scampi with cherry tomatoes

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
1/4 cup olive oil
2 large shallots - finely chopped
4 large cloves garlic - thinly sliced
1 teaspoon crushed red pepper
1/2 teaspoon fennel seed
1/4 cup brandy or sherry
3/4 cup dry white wine
1/2 cup chicken stock
1 1/2 pints cherry tomatoes - halved
2 pounds jumbo shrimp - peeled, deveined, with tails left on
salt
pepper
2 tablespoons chopped flat-leaf parsley
1 tablespoon lemon juice
ciabatta bread - sliced and grilled

steps:
1.  in a large skillet with a tight-fitting lid, heat olive oil over medium-high heat.  add the shallots, garlic, red pepper, and fennel seed.  cook, stirring, until the vegetables soften, about 2 minutes.

2.  add brandy and using a long kitchen match or barbecue lighter, ignite the alcohol.  turn off the heat and let the flame subside.  add the wine and simmer until reduced by half, about 3 minutes.

3.  add the stock and tomatoes.  cook until the tomatoes are heated through, about 2 minutes.  add the shrimp and season with salt and pepper.  cover the pan and simmer, shaking occasionally, until the shrimp are opaque in the center, about 3 minutes.

4.  stir in parsley and lemon juice.  serve with bread.

- rachael ray magazine, july/august 2014

singapore chili prawns

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 tablespoon peanut oil
1 pound shrimp - shelled and deveined
1 tablespoon chopped garlic
1 tablespoon grated ginger
1/4 cup chopped shallots
2 chilies - seeded and chopped
1/2 cup water
4 tablespoons tomato sauce
3 tablespoons sweet chilli sauce
juice from 1/2 lime
2 teaspoons sugar
1 teaspoon corn starch
1 egg - lightly beaten

steps:
1.  heat oil in a pan.  add the garlic, ginger, shallots, and chilies and saute until fragrant, about 1 minute.  add the shrimp and saute for a minute on both sides.

2.  add the water, tomato sauce, sweet chili sauce, lime juice, sugar and cornstarch and bring to a boil.

3.  stir in the egg and continue stirring until egg is cooked.

- closet cooking

shrimp summer roles

prep time:  tbd
cook time:  tbd
servings:  12

ingredients:
1 pound cooked medium shrimp
1 cup diced cucumber
1 cup cilantro
2 carrots - shredded
1/3 cup sweet chilli sauce
2 tablespoon fresh lime juice
1 tablespoon minced ginger
12 large rice paper wrappers

steps:
1.  in a bowl, toss shrimp, cucumber, cilantro, carrots, chilli sauce, lime juice, and ginger.  season.

2.  soften one wrapper in water, arrange filling in center. fold in one long side.  fold in short sides, roll up.  repeat.

- rachael ray magazine, july/august 2014

spicy chrimp and egg salad sanwiches

prep time:  15 minutes
servings:  4

ingredients:
1.  1 pound candian pacific shrimp - boiled, chilled and chopped
5 large eggs - hard-boiled, peeled and halved
3 slices bacon - cooked and crumbled
1/2 cup olive oil
1 tablespoon frank's red hot sauce
1 tablespoon dijon mustard
1 tablespoon chive & onion cream cheese
1/4 cup chopped green onions
salt
pepper
2 vine tomatoes - sliced
4 large leaves lettuce
8 slices bread

steps:
1.  separate the egg whites and yolks into separate bowls.  chop the egg whites and add the shrimp, green onions, bacon, and a pinch of salt and pepper. 

2.  to the yolks, add the olive oil, cream cheese, mustard, and hot sauce.  whip until smooth.  add the yolk mixture to the egg white mixture and mix.

3.  set out four slices of bread.  place a piece of lettuce on two of the slices and add about 3/4 cup of the egg salad to the center.  spread to the corners.  top with tomato and the other slice of bread.

 - best of this life

spaghetti with shrimp, kale and tomatoes

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 medium-size bunch black kale - stemmed and washed
salt
2 tablespoon olive oil
12 medium shrimp - peeled and deveined
pepper
2 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 14.5-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 - 1 teaspoon oregano or thyme
3/4 pound spaghetti
crumbled feta or grated parmesan - garnish

steps:
1.  fill a large pasta pot with water and bring to a boil.  add salt to taste and add kale.  boil 2 - 3 minutes, until tender.  transfer to a bowl of cold water.  squeeze out excess water.  chop medium fine and set aside.

2.  season shrimp with salt and pepper to taste.  heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp.  do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes.  remove to a plate.

