Recipezaar: Shrimp,Dinner Party recipes

Vietnamese Salad Rolls

Tue, 02 Jun 2009 16:50:19 -0400

Wow, I love these fresh and healthy salad rolls, and I can't believe I couldn't find a recipe on this site (unless I'm blind)! -- posted by horseplay

Cream Cheese Bacon Wrapped Jalapenos

Thu, 04 Jun 2009 10:12:39 -0400

Yummy! Great for cookouts! -- posted by Chef #853965

Lemony Risotto With Asparagus and Shrimp

Mon, 08 Jun 2009 02:37:41 -0400

This sounds delicious! I found it in bon appetit magazine's May '09 issue. -- posted by Realtor by day, Chef by night

Shrimp and Cheese Puffs

Mon, 08 Jun 2009 16:13:18 -0400

This recipe is SOOO easy. I learned it as a co-ed away from home for the first time and trying to make appetizers and snacks for dorm parties and such. I still make it today, especially when impromptu guests pop in. -- posted by peskyleo

Yucatan-Style Shrimp/ Plantain Crisp/Guava Cream/Annatto Oil

Tue, 09 Jun 2009 10:30:03 -0400

Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick Gourmet web site -- posted by Manami

Coconut Lime Shrimp Skewers

Thu, 11 Jun 2009 12:46:39 -0400

This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people. -- posted by appleydapply

New Orleans Style Paella

Fri, 12 Jun 2009 01:55:27 -0400

My version and not hardly an original Paella recipe, but pretty darn good. Can be frozen after cooking. -- posted by gailanng

Garlic Prawns With Asian Puy Lentils

Wed, 17 Jun 2009 14:37:57 -0400

Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves. From bbcgoodfood.com -- posted by Chef Citron

Simple Shrimp Cocktail

Thu, 18 Jun 2009 17:06:47 -0400

I played with different ways of cooking shrimp for a while and different seasonings to spice it up, but this really became the standard; good shrimp, seasoned just to highlight their flavor, and refreshing cocktail sauce to compliment them perfectly. This is a big hit at all of our family gatherings as an appetizer, snack, or even part of the meal. No more over-paying for those tiny, rubbery shrimp cocktail circles at the grocery store, only to dip them in mediocre cocktail sauce. Try this for easy and yummy shrimp cocktail! -- posted by Lauren Z

Shrimp and Vegetable Stir Fry

Sat, 20 Jun 2009 01:30:51 -0400

An uncomplicated stir fry. Add a spicey pepper for kick. -- posted by gailanng

Li Hung's Chop Suey

Tue, 23 Jun 2009 11:33:00 -0400

It turns out that chop suey is not the American creation it was once thought to be. Li Hung was a statesman of the Imperial Ching dynasty and the one that discovered this dish in the Kuang Tung district of China and brought it to light. Serve with steamed rice. From an old newspaper clipping. -- posted by Molly53

Shrimp Starter Salad

Thu, 25 Jun 2009 02:59:15 -0400

This is a lovely way to start your dinner party - The salad makes a colorful presentation and has a great combination of flavors. Double the recipe for larger groups. Serve the salad in individual bowls, arranging each ingredient artistically. Get everything ready ahead of time, except the avocado , slip the ingredients into the fridge in separate bowls then assemble just before serving. Use your favorite dressing or offer a choice of dressings to your guests and let them add it at the table. Personally, I like Zesty Italian dressing. Simple Easy and elegant looking salad! Enjoy -- posted by Bergy

Salad Stack With Shrimps

Thu, 25 Jun 2009 03:05:41 -0400

CREATED FOR CATEGORY CRAZE-E CONTEST. A really simple, fresh and healthy starter for your dinner guests, and you probably have all the ingredients at hand! The very simple dressing ingredients are included in the list of ingredients. Cooking time given are for the 2 eggs only. -- posted by Zurie

