Shrimp A La King Recipes

Steps:

• Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
• Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
• Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
• Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
• Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

Steps:

• In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.

Steps:

• Bake pastry shells according to package directions. In a small saucepan, whisk together the water, soup mix and celery salt; bring to a boil, whisking frequently. Add the tuna, crab and mayonnaise; return to a boil. Reduce heat to low. Stir in sour cream; cook for 1-2 minutes or until heated through. Spoon tuna mixture into shells before serving.

Steps:

• Heat oven to 450°F. In medium bowl, stir 2 1/4 cups Bisquick mix and the milk until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, mix remaining ingredients. Heat to boiling over medium heat, stirring occasionally.
• To serve, split biscuits in half; place on 6 individual plates. Spoon generous 1/4 cup hot chowder mixture over bottom of each biscuit. Top with remaining biscuit halves. Spoon 1/4 cup chowder mixture over top of each biscuit.

Steps:

• Cook onion and mushrooms in butter until onion is tender.
• Add soup, milk and shrimp.
• Heat until hot, stir often.
• Serve over toast or rice.
• If desired, omit onion and mushrooms; substitute 1/4 cup diced green pepper and 1 Tb chopped pimiento.

Steps:

• In a skillet, let 2 tablespoons butter melt over medium heat.
• Add shrimp and saute 3-5 minutes, stirring frequently, until pink and firm.
• Transfer shrimp to a bowl and set aside.
• Add 1 tablespoon butter to the skillet on medium heat.
• Add the mushrooms and saute 5 minutes, stirring frequently, until they give off their juices and the pan is almost dry.
• Transfer the mushrooms to the bowl with the shrimp.
• Add 3 tablespoons butter to the skillet over medium heat and let butter melt.
• Whisk in the flour until smooth.
• Lower heat and continue whisking for 2 minutes but don't let flour brown.
• While whisking, slowly pour in milk; cook for 1 minute, whisking constantly, or until sauce is thick.
• Add in Worcestershire sauce, Tabasco, salt, and pepper; continue to whisk constantly and cook for 1 minute.
• Add the vegetables, shrimp, and mushrooms; stir to combine and cook until heated through.
• Serve immediately.

Steps:

• Heat the butter in a nonstick skillet. Add the shrimp, salt, pepper and shallots. Cook quickly, shaking and tossing the skillet, over high heat about 2 minutes.
• Using a slotted spoon, put the shrimp on a warm dish. Add the red pepper, mushrooms, salt and pepper to the skillet. Cook, stirring, over medium-high heat until wilted, about 2 minutes.
• Add the sherry and reduce to half. Add the cream and cook over high heat about 2 minutes. Return the shrimp to the sauce and cook just to heat through. Serve with rice.

Steps:

• * Preparation Time: 10 minutes Storage Time: Up to 24 hours Heating Time: About 20 minutes In a 3-quart saucepan over medium heat, melt butter or margarine. Add flour and paprika. Cook and stir for 1 minute. Add milk, bouillon granules and pepper. Stirring, bring to a boil and boil until thickened. Stir in cheese until melted. Remove from heat.Stir in peas and onions and pimiento until peas and onions are broken apart. Cover and refrigerate up to 24 hours.Bell: Place cheese sauce in a saucepan. Add shrimp. Stirring occasionally over low heat, cook, covered, for 15 to 20 minutes or until very hot and just beginning to boil.Serve over waffles, biscuits or split toasted buttered English muffins. Garnish with parsley if desired.