wilkes

I agree heatherc - we love garlic shrimp. Grimey, search for a recipe for shrimp scampi - it's wonderful served over linguine. Some recipes call for wine/vermouth - you could use diluted apple juice instead if you don't want the alcohol. Sometimes we stir in a dollop of sour cream to the sauce - yummy!

Saute shrimp in olive oil, butter, garlic, saly and pepper. Serve over rice or linguine. In the summer I also saute zucchini, yellow squash, onion and roma tomatoes in garlic, oil and butter and serve with this. It is DELICIOUS!

Cook Linguine and drain, add cooked shrimp and roasted garlic Alfredo sauce.

This is shrimp pot pies but the sauce and shrimp are so good it's great over pasta.


1 egg
1 tablespoon water 4 sheets puff pastry, thawed (recommended: Pepperidge Farm) Flour, for dusting 8 large (21 to 25) shrimp, shelled and deveined 1/4 teaspoon cayenne pepper 1 tablespoon olive oil 2 tablespoons unsalted butter 1 small carrot, diced 1 celery stalk, diced 6 mushrooms, sliced thin 2 sprigs fresh thyme 1/2 cup white wine 2 cups heavy cream Salt and freshly ground white pepper Special equipment: 3 and 4-inch metal ring Directions Preheat oven to 400 degrees F.
In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.
Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

Penrose sausages mixed with shrimp on the grill is banging. You gotta think outside the box sometimes

T%hat one sounds good to lil city fella

How about Shrimp and Grits? Taste of the South magazine has three or four different recipes that look and sound good.

I do remember serving it as a warm dish not chilled.

I've tried 2 different flavors but I can't remember which ones they were.

But it turned out really good.

Thought of that too but "chickened out" deciding on what kind of flavor choices. What flavor do you think would go well and not be overpowering? I have only ever ate the ranch pasta salad and added more cukes and tomatoes.

Buy the pasta salad in a box and make it according to the directions on the package. Then steam your shrimp and add to the pasta salad.

Doe sanyone have an easy recipe that I could use some shrimp I was given? I am wanting to try a shrimp and pasta dish for this coming weekend.