3.  turn heat down to medium and add garlic and hot pepper flakes.  cook, stirring, until fragrant, 10 - 20 seconds, and stir in tomatoes with liquid, sugar, salt and oregano.  turn heat up to medium-high and stir often as tomatoes come to a brisk boil.  turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes.  stir in kale and simmer for another 3 - 5 minutes.  stir in shrimp or keep separate, remove from the heat and keep warm.  add water if sauce seems dry.

4.  bring water in pot back to a boil and add spaghetti.  cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time.  set aside 1/2 cup of the cooing water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture.  add water from the pata only if you think the mixture seems dry.  serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce.  sprinkle feta over the top.

- new york times - february 2014

tortillita gaditana with spicy mayo

prep time:  tbd
cook time:  tbd
servings:  8 fritters

ingredients:
1/2 teaspoon salt + more as needed
1/2  pound shell-on, large shrimp
1 3/4 cups flour
2 tablespoons finely chopped onion
2 small garlic cloves - minced
2 teaspoons finely chopped parsley
3 tablespoons mayonnaise
1 teaspoon sriracha sauce + more to taste
1/8 teaspoon chile powder
squeeze of fresh lemon juice
olive oil (for frying)

steps:
1.  fill a bowl with ice water.  in a small saucepan over medium heat, bring 4 cups water and 1/2 teaspoon salt to a simmer.  drop in shrimp and poach gently until opaque, 1 1/2 - 2 minutes.  use a slotted spoon to transfer shrimp to ice water to stop the cooking, reserve 2 1/2 cups poaching liquid.

2.  peel shrimp and finely chop tails, discard rest of shells.  coarsely chop shrimp and season lightly with salt.

3.  in a medium bowl, whisk together flour and 2 cups plus 2 tablespoons of the poaching liquid.  whisk in the onion and half the garlic, along with the parsley, shrimp and chopped shrimp tails.  add more poaching liquid as needed; consistency should be of very thing pancake batter.

4.  in a small bowl, combine remaining garlic, mayonnaise, sriracha, chile powder and lemon juice.  set aside.

5.  in a medium, nonstick skillet over medium heat, warm 1/2 inch oil.  ladle in 1/4 cup of the batter.  using a spatula, quickly spread the batter out in the pan so that it is very thing, making small holes in the pancake to help it cook evenly.  cook until underside is golden brown, about 2 minutes.  gently flip and cook other side until golden, about 2 minutes more.  transfer pancake to paper towel-lined plate and sprinkle with salt.  repeat with remaining batter.  serve with spicy mayonnaise.

 - new york times, June 2013

vietnamese-style crispy shrimp cakes

prep time:  tbd
cook time:  tbd
servings:  14 cakes

ingredients:
1 pound shelled large shrimp - coarsely chopped
1/4 cup cornstarch + more for dusting
2 tablespoon minced lemon grass (tender inner stalk only)
2 garlic cloves - minced
2 serrano or jalapeno chile peppers - seeded and minced
4 scallions - thinly sliced, white and light green part separated from dark green tops
1 tablespoon + 2 teaspoon sugar
1 teaspoon salt
1/4 cup asian fish sauce
finely grated zest of 1 lime
1/4 cup fresh lime juice (2 - 3 limes)
oil
1/2 cup fresh cilantro leaves (optional)

steps:
1.  in the bowl of a food processor, combine shrimp, cornstarch, lemon grass, garlic, chiles, white and light green scallion bottoms, 2 teaspoon sugar and salt.  pulse until mixture forms a coarse paste.

2.  in a small bowl, whisk together fish sauce, lime zest and juice, 1 tablespoon sugar and the dark green scallion tops.

3.  heat oil in a large skillet over medium-high heat.  wet hands to keep shrimp paste from sticking.  from 2 tablespoons of shrimp mixture into a 1/2-inch thick patty.  dust patty with cornstarch.  repeat with remaining batter.  fry patties in batches until golden brown, 2 - 3 minutes per side.

4.  serve over rice noodles.  drizzle with fish sauce mixture and strewn with cilantro.

- new york times, february 2013

creamy seafood risotto

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
3 cups clam juice
2 1/2 cups water
2 tablespoons olive oil
1 small onion - finely chopped
salt
pepper
1 1/2 cup arborio rice
pinch saffron threads
1/2 cup dry white wine
1 tablespoon unsalted butter
1 shallot - minced
1/2 pounds cooked shrimp - cut into thirds
1/2 pounds lump crabmeat
2 tablespoons parsley - chopped
1/2 cup mascarpone cheese

steps:
1.  in a medium saucepan, combine clam juice and water and bring to a simmer. keep warm.

