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This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This quick preparation of shrimp pan-fried with garlic, red pepper flakes, lemon juice, and basil goes with any of a number of meal accompaniments.
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Go out into your garden and pick the following - lettuce, tomatoes, cucumbers, radishes, green onions and celery. Wash, chop, and toss into a salad bowl with a few lovely shrimp, and your favorite dressing. That's it!
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Easy to make and inexpensive -- sure to please any crowd. Serve this creamy dip flavored with cocktail sauce on a platter with your favorite crackers.
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Wildly flavorful and easy homemade curry that'll have you ditch your take-out menu after 1 bite.
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Using egg whites instead of whole eggs (or yolks) in this batter creates a crispier coating.
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Serve herby grilled shrimp over a low-carb alternative to mashed potatoes.
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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Imitation crab meat and mini shrimp make for a wonderful pasta salad that everyone loves!
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A Vietnamese style rice noodle bowl with grilled shrimp. Also known as bun tom nuong.
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An appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro in a spicy Asian dressing.
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This is the best recipe ever for barbecue shrimp: very tasty with a little kick!