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Cook ravioli according to pkg

  • 1 pkg.(24 oz. frozen lg. round cheese ravioli
  • 4 plum tomatoes,chopped,2 cups
  • 2 cloves garlic,crushed
  • 2 Tbsp. olive oil
  • 1/4 c. sliced fresh basil
  • 2 tsp. white balsamic vinegar
  • 1/8 tsp. pepper
  • 1 sm. red onion,diced,1/4c.
  • 18 med. shrimp,3/4 lb. peeled and deveined,tails left on
  • 1 16oz. jar Alfredo sauce
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Peel and devein shrimp, removing tails

  • 1 lb. Shrimp
  • Pam Cooking Spray
  • 1 teasp Old Bay Seafood Seasoning
  • 1 (10 3/4 oz) can condensed cream of shrimp soup
  • 1/4 cup cooking sherry
  • 1 (3 oz) package cream cheese
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This recipe's title says it all, Shrimp Picayune and Dipping Sauce

  • 1 cup olive oil
  • 3/4 cup melted butter
  • 1/2 cup liquid brown sugar or reg.
  • 2 tablespoons worcestershire sauce
  • 3 bay leaves
  • 1/2 cup lemon juice
  • 1/2 cup and 2 teaspoons vermouth
  • 1 tablespoon and 1 teaspoon oregano leaves
  • 1 tablespoon and 1 teaspoon thyme leaves
  • 1 tablespoon and 1 teaspoon granulated garlic or fresh minced
  • 1 tablespoon and 1 teaspoon salt
  • 2 tablespoons and 1 teaspoon black pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground rosemary
  • 1 1/2 teaspoons tabasco sauce
  • 3/4 teaspoon poultry seasonings
  • Large shrimp, tails on but peeled and deveined
  • French or Italian firm bread for dipping in sauce
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Preheat oven to 350F Melt butter over medium heat in a large skillet

  • 1/2 cup butter
  • 5 garlic cloves, finely diced
  • 2 fresh serrano peppers, finely diced
  • 1/2 pound raw shrimp, peeled and diced
  • Salt and pepper
  • 1/2 cup olive oil, as needed
  • 15 to 20 royal flavor mini bell peppers
  • 1/2 pound monterey jack cheese, grated
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1.Place yuca in pressure cooker and fill up with water until the yuca is covered (about 2/3 of the way) and add a g...

  • Shrimp stock:
  • 1.5 lbs of fresh shrimp cleaned and with no shells (I used about 17 jumbo and 20 medium but it's better with larger shrimp)
  • 1 large can of organic chopped tomato
  • 1 large red onion (chopped)
  • 6 garlic cloves (chopped)
  • 1 cup Extra Virgin Olive Oil
  • 2 lbs of yuca/Cassava (frozen or fresh)
  • 1 cup of coconut milk (some cans are 14oz)
  • 1 cup of heavy cream
  • 2 cups of water
  • all the shrimp shells and heads
  • 1 cup Cilantro
  • Hot sauce:
  • Red Pepper flakes
  • Salt & Pepper
  • Palm Oil OPTIONAL
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Heat oil in sauce pan. Add ginger and onion, about 3 minutes

  • 1 TB. olive oil
  • 3 TB. fresh ginger
  • 1 sm. onion, thinly sliced
  • 5 C. chicken broth
  • 1/4 ts. red pepper
  • 1 head napa cabbage, thinly sliced
  • 1 1/2 lbs. shrimp
  • 2 tbs. asian fish sauce
  • 2 ts. grated lime zest
  • 1/4 C. fresh lime juice
  • 1/2 C. cilantro
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Defrost the shrimp according to directions on package

  • 1 pound raw shrimp, frozen (20 count), cleaned & de-veined
  • 1 cup Frank’s Red Hot Sauce
  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 tsp fresh ground ginger
  • 1 tsp fresh lemon juice
  • 20 fresh rosemary sprigs
  • Sriracha hot sauce
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Wash and dry squash. Cut crosswise into 1/4-inch slices

  • 1-1/2 pounds yellow squash (equals 3 cups squash)
  • 3/4 cup raw shrimp, shells removed and deveined
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup whipping cream
  • 1 tablespoon minced onion
  • 1/2 cup coarse bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter, melted (to combine with crumbs and cheese)
3/5 (1 Votes)

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Prepare your grill for medium heat

  • 12 fresh jalapenos, the largest you can find
  • 12 fresh, jumbo sized shrimp, shells off, de-veined
  • 12 oz Monterrey Jack cheese or other soft melting cheese, sliced into 12 sticks
  • 12 strips regular fatty bacon (not center cut or thick sliced)
  • tooth picks
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Spicy Shrimp and Chicken Pasta (Like Carino's) serves 6-8

  • 2 (8 ounce) boneless skinless chicken breasts, grilled
  • 3 tablespoons butter
  • 20 medium raw shrimp, peeled, tail removed, and cleaned
  • 1 cup fresh button mushroom, cleaned and sliced
  • 1 cup sun-dried tomato, sliced
  • salt and pepper, to taste
  • 3 cups heavy cream
  • 1/2 cup romano cheese, grated
  • 1 1/2 teaspoons cayenne pepper
  • 16 ounces dry penne pasta
  • Read more: http://www.food.com/recipe/spicy-shrimp-and-chicken-pasta-like-carinos-288012#ixzz1MFerbDy2
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The flavors in this dish are incredible

  • Raw Shrimp
  • Garlic
  • Onion
  • Polenta – one tube found on the pasta aisle
  • Tomato Sauce
  • Fresh Basil
  • Salt
  • Italian Herbs
  • Granulated Garlic
  • Mozzarella Cheese
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Combine first 5 ingredients in large saucepan, simmer for 10 minutes

  • 1 can artichokes, quartered
  • 2 c. chicken stock
  • 1/4 c. chopped green onion
  • 1/4 tsp. thyme leaves
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. melted butter
  • 2 tbsp. flour
  • 1 c. heavy cream
  • 1/2 to 1 lb. shrimp, peeled
  • Chopped parsley
  • Chopped green onion
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NEW ORLEANS SHRIMP AND ARTICHOKE SOUP Ravioli Alfredo with Shrimp