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Recipe Using Cooked Shrimp - Yahoo Recipe Search
Taste of HomeI found this super-quick and <a href="https://www.tasteofhome.com/collection/easy-shrimp-recipes-for-weeknight-dinners/" style="">easy shrimp recipe</a> in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. I’ve only had compliments whenever I’ve served it. –Jean Gauthier, Rives Junction, MichiganFood.comThis can also be made used using cubed chicken breast or lobster. Serve this creamy sauce over cooked pasta, this complete recipe may be doubled.Food52Port and gourmet bacon create the perfect personality for this Creole I started making shrimp Creole using the Joy of Cooking recipe from the cookbook I had received as a wedding gift in 1974. I love good shrimp Creole, and have ordered it at seaside restaurants at every opportunity. When we eat out and I order Creole I drive my husband mad by trying to guess the ingredients and cooking methods. As the years have passed, my recipe has evolved. Friends and family request Creole when we get together, and with a large family it is one of my favorites to make since it serves a crowd, and most of the work is “front end”, I add the seafood and put on some rice during cocktails, and I still have time to spend with my family and friends. Fresh herbs, good quality bacon and Port are important, as is the necessity to not be in a hurry in making the sauce. We have a fantastic seafood shop in Tallahassee, and I always have them peel and devein the shrimp for me because they do it much more quickly than I can. I have made this for a party at my daughter’s home in Montana where all I could get was a bag of frozen shrimp, and frozen whitefish. And although it was still a meal I was proud to present, it was a little watery. So for those that live in areas where fresh seafood is rare, you can use frozen seafood, but be sure to thaw and drain your fish and shrimp well before putting them in the sauce. If you want to make a richer/thicker sauce try my daughter’s method: she prepares the sauce the day before, refrigerates it overnight, and the next day lets the sauce cook for a couple of hours before the seafood is added . This recipe is a great place to start your own family Creole recipe. Run with it and be creative.Food and WineUsing shell-on shrimp ensure that the shrimp stay succulent during the quick-fire cooking that happens in a hot wok. If you prefer shelled shrimp, use them instead—but watch carefully as you cook to be sure they shrimp don’t overcook. Slideshow: More Thai RecipesFood.comEbi Chili is one of those Japanese dishes which has Chinese influence. It is a shrimp or prawn dish with a sweet and spicy sauce. It’s an easy recipe and a favorite bento ingredient for many kids. For this dish I’ve used fresh prawns which needed to be cleaned well before cooking. You can also use frozen shrimps or prawns, just make sure to defrost it before using. In this recipe, the cooking time is only 3 minutes which makes it a perfect go to recipe in case of kitchen emergencies.Food.comThis is a great basic recipe to cook any of your favorite seafoods... I love using the lobster, langastanos, shrimp and haddock the BEST! Being from New England, my mom loved her seafood, and we had this YUMMY dish quite often growning up, with all these variations! You can easily double or triple the recipe.Food.comThis is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used). These basic recipes contained a white type of sauce and with some green peas and ground pork added. After this still another variation was created and this time using salted fermented black beans in a dark soy sauce and either Lobster or Shrimp was used. Further, for this recipe (and the other above dishes) getting the eggs to "set" on top of the sauce was a challenge since most home ranges can not generate a very high heat (when using a wok) for cooking. However, I was successful in getting the eggs to "Set" properly by using heated sesame oil. That is, getting the eggs to "set" by partially cooking them (slightly runny eggs) and not incorporated them completely into the sauce.Food52Butter + Garlic+ Shrimp...but how to make a unique and wonderful butter sauce for pasta? My mind kept wandering to the legendary Chef Alfredo tossing fettuccini with copious amounts of butter and cheese gently endlessly over a heated plate with his golden forks, delivering the shimmering strands practically into the mouths of anxiously awaiting diners. But really who has that kind of equipment, golden forks, heated plates? Then I wondered if I could dare to write a recipe that instructed the eater to eat from a pan