SHRIMP DIVINE!
Steps:
- Add package of the Good Seasons, oil, water, and Equal/Splenda or sugar. Shake well.
- Use a large griddle (top of stove) to prepare. Heat pan and add the entire bottle of prepared dressing.
- Chop all the zucchini and squash in nice 1/8"-1/3" pieces and place all on your griddle. Cook for about 20 minutes (medium to high heat - avoid allowing sauce to get too hot or it will scorch and become sticky).
- Once vegetables are nice and soft (but not mushy) add your shrimp. Sprinkle all with garlic powder, salt and pepper. Cook until shrimp have browned up just a bit! Remove from heat.
- Cook pasta during the last 10 minutes of preparing shrimp and squash on griddle. Drain pasta and pour onto serving platter. Top with (heated in microwave) spaghetti sauce (you'll just want a nice blush of color - not heavy with sauce). Now top all with your shrimp and vegetables. Top all with grated parmesan cheese. Delicious!!!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NO-BOIL SHRIMP BOIL
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Add the potatoes, 1 teaspoon seafood seasoning and 1 tablespoon olive oil to a mixing bowl. Toss to coat the potatoes in the oil and seasoning. Add the potatoes to a rimmed baking sheet. Bake until the potatoes are slightly browned and tender, but still have some resistance when pierced with a fork, 10 to 15 minutes.
- In the meantime, add the butter, garlic and remaining 4 tablespoons olive oil to a small saucepan. Heat over medium heat until the butter is melted. Add the shrimp and corn to a large mixing bowl. Add the butter mixture and remaining tablespoon seafood seasoning. Toss everything together so the shrimp and corn are covered in the seasoning.
- Remove the baking sheet from the oven and add the shrimp, corn and sliced andouille sausage.
- Transfer back to the oven and cook until the shrimp is cooked through and the corn is tender, another 15 minutes.
- Remove the baking sheet from the oven and top with the juice of 1 lemon and the chopped parsley. Serve with extra lemon wedges on the side.
SHRIMPLY DIVINE DIP
This recipe is at least 30 years old and I still get requests to make it! This is one of those recipes where children can help since it is mostly stirring. I have altered the original a tad just to add some extra color appeal. Otherwise, it stands true!
Provided by Chef Kayce
Categories Spreads
Time 20m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Mix the cream cheese, sour cream, lemon juice, and dressing mix together in a large bowl.
- Once well blended, fold in the shrimp and green onions.
- Refrigerate for at least one hour.
- Serve with crackers (originally was served with Ritz).
SHRIMPLY DIVINE DIP
Make and share this Shrimply Divine Dip recipe from Food.com.
Provided by karen in TN
Categories < 15 Mins
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Gently blend all ingredients well.
- Chill for 2 hours prior to serving.
- Serve with sturdy ruffled type chips or any variety of crackers.
Nutrition Facts : Calories 111.2, Fat 10.8, SaturatedFat 6.8, Cholesterol 29.6, Sodium 94.3, Carbohydrate 2.1, Sugar 0.4, Protein 2.1
GULF SHRIMP DIVINE
Number Of Ingredients 10
Steps:
- Make marinade of olive oil, lemon juice, and seasonings. Marinate shrimp for at least 2 hours. Melt butter in large skillet; add garlic and shrimp. Reserve marinade. Stir-fry shrimp over medium heat until pink. Discard garlic; remove shrimp to a hot platter. Sauté slivered almonds in butter until brown; add marinade, hot pepper sauce, and vermouth. When well blended, pour sauce over shrimp. Serve over saffron rice mixed with chopped chives or finely chopped green onions.
Nutrition Facts : Nutritional Facts Serves
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