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Perfect Poached Shrimp yield a moist, tender-crisp shellfish with loads of flavor.

Poached Shrimp with Bay Leaves and Lemon || Shrimp is always a popular appetizer item, and it also happens to be a great low-fat offering, particularly when it's poached. You can make this recipe a day ahead and keep chilled in the refrigerator until you're ready to serve.

Spicy coconut shrimp soup from April 2012 Southern Living magazine. Yummy, spicy Thai flavor.

Butter Poached Spiced Shrimp--very flavorful and melts in your mouth

Singapore Chili Prawns - I liked this dish so much that I have already made it a second time. The first time I served it with some cilantro and lime rice and the second time I served it with some crusty bread to soak up the extra sauce which saved me from having to lick the plate clean.

Shrimp and Grits Squares. A new take on a #southern classic — perfect for #Easter brunch!

My Favorite Way to Cook Shrimp — Tips from The Kitchn | The Kitchn

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

Cider-Poached Shrimp with Jezebel Apple Salsa | Ready to move beyond the classic shrimp cocktail? We thought so! Hard cider (fermented apple juice) infuses the shrimp with a faint hint of sweetness and subtle fruitiness. Cook shrimp up to 1 day ahead, then stir together a quick and colorful salsa just before serving.