2.  in a large saucepan, heat olive oil.  add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.  add rice and cook 1 minute, stirring to thoroughly coat.  crumble saffron into wine and add to rice.  cook, stirring until wine is absorbed.  add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed.  continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.  risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.  season with salt and pepper.

3.  melt butter in a large skillet.  add shallot and cook over moderate heat until softened, about 2 minutes.  add shrimp and crab and cook until just heated through.  scrape seafood into risotto and stir in parsley and mascarpone.  serve immediately.

- delish

shrimp and bay-scallop risotto with mushrooms

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1/2 ounces dried porcini mushrooms
2/3 cup boiling water
4 cups chicken broth
2 cups clam juice
1 tablespoon olive oil
1 tablespoon butter
1 onion - chopped
4 cloves garlic - minced
1 1/4 cups arborio rice
1/2 pounds mushrooms - cut into thin slices
1/4 cup dry white wine
1 teaspoon salt
1/2 pound medium shrimp - shelled
1/2 pound bay scallops

steps:
1.  in a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes.  remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with paper towel.  rinse the mushrooms well to remove any remaining grit and chop them.  add the broth and clam juice to the mushroom-soaking liquid and bring to a simmer.

2.  in a large pot, heat the oil and butter over moderately low heat.  add the onion and cook, stirring occasionally, until translucent, about 5 minutes.  add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes.  add the fresh mushrooms and cook for 1 minute.  add the wine and salt and cook, stirring, until the wine has been absorbed.

3.  stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed.  the rice and the stock should bubble gently; adjust the heat as needed.  continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup.  cook, stirring, until the rice is tender and the shrimp and scallops are done, about 5 minutes longer.  the stock should be thickened by the starch from the rice.  you may not need to use all of the liquid.

- delish

shirmp and cheese combo

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
50 peeled shrimp (about 2 pounds)
4 tablespoons cheese spread
1 tablespoon brown sugar
1 tablespoon finely chopped onions
1 tablespoon finely chopped capsicum
1 tablespoon sliced boiled potato
1 tablespoon sliced boiled mushrooms
2 tablespoons boiled sweet corn
3 tablespoons cider vinegar
1 tablespoon worcestershire sauce
4 tablespoons mayonnaise
1 tablespoon butter
bar mozzarella cheese - grated
salt
pepper
bread rolls

steps:
1.  clean shrimp thoroughly.  boil them in water with a pinch of salt until cooked through.  strain and place in a bowl. 

2.  add cheese spread, brown sugar and mix well.  add onions, capsicum, potato, mushroom and corn and mix.  add vinegar and worcestershire sauce and mix well.  add salt and pepper to taste and mayonnaise.

3.  add grated mozzarella cheese and microwave for 2 - 3 minutes.  serve on bread rolls with butter.

- simple girl, simple pleasures blog

cioppino

prep time:  30 minutes
cook time:  1 hour
servings:  6

ingredients:
3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks

steps:
1.  heat the oil in a very large pot over medium heat.  add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.  add the garlic and 3/4 teaspoon red pepper flakes and saute 2 minutes.  stir in the tomato paste.  add tomatoes with their juices, wine, fish stock and bay leaf.  cover and bring to a simmer.  reduce the heat to medium-low.  cover and simmer until the flavors blend, about 30 minutes.

2.  add the clams and mussels to the cooking liquid.  cover and cook until the clams and mussels begin to open, about 5 minutes.  add the shrimp and fish.  simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open).  season to taste with more salt and red pepper flakes. 

- food network

easy chinese salt and pepper shrimp

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
12 jumbo shrimp in the shell - deveined
2 cloves garlic
2 talks green onion
2 quartz size slices ginger
corn starch
olive oil
salt
pepper

steps:
1.  finely mince green onion, garlic and ginger.  set aside.

2.  dry shrimp with paper towel and coat with corn starch; shake off excess.

3.  pan fry shrimp with olive oil until golden brown on both sides.  remove from pan and set aside.  discard all but 1 tablespoon oil.

4.  add garlic and ginger and cook on medium until light golden brown.  add shrimp back into the pan, turn off the burner and add the green onion. 

5.  lightly sprinkle with salt and pepper and toss.

