Creamy Shrimp Wrap Rsc Recipes

Steps:

• Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
• Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
• To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
• Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
• Place lettuce on a serving platter or pack in large plastic bag or container to travel.
• To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
• To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.

Steps:

• Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.

Steps:

• Over medium high heat sauté the diced bacon in a sauce pan until it just starts to crisp.
• While the bacon is cooking dice the onion and then add to the pot. While the onion is cooking dice the red pepper and add. Mince the garlic and add.
• Remove the zest from the lemon and set it aside and then add the juice from the lemon to the sautéed vegetables along with the wine, Worcestershire sauce, black pepper and Creole seasoning. Stir in 2 tablespoons of the butter, reduce the heat, and allow to the sauce to simmer, stirring occasionally, while preparing the corn.
• Put the remaining 2 tablespoons of butter in a small bowl. Add 1 tablespoon of the sauce and mix in 1/2 of the green onion, parsley and lemon zest to make a compound butter for the corn. Tear off 4 rectangles of heavy duty Reynolds wrap that are about 3" longer than each ear of corn is lengthwise and then place each ear in the middle running lengthwise and rub the corn all over with the compound butter (I find my hands are the best tool for this), and seal each ear up tightly so that the butter doesn't leak out while cooking. Place the corn on a preheated hot grill and allow it to cook for about 7 minutes with the lid down.
• Meanwhile remove the sauce for the shrimp from the heat and stir in the heavy cream and then in a medium sized bowl mix the shrimp with the sauce. Tear off four 12" squares of heavy duty Reynolds wrap and spread 1/4 of the shrimp in the middle of each square. Taking the foil by two corners at a time, fold the foil over the shrimp to make "boats".
• Turn the corn and place the shrimp boats on the grill, and cook them both, covered, for about 8 minutes more. Allow the corn and shrimp to rest for a few minutes before serving as they will be very hot. To serve, open the shrimp packages and sprinkle the remaining green onion, parsley and lemon zest over the shrimp.

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Steps:

• 1. Rinse the sushi rice several times in running water until water gets clear. Drain in a colander. Cook in a saucepan with a lid or rice cooker according to package directions.
• 2. While rice is cooking, make popcorn shrimp. Clean shrimp with running water, drain completely and sprinkle all-purpose flour (not listed) lightly. In a bowl, combine all-purpose flour, egg, milk and mayonnaise. Mix well. Dip each shrimp in the batter and coat with bread crumbs.
• 3. In a skillet, heat canola oil and deep-fry shrimp until golden browned and crisp. (350 degrees F) Drain on paper towel. Set aside.
• 4. Make sauce for sushi rice. In a small bowl, combine lemon juice, sugar and salt. Mix well.
• 5. When the rice is done, transfer to the medium bowl. Add the sauce for sushi and mix gently. Don't stir too much. Let cool.
• 6. Make sauce for topping. In a bowl, combine ranch dressing, soy sauce and parmesan cheese. Mix well.
• 7. Halve avocado, remove seed and slice each halved avocado thinly.
• 8. Place the sushi rice into 8x8 clear baking dish. Spread about 2/3 of ranch dressing sauce, arrange sliced avocadoes and put popcorn shrimp. Spread the rest of sauce on top.

Steps:

• Prepare macroni elbow noodles in 1 quart water, boiling 10 minutes, then drain. Pour noodles into mix into 4 quart mixing bowl, cream of mushroom soup,green peas,.
• corn, butter, spinach, shallots, lemon juice, garlic powder, parmesan cheese, chives, greek yogart, water and stir well, then ad the shrimp and stir into mix.Pour into 9x13 oven proof casserole dish. Mix topping: cheddar cheese,butter and bread crumbs together and spread over top ,evenly. Place into 350 degree preheated oven for 45 minutes. Then serve and enjoy.

Steps:

• Combine lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil and garlic. Gradually add oil, stirring mixture until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade stir to coat evenly. Cover shrimp and refrigerate 30 minutes. Drain shrimp discard marinade.
• Heat grill to medium-high (400 degrees to 450 degrees F). Cut slits in a sheet of Reynolds Wrap® Nonstick Aluminum Foil. Place on grill rack with nonstick side toward food. Arrange shrimp on top.
• Grill uncovered 4 to 6 minutes, turning and basting once with reserved marinade, until shrimp are firm and pink.
• Remove shrimp from aluminum foil sheet allow remaining juices to cool before handling foil.

Steps:

• Combine cream cheese and seasoning and spread on one side of each tortilla. (This you can do ahead of time).
• Top cream cheese mixture with spinach.
• Place shrimp about 1 inch from edge, and roll tightly.
• Cut into 1 inch slices and secure with wooden toothpicks.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
• Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

Steps:

• In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. , In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

Steps:

• Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
• Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

Steps:

• First you will need to boil shrimp in boiling water with the Cajun seasoning. You only want to boil them for a few minutes until they are pink. Remove to a colander and rinse with cold water. Set aside. Next mix all the sassy sauce ingredients together; using your judgment as to how spicy you want to be. Mix in shrimp and place in refrigerator to chill.
• Next, put hot water in hash browns as directed. Grate zucchini and carrot in bowl together. Drain has brown potatoes and add to bowl. Sprinkle with salt and pepper and then toss all with oil. Spray a 12 hole muffin tin with cooking spray. Place a scoop of potatoes in each tin and make a hollow with back of spoon so that you have a small nest of potatoes. Bake in a 400 degree oven for about 25 minutes or until browned.
• While nests are baking, boil red potatoes, drain and mash, Next add Ranch dressing, cream, garlic and chives. Stir together until well combined and fairly creamy. A few lumps are OK.
• When nests are done, lift them out of tin and place on platter. Put mashed potatoes in a pastry bag or plastic storage bag and cut off tip of it. I then place a small swirl of mashed potatoes in nests and then place a helping of the shrimp on top. These really are best served while the potatoes are warm but they are pretty good cold too!

Steps:

• Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned., In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired.