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Refine your cooking Shrimp recipe according to cuisine type:
Recipe courtesy Marisol von Appen
Adapted from a pamphlet of seafood appetizers I found tucked into one of my sister's cookbooks, with a couple changes. This dish may be prepared ahead and refrigerated, then grilled just before serving; sauce can be prepared ahead and reheated. Serve as an
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I got this recipe from a recipe book along time ago.
A wonderful appetizer! Baby Artichokes with Shrimp with feta in a Garlic Vinagrette. I've even added fresh wilted spinach.
These are labor intence. But if you have the time it's well worth it. You can use a food processor to ground the shrimp. And use shrimp with no shell/skin. This makes 30 Dumpling. Great for a potluck or party.
Recipe adapted from Rick Baylessâ€™s Mexican Kitchen, by Rick Bayless, published by Scribner, 1996
Recipe courtesy Emeril Lagasse, 2004
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
This is delicious served over rice. The heat can be adjusted by using different peppers and the amount of chili sauce. Adapted from a recipe at a cooking demonstration at the Fiery Foods & BBQ Show
A rich dish suitable for company. Serve with French bread and a green salad. Recipe from The Tremont Hotel.