- savvy mode blog

spicy moroccan stewed fish with couscous

prep time:  tbd
cook time: 18 minutes
servings:  2

ingredients:
1 cup quick-cook couscous
olive oil
2 lemons
salt
pepper
2 cloves garlic
1 fresh red chili
fresh basil
1 teaspoon whole cumin seeds
3/4 teaspoon ground cinnamon
2  6-ounce white fish fillets - skin off and bones removed
3/4 pound large shrimp - raw and peeled
1 15-ounce can of diced tomatoes
2 handfuls of fresh or frozen peas, fava beans, or green beans

steps:
1.  put the couscous into a bowl and add a couple of tablespoons of olive oil.  halve the lemons and squeeze in the juice from two of the halves.  add a pinch of salt and pepper.  pour in just enough boiling water to cover the couscous, then cover the bowl with a plate or plastic wrap.  let the couscous soak up the water for 10 minutes.

2.  get a large saucepan on a medium heat burner.  peel and finely slice your garlic.  finely slice your chili.  pick the basil leaves off the stalks.  put the smaller ones to one side and roughly chop the larger ones.  add a couple of lugs of olive oil to the hot pan.  add the garlic, chili, basil, cumin seeds, and  cinnamon. 

3.  give it all a stir and put the fish fillets on top.  scatter over the shrimp.  add the canned tomatoes and the peas and beans.  squeeze in the juice from the two remaining lemon halves.  put a lid on the pan.  bring to a boil, then turn the heat down to a simmer and cook for about 8 minutes, or until the fish is cooked through and flakes easily.  taste, and season with salt and pepper.

4.  by the time the fish is cooked, the couscous should have sucked up all the water and be ready to serve.  spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up.  top with the fish, vegetables, and juices from the pan, sprinkle with the reserved basil leaves.  serve.

- goop, april 2010

jambalaya

prep time:  tbd
cook time: 8 - 8 1/2 hours
servings:  tbd
ingredients:
1 28-ounce can diced tomatoes undrained
1 medium onion - chopped
1 medium red bell pepper - chopped
2 tablespoons minced garlic
2 teaspoons dried parsley flakes
2 teaspoons dried oregano
1 teaspoon hot pepper sauce (hot sauce)
1/2 teaspoon dried thyme
2 pounds cooked large shrimp
2 cups uncooked instant rice
2 cups chicken broth

steps:
1.  combine tomatoes with juice, onion, bell pepper, garlic, parsley, oregano, hot sauce and thyme in slow cooker. cover cook on low 8 hours.

2.  stir in shrimp cover; cook on low 20 mins.

3.  meanwhile, prepare rice substituting broth for water. serve jambalaya over hot cooked rice.

- mama walton

grilled shrimp with tomato bacon relish

prep time: tbd
cook time: tbd
servings: 4

ingredients:
1 pound raw shrimp - peeled and deveined
1/4 cup olive oil
2 teaspoons minced garlic
1/4 pound bacon
1/2 cup minced onion
1 cup fresh corn kernels
1/2 cup diced tomatoes
salt
pepper
skewers

steps:
1. rinse shrimp and pat dry with paper towels. leave tails intact and put in a medium bowl with olive oil, garlic, and salt and pepper to taste. marinate for at least 30 minutes at room temperature or up to 48 hours in the refrigerator.

2. cut bacon into small pieces and cook in frying pan over medium head until crisp. place bacon on paper towels to drain. drain all but 2 - 3 teaspoons of bacon grease from the pan.

3. fry minced onions in the bacon pan over medium heat until soft but not browned, about 5 minutes.

4. add corn and continue to cook for about 3 minutes more. remove from heat and add tomatoes, bacon and salt and pepper to taste. can be prepared and refrigerated up to 24 hours.

5. preheat grill to medium high. soak bamboo skewers for 30 minutes.

6. skewer shrimp in the shape of a "p".

7. grill shrimp until pink and firm, about 4 - 5 minutes total time. move frequently to prevent sticking and burning. spoon relish onto each skewer.

- sam's club source, june/july 2007

baja style shrimp tacos with pico de gallo

prep time:  tbd
cook time:  10 minutes
servings:  4

pico de gallo recipe:
1 pint grape tomatoes - quartered

2 tablespoons cilantro leaves - roughly chopped
3 tablespoons white onion - finely chopped
coarse salt
squeeze of lime
as many finely chopped red jalapeños as you’d like (optional)

taco ingredients:
2 pounds medium shrimp - peeled and deveined
2 tablespoons extra virgin olive oil
the juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
pico de gallo
lime wedges for serving
cholula hot sauce (or your favorite hot sauce)
crumbled cotija or feta cheese (optional)

pico de gallo steps:
1.   combine the tomatoes, cilantro and onion together in a bowl. season to taste with salt and lime. add as much jalapeño as you like.

taco steps:
1.  preheat your grill over high heat. toss the shrimp together with the olive oil, lime juice and salt. grill until cooked through, about 2 minutes a side.

