Asparagus Shrimp Salad Recipe for 4 people

Ingredients

280 grams of asparagus fresh or canned
85 grams Shrimp
110 grams fresh canned mushrooms
Some lettuce and parsley

For the sauce:

Half toe garlic crushed
hefty snuf salt
pepper from the pepper mill
1 teaspoon mustard
1 tablespoon corn oil
2 tablespoons white vinegar

Instructions cut the well-drained asparagus into neat pieces.

Put them in a bowl with the shrimp.

Let the canned mushrooms drain well, or wash the fresh and dry them well.

They can be cut unless they are very small.

Put them in the asparagus and the shrimp and mix everything well with the salad dressing.

Salad dressing: Mix the garlic, pepper, mustard, salt, with the corn oil and vinegar.

Sprinkle with very finely chopped parsley.

Tip: Sprinkle with finely chopped dillen add skinny cheese cubes

Note: We recommend using Danish shrimp.

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Spanish Shrimp and Scallop Sauté

Ingredients

16 fresh or frozen medium shrimp (8 oz.)
8 fresh or frozen sea scallops (8 oz.) 1 Tbsp. all-purpose flour
2 tsp. smoked paprika
1⁄4 tsp. sugar
1⁄4 tsp. black pepper
1⁄8to 1⁄4 tsp. cayenne pepper
1⁄2 tsp. salt
2 Tbsp. butter
6 cloves garlic, thinly sliced
1 cup grape or cherry tomatoes, halved
1⁄4 cup reduced-sodium chicken broth
3 Tbsp. dry vermouth or dry white wine 1 Tbsp. fresh lemon juice
3 Tbsp. finely snipped fresh Italian parsley
3 Tbsp. snipped fresh chives 2 cups hot cooked brown rice

Instructions

1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact if desired. Halve scallops horizontally. Rinse shrimp and scallops; pat dry with paper towels.

2. In a large resealable plastic bag combine the next five ingredients (through cayenne pepper) and 1⁄4 tsp. of the salt. Seal bag; shake to combine. Add shrimp and scallops to bag. Seal bag; shake to coat shrimp
and scallops.

3. In a large nonstick skillet melt 1 Tbsp.
of the butter over medium-high heat.
Add garlic and the remaining 1⁄4 tsp. salt; cook and stir 30 seconds. Add shrimp and scallops to skillet in an even layer; cook

2 minutes. Stir in the next four ingredients (through lemon juice); cook 2 to 3 minutes or until shrimp and scallops are opaque, stirring occasionally. Remove from heat; stir in the remaining 1 Tbsp. butter, the parsley, and chives. Serve in shallow bowls with hot cooked rice. Makes 4 servings. per serving 300 cal., 8 g fat (4 g sat. fat), 115 mg chol., 693 mg sodium, 31 g carb., 3 g fiber, 22 g pro.

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Perfect Alfredo recipe
6 servings

Ingredients

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly.

After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.

When sauce has thickened, combine with cooked pasta noodles; serve hot.

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TOM YUM GOONG (THAI HOT AND SOUR SHRIMP SOUP Bangkok-style)

Serves 4 as part of a multi-course meal

Ingredients

2 ½ cups (600 ml) water
2 stalks lemongrass, white part only, cut into 3-inch (7 ½ cm) strips and pounded 2-inch (5cm) piece galangal, sliced
8 kaffir lime leaves, torn
6 bird’s eye (Thai) chiles, lightly pounded
2 tablespoons Thai roasted chili paste
8 ounces (230 g) peeled, deveined, tail-on jumbo or medium-sized shrimp
1 tomato, cut into wedges
6 fresh oyster mushrooms, or canned straw mushrooms
3 teaspoons fish sauce
3 ½ tablespoons lime juice
4 tablespoons evaporated milk, optional
4 sprigs cilantro, leaves only, chopped

Instructions

Bring water to a boil. Add the lemongrass, galangal, kaffir lime leaves and chiles, and bring to boil. Add chili paste, stir to dissolve. Add the shrimp, tomato, mushrooms and fish sauce. Stir with a ladle to combine.

Boil the soup for about 1 minute, or until the shrimp are cooked. Turn off the heat, add the lime juice and evaporated milk, if using. Garnish with the cilantro leaves and serve immediately with steamed rice. For best results, make the soup with shrimp stock. To make the shrimp stock, boil shrimp shells with water and discard the shells.

Evaporated milk is the secret ingredient that gives tom yum goong a little extra body. The evaporated milk makes the soup creamier and even more tantalizing to the taste buds.

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