Columbia Restaurant Shrimp Supreme Recipes

Steps:

• Pat shrimp dry and marinate in the lemon juice, garlic, salt and pepper for 10 minutes.
• Wrap half a strip of bacon around each shrimp and secure with a toothpick.
• Beat eggs and milk together, dip each shrimp in the batter, then roll in flour. Deep fry at 300F until brown. About 5-8 minutes.

Steps:

• 1. Combine the cream cheese with the hot noodles. Spray a 9 x 12 baking dish or 4 quart casserole with non stick cook spray or grease the dish.
• 2. Spread the noodles evenly into prepared dish.
• 3. If using uncooked shrimp - cook in some butter in a large skillet over med heat until turn pink. Salt and pepper and spread shrimp over the noodles.
• 4. Preheat oven to 325 degree F. In a medium bowl, mix the soup, cream, nutmeg, sour cream, sherry, mayonnaise, green onion, parsley and mustard together until well combined.
• 5. Spread the creamy mixture evenly over the shrimp.
• 6. Top with cheese and sprinkle with paprika. Bake for 30 - 45 minutes or until cheese is melted and dish is bubbling.
• 7. You can garnish with lemon slices and more paprika if desired.

Steps:

• Toss together all salad ingredients in a large bowl, except Romano cheese.
• Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.
• Add dressing to salad and toss well. Add Romano cheese and toss one more time.

Steps:

• Cream butter and flour.
• Add milk and make a thick cream sauce.
• Add remaining ingredients except shrimp.
• Salt and pepper to taste.
• Add cooked shrimp and heat until very hot.
• Serve with rice.

Steps:

• Mix salt,pepper, lemon juice, garlic and mayonnaise.
• Stir in shrimp and refrigerate for 1-2 hours.
• Mix bread crumbs, basil, parsley and dill.
• Coat each shrimp in bread crumb mixture and place in a single layer baking dish.
• Stir melted butter and olive oil into remaining marinade.
• Pour over shrimp.
• Bake@ 400 degrees for 15 minutes.
• **Time to Make does not include the 1-2 hours to marinade.

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:

• 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:

• In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook just until shrimp turn pink, 1-2 minutes longer. Remove from pot., In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, until kale is tender, stirring occasionally, 8-10 minutes. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives.

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.