Cointreau Blondies Recipe Easy Recipe For Shrimp

COINTREAU BLONDIES

Steps:

• Preheat oven to 350°F.
• Line a 9 inch square baking pan with waxed paper, then grease the paper.
• Melt white chocolate and butter in a double boiler over hot, but not boiling water.
• Stir mixture occasionally until smooth. Set aside.
• In a large mixing bowl, beat eggs until foamy.
• Add sugar, Cointreau, vanilla extract, orange zest, melted chocolate and butter slowly.
• Fold in flour, salt, dried apricots, chocolate chips and macadamia nuts until well combined.
• Spoon mixture into the prepared pan.
• Bake 25 minutes.
• Cool bars in pan.
• Icing:.
• Melt all ingredients in a double boiler and mix well until smooth.
• Pour over the bars in the pan.
• Refrigerate overnight so that the icing will solidify.
• Using the wax paper as an aid, lift the bars from the pan.
• Use the blade of a pastry scraper or a knife to cut the bars into small squares or triangles.
• These are best served at room temperature.

EASY SHRIMP DINNER

Steps:

• In a large saucepan, heat 2 1/2 cups water to a boil over medium-high heat. Dissolve bouillon in boiling water. Add shrimp, green onion, soy sauce and salt. Boil for 3 minutes.
• Dissolve cornstarch in cold water; stir into shrimp mixture. Cook until sauce is thick, then add tomatoes and snow peas. Serve hot.

BEER-BOILED SHRIMP WITH OLD BAY®

Steps:

• Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
• Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

AUTHENTIC AND EASY SHRIMP CURRY

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.