Free Recipes Archive
Source: Floyd Cardoz of Manhattan’s Tabla 2 tablespoons extra-virgin olive oil 1 tablespoon finely ground black pepper 1 tablespoon ground coriander 1 pound large shrimp, shelled and deveined 1 tablespoon fresh lime juice Sea salt In a large, shallow dish, Read More …
Source: Ned Egan, T.G.I. Friday’s 1 ounce garlic butter 6 shrimp 6 ounces marinara sauce 10 ounces angel hair pasta, cooked 1 teaspoon parsley, chopped French bread, sliced 1/2 tablespoon garlic butter Heat sauté pan over medium heat. Add garlic Read More …
Source: Luis Sanchez, Ernesto’s Mexican Food, Sacramento, California 7 plump jumbo shrimp 1 tablespoon butter 2 garlic cloves Pinch of pepper Pinch of salt 1/2 onion, sliced 1 cup sliced mushrooms 3 California chiles 2 Pasilla chiles Wash the chile Read More …
Source: The Anchorage – Beaufort, South Carolina Tomato Sauce 1 large onion, chopped 3 tablespoons olive oil 3 garlic cloves, minced 2-1/2 (14 to 16 ounce) cans whole tomatoes, including juice 1 (6 ounce) can tomato paste 1 cup dry Read More …
Jumbo shrimp, butterflied (instructions follow) 1 egg, lightly beaten Yellow corn flour Salt and pepper Vegetable oil Sauce Hellmann’s or homemade mayonnaise Louisiana mustard (such as Zatarain’s) Freshly prepared horseradish Fresh celery with leaves, finely chopped Fresh parsley, finely chopped Read More …
Serving Size : 8 6 cloves garlic, minced 2 tablespoon ginger, finely minced 4 serrano peppers, minced with seeds 2 whole green onions, minced 1/4 c cilantro, chopped 1 tablespoon lime zest, finely minced 1/4 c lime juice 1/4 c Read More …
Source: Chef Amarin Reelachart of Eurasia, Virginia Beach, Virginia Marinade 8 cloves garlic, crushed 2 tablespoons cilantro, minced 1 teaspoon white pepper 1/2 teaspoon salt 1-1/2 teaspoons granulated sugar In a large bowl, combine all marinade ingredients and mix well. Read More …
Source: Chefs Joe Simone and Mark Ellis, Fire King Bistro, Hingham, Massachusetts 12 large shrimp, peeled, de-veined 3 egg whites 1/2 cup unsweetened, long-shred coconut 1/4 cup macadamia nuts, finely chopped 1/2 cup flour 3 cups vegetable oil Place shrimp Read More …
2 pound raw, peeled and deveined shrimp, fresh or frozen (21-25 size) 1/4 cup all-purpose flour 1/3 cup Canola oil 1/2 cup hot water 1 can (8 ounces) hunts tomato sauce 1/2 cup chopped spring onions (everything but the root) Read More …
2 pound of cooked shrimp (21-25 size) 1/4 pound cooked shrimp chopped finely 1/4 cup sweet cream butter 2 tablespoons all-purpose flour 3/4 teaspoon sea salt 1/2 teaspoon cayenne pepper 1/8 teaspoon fresh ground nutmeg 1-1/2 cups light cream 2 Read More …
Source: Chef Bill Minder – Zia Marie’s, Virginia Beach, VA 1/2 pound pancetta (unsmoked Italian bacon), sliced very thin 2 pounds jumbo shrimp 1/2 cup butter 1/2 cup extra virgin olive oil Juice of 4 lemons 1/4 cup diced garlic Read More …
Source: Lucas Gasco, Zarzuela, San Francisco, California 1/3 cup olive oil 4 cloves garlic, sliced 2 small red chile peppers 3/4 pound small shrimp (about 50 to 60), peeled and deveined Salt to taste 1 tablespoon minced parsley A little Read More …
