receipts-scrimp?

Question

receipt

Answer 1

I'm not sure what you are asking!

Answer 2

Yes! I too once had a receipt that I named "Scrimp". I loved that receipt and played with it every day!

Then, one day, I washed my jeans only to find out that I washed them with Scrimp in the pocket! I was devistaed and had to throw myself away.

The end.

Answer 3

i have never bought any scrimp so i don't have a receipt for them
now as far as a recipe for shrimp that's easy. cut a lemon in half and put it is a pot of water that covers the shrimp. bring to a boil and cut off the heat. empty pan into a strainer and shock with cold water. serve over ice with lemon wedges and cocktail sauce. cocktail sauce is a mix of catsup and horseradish.
if you prefer you can put a tbs of butter in a pan add a splash of dry white wine, lemon and enough half and half to make a white sauce. when mix starts to boil reduce heat to simmer and add two smashed cloves of garlic. simmer for five minutes. add peeled and devained shrimp and simmer another five minutes.
turn off heat and allow shrimp to sit in sauce. for another 5 minutes. serve over linguine with garlic bread and a merlot.

Answer 4

if you mean recipes for shrimp, heres one. Throw the shrimp on a regular pan (better if no shell but doesnt matter) then add garlic flakes, limon pepper, and lots of butter. then let simmer. After shrimp is pink tranfer only shrimp, not juice to another pan, cook on high and add soy sauce. add a little more garlic and limon pepper. and a little more butter. cook till it almost looks burnt. that's all. tastes like you barbqued um.

Answer 5

do you mean skimp as in recipe on a low budget or Shrimp as in prawns or smaller?

Answer 6

Go to Babelfish.com, use the translator. Try again.

Answer 7

I heard the third grade has room for one more......think about it.

Answer 8

Greek Shrimp with Pasta

1/4 c olive oil1/2 t oregano
1 T garlic, minced or crushed1 lb peeled and deveined shrimp
1 1/3 c medium chopped tomatoes1/2 t red pepper flakes
1/3 c dry white wine1/2 lbs rigatoni (raw)
salt and pepper1/3 lbs feta cheese, crumbled
1/3 c fresh basil (1 1/2 c dry)

Preheat oven to 400 F. Set a large pot of water on the stove to boil.
In a large bottomed pot, saute the garlic in half the olive oil. Cook
briefly, then add the tomatoes. Cook briefly, then add the wine, salt,
pepper, basil and oregano. Simmer on low heat for about 10 minutes.
Meanwhile, saute the shrimp briefly in remaining olive oil. Sprinkle
with pepper flakes as they cook. Remove the shrimp from heat when they
lose their opacity. Put the shrimp in a baking pan. Sprinkle with
crumbled feta. Spoon tomato sauce over feta. Bake about 10 minutes.
Meanwhile cook rigatoni. To serve, spoon mixture over rigatoni. Serves 2.
-------------------------End Recipe-----------------------

From: [e-mail] (Meg Jahnke)

(from Sunset, Sept 1992)

Curried Corn and Shrimp Soup
----------------------------
2 cups regular-strength chicken broth
2 medium-size tart apples (peeled, cored and chopped)
1 large onion (chopped)
1/2 tspcurry powder
1 large red bell pepper (stemmed and seeded)
4 cups cold buttermilk
1/4 cup lime juice
1 1/2 cups cooked corn kernels
1/2 cup minced fresh cilantro
1/3 lb. tiny cooked shrimp
Cilantro Sprigs (optional)

In a 4- to 5- quart pan over high heat combine broth, apples, onion, and
curry. Cover and bring to a boil, then simmer until apples mash easily (about
30 min). Let cool, then cover and chill until cold, at least 3 hours or up to
a day. Smoothly puree mixture in a blender or food processor.

Cut a few thin slivers from bell pepper and set aside; dice remaining pepper
and put into a tureen with apple puree, buttermilk, lime juice, 1 1/4 cups of
corn and minced cilantro. Ladle soup into bowls and top with shrimp, remaining
corn, bell pepper strips, and cilantro sprigs.
-------------------------End Recipe---------------------------


From: [e-mail] (Sharen A. Rund)

Fiesta Shrimp

Clean & devein 1 lb shrimp ( enough for 2, 4, etc people)
In a wok (on medium to medium high), add:
1 TBS butter
When melted, add
shrimp
garlic to taste (I like a lot of garlic so I would put in several
cloves chopped finely or put through a garlic press - if you're lazy
you can buy jars of minced garlic)
Stir quickly till all shrimp has turned pink
Add 1 cup fresh corn (or thawed frozen)
Stir quickly to heat through
Add 1 cup salsa (I prefer hot - choose your own strength)
Stir quickly to heat thoroughly
Serve with Black beans, fresh tossed salad with crumbled blue cheese &
warm flour or wheat tortillas
-----------------------------End Recipe---------------------------


From: [e-mail]

(From Sunset Quick Cusine)

Pasta with Shrimp in Tomato Cream

1/3 cup dried tomatoes packed in oil, drained, reserve oil, and slivered.
1 clove garlic, minced or pressed
1 lb large (31-35/lb) shrimp, shelled, deveined
1/4 cup thinly sliced green onions, including tops
1 1/2 Tbs chopped fresh basil, or 1 tsp dried basil
1/4 tsp white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 oz linguine
garnish: grated parmesan cheese and/or fresh basil sprigs

Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high heat.
Add garlic and shrimp when oil is hot. Cook, while stirring, until shrimp
are opaque when cut (about 6 min). Remove from pan. Add onions, chopped
basil, tomatoes, pepper, broth vermouth and cream to pan. Boil over high
hear, stirring occasionally until reduced to about 1 1/2 cups (about 10
min). Return shrimp to pan and stir until just heated through.

Meanwhile cook linguine in 3 qts boiling water until just al dente (about
8 min for dried linguine). Drain, arrange on 4 plates and spoon sauce
over. Garnish with basil, cheese to taste.
--------------------------End Recipe-------------------------



Caribbean Coconut Shrimp

1 lb shrimp - peeled and deveined

Batter
3/4 cup flour
1 egg
1/2 Tbsp baking powder
1/2 cup beer

Coating
1/4 cup flour
1 1/2 cups dried grated coconut
1 Tbsp salt
1/2 Tbsp ground black pepper
1/2 Tbsp cayenne (or ground chilis)
1/2 Tbsp paprika
1 Tbsp garlic powder (not Garlic salt!)
1/2 tsp dried thyme
1/2 tsp oregano

Dip shrimp individually into the batter and then roll in the coating.
Deep-fry.
Allow to drain on paper towel.

Serve with various dips: eg. honey + soy sauce + tobasco; honey + mustard
or marmalade + ginger.

Papaya garlic Shrimp:

in a saucepan melt 3 Tbsp butter, saute 2 cloves of garlic (chopped, not
crushed) and half a cooking onion (actually, spanish onion is better),
once the garlic has browned and the onion has cleared, add half a papaya
chopped into 1/2 inch chunks and a tsp of dried thyme leaves, stir until
papaya just starts to go mushy. Dump all of this into a bowl and then
saute your shrimp in the same saucepan (with a little more butter) for
a couple of minutes. Finally, throw the papaya/garlic/onion mixture
back in for another 5 min on low heat. Serve over rice or with thai
noodles or whathaveyou.