Shrimp/19 recipes

The preparation of the shrimp creates a lovely crunchy texture. It is served with a creamy lemon, butter, and garlic sauce enriched with egg.

Very tasty. Just enough sauce to carry the creole flavors and meld the different types of protein together. Went a bit overboard by making our own Chorizo and homemade penne pasta. A great Creole recipe from down in New Orleans!

The best seafood stir-fry I have ever tried!

Quick and easy to prepare. Crispy veggies, perfectly cooked shrimp with a nicely balanced sweet and sour glaze that highlight the flavor of the tender shrimp.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

An authentic Chinese Shrimp Wonton soup. Prepared wonton wrappers make preparation easy.

A delicious colorful Cajun pasta main with chicken and shrimp.

A spicy etouffee to enjoy over rice. Perfect to keep you warm on a cold winter's night...Or to enjoy on a sultry hot summer's day- you can't go wrong either way!

A succulent seafood pasta dish made with shrimp, clam juice and white wine.

Serve this rich and creamy shrimp over cooked rice, toast points or pasta.

Plump shrimp and tender scallops coated in a tangy garlic sauce. What's not to love?

Excellent! Very authentic rendition of this classic soup. Very fresh and clean tasting with great flavor. It even beats the hot and sour soup from my favorite Chinese restaurant.

Fresh, quick and easy - shrimp and avocado in a lemon, tomato dressing seasoned with mint and cilantro.

Super quick and easy, shrimp in a lemony garlic and butter sauce. What could be better?

Rich and delicious. We used swiss instead of Gruyere and let out the monk fish using extra scallops. Loved the sauce, thick, creamy and rich with a subtle garlic flavor throughout. The creamy sauce enveloped the seafood stuffed crepes and then we topped them with some leftover sauce and a sprinkled on some parsley for color. Delicious, decadent breakfast. Fairly easy to make too.

Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recipe, this cake was among the top 19 recipes chosen (out of 270) as winners. Andre was on the front page of the Detroit News yesterday, along with the recipe. The Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake." She found this cake suited to 3 - 8 inch layers.