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Shrimp Wiggle
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(click for photo)
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http://www.bakespace.com/photos/5d4408d43dd1989c738179aeac309a98.jpeg
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1 cup chopped onion
1/4 cup butter, cubed
3 Tbsp all-purpose flour
2 cups milk
4 oz process cheese (Velveeta), cubed
1 can (14-1/2 oz) diced tomatoes, undrained
Salt to taste
2 cans (4-1/4 oz each) small shrimp, rinsed & drained
1 cup frozen peas
Chow mein noodles
Paprika
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In a lg saucepan, saute onion in butter until tender. Stir in flour
until blended. Gradually add milk; cook & stir for 2 min or until
thickened. Stir in cheese until melted. Add tomatoes & salt, stirring
constantly. Add shrimp & peas; cook until shrimp turn pink. Serve with
chow mein noodles; sprinkle with paprika.
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2---------------2
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Shrimp Kabobs
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(click for photo)
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http://www.bakespace.com/photos/3eeb77690673eabbcadc07e53b65711e.jpeg
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3 Tbsp olive oil
3 garlic cloves, crushed
1/2 cup dry bread crumbs
1/2 tsp seafood seasoning
32 uncooked med shrimp (abt 1 lb), peeled & deveined
Seafood cocktail sauce
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In a shallow bowl, combine oil & garlic; let stand for 30 min. In
another bowl, combine bread crumbs & seafood seasoning. Dip shrimp in
oil mix, then coat with crumb mix. Thread onto metal or soaked wooden
skewers. Grill kabob, covered, over med heat for 2-3 min or until shrimp
turn pink. Serve with seafood sauce.
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3---------------3
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Grilled Shrimp with Peaches & Bok Choy
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6 Tbsp smooth natural peanut butter, (stirred to combine)
1/3 cup (packed) dark brown sugar
butter, (stirred to combine)
3 Tbsp seasoned rice vinegar
2 Tbsp soy sauce
2 - 3 tsp hot chili paste
9 Tbsp peach nectar, divided
3 peaches or nectarines, cut into 6 wedges ea.
16 uncooked large shrimp, peeled, deveined
6 heads of baby bok choy, halved lengthwise
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Prepare barbecue (Mrd-Hi heat). Whisk 1st 5 ingredients & 5 Tbsp nectar
until smooth; season sauce with pepper.
Arrange peaches, shrimp & bok choy on grill. Brush with 4 Tbsp nectar;
brush lightly with 1/4 cup sauce. Sprinkle with salt & pepper. Grill
until peaches are slightly charred, shrimp are just opaque in center &
bok choy 1/2s are just tender, (abt 2 min per side for peaches & 3 min
per side for shrimp & bok choy). Mound shrimp, bok choy & peaches on
platter. Drizzle with some sauce. Serve with remaining sauce.
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4---------------4
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Thai Curry Coconut Shrimp
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(click for photo)
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http://www.bakespace.com/photos/b173f3d91c5d918ab6af08d468d24698.jpeg
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The shrimp is served over some Jasmine rice, with baby spring salad mix
& chunks of pineapple on the side.
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2 lbs of jumbo shrimp
2 Tbsp butter
1 cup minced green pepper
1 cup minced onions
Peppercorn Medley, to taste
2 tsp garlic pepper
Sea Salt, to taste
2 cups of coconut milk
Thai red curry paste
1/2 tsp crushed pepper
4 tsp of brown sugar
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Saute onions & peppers in butter until veggies begin to soften. Add
milk, crushed pepper, salt, Peppercorn Medley, garlic pepper, sugar &
curry paste(Tbsp at a time). Stir & simmer; add shrimp; cook for 10 min.
Remove from heat. Serve over rice.
--WebTV-Mail-11722-3039
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