Shrimp san paulo
Yield: 4 Servings MMM
Ingredients:
- 2 tb Olive oil
- 2 Limes zest of (reserve)
- 1/2 c Fresh lime juice
- 1/2 c Dry white wine
- 2 lg Garlic cloves ;finely chopped
- 3 Jalapenos ;seeds and veins removed
- 1/2 ts Salt
- 1/2 c Cilantro leaves chopped MMMMM-------------------------MAIN DISH------------------------------
- 1 1/4 lb Medium to large raw shrimp ;peeled and deveined
- 2 tb Olive oil
- 1/4 c Scallions chopped
- 2 lg Tomatoes
Instructions:
seeded ;diced and drained Rice MMMMM--------------------------GARNISH------------------------------- Fresh cilantro leaves Combine all the marinade ingredients except zest in a bowl. Add shrimp; marinate for 30 minutes. In a skillet heat the 2 tb. of olive oil add scallions and saute until softened. Add drained shrimp and saute quickly for 2 to 3 minutes until shrimp become firm and turn pink. Add tomatoes and reserved lime zest and heat through. Set aside on a warm platter. Add reserved marinade to skillet. Cook over high heat for 3 to 5 minutes until marinade is reduced by half. Pour over shrimp. Garnish with cilantro leaves. Serve over rice. Recipe from 1994 "Shepherd's Garden Seeds Catalog pg. 40. Posted by
Cathy Harned.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SHRIMP SANDWICH BUTTER
Categories: Spreads
Yield: 1 Servings
1/4 lb Sweet Butter
6 Finely Chopped Shrimp
Salt And Pepper To Taste
Combine all ingredients and mix until smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SHRIMP SAUCE
Categories: Creole, Fish, Seafood, Sauces
Yield: 8 Servings
1 c Chili sauce
1/4 c Pickle relish
1/2 ts Mustard,prepared
1 tb Lemon juice
1 c Mayonnaise
1 ea Egg,hard-cooked,chopped
1/2 ts Onion,grated
1. Combine all ingredients; chill.
2. Serve with baked or broiled shrimp.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SHRIMP SAUCE - PASTA & CO. BY REQUEST
Categories: Seafood, S
Yield: 1 Servings
1/4 c Extra virgin olive oil
2 tb Fresh squeezed lemon juice
2 Bay leaves
1/2 lb Rock shrimp or small
MMMMM--------------------------GARNISH-------------------------------
Prawns Shelled & uncooked
1/2 ts Dried rosemary or 2t fresh
1/2 ts Dried oregano OR 4 t fresh
1 ts Paprika - sweet or hot
1/2 ts Salt
1/4 ts Cayenne pepper
8 md Cloves garlic/minced in a
-Food processor
3/4 lb Fresh linguine OR 9 ozs
-Dried chitarra (square
-Spaghetti)
2 c Raw fresh spinach leaves,
-Cut into chiffonade
2 Roma tomatoes cut into 1/4
1/2 lb Butter Inch dice
-Fresh grated parmesan
In a food processor bowl equipped with steel blade, puree to a
paste the olive oil, lemon juice, rosemary, oregano, paprika, salt,
cayenne, and garlic. Stop the motor a couple of times, and scrape
down the sides of the work bowl with a spatula to make sure garlic is
getting finely minced.
In a large saute pan, melt butter. Add olive oil mixture and bay
leaves.
