Shrimp Noodle Supreme Recipes

Steps:

• Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.

Steps:

• To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.
• Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.

Steps:

• Cook noodles according to package directions; drain and set aside. , In a large saucepan or Dutch oven, saute the onions, green pepper, celery and garlic in butter until tender. Stir in flour until blended. Gradually stir in cream, Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, jalapeno pepper and parsley. Simmer, uncovered, for 3 minutes. Stir in cheese; cook 3 minutes longer or until cheese is melted. Stir in noodles; heat through.

Steps:

• In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
• Refrigerate for 2 hours before serving.

Steps:

• Cook spaghetti according to package directions. Drain and rinse in cold water. Place spaghetti in a large serving bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least 45 minutes.

Steps:

• In a small saucepan, saute onion and green pepper in 2 tablespoons butter. Stir in flour until blended; gradually stir in the milk. Add chili powder and salt. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the crab, mayonnaise and hot pepper sauce., Transfer to a greased shallow 1-qt. baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with paprika.

Steps:

• Combine noodles and cream cheese in medium bowl. Spread noodle mixture in bottom of greased 13x9" glass casserole.
• Cook shrimp in butter in large skillet over medium-high heat until pink and tender, about 5 minutes. Season to taste with salt and pepper. Spread shrimp over noodles.
• Combine soup, sour cream, half-and-half, mayo, chives, chopped parsley and mustard in another medium bowl. Spread over shrimp. Sprinkle Cheddar cheese over top.
• Bake in preheated 325 degree oven 25 minutes or until hot and cheese melts. Garnish with tomato, parsley sprigs, lemon slices and paprika, if desired.

Steps:

• Heat oil in a large skillet on medium heat.
• Add shrimp and saute until pink.
• Remove shrimp and add green pepper, onion, garlic, and chili powder; saute 5 minutes.
• Add undrained tomatoes and stir in mushrooms. vermouth, and hot pepper sauce.
• Bring to a boil and reduce heat; simmer, stirring occasionally, 15 minutes.
• Stir in shrimp, cilantro and lime juice and serve over rice.

Steps:

• In a large skillet, melt butter over medium-high heat until frothy. Whisk in the flour until it becomes a smooth, paste-like consistency. Turn the heat down, and constantly whisking, add in the half and half and whisk until bubbly.
• Stir in the ketchup, Worcestershire, lemon juice, black pepper, red pepper flakes, and bay leaves, whisking until smooth. Remove bay leaves.
• Turn the heat up slightly. Add in the shrimp and 1/4 cup water, making sure to completely coat the shrimp in the sauce. Cook for 5 minutes. If needed, season more with salt and pepper. Feel free to add more red pepper flakes if desired. Serve immediately over rice.

Steps:

• Melt butter in large saucepan.
• Add flour and mix.
• Add milk and stir until thick cream sauce is made.
• Add Worcestershire sauce, ketchup, bay leaf, red pepper and lemon juice.
• Add salt and pepper.
• Add shrimp and allow to get very hot (I assume this means to cook until the shrimp are pink and the sauce is hot).
• Serve over white rice.

Steps:

• Mix all ingredients and bake covered at 350 until hot and bubbly. (about 40 to 45 minutes).