Ingredients:

1/4 cup thinly sliced green onion
2 teaspoons oil (from sun dried tomatoes packed in oil)
1 clove garlic, minced
1 lb medium shrimp, shelled and deveined
3/4 cup dry vermouth
1/3 cup sun-dried tomato, packed in oil and cut into slivers
1/2 teaspoon white pepper
1 cup chicken broth
10 ounces bow tie pasta
1 cup whipping cream
water
shaved parmesan cheese
fresh, minced basil

Preparation:

In a 12 inch frying pan over medium high heat combine oil and garlic. When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes. Lift out shrimp and set aside. Add to pan onion, tomatoes, pepper, broth, booze, and cream. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes. Add shrimp and stir until hot. Meanwhile cook pasta in water until done-around 8 minutes. Drain well. Add to cooked sauce and toss lightly. Offer shaved cheese and basil at the table.

Ingredients:

1 lime
2 small red chilies
1 stalk lemongrass
6 slices gingerroot
1 teaspoon chili paste with garlic
6 ounces tomatoes , cut into chunks
25 small cooked shrimp
2 tablespoons cilantro
4 tablespoons fish sauce
4 cups water
4 ounces mushrooms , sliced (I use white or baby bella)

Preparation:

Cut off the dry end and a few top leaves of the lemongrass stem. Bruise the stem with the handle of a knife and cut into 1-inch long pieces. Reserve. Bruise the chilies, cut them in half, scoop out and discard the seeds. Reserve the chilies. Bring the water to boil. Add lemongrass and ginger, and squeeze out half the lime into the water. Boil 2-3 minutes. Add fish sauce and chili-garlic paste. Cook for another minute. Add tomatoes and mushrooms. Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart). Squeeze the other half of the lime into the soup. Take off the heat. Add the chilies and let stand a few seconds, then add the shrimp. Garnish with cilantro and serve immediately. Leave lemongrass, ginger and chilies in the soup and either try to pour the soup without them, or, better, pour the soup with chunks of lemongrass and ginger in it and warn your guests not to eat these. They do add flavour when left in the soup while you eat it.

Ingredients:

Ingredients
1 1/2 cups orzo pasta
1 green bell pepper , diced
1 lb shrimp , cooked, peeled, deveined, and tails removed
4 green onions , sliced including green tops
1/2 cup cilantro , chopped
2/3 cup parmesan cheese , grated
1 red bell pepper , diced

Dressing
2 garlic cloves
1 cup plain yogurt
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons sugar
2 tablespoons Dijon mustard

Preparation:

In large pot heat water to boiling, add orzo to water and cook until al dente: Drain: Rinse & set aside. In large bowl add shrimp, both bell peppers, green onions, & cilantro. In food processor make dressing by first pulsing garlic until it is finely minced. Add yogurt, salt and pepper, Dijon, sugar; pulse until smooth. Reserving half of dressing, pour half over shrimp & vegetables in bowl. Add orzo and parmesan, stir well, and refrigerate 1 hour. Before serving stir in reserved half of dressing.

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
20 large shrimp , peeled and deveined (you could also use smaller shrimp just make sure to reduce the cooking time)
1/2 cup fresh mushrooms , sliced
1/2 cup green onion , chopped
salt and pepper
2 ounces white win.

Preparation:

Heat the oil and butter in a heavy saute pan. Add the jumbo shrimp, which have been peeled, deveined, and split partly through the back. Stir gently 2 – 5 minutes. Add the chopped green onions, the mushrooms, salt and pepper to taste. Cook until the prawns have changed color, and add the dry white wine. Cook 3 minutes and serve in a hot chafing dish.

Ingredients:

1/4 cup chopped green onion
1/2 cup celery , sliced
1 1/2 cups spiral shaped pasta
1 (6 ounce) can baby shrimp (I prefer the fresh)
1 carrot , grated
1/2 cup frozen peas , defrosted
2 tablespoons low-fat mayonnaise
1 teaspoon dry mustard
1/2 cup plain low-fat yogurt
salt
pepper
garlic powder (I prefer fresh garlic)

Preparation:

Cook pasta until al dente (about 8 to 10 minutes in boiling water). Cool and rinse pasta. Mix well with other ingredients. Chill

Ingredients:

1 cup extra virgin olive oil
3/4 cup garlic clove , peeled (about 2 large heads of garlic)
2 chipotle chiles in adobo , seeded and cut into thin strips (canned)
salt
1 lime, juice of
2 lbs medium shrimp , peeled and deveined (leave on tail end if you like, about 48 shrimp)
2 limes , cut into wedges
3 tablespoons fresh cilantro , chopped (optional)

Preparation:

