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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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This hearty burrito is made with a whole-wheat tortilla wrapped around vegetarian refried beans, avocado slices, and pico de gallo for a filling lunch or dinner.
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To make this dish extra special, you can garnish the artichokes with a little caviar.
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Get Italian Chopped Salad Recipe from Food Network
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Get Sesame-Lemon Chicken Recipe from Food Network
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Get Julius Caesar Salad Recipe from Food Network
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Get Shrimp Caesar Salad Recipe from Food Network
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Melt-in-your-mouth artichokes crown chicken baked in a mushroom-sherry glaze.
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This tangy artichoke and mayonnaise sauce is perfect on sandwiches. It stores well in the refrigerator for several days.
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A quick and easy penne pasta salad with broccoli, red bell pepper and marinated artichoke hearts.
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Get Greek Meatball Salad Recipe from Food Network