Free Online Recipes

1 cup mayonnaise
1/2 cup celery\cooked, chopped
1/2 cup parsley, chopped
1/4 cup horseradish sauce
1 Tbsp. lemon juice
2 Tbsps. Dijon mustard, or Creole
2 Tbsps. ketchup
2 Tbsps. Worcestershire sauce
1 tsp. garlic cloves, chopped
2 tsps. sweet paprika
1 lb. cooked shrimp, peeled and cleaned

DIRECTIONS:

Combine all ingredients, except shrimp, in a food processor until smooth. Mix with cooked shrimp and serve over tossed greens.

1 Tbsp. plus 1 tsp. peanut oil, or vegetable oil
2 tsps. sesame oil
1/2 cup red onion\cooked, diced
2 Tbsps. garlic cloves, chopped
1 tsp. fresh ginger, minced
1 Tbsp. red wine vinegar
1 Tbsp. brown sugar
1/3 cup peanut butter
3 Tbsps. ketchup
3 Tbsps. soy sauce
1 Tbsp. lime juice
1/2 tsp. white pepper
1/8 tsp. hot red pepper sauce
1 lb. shrimp, peeled and cleaned

DIRECTIONS:

Heat half the peanut and half the sesame oil in a saucepan over medium heat. Sauté onion, garlic, and ginger 4-5 minutes, until softened. Add vinegar and sugar and cook 3-4 minutes. Remove from heat and stir in remaining ingredients, except shrimp. Transfer to a food processor and process until smooth. Sauté shrimp in remaining oil 5-7 minutes, or until cooked throughout. Stir in sauce and serve.

2 cups water
1 cup long grain white rice
1 Tbsp. olive oil
1 onion\cooked, chopped
3 cloves garlic, minced
1 lb. crushed tomatoes
1 tsp. dried oregano
1/2 tsp. marjoram
3-3/4 cups chicken stock
3/4 cup dry white wine
1 lb. medium shrimp, peeled and deveined
1 cup frozen corn, thawed
1/2 green bell peppers\cooked, seeded and chopped
1/4 cup sun dried tomatoes, chopped
1 jalapeño pepper, seeded and minced
1/4 cup fresh cilantro or parsley, chopped
1 lime, cut into wedges

DIRECTIONS:

Boil water in a medium saucepan over high heat. Stir in rice, and salt and pepper to taste. Immediately reduce heat to low. Cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand 10 minutes. Heat oil in a heavy non-reactive saucepan over medium heat. Sauté onion and garlic 4-5 minutes or until they begin to turn golden. Stir in next 5 ingredients. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes. Add remaining ingredients, except cilantro and lime. Season with salt and pepper to taste. Increase heat to medium and simmer 4-5 minutes or until shrimp are pink and just cooked throughout. Divide stew among individual serving bowls. Place 3/4 cup of cooked rice in center of each bowl. Garnish with cilantro and lime.

2-2/3 cups water
1-1/3 cups long grain white rice
1 Tbsp. plus 1 tsp. soy sauce
2 tsps. sugar
2 tsps. white wine vinegar
2 tsps. rice wine or dry sherry (optional)
2 tsps. Oriental sesame oil
1/4 tsp. salt (optional), or to taste
1-1/2 Tbsps. cornstarch
3/4 lb. broccoli florets\cooked
2 Tbsps. chicken stock or water
1-1/2 lbs. medium shrimp, peeled and deveined, thawed if frozen
1 Tbsp. vegetable oil
1 red bell pepper\cooked, seeded and cut into 1/4 inch julienne strips
1/2 cup cashews
1 clove garlic, minced
4 scallions, trimmed and sliced
1-1/2 Tbsps. fresh ginger, minced

DIRECTIONS:

Heat water in a medium saucepan over medium-high heat. Stir in rice and bring to a boil. Immediately reduce heat to low. Cover and simmer 15-20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork before serving. While rice is cooking, combine next 6 ingredients and 2 tsp. cornstarch in a jar with a tight-fitting lid. Shake vigorously and set aside. Place broccoli florets in a steamer basket over boiling water. Cover saucepan and steam 3 minutes. Remove steamer basket from pan and set aside. Combine 1/2 tsp. cornstarch with chicken stock in a jar with a tight-fitting lid. Shake vigorously and set aside. Sprinkle remaining cornstarch over shrimp and combine well. Set aside.

Heat a wok or heavy nonstick skillet over high heat. When wok is very hot add half the oil. Stir-fry peppers and cashews 30 seconds, or until peppers begin to soften. Transfer peppers and cashews to a bowl and set aside. Add shrimp to wok. Stir-fry shrimp 1-3 minutes, or until shrimp is seared on both sides. Transfer shrimp to pepper and cashews. Pour remaining oil in wok. Stir-fry garlic, scallions and ginger 15 seconds, or until fragrant. Return peppers, cashews, shrimp, and broccoli to skillet. Pour soy sauce mixture and stock mixture into skillet. Toss and cook 1 minute, or until sauce thickens and coats all ingredients. Serve over rice.