First, prepare the Mojo de Ajo:. Chop the garlic by hand or in the food processor until the garlic bits are about an 1/8″ in size–about 1/2 cup of chopped garlic. Place the garlic in small saucepan, measure in the oil and about 1/2 teaspoon of salt and set over medium low heat. Stir occasionally as the mixture comes BARELY to a simmer (just the hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting and cook, stirring occasionally, until the garlic is a soft, pale golden –about thirty minutes. Add the lime and simmer about five minutes, until the juice has evaporated or been absorbed. Stir in the chiles, then taste and add additional salt if necessary. Keep the pan over the lowest heat so the garlic will be warm when the shrimp are ready. Put the lime wedges into a serving bowl and set them out. Now, prepare the Shrimp:. Set a large, heavy skillet over medium-high heat and spoon about one and a half tablespoons of the oil (but not the garlic) from the mojo. Add half the shrimp to the skillet, sprinkle with salt, and stir gently and continuously until the shrimp are just cooked through (3 to 4 minutes). Add half the cilantro (if you’re using it)and scoop the shrimp onto a warm, deep serving platter. Repeat with another one and a half tablespoons of the oil and the rest of the shrimp and cilantro. Now, finish the dish:. When all the shrimp are cooked and placed in the serving platter, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan and scatter them over the shrimp. Serve with the lime wedges to, as Mr. Bayless says, add sparkle. nNote: The Mojo de Ajo will keep in the fridge for a couple of weeks–the oil will become solid but will liquefy again at room temperature–warm it slowly before using. Note 2: For the best texture, cook the shrimp immediately before serving, but, you can cook them an hour or so ahead, douse them with the garlic and serve at room temperature.

Ingredients:

4 water chestnuts , chopped
1/2 lb shrimp , shelled and deveined
1 egg
1 teaspoon salt
2 tablespoons cornstarch
1 egg white
1/2 teaspoon sugar
6 slices white bread , thinly sliced
oil (for frying)

Preparation:

Mince shrimp. Add water chestnuts, salt, sugar, 1 Tbls. cornstarch and 1 egg. Beat egg white and blend in 1 Tbls. cornstarch. Remove crusts from bread and cut into 4 triangles. Brush one side of bread with egg white mixture and then shrimp past. Fry shrimp side down in 375degree F. Oil until golden. Carefully turn and brown bread side. Drain. Serve hot.

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Ingredients:

1 tablespoon olive oil
1/4 cup butter
2 tablespoons Worcestershire sauce
1 tablespoon chili sauce
1/3 lemon , sliced with peel
2 teaspoons fresh squeezed lemon juice
1 teaspoon chopped parsley
4 garlic cloves , minced
1 teaspoon dried oregano
1 tablespoon Tabasco sauce
1 tablespoon crushed red pepper flakes
1 lb large shrimp (may be peeled and deveined)

Preparation:

In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended. Remove from heat and let cool. Place sauce in a zip-lock bag; add shrimp. Refrigerate at least 8 hours or overnight. Preheat oven to 350°F. Place shrimp and sauce in a large shallow baking pan. Bake 10 to 15 minutes or until shrimp are opaque in center. Remove from oven. Serve with a crusty French bread for dipping in sauce.

Ingredients:

1 (14 1/2 ounce) can Swanson chicken broth
2 tablespoons cornstarch
3 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 lb medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without
2 tablespoons lemon juice
1/8 teaspoon ground red pepper
salt (about 8 oz. dry)

Preparation:

In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper. Over medium-high heat, cook until mixture boils and thickens. Stir constantly. Add shrimp. Cook for 5 minutes or until shrimp turns pink. Stir often. Toss with spaghetti.

Ingredients:

SHRIMP AND MARINADE
4 garlic cloves, minced
1 lb raw shrimp, shelled and deveined
2 tablespoons olive oil
1 dash crushed red pepper flakes
1 tablespoon lemon juice
1 tablespoon Italian dressing
1 teaspoon salt
1 tablespoon dried parsley flakes
1 dash ground black pepper

PASTA ALFREDO
1 cup half-and-half (or heavy cream)
1 lb dry pasta (angel hair, spaghetti or fettuccine work great)
1 cup parmesan cheese
2 tablespoons butter

Preparation:

Marinate the shrimp in the other ingredients until you are ready for them. Thirty minutes before you are ready to serve, start heating the pasta water and place the half-and-half and butter in a large serving bowl to soften (sometimes I nuke it in the microwave for a minute or two). Put a large skillet over high (or medium high) heat to get it really hot. When the pasta is about three minutes away from being done (done=al dente), dump the shrimp and marinade into the hot skillet. Toss the shrimp around as they cook. Once the shrimp are pink and curled-up (about three minutes), remove the skillet from the heat. Drain the pasta and dump it into the serving bowl with the half-and-half and butter. Add the Parmesan cheese, a pinch of salt and a few grinds of black pepper and toss together gently (the residual heat from the pasta melts everything together). Pour the shrimp and sauce over the top and serve immediately.