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cooking.nytimes.com
Risotto can often be an intimidating dish, but this recipe, adapted from Rick Moonen and Roy Finamore’s “Fish Without a Doubt,” doesn’t have to be It came to The Times in 2009, part of Emily Weinstein’s column on learning to cook It worked for her, even though she didn’t prepare any of the ingredients ahead of time — or stir constantly as so many risotto recipes demand
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Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.
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This spicy, Cajun-inspired cheese ball is sure to be a crowd pleaser at your next holiday party.
cooking.nytimes.com
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
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Grilled shrimp are marinated in and then glazed with a tangy tomato, soy, orange and ginger sauce. Youll make this often!
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You're going to want to put this dressing on everything.
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This is a spicy and creamy dip - good for vegetables.
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Pineapple juice adds a tropical flair to this yummy, sweet, and garlicky shrimp and pasta dish.
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Get Jalapeno Pickled Shrimp Recipe from Food Network
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This layered appetizer spread has shrimp, cocktail sauce, green pepper, green onions, tomatoes and mozzarella cheese. Great for a family get together. Serve with assorted crackers.
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Get Citrus Shrimp Salad Recipe from Food Network