Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFishandseafood - Dad's Steamed Shrimp
Famous Authors (View All Authors)
Fishandseafood - Dad's Steamed Shrimp Post by :Triority Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1321

Click below to download : Fishandseafood - Dad's Steamed Shrimp (Format : PDF)

Fishandseafood - Dad's Steamed Shrimp

3/4 cup white vinegar
1/2 cup water
1-1/2 teaspoons salt
1-1/2 teaspoons celery seed
1 tablespoon dry mustard
2 tablespoons Old Bay seafood seasoning
1/4 teaspoon ground black pepper
5 pounds large shrimp, shells on
Cocktail sauce (recipe below)

Place first seven ingredients into a pot which is large enough to hold shrimp and bring to boil.Stir in half of shrimp. Cook, stirring constantly, just until all shrimp have turned pink.Remove quickly with slotted spoon to platter.Repeat with remaining shrimp.

Serve with cocktail sauce. Eat hot or cold or any temperature in between.

Cocktail Sauce:
1 cup ketchup
1 cup chili sauce
2 teaspoons lemon juice
2 teaspoons sugar
Horseradish, to taste

Combine all ingredients. Serve with shrimp.
If you like this book please share to your friends :

Fishandseafood - Shrimp -  Dem Sem Fishandseafood - Shrimp - Dem Sem

Fishandseafood - Shrimp -  Dem Sem
1/2 pound ground pork 1/2 cup minced raw shrimp 3/4 cup Chinese celery cabbage stalk 3 water chestnuts 3 scallions 1 teaspoon light soy sauce 1 teaspoon salt 1 pound won ton skins (from Chinese grocery) 1 egg white Boil water in steamer Chop Chinese celery cabbage stalk fine Chop water chestnuts fine. Mix pork, shrimp, Chinese celery cabbage stalk, water chestnuts, scallions, soy sauce and salt. Beat egg whites until stiff. Place 2 tablespoons of mixture in center of won ton skins. Raise the sided of the skins until they meet at the top. Seal by brushing with

Fishandseafood - Shrimp -  Curried Shrimp In Peanut Sauce Fishandseafood - Shrimp - Curried Shrimp In Peanut Sauce

Fishandseafood - Shrimp -  Curried Shrimp In Peanut Sauce
8 ounces uncooked fettuccine 2/3 cup fat-free, less-sodium chicken broth 1/2 cup creamy peanut butter 2 tablespoons balsamic vinegar 1/2 teaspoon salt 1/8 teaspoon black pepper 1 piece (1/2-inch) peeled fresh ginger, thinly sliced 1 tablespoon olive oil 1 1/2 cups sliced green onions 2 teaspoons curry powder 1 1/2 teaspoons bottled minced garlic 1 1/2 pounds large shrimp, peeled and deveined 2 tablespoons chopped fresh cilantro Cook pasta according to package directions, omitting salt and fat. While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor, and process until smooth. Heat oil