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cooking.nytimes.com
Risotto can often be an intimidating dish, but this recipe, adapted from Rick Moonen and Roy Finamore’s “Fish Without a Doubt,” doesn’t have to be It came to The Times in 2009, part of Emily Weinstein’s column on learning to cook It worked for her, even though she didn’t prepare any of the ingredients ahead of time — or stir constantly as so many risotto recipes demand
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Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.
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This is a spicy and creamy dip - good for vegetables.
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You're going to want to put this dressing on everything.
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Pineapple juice adds a tropical flair to this yummy, sweet, and garlicky shrimp and pasta dish.
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Easy, good, and wonderful for a family dinner.
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This layered appetizer spread has shrimp, cocktail sauce, green pepper, green onions, tomatoes and mozzarella cheese. Great for a family get together. Serve with assorted crackers.
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You're going to be making this satisfying shrimp pasta all summer long.
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Tangy and tasty - this creamy shrimp dip with peppers, tomato and cheese is sure to be the best tasting dip at any party. Serve with your favorite crackers or tortilla chips.
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Get Shrimp Fried Rice Recipe from Food Network
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Served as an appetizer, first course, or main dish, these crisply fried Japanese-style shrimp are sure to impress. Be sure to team them up with a soy or tempura dipping sauce.