests choose. You can also place a dollop on the side of the martini glass as some restaurants do. You can flash cook the shrimp if preferred by placing in boiling water for 2 minutes before peeling and deveining them. You can make this with only an hour or so of "cooking" in the citrus juices, as you prefer. Also...I use 2-3 jalapenos and occasionally habenero for extra pep! Serve with a crisp but fruity sauvignon blanc (rochioli or girard) -- posted by GoldsmithLissa

Pretty in Pink Sara's Shrimp Sandwich or Salad

Fri, 11 Dec 2009 16:56:21 -0500

The Perfect Day, on PBS. The perfect Girls Night Out or In snack, but I like it as a light lunch. Lose the bread and you have a Shrimp Salad .... -- posted by College Girl

Quick and Easy Shrimp Scampi

Fri, 11 Dec 2009 17:33:12 -0500

I searched before posting and this recipe is like several other recipes as far as ingredients but the cooking method is a little different. I leave the tails on for an appetizer and remove the tails to serve with pasta. I like it with rice noodles but it's great with any pasta. -- posted by A Pinch of This ...

Shrimp De Jonghe (Derek's Way)

Fri, 11 Dec 2009 17:39:38 -0500

I got the recipe from a cookbook years ago (I think it was a Betty Crocker Cookbook) and made several changes over time. This is how I make it today after years of perfecting the recipe. -- posted by DerekAmerican

Scrumptious Scallops and Shrimp With Linguini

Sun, 20 Dec 2009 20:04:51 -0500

I found this recipe on the web and made some adjustments. I added shrimp to the recipe and changed an herb that was listed. This recipe is so simple to make, but the flavor is WOW! Plus, it's beautiful when it sits on the plate. -- posted by ShadowRider1998

Shrimp Ceviche With Avocado

Sun, 27 Dec 2009 19:05:40 -0500

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time. -- posted by BecR

Acadian Q'd Prawns

Tue, 29 Dec 2009 14:23:17 -0500

A Haute Cajun Classic for that kitchen party. Not for the faint of heart. The beginning is a recipe for the Acadian Feux (Fire) Seasoning. It stores well, so make up a batch to keep around. -- posted by Jetjouster

Coconut Shrimp With Chutney

Thu, 31 Dec 2009 09:27:13 -0500

This recipe is from Better Homes and Gardens Special Interest Publication. I have not tried this recipe yet, but putting here for safe keeping. -- posted by Naturelover

Zesty Chili and Garlic Jumbo Shrimp Stir Fry

Mon, 04 Jan 2010 14:06:32 -0500

This stir fry is full of flavor and can be served up in a matter of minutes. Make sure you buy raw shrimp beacuse cooked ones will becaome chewy when re-cooked in this dish. -- posted by English_Rose

Shrimp in Lobster Cream Pot Pie

Tue, 05 Jan 2010 12:16:50 -0500

This is a Brazilian pot pie that I have put my twist on it that is the shrimp filling that is very mouth watering. This is my Dad's crust recipe. It's very flaky and melts in your mouth. It looks like is very complicated but is not. Please try! You won't regret it!!! BTW the crust is the best part so whatever you want to fill your pie with is cool! -- posted by Brazilianflavor in Atlanta, GA

Garlic Shrimp and Spinach Pasta

Tue, 05 Jan 2010 14:14:39 -0500

This meal is quick and easy! You only need one pan to prepare and it's really quite healthy as well! I came up with this recipe with ingredients I had handy in my fridge, freezer, and pantry. -- posted by Logan's Mama

Sweet Orange Basil Skewers With Shrimp & Scallops

Wed, 06 Jan 2010 16:44:02 -0500

A light healthy start to 2010. Fresh flavors of fresh oranges, basil, shrimp and sea scallops served over my recipe #407149. Grilled outside or inside on a grill pan makes this quick and easy. You can even broil these is you want. Light and healthy! Add some grilled veggie like zucchini or snow peas for a great light dinner. -- posted by SarasotaCook

Jumbo Shrimp With Coconut and Chili

Thu, 07 Jan 2010 13:05:02 -0500

The sweet, sour and spicy flavors of Thai food give the tastebuds an Oriental treat in this pretty appetizer. The amount of chili can be varied according to taste. -- posted by English_Rose

Shrimp Tacos

Sat, 09 Jan 2010 10:08:19 -0500

Crispy and hot: taco shells with a spicy filling of shrimp, cilantro, tomatoes, onion, garlic, green pepper and paprika. -- posted by English_Rose

Jumbo Shrimp With Tarragon Sauce

Sat, 09 Jan 2010 10:18:16 -0500

Shrimp simmered with white wine, garlic and parsley, served with a tarragon sauce. -- posted by English_Rose

Shrimp Stuffed Grape Leaves

Tue, 19 Jan 2010 07:30:02 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Pinot Noir or Grenache -- posted by GoldsmithLissa

Alouette® Crème De Brie® Shrimp Cups

Thu, 21 Jan 2010 13:51:51 -0500

Crème de Brie® Shrimp Cups are perfect party appetizers! -- posted by Corrinne J

Seafood Marinara

Fri, 22 Jan 2010 13:48:16 -0500

This recipe is perfect for lazy evenings when you want something light and tasty. -- posted by English_Rose

Thai Ginger & Sweet Red Chili Shrimp

Mon, 25 Jan 2010 16:07:21 -0500

From the internet - from a site called Once Upon a Chef. Looks great! Time includes 30 minute marinating time. -- posted by Recipe Junkie

Chili and Lemon Shrimp Skewers

Tue, 26 Jan 2010 13:37:18 -0500

This chili and lemon marinade goes equally well with chicken. Time does not include marinating. These can also be done on the grill instead of broiled. -- posted by English_Rose

Chili Shrimp

Wed, 27 Jan 2010 09:05:02 -0500

This Goan dish can also be made with a combination of seafood, shredded chicken or beef. Time does not include marinating. -- posted by English_Rose

Shrimp Dhansak

Wed, 27 Jan 2010 13:13:12 -0500

A hot, sweet dish with lentils. Dhansaks are probably the most satisfying of curries. -- posted by English_Rose

Grouper Iberville

Sun, 07 Feb 2010 21:47:22 -0500

Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series.. -- posted by Molly53

Chili Shrimp Salad

Mon, 08 Feb 2010 12:11:04 -0500

This is a spicy salad from southeast Bengal, which is eaten cold. Any leftovers are delicious served on toast. -- posted by English_Rose