Free Online Recipes

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.

1 Tbsp. plus 1 tsp. peanut oil
1/2 onions\cooked, finely chopped
1 clove garlic, chopped
1 Tbsp. plus 1 tsp. fresh ginger, grated
1/2 star anise
1 Tbsp. plus 1 tsp. hot curry powder
20 peeled, deveined shrimp
1 cup canned coconut cream
1 cup fresh spinach leaves\cooked
5 oz. Asian noodles, or Ramen noodles

DIRECTIONS:

Heat oil in a wok and stir-fry onion, garlic, ginger, and star anise for about 5 minutes. Stir in curry powder, mix well and add shrimp. Stir-fry for 2 minutes, add coconut cream and spinach leaves, and bring to a simmer for 4-5 minutes. Meanwhile, cook noodles in boiling water; drain. Toss gently with shrimp mixture and serve.

1 1/2 cup Snow Peas
1 pound Vermicelli
1 Red Pepper — sliced thin
6 ounces Cooked Shrimp
6 ounces Crab Meat
1 tablespoon Fresh Ginger Root — chopped
1 Clove Garlic — chopped
2 tablespoons Sesame Oil
1/2 teaspoon Black Pepper
1 1/2 teaspoon Salt
2 tablespoons Lemon Juice
3 teaspoons Vegetable Oil
1 teaspoon Red Wine Vinegar

DIRECTIONS:

Wash and trim snow peas. Blanch. Let stand 10 minutes; drain and set aside. Cook the vermicelli in boiling water. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Mix well and pour over pasta and vegetables. Mix thoroughly. Chill before serving.

This recipe for Crab Pasta Salad serves/makes 6.

3/4 pound Boneless skinless chicken breast
1/2 pound Medium shrimp
3 cups Rotini pasta
1 Avocado — peeled and diced
1/2 cup Green onion — chopped
1 teaspoon Cilantro — finely chopped
3/4 cup Ranch dressing
Salt and pepper
Blackening seasoning

DIRECTIONS:

Coat chicken breast with olive oil and blackening seasoning. Blacken in hot skillet or charbroil on grill. Cook, peel and devein the shrimp. Cook pasta as directed on package. Place cooked ingrdients in refrigerator to cool. When chilled toss together with green onion, avocado, cilantro, ranch dressing. Season to taste.

This recipe for Blackened Chicken And Shrimp Pasta Salad serves/makes 6.

1 Tbsp. plus 1 tsp. olive oil
1 oz. margarine or butter
1 onion\cooked, finely chopped
1 clove garlic, finely chopped
1-1/2 cups tomato sauce
1 lb. cooked shrimp
1/4 bunches fresh basil leaves, torn
1/4 bunches parsley, finely chopped
7 oz. feta cheese\grated, grated

DIRECTIONS:

Heat oil and margarine in a frying pan over medium heat. Add onion and garlic; sauté for 2-3 minutes, or until onion is transparent. Add tomato sauce. When sauce begins to simmer, add shrimp and cook for 2-3 minutes, or until shrimp are thoroughly heated. Remove from heat; stir in herbs and grated feta.

1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 (28 oz.) can whole plum tomatoes
1/2 cup dry white wine
1 bay leaf
8 lg. uncooked shrimp, cleaned and peeled
12 littleneck clams, cleaned
12 mussels, cleaned
1 pound linguine

DIRECTIONS:

Heat oil with pan. Add garlic and red pepper. Stir until lightly browned. Stir in tomatoes, wine and bay leaf and simmer 5 minutes. Break up tomatoes. Add seafood. Cover and simmer about 4 minutes until clams and mussels open. Toss with cooked pasta.

This recipe for Zuppa Di Pesce serves/makes 4.