Source: Xochimilco Mexican Restaurant, Sacramento, California 2 tablespoons butter or 2 ounces oil 3 ounces bell pepper, sliced 3 ounces onion, sliced 1 tomato, diced 1 teaspoon garlic, minced 5 ounces tomato sauce 8 to 10 shrimp 1 teaspoon ground Read More …
Source: Xochimilco Mexican Restaurant and Grille, Sacramento, California 6 ounces shrimp whole, peeled and cleaned 3 ounces whole scallops 1/2 large bell peppers, sliced (green and red) 1/2 onion, sliced 1 zucchini sliced 1 large carrot sliced Heat 3 tablespoons Read More …
6 pieces 16/20 shrimp, cleaned and deveined marinade: 1/4 cup soy sauce (shoyu) 1 tbs white sugar 3 tbs white miso 1 teaspoon chili sauce 1 tbs chopped fresh garlic 1/4 teaspoon chopped fresh cilantro 3 tbs orange juice Papaya Read More …
Source: Chef Tommy Sanford, Whizbang Cafe Jumbo shrimp, 6 per person 4 tablespoons butter 1 teaspoon fresh ginger 1 teaspoon chopped garlic 3/4 tablespoon curry paste 1 tablespoon tamarind paste 1/2 cup Coco Lopez 2 tablespoons brown sugar Sauté garlic Read More …
Source: Randy Waidner, Executive Chef for Chicago’s Weber Grill Restaurant Sauce 1 (12 ounce) bottle mild chili sauce 2 tablespoons fresh lemon juice 1 tablespoon mayonnaise 2 teaspoons prepared horseradish 1 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco sauce 1/4 teaspoon Read More …
Source: Village Cafe, Barstow, California (along historic Route 66) 12 fresh jumbo shrimp, shells on, cleaned and deveined Seasoned salt to taste Garlic powder Red pepper flakes, as desired Green onion to taste, cut into 1-inch strips Vegetable oil Deep Read More …
2 tablespoon salad oil 1/2 cup chopped celery 1/4 cup chopped green pepper 1/4 teaspoon garlic powder 28 ounce tin tomatoes 8 ounce tin tomato sauce 1/4 cup instant minced onion 1/2 teaspoon crushed oregano 1/4 teaspoon crushed thyme 1/2 Read More …
Source: Chef Luis Sanchez, Ernesto’s Mexican Food, Sacramento, California 6 plump jumbo shrimp 1 tablespoon butter 2 garlic cloves Pinch of pepper Pinch of salt 1 cup sliced green bell pepper 1/4 cup diced tomatoes 10 green tomatillos 2 chiles Read More …
10 large shrimp, raw water, for boiling salt 2 cups sushi rice Wasabe horseradish sauce Skewer the shrimp on the underside from head to tail with toothpicks to prevent curling. Cook for 3 minutes in lightly salted boiling water, then Read More …
4-6 shrimp 1/2 cup button mushrooms 1-2 ounces cooked duck meat 6 ounces duck sauce (roux based) Melt butter in skillet. Add shrimp and mushrooms. Let shrimp cook until pink and also let mushrooms cook until soft. Add duck meat. Read More …
2 tablespoon butter 1 clove garlic, crushed 1 lb fresh lg. shrimp, peeled and split lenghtwise 1 tablespoon lemon juice 1/4 teaspoon tarragon 3 tablespoon grainy Dijon mustard 2 tablespoon minced fresh parsley Cooked Rice Melt butter in sauté pan. Read More …
1/4 pound butter 1 cup chopped green bell pepper 1 cup chopped onions 1 cup diced celery 1 cup diced shallots 2 cups chopped canned tomatoes 1 cup tomato purée or 2 tablespoons tomato paste 3 pounds peeled and de-veined Read More …
Serving Size : 2 8 jumbo raw shrimp 2 tablespoons chopped fresh parsley 1 cup bread crumbs 6 tablespoons butter, melted 1/4 cup flaked crabmeat 1/4 cup dry sherry 1/4 cup chopped almonds salt and freshly ground pepper Remove shell Read More …
