Makeover Velvet Shrimp Recipes

Steps:

• In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside., In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.

Steps:

• Heat butter in a 10-inch skillet over high heat for 1 minute.
• Stir in green onions and 2 tsp.
• of the seasoning mix; cook for 1 minute.
• Add shrimp and garlic; cook, stirring occasionally, for 2 minutes.
• Stir in cream and remaining seasoning mix; cook for 1 minute.
• Remove shrimp with slotted spoon.
• Boil cream in same skillet, whisking constantly, for 2 minutes.
• Stir in cheese, then add shrimp back to skillet.
• Serve immediately.

Steps:

• Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks. , In three separate shallow bowls, place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard toothpicks before serving.

Steps:

• Cook pasta according to package directions.
• Meanwhile, in large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute.
• Stir in seasoning and cook 1 minute more.
• Add shrimp and cook for 3-4 minutes, or until shrimp turn pink; remove from skillet and keep warm.
• Combine flour and cream until smooth; stir into skillet, scraping up browned bits.
• Bring to boil; cook and stir for 2 minutes or until thickened.
• Reduce heat and stir in cheese just until melted.
• Return shrimp to pan and heat through. Drain linguine and top with shrimp mixture.