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A quick pickling yields tangy, tasty results with no cocktail sauce needed.
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Get Crawfish Etouffee Recipe from Food Network
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Jumbo pasta shells are stuffed with leftover cooked turkey, dressing, and 4 kinds of cheeses. The shells are baked with turkey gravy and a topping of more cheese for a great way to use leftover turkey.
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Little egg and shrimp patties are simmered in a cactus-based sauce for a warm Mexican-inspired meal. Serve with rice and tortillas, or just enjoy it as a soup.
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A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers...
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Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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This shortcut take on a Spanish tortilla recipe includes smoky pimenton, shrimp, and potato chips.
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Succulent shrimp twice-coated in seasoned flour and deep fried, then coated in an extremely spicy butter sauce. Perfect for those who crave the heat. For added heat, slice up some fresh cayenne or jalapeno peppers to sprinkle over the top. Serve with lemon wedges and blue cheese dressing on the side.
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Get Shrimp Salad Recipe from Food Network
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Get Shrimp Carbonara Recipe from Food Network
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Shrimp, pineapple, bacon, cherry tomatoes, and mushrooms are skewered and grilled with a sweet and sour basting sauce for a tropical touch at any barbeque.