Type what you have

Ingredients

• ✓ shrimp
• chicken broth
• beef broth
• shrimp consomme
• dill
• salt
• pepper
• green onion

Instructions

1. 1 In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
2. 2 Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

By Jen

Ingredients

• ✓ shrimp
• pork loin
• rice wine
• soy sauce
• brown sugar
• green onion
• ginger root
• wonton wrapper
• chicken stock
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
3. 3 Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.
4. 4 Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
5. 5 To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
6. 6 Ladle into bowls and garnish with green onions.
7. 7 Enjoy!

By MARBALET

Ingredients

• ✓ shrimp
• celery
• onion
• margarine
• cream cheese
• milk
• potato
• white wine
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Heat butter in a large soup pot over medium-low heat. Add celery and onions; cook and stir until vegetables are completely softened, about 5 to 10 minutes.
3. 3 Add cream cheese and milk; stir over low heat until cream cheese is completely melted.
4. 4 Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally; serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ shrimp
• olive oil
• red bell pepper
• onion
• half-and-half
• tomato sauce
• hot chile sauce
• salt
• black pepper
• butter
• parmesan cheese

Instructions

1. 1 In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
2. 2 Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
3. 3 Repeat with remaining mixture. Sprinkle on Parmesan cheese.
4. 4 Optional garnishes: herbs and additional shrimp.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ shrimp
• chicken broth
• clam juice
• butter
• tomato paste
• rosemary
• garlic
• black pepper
• celery seed
• fennel seed
• white wine
• bread

Instructions

1. 1 Add broth, clam juice, butter, tomato paste, rosemary, garlic, black pepper, celery seeds, and fennel seeds to a large pot. Bring to a boil, reduce heat to low, and simmer for 1 hour, stirring occasionally.
2. 2 Stir wine into soup; simmer for 2 hours, stirring occasionally.
3. 3 Stir in shrimp; cook until shrimp are opaque, about 3 minutes. Serve immediately with bread.

By NewMexicoMama

Ingredients

• ✓ shrimp
• pumpkin seed
• beef stew meat
• salt
• peanut oil
• tomato
• onion
• habanero pepper
• tomato sauce
• water
• tomato paste
• spinach

Instructions

1. 1 Place seeds in a blender; blend until mixture is powdery, 30 to 40 seconds. Set aside.
2. 2 Cut beef into bite-sized cubes; season with salt.
3. 3 Heat oil in a large pot over medium-high heat. Cook beef in hot oil until brown but not cooked through, 3 to 5 minutes.
4. 4 Place tomatoes, onion, and peppers in a blender; blend until smooth, about 30 seconds. Stir tomato mixture into beef; reduce heat to medium-low and cover. Cook until meat is tender, 40 to 50 minutes.
5. 5 Add shrimp, tomato sauce, water, and tomato paste; simmer for 10 minutes.
6. 6 Stir in spinach and powdered seeds. Continue simmering for 10 more minutes.

By Karena

Ingredients

• ✓ shrimp
• butternut squash
• milk
• chicken broth
• salt
• pepper
• curry powder
• celery salt
• cinnamon
• nutmeg
• pear
• sherry wine

Instructions

1. 1 Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
2. 2 Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
3. 3 Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

By namaste2uom

Ingredients

• ✓ shrimp
• butter
• flour
• mushroom
• sherry
• chicken broth
• milk
• spinach
• green onion
• nutmeg
• salt
• pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Ingredients

• ✓ shrimp
• water
• octopus
• vegetable oil
• carrot
• celery
• potato
• pasilla chile pepper
• onion
• tomato
• corn kernel
• salt

Instructions

1. 1 Place water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
2. 2 While octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding onion and tomato at the very end. The ingredients do not need to be fully cooked.
3. 3 When octopus has boiled for 20 minutes, add shrimp in their shells to octopus, and let it boil for 5 more minutes. Add vegetables from skillet, and season with salt to your liking. If corn is used, put it in with shrimp. Let everything simmer together for 15 minutes.