2 lbs. of shrimp, peeled, deveined, uncooked 1/2 c. of chopped bell peppers (any color) 1/2 c. of chopped onion 1 – 2 teaspoon of cayenne pepper (depends on your taste) 2 cloves of garlic, minced 3 teaspoon of Worcestershire Read More …
1 lb orecchiette pasta 4 sprigs fresh basil 1 can sweetened condensed milk 3 tablespoon cream cheese, softened 3 oz feta cheese, crumbled 1 cup vanilla yogurt 1/4 teaspoon grated nutmeg 1/4 cup diced red onions 3 cloves garlic, chopped Read More …
Source: Mario Muniz Jr., Cuevitas Cantina & Grill, Folsom, California 6 jumbo shrimp 1 cup chile Colorado sauce 1 cup hot salsa 1/4 cup diced onion 1/4 cup diced bell pepper 1 teaspoon crushed red pepper (chile de arbol) 1/8 Read More …
1 kg (2 lb) large shrimp, cooked 375 ml (1-1/2 cups) mayonnaise 75 ml (1/3 cup) lemon juice 50 ml (1/4 cup) sugar 125 ml (1/2 cup) sour cream 1 large onion, finely chopped 30 ml (2 tablespoons) dried dill Read More …
Rémoulade Sauce 2 cups mayonnaise 1/4 cup vegetable oil 1 cup horseradish 1/4 cup lemon juice 2 tablespoons Creole mustard 2 tablespoons catsup 2 tablespoons Worcestershire sauce 1 tablespoon prepared mustard 1 tablespoon white wine vinegar 1 tablespoon Tabasco sauce Read More …
Cocktail Sauce 12 ounces tomato ketchup 2 ounces prepared horseradish Juice of 1 lemon, freshly squeezed Juice of 1 lime, freshly squeezed 1/4 cup dill pickle relish 1/4 cup fresh chopped cilantro 1 teaspoon Worcestershire sauce Salt and pepper to Read More …
6 ounces (1-1/2 sticks) butter 1-1/2 teaspoons crushed garlic Flour 24 large shrimp, peeled, deveined 2/3 cup white wine 1 tablespoon chopped fresh parsley Cooked rice to serve 4 Sauté garlic in butter. Dust shrimp with flour, add to garlic Read More …
6 Prawns, shelled 1 Shot Cabo Wabo Tequila 1 Jalapeño Pepper, chopped 1 tablespoon Chopped fresh garlic 1 tablespoon chopped fresh cilantro lime juice, fresh salt and pepper to taste Marinate the shrimp in the remaining ingredients briefly. Grill until Read More …
1-1/2 lbs. shrimp, peeled 6 red jalapeño chiles, stems and seeds removed, minced small onion, finely chopped 1 clove garlic, minced 2 tbs. olive oil 2 small tomatoes, peeled and chopped 1/3 cup tequila 1 teaspoon fresh basil, minced 1 Read More …
Source: Executive chef Pepe Lopez, El Torito Mexican restaurants 6 (8-inch) flour tortillas 6 tablespoons Serrano-Pepita Dip, see recipe Engrudo (flour-and-water paste), as needed Shrimp Filling 1 pound thawed shrimp, diced 1/2-inch 2 teaspoons fresh garlic, chopped fine 1 teaspoon Read More …
Source: Jesse Peplow, Executive Chef, Embassy Suites Olive oil 1 teaspoon mustard greens 1 whole lemon 1 teaspoon minced garlic 4 ounces butter 2 ounces white wine Sauté shrimp in olive oil. Add mustard greens. Squeeze lemon juice; add minced Read More …
If you live were Cajun or Creole seasonings are not available it can be made by putting together: 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon cayenne pepper 1 tablespoon dried thyme 1 tablespoon ground pepper 1 tablespoon dried Read More …