1-1/2 Tbsps. vegetable oil
1 clove garlic, minced
1-1/2 lbs. medium shrimp, peeled and deveined, thawed if frozen
1 lb. canned green beans, drained
2 Tbsps. soy sauce
1 cup instant rice

DIRECTIONS:

Heat a wok or heavy nonstick skillet over high heat. Add oil. Add all ingredients, except rice. Season with pepper to taste. Stir-fry 2-3 minutes, or until shrimp are pink and cooked through. Prepare rice according to package directions. Serve shrimp over rice.

1/2 cup Butter
2 pounds Shrimp — Peeled And Deveined
10 Cloves Garlic — Minced
1 teaspoon Crumbled Dried Tarragon — Optional
2 cups Whipping Cream
Pn Cayenne Pepper
2 tablespoons Dry White Wine
3 tablespoons Minced Fresh Parsley

DIRECTIONS:

Melt butter in a large skillet over medium heat. Add shrimp, garlic and tarragon (if using) and stir until opaque and just pink, about 1 minute. Remove shrimp using slotted spoon; set aside. Add cream and cayenne to skillet and stir until bubbly, about 2 minutes. Mix in wine. Return shrimp to skillet.

Toss gently until heated through, about 1 minute. Serve over pasta. Sprinkle with parsley.

This recipe for Creamy Garlic Shrimp serves/makes 4.

2 tsps. olive oil
1 scallion, minced
1 clove garlic, minced
1/2 tsp. basil, or 1 Tbs. fresh, chopped
2 lbs. shrimp, trimmed and rinsed
1/4 tsp. salt (optional), or to taste

DIRECTIONS:

Heat oil in a heavy nonstick skillet over medium high heat. Add scallion, garlic and basil and sauté 30 seconds. Add shrimp, salt and pepper to taste. Increase heat to high and sauté 3 minutes or until shrimp are just cooked throughout.

2 tablespoons green onions — sliced
3 tablespoons butter
1 1/2 pound medium shrimp — shelled/deveined
8 ounces cream cheese — cubed
3 tablespoons milk
1/2 cup swiss cheese — shredded
2 tablespoons dry white wine
1 dash red pepper
1/4 cup dry bread crumbs — fine

DIRECTIONS:

Saute onions in butter in large skillet until tender. Add shrimp. Cook over medium heat, stirring occasionally, until pink. Remove shrimp with slotted spoon and set aside. Add cream cheese and milk to skillet, stirring constantly until cheese melts. Stir in swiss cheese and wine. Add shrimp and pepper. Cook just until heated. Pour into lightly greased casserole. Combine bread crumbs and butter. Sprinkle over casserole. Broil 1 - 2 minutes, until golden. Serve over hot cooked rice or pasta.

This recipe for Shrimp Versailles serves/makes 4.

2 Tbsps. vegetable oil
1-1/2 Tbsps. onion\cooked, minced
1/2 cup pure maple syrup
1/4 cup cider vinegar
2 tsps. Dijon mustard
2 tsps. mustard seed
1/4 tsp. pepper
2 lbs. large shrimp, peeled, deveined and patted dry

DIRECTIONS:

Preheat oven to temperature 400°F. Combine all ingredients, except shrimp, in a jar with a tight-fitting lid. Shake vigorously. Pour mixture into the bottom of a glass baking dish. Arrange shrimp in dish, turning to coat. Bake 15-20 minutes, or until shrimp is glazed and cooked throughout.

1-1/2 lbs. recipe-ready crushed tomatoes
1 lb. zucchini\cooked, chopped
4 cups vegetable stock, hot
2 Tbsps. unsalted butter
3 Tbsps. all purpose flour
3/4 tsp. salt (optional)
3/4 tsp. pepper
3/4 tsp. nutmeg
1/2 tsp. sugar
1 Tbsp. parsley, chopped
1-1/2 lbs. medium shrimp, peeled and deveined, thawed if frozen
1 cup seasoned croutons

DIRECTIONS:

Combine tomatoes, zucchini and half the stock in a heavy non-reactive saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium low and simmer 15-20 minutes or until zucchini is soft. Melt butter in a small heavy saucepan over medium heat. Stir in flour with a wooden spoon to make a smooth paste. Stir in 1/4 cup of the soup liquid and mix thoroughly. Transfer flour mixture to soup and simmer 2-3 minutes or until soup is thickened and smooth. Increase heat to medium high. Stir in remaining stock, stirring constantly until mixture comes to a boil. Remove from heat and add remaining ingredients, except croutons. Simmer another 3-4 minutes until shrimp are just cooked. Serve with croutons.