By SCOOBYLADY

Ingredients

• ✓ shrimp
• vegetable broth
• lime
• thai chile pepper
• lemongrass
• ginger root
• tom yum paste
• fish sauce
• sugar
• chile sauce
• baby bella mushroom
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3. 3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4. 4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5. 5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6. 6 Ladle soup into bowls. Top with mushrooms and green onions.

By Nader

Ingredients

• ✓ shrimp
• vegetable oil
• ginger
• red curry paste
• lemongrass
• chicken broth
• fish sauce
• brown sugar
• coconut milk
• shiitake mushroom
• lime juice
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
3. 3 Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
4. 4 Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
5. 5 Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
6. 6 Enjoy!

By Jessica

Ingredients

• ✓ shrimp
• onion
• carrot
• potato
• salmon
• cod
• scallop
• lobster meat
• crabmeat
• clam
• heavy cream
• half-and-half
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes.
3. 3 Add potatoes; cook until tender, 15 to 20 minutes.
4. 4 Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes.
5. 5 Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper.
6. 6 Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes. Do not boil once cream is added.

By Ashley_86

Ingredients

• ✓ shrimp
• butter
• all-purpose flour
• seafood stock
• salt
• pepper
• onion
• tomato paste
• paprika
• garlic
• brandy
• heavy cream
• old bay seasoning
• hot pepper sauce
• worcestershire sauce
• sherry

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 3/4 cup butter in a large saucepan over medium heat; stir in flour and cook until flour taste disappears, about 7 minutes.
3. 3 Stir in seafood stock; season with salt and black pepper. Simmer 15 minutes, then remove from heat and set aside.
4. 4 Melt remaining 1/4 cup butter in a separate large saucepan over medium heat. Add shrimp shells and onions; cook until onions are translucent. Stir in tomato paste, paprika, and garlic; cook until brown.
5. 5 Stir in brandy; light it on fire. Simmer until reduced and thickened. Stir in reserved stock mixture, reduce heat, and simmer 45 minutes.
6. 6 Strain stock mixture through a fine-mesh sieve or cheesecloth into a bowl; return it to the saucepan. Heat strained stock mixture to a simmer; add cream.
7. 7 Dice shrimp; add to a medium skillet over medium heat and cook until opaque.
8. 8 Stir into bisque; simmer 5 minutes. Season with Old Bay, pepper sauce, and Worcestershire sauce. Stir in sherry just before serving.

By AFGLEZ

Ingredients

• ✓ shrimp
• olive oil
• mushroom
• onion
• carrot
• garlic
• chicken broth
• basil
• kale
• red curry paste
• salt
• black pepper
• tomato
• kidney bean
• lemon

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in hot oil until tender, 5 to 7 minutes. Pour in chicken broth and add basil. Bring to a boil, reduce heat to low, cover, and simmer until basil seasons broth, about 10 minutes.
2. 2 Stir kale, curry paste, salt, and pepper into broth; return to a boil. Reduce heat to low and simmer until kale softens, about 10 minutes.
3. 3 Stir in shrimp, tomatoes, kidney beans, and lemon juice. Simmer until shrimp is bright pink on the outside and no longer transparent in the center, about 10 minutes.

By Bethie

Ingredients

• ✓ shrimp
• cream cheese
• milk
• garlic
• cream of mushroom soup
• corn
• potato
• green onion
• carrot
• parsley
• black pepper
• cayenne pepper
• bay scallop
• crabmeat
• calamari tube
• clam

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
3. 3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
4. 4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
5. 5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

By MyVintageMommy

Ingredients

• ✓ shrimp
• olive oil
• onion
• leek
• tomato
• garlic
• fennel leaf
• thyme
• bay leaf
• orange zest
• mussel
• water
• salt
• pepper
• sea bass
• saffron