Source: California Fresh, Rancho Cordova, CA 3 tablespoons low sodium soy sauce 1 tablespoon cornstarch 1 tablespoon rice vinegar 1 tablespoon minced, peeled fresh ginger 1/4 teaspoon crushed red pepper 1 pound shrimp 1 cup coarsely chopped green onions 1 Read More …
2 lbs shrimp (large) or 1-1/2 lbs. shrimp, frozen, shelled 3 thin slices ginger, preserved 2 teaspoon ginger syrup 6 green onions, minced 1/4 cup dry white wine 3 tablespoon sot sauce 1/2 teaspoon salt 3 tablespoon sugar 2 tablespoon Read More …
Source: Chef Jim Turknett, Chanterelle Restaurant, Sacramento, California Puerto Rican Shrimp 6 large shrimp, peeled and deveined 1 cup dark rum 1 star anise 1 cinnamon stick 6 juniper berries 1/2 lemon, zested 1 clove 1/2 bay leaf 1/2 cup Read More …
Yield: 3 Servings 1 lb medium Shrimp (in shells) 1 head Iceberg lettuce 2 Green onions 2 teaspoons Salt 1 tablespoon Cooking oil 2 Cloves Garlic (minced) 1/4 cup Ketchup 1/4 cup Chicken broth 2 tablespoons Soy Sauce Dash of Read More …
Source: Chef Todd Bolton – Chino Latino – Minneapolis, Minnesota Pineapple Curry Sauce 1 quart coconut milk 2 cups crushed pineapple 1-1/4 tablespoons red curry paste 2 cups fish sauce 1/3 cup granulated sugar Combine all the ingredients in a Read More …
16 each Jumbo Shrimp, With Shell 2 tablespoons Vegetable Oil 1 Piece Ginger 1 inch long, peeled and minced 3 Cloves Garlic Peeled/Crushed 2 each Green Onions/Scallions trimmed and thinly sliced. 1 per serving Salt and Pepper To Taste Slit Read More …
2/3 lb. tiger prawns Marinade for shrimp: 1-1/2 teaspoons sherry 1/2 teaspoon salt 1/2 teaspoon grated ginger 1-1/2 teaspoons cornstarch 1 teaspoon water Seasoning: 1 tablespoon chicken broth 3 tablespoons water 1/2 teaspoon cornstarch 3 tablespoons oyster sauce (very important) Read More …
5 cups water 1-1/2 cups dry white wine 1/2 lemon, sliced 1/2 lime, sliced 1/4 teaspoon ground cloves 1 tablespoon whole black peppercorns 1 tablespoon salt 1 bay leaf two 2 1/2-inch dried hot chilies* 1 large onion, quartered 3 Read More …
Yield: 4 servings 1/2 lb Fresh or frozen Scallops 1/2 cup Orange juice 1 teaspoon Grated Gingerroot 1/4 teaspoon Ground Red Pepper Orange, cut in 8 wedges 1 teaspoon Finely shredded Orange Peel 2 tablespoons Soy Sauce Clove garlic, minced Read More …
Easy, enjoyable Thai salad, which is delicious for lunch or a light dinner. Serve it warm or room-temperature, either on its own or with lettuce wraps for a casual meal. 1 package thin rice noodles 1/2 bottle Thai Peanut Sauce Read More …
6-8 whole shrimp, cleaned, deveined, with tail left on 1/2 cup corn flakes 1/2 cup beer batter 1/2 cup coconut, shredded 2 cups oil flour, for dredging Set up 2 bowls-one with the beer batter and one with the corn Read More …
2 pounds medium shrimp, de-veined 2 red potatoes cooked and quartered 12 pieces carrots, cut into 6-inch strips 12 pieces celery, cut into 6-inch strips 4 lemon wedges 4 ounces melted butter 4 frozen corn cobbettes 2 tablespoons Cajun Seasoning Read More …
1 large day-old sandwich loaf, unsliced 90g [3 oz] unsalted butter 1 shallot, finely chopped 125g [4 oz] peeled small shrimp 60g [2 oz] small button mushrooms 3 tablespoons dry white wine 60g [2 oz] soft cheese with garlic, herbs Read More …