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Shrimp, broccoli, and water chestnuts are stir-fried with a combination of soy and oyster sauces in this quick Chinese-style dish.
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Shrimp and grits get the gourmet treatment in this flavorful combination of creamy, flavorful grits, Dijon-flavored shrimp, and maple bacon, served with toast points. This is a perfect holiday breakfast or special meal for guests.
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Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade Yet this dish may have you reconsidering their place in your pantry Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways “better than ‘real’ tomato flavor.” In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp
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This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. I've also substituted frozen shrimp for canned on occasion, depending on availability.
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This is the real deal when your talking about creole, but be warned, it's very spicy!! Keep some cold beer handy for this one. Chorizo is a good substitute if...
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Get Linguine with Shrimp and Lemon Oil Recipe from Food Network
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This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
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This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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