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large saucepan; add onions, leeks, chopped tomatoes, and garlic. Cook and stir over low heat until vegetables have softened, about 3 to 5 minutes.
3. 3 Stir in fennel, thyme, bay leaf, and orange zest. Add mussels, shrimp, and boiling water; stir to combine. Season to taste with salt and black pepper. Increase the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
4. 4 Add seabass and reduce the heat to medium. Continue cooking until fish is opaque and tender, but still firm, about 12 to 15 minutes. Fish should not be falling apart.
5. 5 Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

By Mary Young

Ingredients

• ✓ shrimp
• black pepper
• salt
• creole seasoning
• liquid shrimp and crab boil seasoning
• parsley
• half-and-half
• corn
• creamed corn
• water
• cream of celery soup
• cream of mushroom soup
• orange bell pepper
• celery
• green onion
• onion
• butter

Instructions

1. 1 Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
2. 2 Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
3. 3 Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

By Kristy

Ingredients

• ✓ shrimp
• salt
• black pepper
• garlic powder
• all-purpose flour
• paprika
• egg
• panko crumb
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a bowl and season with salt, pepper, and garlic powder.
3. 3 Mix flour and paprika together in a shallow bowl. Place eggs in a second bowl and panko in a third bowl.
4. 4 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into flour mixture, then into egg, and finally into panko crumbs to coat.
5. 5 Fry a few shrimp at a time in the hot oil until golden brown, about 5 minutes.
6. 6 Remove with a slotted spoon and drain on paper towels before serving.
7. 7 Serve and enjoy!

By ait0shi

Ingredients

• ✓ shrimp
• vegetable oil
• all-purpose flour
• cornstarch
• salt
• water
• egg yolk
• egg white

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
3. 3 Whisk flour, cornstarch, and salt together in a large bowl; make a well in the center.
4. 4 Pour water and egg yolk into the well and mix just until moistened; batter will be lumpy. Stir in egg whites.
5. 5 Dip one shrimp at a time into batter to coat; do not batter tails.
6. 6 When three shrimp have been battered, carefully place them into the deep fryer and fry until golden brown, about 1 1/2 minutes.
7. 7 Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp, battering a few at a time while the previous batch is cooking.

By S Sundt

Ingredients

• ✓ shrimp
• canola oil
• self-rising flour
• potato starch
• kosher salt
• cayenne pepper
• sparkling water
• dashi stock
• mirin
• soy sauce
• white sugar
• daikon radish

Instructions

1. 1 Gather all ingredients.
2. 2 Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4. 4 Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
5. 5 Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
6. 6 Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed.
7. 7 Serve shrimp with dipping sauce.

By John Mitzewich

Ingredients

• ✓ shrimp
• soy sauce
• sherry
• rice wine vinegar
• oyster sauce
• scallion
• sugar
• lemon juice
• ginger paste
• cornstarch
• all-purpose flour
• club soda
• egg

Instructions

1. 1 Make sauce: Whisk together soy sauce, sherry, rice wine vinegar, oyster sauce, scallions, sugar, lemon juice, and ginger stir-in paste in a small bowl until well combined. Set aside.
2. 2 Prepare shrimp: Whisk together cornstarch, flour, club soda, and beaten egg in a large bowl until well combined. Add shrimp; gently stir until shrimp are evenly coated.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut a piece of parchment to fit the basket of the air fryer and set aside.
4. 4 Use tongs to hold shrimp by the tail and dip in batter, allowing any excess batter to drip off. Place shrimp on the reserved parchment paper without overcrowding, then place into the basket of the air fryer. You will need to cook shrimp in batches.
5. 5 Cook in the preheated air fryer until desired crispness is reached, about 8 minutes. Repeat with remaining shrimp. Serve hot with sauce.

