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Shrimp Salad 8-oz pkg frozen cooked salad shrimp, thawed and drained 6-oz can lump crabmeat, drained and picked 1 large hard-cooked egg, grated 1/4 c chopped celery 2 tbs minced green onion 2 tsp dried dill weed 1/4 tsp salt 4 tbs mayonnaise 3 tbs sour cream
Directions: In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.
Bang Bang Shrimp Bang Bang Shrimp 1 lb shrimp, shelled and deveined smaller shrimp works best 1/2 cup mayonnaise 1/4 cup Thai sweet chili sauce 3 -5 drops hot chili sauce, just a few drops 1/2-3/4 cup cornstarch, to coat the shrimp in Directions: 1. Mix mayo and sauces for coating. 2. Bread shrimp in cornstarch. 3. Deep fat fry the shrimp until lightly brown. 4. Drain on paper towel, put shrimp in a bowl and coat with the sauce. 5. Serve in a lettuce lined bowl, top with chopped scallions.
Cilantro lime marinated grilled shrimp topped with a spicy roasted poblano sauce! Shrimp lovers will go crazy for this dish!