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More like this: shrimp toast, shrimp and scampi.

Shrimp recipes

Bang Bang Shrimp

Shrimp Ceviche Recipe with Avocado – 4 Points - LaaLoosh

Shrimp Scampi with Linguini from FoodNetwork.com recipe from Tyler Florence. My Shrimp & Linguini is made with plum tomatoes (or sun dried tomatoes) and mushrooms. I use extra garlic, white wine and lemon juice. Skin tomatoes by placing in boiling water (make small slits on top and bottom of tomatoes for approx. 30-45 seconds and plunge into cold water and peel and remove seeds) and chop tomatoes. Saute mushrooms and tomatoes in butter and garlic, add wine, then add shrimp till pink

  • Cathy Cohen DeGraff

    I usually use arrowroot to thicken sauce so it sticks to pasta when tossed, use TB to 2 TB water and add to sauce to thicken. I use extra garlic and lemon, we like intense flavor, add chopped parsley and if you like can add shaved parmesan cheese and serve with crisp salad and crusty garlic bread. Make sure not to over cook shrimp, nothing worse than rubbery over cooked shrimp, they cook very quickly, till just pink and no longer transparent. Made this last night and used 2 LBs of shrimp and my son ate half of it himself. I always taste everything and cook to taste so start mild and cook to your tastes if you like a lot of garlic or lemon, season to your tastes and enjoy..

Shrimp with Lobster Sauce/Yum!!!! I use more sherry when I make this recipe. For everyone that knows how I cook, I always change my recipes based on taste which means that I may use more garlic or more of the sherry or extra shrimp. I like to improvise and taste as I go. This happens to be a great recipe and I make it and is far better than what some restaurants serve!!! Like to double sauce because I like to use extra sauce on rice (try with fried rice)

Shrimp Fra Diavolo | MyRecipes.com

  • Cathy Cohen DeGraff

    Make my Shrimp Fra Diavolo as follows: 1Lb shrimp peeled & deveined, 1 Lb pasta (spaghetti or linguini, cook al dente), 1 c half & half, 3/4 c chicken broth, 3/4c parmesan cheese, 2 Tb butter, 1/4 c tomato paste, 1/4 c white wine, 1 Tb garlic crushed or minced, Red pepper flakes to season to taste, Cook pasta al dente. Heat butter and garlic in pan to season butter 30-40 seconds (careful not to burn garlic, Add broth and half & half and wine and tomato paste. Heat till thickened and add red pepper flakes and shrimp and heat until shrimp are pink (approximately 2-3 minutes depending on size of shrimp used. Add parmesan cheese and toss with pasta and serve. This has more zip. May want to add red pepper flakes after adding the shrimp to see how spicy you like to make pasta.

Shrimpcargot Recipe posted on allrecipes.com Now this looks interesting!

How To Make Shrimp Crunchy

Shrimp with Lobster Sauce/Yum!!!! I use more sherry when I make this recipe. For everyone that knows how I cook, I always change my recipes based on taste which means that I may use more garlic or more of the sherry or extra shrimp. I like to improvise and taste as I go. This happens to be a great recipe and I make it and is far better than what some restaurants serve!!! Like to double sauce because I like to use extra sauce on rice (try with fried rice)

Super Al's Cocktail Sauce posted on allrecipes

Shrimp Toast II via rosscup on allrecipes

Super Al's Cocktail Sauce. Made it tonight, it was awesome!

Bonefish Grill's bang bang shrimp knock-off recipe...I have some friends that would love me forever if I made this!

Baked Shrimp Toasts

Roasted Shrimp with Spaghetti Squash

Shrimp Recipes from Venus de Milo Restaurant

Butterflied Shrimp