Free Recipe: Shrimp Chowder

1 Servings
2.00 cn Cream of chicken soup
2.00 cn Potato soup
1.00 cn Corn, drained
2.00 c Evaporated milk
0.25 c Onion, chopped
2.00 c Shrimp (frozen)
3.00 oz Cream cheese

Brown onions. Saute in 1 tablespoon butter. Combine remaining
ingredients except cream cheese in crock pot. Cook on medium high
heat for 3 hours. In the last 15 minutes add cream cheese. Randy Rigg

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Free Recipe: Shrimp & Saffron Risotto

4 Servings
1.00 tb Olive oil
0.50 c Chopped onions
2.00 tb Minced shallots
2.00 tb Minced garlic
2.00 c Arborio rice
4.00 c Shrimp stock; infused with
3.00 Saffron threads
1.00 tb Unsalted butter
2.00 ts Salt
1.00 ts Freshly-ground white pepper
0.50 c Chopped green onions
0.50 c Peeled; seeded, chopped
-tomatoes
1.00 ts Emeril's Essence; see * Note
0.50 lb Peeled medium shrimp; tail
-off, halved
0.75 c Grated Parmigiano-Reggiano
-cheese; plus
0.25 c Grated Parmigiano-Reggiano
-cheese; for garnish
6.00 Fried spinach leaves

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.

In a saute pan, heat the olive oil. When the pan is smoking hot,
saute the onions, shallots and garlic for 1 minute. Using a wooden
spoon, stir in the rice and saute for 1 minute. Stir in butter and
1/2 cup of the stock at a time until all of the liquid is
incorporated, about 3 minutes. Season with salt and pepper. Fold in
the green onions and tomatoes. Season with Emeril's Essence and bring
up to boil, about 10 minutes. Fold in the shrimp and simmer for 2
minutes. Spoon the risotto into a shallow bowl. Garnish with fried
spinach leaves, Parmigiano-Reggiano cheese and Essence. This recipe
yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2318 broadcast 04-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

04-21-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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Free Recipe: Szechwan Hot & Sour Shrimp

3 Servings
1.00 lb Medium-size raw shrimp,
-shelled and deveined
1.00 tb Dry sherry
3.00 tb Salad oil
3.00 Cloves garlic, minced
1.50 tb Minced fresh ginger
0.25 ts Crushed red pepper
2.00 lg Stalks celery, cut in
0.50 Inch thick slices
0.50 c Sliced bamboo shoots
2.00 Whole green onions, thinly
-sliced
-Cooking sauce -
0.25 c Vinegar
2.00 tb Soy sauce
5.00 ts Sugar
2.00 ts Cornstarch

Toss shrimp with sherry. Prepare cooking sauce by combining all
ingredients and set aside. Heat a wok or wide frying pan over high
heat. When pan is hot, add 1 1/2 T of the oil. When oil begins to
heat, add garlic, ginger and red pepper. Stir once, add shrimp and
stir-fry until they turn pink (about 3 minutes). Remove from pan.
Heat the remaining 1 1/2 T oil. Add celery and bamboo shoots and
stir-fry for one minute. Stir cooking sauce, then add to pan along
with shrimp and green onion. Cook, stirring, until sauce bubbles and
thickens.

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Free Recipe: Shrimp Philio (Blue Rose Restaurant)

2 Servings
4.00 oz Shrimp, boiled, peeled
1.00 Olive oil for shimp
0.25 c White wine, dry
1.00 c Chicken stock or broth
0.67 c Basil pesto (recipe below)
1.00 c Cooked pasta of your choice
---basil
8.00 oz Pine nuts
2.00 oz Garlic
6.00 oz Fresh basil
1.00 oz While fresh parsley
1.00 ts Ground black pepper
3.00 oz Parmesan cheese
0.67 c Extra virgin olive oil

Saute 4 sounces of peeled shrimp in olive oil. Cook shrimp half done
and add a 1/4 cup of dry white wine. Add 1 cup of chicken stock or
broth, then add 2/3 cup of basil pesto. Add one cup of cooked pasta
of your choice and enjoy.

Basil Pesto - Roast the pine nuts until goldeb brown, then allow to
cool. In a food processor, place pine nuts and garlic and blend until
creamy. Add basil and parsley and blend together. Add olive oil
slowly to form an emulsion. Add remaining ingredients.

