assignmentPREPARATION
In a saucepan, combine butter, cream and cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes on low. (I like to do this in the top of a double boiler so as not to scorch the cream.)
[CROCK-POT SHRIMP IN BEER] see slow cooker recipes
Warm the oil in a large non-stick skillet over medium-high heat.
When hot, add the red pepper flakes and cook for about 30 seconds.
Add the garlic and cook for about 1 minute or until fragrant.
Add the shrimp, wine, lemon juice and paprika.
Cook, stirring occasionally for 4-6 minutes or until the shrimp turn pink and opaque.
Sprinkle with the parsley.
Season with salt and pepper and serve over risotto or orzo.
In a medium non-reactive bowl, stir together shrimp, tequila, lime juice and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes. Heat a grill or grill pan to medium high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4-6 minutes, flipping once. Transfer to a platter and top with jalapeno. Serve shrimp with lime wedges.
Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar. Cover and refrigerate overnight to allow the flavors to come together. Serve with toothpicks.
Peel and butterfly shrimp. Dredge in flour, then beaten eggs, then mixture of coconut and Panko. Refrigerate up to 4 hours. Fry 1-2 minutes in oil \@325-380.
Heat oil in a large skillet over medium heat.
Add garlic and cook until soft, but not browned, 1 to 2 minutes.
Add shrimp, parsley, oregano and red pepper flakes.
Cook stirring frequently until shrimp are bright pink and opaque, about 2 minutes.
Raise heat to medium-high and add wine.
Continue cooking until most of the liquid has evaporated.
Remove from heat and season with salt and pepper.
Serve hot with lemon wedges on the side.
Place shrimp and remaining lemon mixture in a sealable plastic bag; seal bag and shake to coat shrimp. Refrigerate for 1 hour.
Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2-3 minutes per side. Serve shrimp (shells-on) drizzled with reserved lemon mixture. Peel and eat at the table.