Shrimp And Pea Wiggle Recipes

Steps:

• Melt butter and stir in flour.
• Slowly whisk in milk.
• Cook over low heat in heavy bottomed sauce pan.
• Whisk constantly and cook until thickened.
• Add salt, pepper and paprika.
• Add shrimp and peas.
• Serve at once over crackers or toast.

Steps:

• Melt butter in saucepan. Add flour and mix together.
• Add milk and cream and whisk until smooth and heated through.
• Warm peas in microwave for 30 seconds. Run shrimp under water if frozen.
• Add shrimp and peas and warm through.
• Serve over crackers, rice or puff pastry shells.

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
• Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
• Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

Steps:

• Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
• While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
• Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
• Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add milk; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Add tomatoes and salt, stirring constantly. Add shrimp and peas; cook until shrimp turn pink. Serve with chow mein noodles; sprinkle with paprika.

Steps:

• Combine shrimp, ginger, vegetable oil, garlic and five-spice powder in medium bowl; toss to blend. Cover and refrigerate at least 1 hour and up to 4 hours.Bring medium pot of salted water to boil. Add snow peas; cook just until crisp-tender, about 45 seconds. Drain. Rinse with cold water. Drain; pat dry. Transfer to bowl. Drizzle sesame oil and sesame seeds over; toss to coat. Set aside.
• Heat large nonstick skillet over medium-high heat. Add shrimp mixture and sauté 3 minutes. Add soy sauce; stir until shrimp are just opaque in center and liquid evaporates, about 1 minute. Transfer to plate and cool completely.
• Wrap 1 snow pea lengthwise around each shrimp from head to tail. Secure with skewers. (Can be prepared 6 hours ahead. Cover and refrigerate.) Serve slightly chilled or at room temperature.

Steps:

• Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and discard shells. Return broth to saucepan.
• Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
• Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out 1/2 cup broth and set aside.
• Heat oil over medium heat in a wide heavy skillet. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in 1/2 cup broth and heat through while stirring to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.

Steps:

• Peel and devein shrimp. Mix shrimp with lemon juice.
• Heat butter in a large skillet over medium heat and saute shrimp until they turn opaque (about 2 minutes). Remove and reserve.
• Mix flour with dry mustard and add to skillet, stirring to form a smooth roux. Add milk and bring to the boil, whisking constantly to produce a smooth sauce. Season to taste with Worcestershire, salt and pepper. Add frozen peas, return to the boil and cook 1 minute, or until peas are done to taste.
• Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over rice.

Steps:

• Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

Steps:

• Melt margarine in saucepan large enough to hold all ingredients.
• Meanwhile, warm milk in microwave.
• Add flour and spices to margarine. Stir often to blend. Add warmed milk and keep stirring until it starts to come to a slow boil, reduce heat and stir till thick. Add shrimp and peas, heat thru.