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Free Recipe: Shrimp Fettucine

4 Servings
4.00 oz Bleu cheese
0.25 c Parsley, finely chopped
2.00 Clove garlic, minced
2.00 tb Half n half
1.00 lb Cooked, shelled shrimp
8.00 oz Cream cheese
4.00 Scallons, finely chopped
0.33 c Dry white wine
Black pepper

With cheeses at room temperature, combine with wine and half n half
in a 2 qt casserole. Add seasoning and shrimp. Bake at 375 degrees
until heated through, about 20 minutes. Toss with cooked fettucine.

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Free Recipe: Shrimp Stir-Fried with Cashews

4 Servings
2.00 tb Vegetable oil
15.00 sm Dried red chilies*
1.00 lb Large shrimp (preferably
Thai tiger shrimp), peeled
And
Deveined
1.00 sm Onion, peeled and sliced
Lengthwise into thick wedges
1.00 tb Thai fish sauce*
1.00 ts Soy sauce
0.50 ts Sugar
0.50 c Dry-roasted, salted cashews

Heat a wok or medium skillet over medium heat. Add the oil and swirl
to coat the surface. When the oil is hot but not smoking, and the
chilies and stor-fry for 1 minute. They should darken but not blacken
or burn. Remove the chilies with a slotted spoon and set aside.

Increase the heat to medium high, add the shrimp, and stir-fry until
it changes color and is cooked through. Add the onion and stir-fry
until onion begins to wilt, about 1 minute. Add the fish sauce, soy
sauce, and sugar and continue stir-frying for another minute. Add the
cashews and the reserved chilies and stir well. Transfer to a serving
platter and serve hot or warm. Serves 4.

* available at some Asian markets

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Free Recipe: Shrimp Etouff‚e

6 Servings
MMMMM---------------------FROM CHEF FREDDY'S--------------------------
0.50 c Butter
3.00 tb Flour
1.00 c Onion [chopped]
0.75 c Green onions tops [chopped]
1.00 c Celery [chopped]
1.00 ts Paprika
1.50 c Water
2.00 Chicken bullion cubes
2.00 lb Shrimp [peeled & deviened]
Black pepper to taste
Cayenne pepper to taste

1) Blend the butter and the flour in a heavy skillet, cooking
over low heat until dark brown, stirring constantly... Add in the
onions green onion tops, and celery and cook until veggies are
tender, stirring occasionally... 2) Add the paprika, water, and
boullion cubes and simmer for 20 min... Add the remainder of the
ingredients and simmer for 20 min more... 3) Serve over hot cooked
rice

from Bill Saiff's "ROD & REEL Recipes for Hookin' & Cookin' Cookbook
and re-typed with permission by Fred Goslin in Watertown NY on
Cyberealm Bbs at (315) 786-1120

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Free Recipe: Shrimp New Orleans

1 Servings
0.50 c Salad oil
2.00 tb Vinegar
2.00 tb Prepared mustard
1.00 ts Paprika
2.00 Green onion with tops,
1.00 Minced
1.00 Celery heart minced
2.00 c Cleaned cooked shrimp
1.00 Shredded lettuce

Combine ingredients except shrimp, season; pour over shrimp, toss
lightly. Chill 2 hours. Serve on shredded lettuce.

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New Year: Sizzling Sherry Shrimp with Garlic | Submitted By: MMZEHER

1/4 cup olive oil4 cloves garlic, minced1 teaspoon crushed red pepper flakes1 teaspoon paprika1 pound medium shrimp, peeled and deveined2 tablespoons dry sherry or lemon juicesalt and freshly ground black pepper to taste2 tablespoons chopped Italian flat leaf parsleyHeat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley. Amount Per Serving  Calories: 223 | Total Fat: 14.7g | Cholesterol: 173mg

 view all reviews »

This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The recipe doesn't specify, but I used what I thought was an appropriate, fragant smoked Spanish paprika which was really, really good. I used the amount called for even tho' I thought it might be too much for me, but it was just a lovely, delicate smoky flavor that also leant color to the dish. Same with the chili pepper flakes - I thought I'd be sorry using the amount called for and nearly chickened out. Glad I didn't - that, too, was just right. I prepared this with one alteration, which was simply to wait until the shrimp was nearly cooked to add the garlic, since garlic and high heat don't mix and burnt garlic is just plain nasty. In deference to the title I chose dry sherry rather than lemon, and because I welcomed the opportunity to do something other than lemon for a change. I served this alongside a tossed green salad which made for a lovely, fresh, light but deliciously satisfying meal. Was this review helpful? [ YES ]
9 users found this review helpful This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The... A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully together. Drank a Spanish white wine from the Basque region, Xarmant Txakoli. It's a fresh, bright, lowish alcohol white that's slightly effervescent. A great complement for this. Was this review helpful? [ YES ]
3 users found this review helpful A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Low Glycemic Impact Recipes: Fishboy's Beer Belly Shrimp | Submitted By: Fishboy

2 pounds large shrimp, peeled and deveined with tails attached1 cup beer2 tablespoons chopped fresh parsley2 tablespoons vegetable oil4 teaspoons Worcestershire sauce1 clove garlic, minced1/8 teaspoon salt1/4 teaspoon ground black pepper1/8 teaspoon hot sauceCombine all ingredients in a large bowl. Stir well to coat the shrimp. Place in a large shallow dish and refrigerate. Let marinate for 2 to 3 hours, stirring occasionally. Heat oven broiler. Drain shrimp. Thread shrimp through neck and tail onto six 14-inch skewers so that shrimp will lie flat. Place skewers on a lightly greased rack of a broiler pan. Broil 5 inches from heat for 3 minutes. Turn skewers and broil for an additional 1 to 2 minutes, or until shrimp turn pink. Serve warm with cold beer. Amount Per Serving  Calories: 181 | Total Fat: 6g | Cholesterol: 230mg

 view all reviews »

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

New Year: Sizzling Sherry Shrimp with Garlic | Submitted By: MMZEHER

1/4 cup olive oil4 cloves garlic, minced1 teaspoon crushed red pepper flakes1 teaspoon paprika1 pound medium shrimp, peeled and deveined2 tablespoons dry sherry or lemon juicesalt and freshly ground black pepper to taste2 tablespoons chopped Italian flat leaf parsleyHeat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley. Amount Per Serving  Calories: 223 | Total Fat: 14.7g | Cholesterol: 173mg

 view all reviews »

This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The recipe doesn't specify, but I used what I thought was an appropriate, fragant smoked Spanish paprika which was really, really good. I used the amount called for even tho' I thought it might be too much for me, but it was just a lovely, delicate smoky flavor that also leant color to the dish. Same with the chili pepper flakes - I thought I'd be sorry using the amount called for and nearly chickened out. Glad I didn't - that, too, was just right. I prepared this with one alteration, which was simply to wait until the shrimp was nearly cooked to add the garlic, since garlic and high heat don't mix and burnt garlic is just plain nasty. In deference to the title I chose dry sherry rather than lemon, and because I welcomed the opportunity to do something other than lemon for a change. I served this alongside a tossed green salad which made for a lovely, fresh, light but deliciously satisfying meal. Was this review helpful? [ YES ]
9 users found this review helpful This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The... A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully together. Drank a Spanish white wine from the Basque region, Xarmant Txakoli. It's a fresh, bright, lowish alcohol white that's slightly effervescent. A great complement for this. Was this review helpful? [ YES ]
3 users found this review helpful A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Low Glycemic Impact Recipes: Fishboy's Beer Belly Shrimp | Submitted By: Fishboy

2 pounds large shrimp, peeled and deveined with tails attached1 cup beer2 tablespoons chopped fresh parsley2 tablespoons vegetable oil4 teaspoons Worcestershire sauce1 clove garlic, minced1/8 teaspoon salt1/4 teaspoon ground black pepper1/8 teaspoon hot sauceCombine all ingredients in a large bowl. Stir well to coat the shrimp. Place in a large shallow dish and refrigerate. Let marinate for 2 to 3 hours, stirring occasionally. Heat oven broiler. Drain shrimp. Thread shrimp through neck and tail onto six 14-inch skewers so that shrimp will lie flat. Place skewers on a lightly greased rack of a broiler pan. Broil 5 inches from heat for 3 minutes. Turn skewers and broil for an additional 1 to 2 minutes, or until shrimp turn pink. Serve warm with cold beer. Amount Per Serving  Calories: 181 | Total Fat: 6g | Cholesterol: 230mg

 view all reviews »

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here