Saute breifly over medium heat. Do not burn garlic. Add shrimp to
the pan. Roll shrimp around in pan so each shrimp is coated with the
hot sauce and cooks quickly. As soon as shrimp are barely cooked (be
careful not to overcook - it may take only 1 to 2 minutes), remove
pan from heat while you cook the pasta. When pasta is cooked and
well-drained, return saute pan to low heat, add pasta, and toss with
the shrimp sauce to coat. fold in spinach and tomatoes. Serve
immediately, topped with Parmesan. From: Recipes
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SHRIMP SAUCE 2
Categories: Fish, Sauces
Yield: 8 Servings
1 c Chili sauce
1/4 c Pickle relish
1/2 ts Mustard,prepared
1 tb Lemon juice
1 c Mayonnaise
1 Egg,hard-cooked,chopped
1/2 ts Onion,grated
1. Combine all ingredients; chill.
2. Serve with baked or broiled shrimp.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SHRIMP SAUCE II
Categories: Salads, Sauces, Dressing, Fish, Cajun
Yield: 1 Servings
3/4 c Chili sauce
3/4 c Wesson oil
1 ts Black pepper
1/2 ts Paprika
3 Cloves garlic
1 c Mayonnaise
1 ts Worcestershire sauce
3/4 c Catsup
1/2 ts Red pepper
1 Onion
1 ts Salt
Put all ingreds. into blender and set on liquefy for abt. 2 min.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SHRIMP SAUCE MIXED VEGETABLES & SHREDDED CH
Categories: Chinese, Poultry
Yield: 4 Servings
2 c Mung bean sprouts
8 Nami dried black mushrooms
1 lg Green bell pepper
1/2 Stewed chicken breast
8 Green onions
1 ts Fresh ginger root
2 tb Peanut oil
3/4 c Rich chicken stock
1 tb Medium sherry
1/2 ts Sugar
1/2 ts Shrimp sauce
1 ts Thick cornstarch paste
Preparation: Wash and soak mushrooms in warm water for 45 minutes;
remove stems; slice caps in thin strips. Wash bell pepper; slice in
half lengthwise; slice in long, thin strips. Remove chicken meat from
bone; pick meat apart into shreds. Wash green onions; cut off roots
and discard; shred green tops and whites. Peel and slice fresh ginger
root into thin matchsticks. Rinse bean sprouts to remove any loose
pieces.
Place bean sprouts and sliced pepper in colander in a larger bowl.
Pour boiling water over vegetables to cover. Steep for 2 minutes.
Remove colander from hot water; flush vegetables with cold water.
Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry
mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry
another 30 seconds. Push ingredients up side of wok. Add stock,
sherry and sugar; bring to boil; then add shrimp sauce and cornstarch
paste; stir liquids until fairly thick. Return vegetables, plus bean
sprouts and peppers. Stir-fry for another minute until everything is
hot. Add green onions. Serve. Gravy will tend to thin as sprouts
give off liquid, so be sure it is thick to start.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SHRIMP SAUCE MIXED VEGETABLES & SHREDDED CHIC
Categories: Chinese, Chicken
Yield: 4 Servings
2 c Mung bean sprouts
8 Nami dried black mushrooms
1 lg Green bell pepper
1/2 Stewed chicken breast
8 Green onions
1 ts Fresh ginger root
2 tb Peanut oil
3/4 c Rich chicken stock
1 tb Medium sherry
1/2 ts Sugar
1/2 ts Shrimp sauce
1 ts Thick cornstarch paste
A delicious vegetable dish.
Preparation: Wash and soak mushrooms in warm water for 45 minutes;
remove stems; slice caps in thin strips. Wash bell pepper; slice in
half lengthwise; slice in long, thin strips. Remove chicken meat from
bone; pick meat apart into shreds. Wash green onions; cut off roots
and discard; shred green tops and whites. Peel and slice fresh ginger
root into thin matchsticks. Rinse bean sprouts to remove any loose
pieces.
Place bean sprouts and sliced pepper in colander in a larger bowl.
Pour boiling water over vegetables to cover. Steep for 2 minutes.
Remove colander from hot water; flush vegetables with cold water.
Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry
mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry
another 30 seconds. Push ingredients up side of wok. Add stock,
sherry and sugar; bring to boil; then add shrimp sauce and cornstarch
paste; stir liquids until fairly thick. Return vegetables, plus bean
sprouts and peppers. Stir-fry for another minute until everything is
hot. Add green onions. Serve. Gravy will tend to thin as sprouts
give off liquid, so be sure it is thick to start.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SHRIMP SAUCE PIQUANT
Categories: Cajun, Sauces, Fish
Yield: 8 Servings
2 tb Unsalted butter
2 1/4 c Chopped onions
1 1/2 c Chopped green bell peppers
3/4 c Chopped celery
3 c Peeled & chopped tomatoes
1 c Canned tomato sauce
3 tb Minced jalapeno (see note)
2 Bay leaves
5 1/2 ts Ground cayenne pepper
1 1/2 ts White pepper
1 ts Ground black pepper
1 1/2 ts Minced garlic
2 1/4 c Basic seafood stock
1 1/2 ts Dark brown sugar
3/4 ts Salt
2 lb Peeled large shrimp
4 c Hot basic cooked rice
NOTE: Fresh jalapenos are preferred; if you have to use pickled ones,
rinse as much vinegar from them as possible. Melt the butter in a
4-quart saucepan over high heat. Add the onions, bell peppers and
celery; saute about 2 minutes, stirring occasionally. Add the
tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and
garlic; stir well. Continue cooking about 3 minutes, stirring often
and scraping the pan bottom well. Stir in the stock, sugar and salt
and bring to a boil. Reduce heat and simmer until flavors are
married, about 20 minutes, stirring often and scraping pan bottom as
needed. (If mixture scorches, quit stirring and pour mixture into a
clean pot, leaving the scorched ingredients in the first pan.) Add
the shrimp to the hot (or reheated) sauce and stir. Turn heat up to
high, cover pan, and bring mixture to a boil. Remove from heat. Let
sit covered for 10 minutes. (Meanwhile, heat the serving plates in a
250F oven.) Stir, remove bay leaves, and serve immediately. To
serve, mound 1/2 cup rice in the center of each heated serving plate;
then pour about 1/2 cup sauce around the rice and arrange about 8
shrimp on top of the sauce. LAGNIAPPE: Piquant" to a Cajun means it's hot and 'hurts like a sticker in your tongue.' If you want less "piquant reduce the jalapeno peppers by half. Sauce Piquant
is enjoyed with such gusto in Louisiana that the town of Raceland has
a Sauce Piquant Festival every year dedicated to nothing but fish,
meat, fowl and seafood made with variations of this sauce. From Paul
Prudhomme's Louisiana Kitchen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SHRIMP SAUCE WITH SPAGHETTI
Categories: Pasta, Seafood, Main dish
Yield: 4 Servings
2 ea Cloves Finely Chopped Garlic
1 ts Dried Oregano
1/4 c Cooking Oil
1/2 lb Cooked,shelled,
1 cn 14 oz Tomatoes
1 x Deveined shrimp
1/2 ts Garlic Salt
2 1/2 ts Salt
1 ts Prepared Horseradish
1/2 ts Dried Basil
8 oz Spaghetti, cooked
1 cn 6 oz Tomato Paste
1 x Grated Cheese
Brown garlic, in oil; add tomatoes, salt and basil. Simmer,
uncovered, for 30 minutes. Stir in tomato paste and oregano; simmer
for 15 minutes longer. Stir in shrimp, garlic salt and horseradish;
heat. Serve over hot spaghetti and sprinkle with grated cheese.
Yields: 4 Servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SHRIMP SAUTEED WITH WHITE WINE
Categories: Seafood
Yield: 4 Servings
1 lb Large shrimp
2 tb Olive oil
2 Garlic cloves; minced
1/4 c White wine
2 tb Minced parsley
1 ts Salt
1/4 ts Pepper
A basic shrimp scampi"-type recipe. Vary this recipe by adding fresh herbs (rosemary tarragon oregano) or vegetables (snow peas red peppers tomatoes sun-dried tomatoes). I suggest serving it over linguine. PEEL AND DEVEIN the shrimp. Heat the olive oil in a saute pan. Add the garlic and saute 1 minute. Add the shrimp and saute just until they turn pink. Add the wine and cook until it begins to simmer. Sprinkle with parsley and stir in the salt and pepper.