Sally Sold Shrimp Salad by the Seashore

Thu, 25 Jun 2009 03:15:11 -0400

Tasty summer salad - perfect for hosting a dinner party! -- posted by NELady

Salad Truffles

Thu, 25 Jun 2009 03:19:25 -0400

As a salad first course for a dinner party, these tasteful bites hint at the delightful meal to come. (Preparation note: The Radish Pea truffle must be prepared ahead, to set. The Walnut Tapenade and Strawberry Shrimp Chipotle truffles can be prepared ahead and refrigerated.) -- posted by realbirdlady

Avocado and Shrimp Tomato Cups

Thu, 25 Jun 2009 03:31:49 -0400

Do you like guacamole, shrimps and fresh tomatoes? Then this is the perfect first course to serve at a Summer dinner party. The guacamole is served in the tomatoes to make it extra elegant. -- posted by *Bellinda*

Shrimp With a Light Cool Salad

Fri, 26 Jun 2009 11:45:06 -0400

this dish me and my mate write it was quit fun we made this dish from what we had in our fridge it was made from leftover the first time we made it enjoy -- posted by jake.g.t

Alouette Mediterranean Bruschetta

Fri, 26 Jun 2009 12:21:21 -0400

This is great summer appetizer for BBQ's and Fourth of July! Fresh shrimp with creamy cheese and crispy toast, your friends will love this recipe! -- posted by Corrinne J

Crab N Shrimp Dip

Mon, 29 Jun 2009 00:52:28 -0400

Quick N Easy little spread. Great with crackers, pita or toast points. -- posted by cajunhippiegirl

Ceviche Shrimp and Feta

Tue, 30 Jun 2009 00:33:28 -0400

A Mediterranean spin on the traditional ceviche. Recipe from a Michelob ad. . . sounds yummy! Cooking time is actually refrigeration time. -- posted by JanuaryBride

Mustard Marinated Shrimp

Tue, 30 Jun 2009 01:25:35 -0400

This is a recipe which makes for fabulous party food; you can make it ahead of time (in fact, you have to), and everyone loves it. Simply serve it in a pretty bowl with toothpicks, skewers, or forks for serving. This has become a new staple as the perfect hors douvre. -- posted by larchie

Shrimp With Pesto Cream

Sat, 04 Jul 2009 13:37:35 -0400

Great results for a stovetop dish. -- posted by gailanng

Shrimp Cakes With Roasted Shrimp Sauce

Sun, 05 Jul 2009 12:29:01 -0400

Courtesy - Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York 2003. LiveEpisode: Ultimate Indulgence. Inactive Prep Time - 20 min. Emeril's Essence can be found on zaar. DiB's Recipe #11783, or Miss Annie's Recipe #22089 or Gabe6309's Recipe #286098 are just a few of the many! It is superb! :) -- posted by Manami

Macque Choux and Shrimp

Sun, 05 Jul 2009 12:31:01 -0400

This Cajun dish, similar to succotash, pairs well with rice & seafood or chicken. This version comes from the Commander's Palace in New Orleans. This was first published in Saveur Magazine, issue # 119. We were testing different dishes for our Cafe Ponce, here at the home, and I saw this and we tested it and it became an instant hit! (The only thing we didn't include was the jalapeno! - Too bad, they don't know what they missed!) We made four batches - two and two.;) -- posted by Manami

