do you have a recipe for shrimp?

Answer 1

I dredge the shrimp in chili powder, garlic powder, salt, pepper, and drizzle lime juice over top...either fry in a bit of oil over med high-high heat, or take seasoned shrimp, dredge in egg, flour, again in egg, and again in flour, then fry...Yum.

Answer 2

I have a few recipes depends on if you want a shrimp cocktail or a hot shrimp meal

Answer 3

Shrimp "Scampie" on linguini pasta.

Answer 4

I have many recipees for shrimp

Answer 5

Watch Forrest Gump.....Bubba will tell you how to make shrimp!

Answer 6

I have 2 words for you. Cocktail Sauce

Answer 7

lots of garlic, olive oil and butter....
put all in a pan on the stove and fry away!

Answer 8

yes
http://www.google.ca/search?sourceid=navclient&aq=t&ie=UTF-8&rlz=1T4SUNA_enCA241CA241&q=shrimp+recipes

Answer 9

shrimp scampi pasta

1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Preparation
Bring a 6- to 8-quart pot of salted water to a boil.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
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pasta with spicy shrimp and sun-dried tomatoes

3 tablespoons olive oil
1 pound uncooked large shrimp, peeled, deveined
4 large shallots, sliced
3/4 cup sliced drained oil-packed sun-dried tomatoes
1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
6 garlic cloves, chopped
1 teaspoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice, drained
1/2 cup chopped fresh basil

1 12-ounce package linguine
1 cup crumbled feta cheese
Preparation
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.

Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.