Free Online Recipes

1 Tbsp. olive oil
5 garlic cloves, minced
1-3/4 lbs. canned whole tomatoes, drained and coarsely chopped
1/2 cup fresh parsley, chopped, divided
1-1/4 lbs. large shrimp, peeled and deveined
1/4 lb. feta cheese, crumbled
2 Tbsps. fresh lemon juice
1/4 tsp. freshly ground black pepper

DIRECTIONS:

Preheat oven to temperature 400°F. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic 30 seconds. Stir in tomatoes and 1/4 cup parsley and simmer 10 minutes. Stir in shrimp and cook 3 minutes. Transfer to an oiled baking dish and sprinkle with cheese. Bake 8-10 minutes, until shrimp is just cooked throughout. Sprinkle with lemon juice, remaining parsley and pepper to taste. Serve immediately.

2 Tbsps. olive oil
1/2 cup onion\cooked, chopped
1/2 cup red bell pepper\cooked, seeded and chopped
1/2 cup green bell pepper\cooked, seeded and chopped
1 Tbsp. garlic cloves, chopped
1 lb. shrimp, peeled and deveined
1/4 cup tequila
1 Tbsp. cilantro, chopped
1 Tbsp. jalapeño pepper, roasted or fresh, chopped
4 tortillas, optional

DIRECTIONS:

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and next 3 ingredients about 4 minutes. Add shrimp and sauté another 2 minutes. Stir tequila into skillet. Keeping hands and face away, carefully light tequila with a match. Add cilantro, jalapeño and salt and pepper to taste. Can be rolled in soft tortillas, if desired.

1/4 cup unsalted butter
1 large shallot, diced small
1 cup champagne
1 lb. shrimp, peeled and deveined
2 cups heavy cream
salt and white pepper, to taste
2 Tbsps. fresh parsley, chopped

DIRECTIONS:

Melt butter in a heavy saucepan over medium low heat. Sauté shallots about 4 minutes. Add champagne and simmer 4-5 minutes over medium high heat until liquid is almost evaporated. Stir in shrimp. Add cream and simmer over low heat about 10 minutes, stirring frequently, or until thick, and shrimp is just cooked throughout. Season with salt and white pepper to taste. Sprinkle with parsley. Serve over pasta, if desired.

1/4 cup unsalted butter
1/2 cup onion\cooked, chopped
1/2 cup celery\cooked, chopped
1/2 cup green bell pepper\cooked, chopped
1 Tbsp. garlic cloves, chopped
2 Tbsps. Cajun seasoning, chopped
1 Tbsp. jalapeño pepper, chopped (not preserved in vinegar)
2 bay leaves
1/8 tsp. Worcestershire sauce
1 can diced tomatoes, or tomato purée
1 lb. shrimp, peeled and cleaned

DIRECTIONS:

Melt butter in a heavy nonstick skillet over medium high heat. Sauté next 4 ingredients about 5 minutes until softened. Stir in next 4 ingredients and salt to taste. Stir in tomatoes. Reduce heat to medium low and simmer about 15 minutes. Add shrimp and cook 5-6 minutes, or until shrimp turn pink and are just cooked through. Adjust seasoning and heat level. Serve over steamed rice.

2-1/4 lbs. dried white beans, great northern
2 lbs. shrimp, peeled, boiled
2-1/4 lbs. large fennel bulb
2 Tbsps. garlic cloves, minced
2 Tbsps. shallots, minced
6 lemons, zest peeled, 3 lemons juiced
2/3 cup white wine vinegar
2-1/2 cups light olive oil
1/8 tsp. chicken stock, enough to cook beans
salt and pepper, to taste
1 cup fresh parsley, finely chopped
6 heads radicchio, julienned

DIRECTIONS:

Thoroughly check beans for rocks before boiling in a rich chicken stock until tender. (Do not over cook beans.) Set aside to cool. Separate fennel bulbs from stalks. Save tops. Julienne fennel bulbs. Combine ingredients in a large mixing bowl, tossing gently. Season with salt and pepper to taste. Chill slightly. Serve over julienned radicchio and garnish with fennel tops.

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.