Shrimp Bites Wrapped in Greens

Tue, 07 Jul 2009 11:07:02 -0400

Isabel Cruz's Spicy "Shoestring" Party Menu for a Sultry Late-Summer Night - CBS Morning Show, 09/01/2007. The San Diego-based chef likes to marry the tastes of Latin American cooking she grew up with to the Pacific Rim tastes she's come to know as a Californian. But most of all, Cruz likes to keep her cooking clean, fresh, flavorful and healthy - she likes to go for flavors that pop and offer contrast to one another. She has 5 restaurants on the West Coast, from Portland, Ore. down to San Diego, Ca:). She has also published a cookbook "Isabel's Cantina."Growing-up, Isabel's friends were Puerto Rican, Cuban, Peruvian, and she also spent time with her Asian friends learning Japanese, Chinese and Korean cuisine. Thus, was born her fusion of different flavors. "This is a Thai appetizer of shrimp wrapped with coconut, peanuts, and chiles in a leaf. She likes to use raw collard greens as wrappers for these spicy little snacks, which she drizzles with a little guava sauce to complete the hot-sweet Thai flavors while also bringing these bites further into the Latin realm. Prepare these ingredients in advance, and then assemble these at the last minute." She was given a $60 budget to create a dinner menu for 6 people - thus: Chef on a Shoesting. -- posted by Manami

White Bean & Spinach Souffles With Shrimp Cardinale

Tue, 07 Jul 2009 11:07:45 -0400

I have seen a lot of recipes for White Bean & Spinach Soups & Stews but nothing like these! You don't have to worry about over-filling or overflowing the souffle cups. The spinach and white bean base makes them quite stable. These are WOW :) dishes and don't need too much with them! Perhaps a nice bottle of wine, a mixed greens salad and bread sticks & some fresh fruit as a dessert. CuisineAtHome.com, April 2009 issue. -- posted by Manami

Asian Shrimp and Avocado Salad

Tue, 07 Jul 2009 11:23:46 -0400

Crisp Napa Cabbage leaves are tossed with shrimp and cucumber, then, topped with wasabi-avocado dressing. Baked ramen noodles make a crispy topping.;) Recipe developed by McCromick by Southern Living Cookbook School. There is enough of this colorful salad for entertaining! -- posted by Manami

Garlic Shrimp and Peas With Linguine

Thu, 09 Jul 2009 17:10:41 -0400

Toss lemony shrimp in a flavorful garlic and butter sauce and serve with linguine and peas. -- posted by JackieOhNo!

Ziti Pasta With Herb-Marinated Grilled Prawns: Buon Appetito!

Sun, 12 Jul 2009 09:37:14 -0400

Why go out, when you can have a delicious Italian dinner in the comfort of your home? With this recipe your dinner guests and family will drool over the rich tomato sauce, the crisp freshness of basil, the bite of fresh garlic, and the fragrance of the herb-marinated prawns. Theres no more perfect combination of flavors and textures. Let your creativity soar - Use this reicpe as inspiration to create your own culinary delights! If you are really in a pinch for time,substitute the homemade tomato sauce for 1 large jar of your favorite pasta sauce. -- posted by Feast Your Eyes!

Barbecued Shrimp

Mon, 13 Jul 2009 12:47:42 -0400

This recipe is in an old edition of Better Homes and Garden New Cook Book. DH loves shrimp. I'm posting this and intend on trying it in the near future. -- posted by Dreamer in Ontario

Shrimp Potato Salad

Mon, 13 Jul 2009 15:59:39 -0400

Potato salad that does the twist. -- posted by gailanng

Japanese Egg Salad - a Twist on Eggs and Mayo

Wed, 15 Jul 2009 01:39:08 -0400

Chilled, crisp salads are one of the great summer dishes, and a refreshing eat-it-anytime meal. Almost any food can be a part of an enticing salad -- vegetables, fruits, pasta, potatoes, meats, cheese, herbs. This Japanese Egg Salad showcases fluffy white rice, shrimp, hard-boiled eggs and Romaine lettuce leaves; tossed in a tangy French dressing with capers and chives. A delicious alternative to the same-old, same-old egg salad. -- posted by Feast Your Eyes!

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

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

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!

Breaded Prawns Brushetta

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

I really like the fresh ingredients found in Italian Brushetta, but I'm not a big fan of bread, nor is my hips, so I developed this recipe because I love shrimp. It's a great appetizer for a dinner party, rather quick to make and can stay warm in the oven while serving other courses. You can serve it on arugula tossed with some extra virgin olive oil, salt and pepper. -- posted by HB Chef

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