2.  to serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.
 
- goop, june 2010

shrimp & bacon with cheesy grits

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1.5 cups grits
3.5 cups water
4.5 tablespoons butter
8 sage leaves
2.5 cups grated fontina cheese
1 teaspoon cayenne pepper
3/4 pounds shrimp
1/4 cup chopped up bacon
juice of half a lemon
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/4 cup chopped green onions
1 minced garlic clove
assorted microgreens for garnish
salt & pepper
paprika

steps:
1.  fry the sage in half a tablespoon of the butter until stiff, then set aside on paper towels.

2.  boil water, and then add the grits, salt and pepper and whisk so that it doesn't stick to the bottom.  lower the heat and and cover for 7-8 minutes until all the water is absorbed into the grits.

3.  take it off the heat and a stir in the rest of the butter, the cheese, 1/2 a teaspoon of the cayenne pepper, and crumble in the sage leaves, then set aside.

4.  fry the bacon bits until it's how you like it, then set aside on a paper towel.  add the shrimp into the bacon grease, along with the garlic, salt, pepper, the remaining cayenne pepper and lemon juice.

5.  place the shrimp into a bowl and stir with the green onions, parsley and chives, and then spoon it over the grits to serve, and garnish with microgreens and a sprinkling of paprika.

- city of dionne

shrimp quesadillas

prep time: tbd
cook time: tbd
servings: 4 quesadillas or 16 wedges

ingredients:
1/2 cup cooked shrimp, chopped
4 flour tortillas
1 cup monterey jack cheese - shredded
1/4 cup green onion tops - thinly sliced
1 tablespoon cilantro - finely chopped

steps:
1. sprinkle half of each tortilla with cheese, shrimp, onions and cilantro. fold tortillas into halves.

2. cook in lightly greased skilled over medium heat until golden brown on both sides.

3. cut each tortilla into 4 wedges.

- unknown

sizzling garlic shrimp

prep time:  tbd
cook time: 10 minutes
servings:  4

ingredients:
1 1/2 pounds large shrimp - peeled and deveined
salt
pepper
1/4 cup extra-virgin olive oil
6 garlic cloves - sliced thin lengthwise + 1 clove minced
1 red bell pepper - seeded and diced
1/4 teaspoon red pepper flakes
1/4 cup dry sherry
2 tablespoon chopped fresh parsley
2 tablespoons unsalted butter - softened
1 tablespoon lemon juice + lemon wedges for serving

steps:
1.  pat shrimp dry and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl.

2.  cook oil and sliced garlic in large skillet over medium heat, stirring often, until garlic is golden and crisp, 3 - 4 minutes.  using slotted spoon, transfer garlic to small bowl.  add bell pepper and pepper flakes to skillet and cook until bell pepper is soft, about 3 minutes.  increase heat to high, add shrimp, and cook until edges turn pink, about 1 minutes.  flip shrimp, add sherry, and simmer until shrimp are just cooked through, about 1 minute.  using slotted spoon, transfer shrimp to serving platter.

3.  add minced garlic, parsley, butter and lemon juice to skillet and simmer until thickened, about 1 minute.  adjust seasonings, pour sauce over shrimp and scatter browned garlic chips on top.  serve with lemon wedges.

- cook's country, august/september 2006

shrimp scampi with tomato

prep time:  tbd
cook time:  tbd
servings:  2 - 4

ingredients:
2 tablespoons olive oil
1 1/4 pounds large shrimp, peeled and deveined
3 large cloves peeled garlic - minced
1/2 cup halved cherry tomatoes
1/2 cup dry vermouth or dry white wine
1 tablespoon butter
salt
pepper

steps:
1.  heat the olive oil in a large skillet over medium-high heat.  add the shrimp and brown for 1 -2 minutes.  add the garlic and tomatoes and stir for a few seconds, then add the vermouth.  cook until the liquid is reduced and shrimp are cooked through, 2 - 3 minutes longer.

2.  add the butter with salt and pepper to taste, swirling the pan gently just until the butter has melted.

3.  spoon the shrimp onto individual plates drizzling the cooking liquids over.

- sam's club source, june/july 2007