over the stove? I guarantee that each and every one of us has, at one time or another indulged in such private slurpy platelessness, however unless you have a truly generous size stove it could prove awkward during a dinner party. Then I remembered a dish called linguine e cartoccio, al dente pasta, just tossed with tomato, hot peppers, fresh seafood &amp; a bit of pasta water till it just comes together, then wrapped in the shape of a ship in parchment paper and baked in the oven until the juices mingled and were absorbed, presented to each diner like a gift, opened table side, piping hot. And then I thought, I bet I can do this with butter, and garlic, and shrimp. Now that all being said a note on the accompanying photos...they are not fabulous, I've no excuse except somehow it became Wednesday ...and there was a sleet storm which turned to "Thundersnow" here in Philly, and I chose to stop at the wine store over the fishmonger. I used small shrimp because they were what I had in the freezer, and I burned the breadcrumbs, but it was 9pm, and the cuisinart had already been cleaned. I do not suggest using small shrimp in this recipe, they get tough from cooking that long, if that's your only option, don'te sautee them, toss the pasta in garlicvermouthbutter and then toss in raw shrimp before putting it all in the parchment packets. Regardless of burnt breadcrumbs and kind tough shrimp, it was still pretty darn good.Food.comClassic Toast with Shrimp and Roe ||| Text excerpted from SMORGASBORD © 2017 by Johanna Kindvall ||| Despite the fact that it’s named after a Danish fishing port, Toast Skagen is a classic Swedish appetizer. It was invented in the 1950s by Tore Wretman, founder of the Gastronomic Academy in Sweden, while he was on a sailing trip to Skagen, Denmark’s northernmost town. When his sailboat suddenly lost wind, Wretman cheered up his crew by whisking together some mayonnaise, hand- peeled shrimp, and fresh dill, then piled it on butter- fried bread and topped it with golden whitefish caviar. This version has the addition of horseradish, which I think goes really well with shrimp. For this recipe, I suggest using extra- small precooked shrimp, but you can also substitute raw shrimp— just be sure to cook them in salted water for a few minutes until cooked through and let them cool completely before adding them to the rest of the ingredients.Mar 29, 2024 · 1. Shrimp Scampi. This shrimp scampi recipe is so easy and takes under 30 minutes to make. It’s deliciously saucy and perfectly rich with a buttery flavor that will have you step into dinner heaven! To make shrimp scampi, sauté some garlic in a bit of oil. Then add your shrimp and cook until they are pink.
Apr 22, 2020 · We picked 30 of our favorite quick and easy shrimp recipes, all ready in 30 minutes or less. To make the prep even easier, check the grocery store for raw shrimp that are already peeled and deveined. And if you can't find raw, pre-prepped shrimp, don't discount frozen shrimp. They'll cook up tastier than the market's already-cooked shrimp.
Jul 4, 2023 · 1. Shrimp Creole. Shrimp creole is a Louisiana signature that packs a flavor punch with each bite. It’s made by simmering seasoned shrimp and vegetables in a tomato-based sauce, creating a rich, vibrant stew that fills the senses with extraordinary aromas. Dinner nights will never be bland again as long as you’ve got this dish in your corner.
Jan 25, 2024 · 1. Stir-Fry Shrimp. 2. Pad Thai. 3. Fry Shrimp Rice. 4. Garlic Shrimp Spaghetti. 5. Shrimp Alfredo. 6. Cajun Shrimp. 7. Butter Stir Shrimp. Fulfill Your Oven With 6 Aromatic Leftover Shrimp Baked Dishes. 8. Crispy Baked Shrimp. 9. Margarita Grilled Shrimp. 10. Foil Baked Shrimp. 11. Cheesy Garlic Shrimp Bread. 12. Bacon-Wrapped Shrimp. 13.
Sep 19, 2023 · Easy Leftover Cooked Shrimp Recipes: Choose one of the 55 leftover recipes for a delicious second meal. 1. Shrimp Stir Fry. Make the most of your leftover shrimp with this delectable Shrimp Stir Fry recipe. Packed with juicy shrimp and a plethora of veggies, it’s a flavor explosion.
There are many ways you can cook and use leftover boiled shrimp, from salads, sandwiches and pasta dishes to main dishes like stir-fry and soups. 1. Shrimp and Cream Cheese Firecrackers. It’s an old school classic – the delicious combination of hot shrimp, cool cream cheese, and crunchy crackers.
Jul 14, 2022 · on Jul 14, 2022. Jump to Recipe Rate Recipe Pin Recipe. This post may contain affiliate links. Please read my disclosure policy. Leftover shrimp is perfect for whipping up a quick meal the next day. It can be tricky to reheat shrimp without the texture becoming tough or chewy.
