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Old 01-16-2009, 11:41 PM   #11
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Originally Posted by tanya View Post

To be more specific i'd prefer no rice or noodle dishes :( Just some bloody tasty shrimp.

Originally Posted by miniman View Post
A risotto with shrimp
Originally Posted by Bigjim68 View Post
Last night at my house, noodles w/evoo, herb and pecorino sauce
Originally Posted by vyapti View Post
I've been eying this for a long time...


How about simply brineing them, with the addition of some bay leaf and pepper corn, then blanching them, shock the, a la cocktail style. Serve with some cocktail laced with some of that fine Scottish whisky? You would be amazed what a shot does to horseradish, ketchup, and lemon...

Or, for something completely different, run some savory biscotti through the processor, and use to coat the shrimp. Uber Crispy tastey goodness.

Of course, I like just a prawn salad in rose marie sauce.

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Old 01-16-2009, 11:44 PM   #12
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Originally Posted by kadesma View Post
one of our favorites is to first get plenty of fresh Italian bread and get it warm, then put 4-5 lbs of shrimp in a pan with sides sprinkle with fresh cracked black pepper, a tiny bit of cayenne pour on some wine and add a cube of butter or two. Depends on your love of butter Add more pepper if you like spicy.We like a lot of butter and when mixed with the pepper and wine, just dunk your warm bread in there grab a shrimp and enjoy..Bake about 10 min at 400 or til shrimp are done the way you prefer.


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Old 01-17-2009, 12:26 AM   #13
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We are fortunate to have lots of fresh and luscious shrimp in our markets - at about $10 USD per kilo. Not terribly cheap, but we eat them often. One of our favorites is to boil them with seasoning, peel, then serve them on top of an avocado half (aquacates relleno con camaron). I make a dressing from mayo, sour cream, my homemade chile powder, some garlic, cilantro and lime. Very very tasty.
Saludos, Karen
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Old 01-17-2009, 04:14 AM   #14
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the smaller ones are great in gumbo ...............along with crab and oysters and clams.......yum...
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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Old 01-17-2009, 06:09 AM   #15
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Originally Posted by AMSeccia View Post
I recently had shrimp fajitas at a local Mexican haunt ... man were they good cooked with those vegies and spices. Not something I'd have thought of on my own, but I'll be doing it now!
I LOVE fajitas. I will definately be trying this.

Usually I do them with peppers, onions, tomatos, sourcream, salsa. This would still work im thinking. Anything else I could chuck in there to make it even more sexual?
Enthusiasm is AWESOME
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Old 01-17-2009, 06:53 AM   #16
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I enjoy shrimp bisque now and then - cream, onion, a bit of celery and garlic. I put some Creole seasoning and cayenne in mine. Garnish with fresh shrimp and parsley to make it more attractive.
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Old 01-17-2009, 09:31 AM   #17
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Originally Posted by VeraBlue View Post
And here I was going to suggest that taking them to the museum or sightseeing would be interesting.
OMG I was thinking the same thing. lol
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Old 01-17-2009, 09:35 AM   #18
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Just google "shrimp al pil-pil." This is a spicy Spanish shrimp dish that is amazing. I serve it with a salad and plenty of bread to dip in the juice. The shrimp flavor comes through very well. And it's easy to prepare. Enjoy!
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Old 01-17-2009, 10:00 AM   #19
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This is a restaurant size recipe, so you'll want to cut down the amounts, but it is SO good!

Centralia House Shrimp

3 lbs large shrimp
1 lb. sliced mushrooms
3-12 oz bottles chili sauce
1 750 mil bottle white wine
3 sticks butter
1 cup parsley flakes
1 tbl oregano
1+ bay leaves
2 tsp cayenne pepper
2 tsp Tabasco
1 quart olive oil
2++ cloves garlic

In large pan, combine butter, olive oil, chili sauce and bring to boil. Stir in mushrooms. Add seasonings. Stir till thick & boiling. Put shrimp in dish and pour mixture over. Let stand 45 minutes. Bake in 400 degree oven for 20 minutes. Let stand & cool for 10 minutes. Serve with crusty bread for dipping in sauce.
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Old 01-17-2009, 10:17 AM   #20
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Here is a similar but simpler recipe that looks awfully good, too!

The Pioneer Woman Cooks - Ree Drummond

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