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Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.
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This recipe is by Molly O'Neill and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Avocado Frenchman's Cove Recipe from Food Network
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This recipe was developed over many years of football outings in the West Point parking lot. Go Army! Most of the advance work can be done at home. Get to the...
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Using the dough for Chinese Steamed Buns, this recipe offers a tasty filling of your choice of meat combined with shrimp and ginger, in a sweetened concoction of rice wine and soy sauce.
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Sea scallops and cooked shrimp are featured in this sherry and cream based chowder with sweet onions, red potatoes, carrots and celery.
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This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!
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Homemade egg rolls with shrimp, coleslaw mix, and garlic are great as an appetizer, side dish, or after school snack. Who needs take out when you can make egg rolls yourself?
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Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
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Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.
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I'm not sure if this is Asian, Caribbean or California cuisine. It is a bit of it all. It is a spicy Asian citrus dressing with fresh grilled shrimp, scallops...