By Soup Loving Nicole

Ingredients

• ✓ shrimp
• water
• white rice
• rice vinegar
• white sugar
• salt
• hamachi
• tuna
• egg
• white sugar
• salt
• wasabi paste
• nori

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
2. 2 Prepare fish for wrapping by slicing against the grain into thin pieces about 2 inches long and 1 inch wide. Refrigerate until ready to use.
3. 3 Whisk eggs, 1/2 teaspoon sugar, and 1/4 teaspoon salt together in a bowl. Pour about 1/4 of the mixture in a thin layer in a large greased skillet over medium heat. Cook without stirring until cooked through, about 2 to 3 minutes. Roll into a log and set in one side of the pan. Repeat with 1/4 of the egg mixture, rolling each log into a new log, to create one large log. Slice omelet on the diagonal into pieces about 1/2-inch thick.
4. 4 Place a piece of fish or shrimp in your hand and smear it lightly with wasabi paste if desired. Grab 1 to 2 tablespoons of rice and roll it into a small nugget in your hand. Place the rice ball on top of the fish or shrimp, squeezing gently to make it adhere. Set aside while you assemble the remaining pieces of fish and shrimp.
5. 5 Take a slice of egg omelet in your hand, grab 1 to 2 tablespoons of rice, and roll it into a small nugget in your hand. Place the rice ball on top of the egg, squeezing gently to make it adhere.
6. 6 Wrap a strip of nori around each package; moisten one end of the nori strip and seal to join.

By Allrecipes

Ingredients

• ✓ shrimp
• all-purpose flour
• water
• cabbage
• bacon
• egg
• sausage
• green onion
• cheese
• tenkasu
• vegetable oil
• soy sauce
• ketchup
• white vinegar
• panko bread crumb
• mayonnaise

Instructions

1. 1 Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
2. 2 Preheat a griddle to 400 degrees F (200 degrees C) and coat with oil.
3. 3 Pour 1/4 of batter onto preheated griddle. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate. Repeat to make a total of 4 pancakes.
4. 4 Make sauce: Mix soy sauce, ketchup, and vinegar together in a small bowl. Drizzle over pancakes.
5. 5 Garnish with panko and mayonnaise.

By Stephanie Llamas

Ingredients

• ✓ shrimp
• ramen noodle
• dashi kombu
• garlic
• white sugar
• bonito flake
• green onion
• sake
• mirin
• soy sauce
• water
• dashi kombu
• ginger
• bonito flake
• anchovy
• scallop
• chicken

Instructions

1. 1 Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.
3. 3 Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.
4. 4 Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.

By Ice or Rice

Ingredients

• ✓ shrimp
• green onion
• sesame seed
• sriracha hot sauce
• cayenne pepper
• bay scallop
• sriracha hot sauce
• sesame oil
• soy sauce
• mayonnaise
• nori
• bonito flake
• sesame seed
• salt
• sugar
• rice vinegar
• water
• medium-grain white rice

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
3. 3 While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
5. 5 Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
6. 6 Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
7. 7 Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes.
8. 8 Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.

By John Mitzewich

Ingredients

• ✓ shrimp
• pepper
• salt
• garlic powder
• sugar
• ginger
• paprika
• water
• mayonnaise
• pepper
• salt
• lemon
• soy sauce
• oyster sauce
• egg
• butter
• carrot
• pea
• garlic
• onion
• vegetable oil
• water
• jasmine rice

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
2. 2 Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas and carrots; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
3. 3 Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
4. 4 Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

By doingdirt

Ingredients

• ✓ shrimp
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wrap shrimp in bacon strips; secure with toothpicks.
3. 3 Cook on the preheated grill until bacon is fully cooked, flipping once, 3 to 4 minutes. Shrimp will be done when bacon is fully cooked.

By stacy candlish

Ingredients

• ✓ shrimp
• salt

Instructions

1. 1 Set a steamer basket into a heavy saucepan and pour in enough water, so the steamer basket sits just on top of the water without touching it. Remove steamer basket and bring water to a boil.
2. 2 Meanwhile, butterfly the shrimp with a sharp paring knife, carefully running the knife 1 inch down the bottom of the shrimp without cutting all the way through. Press shrimp open.
3. 3 Set shrimp into the steamer basket and sprinkle with salt. Set steamer basket over the boiling water (shrimp should not touch the water).
4. 4 Steam shrimp until they are bright pink on the outside and the meat is opaque, carefully moving shrimp around using tongues so they cook evenly, about 5 minutes.
5. 5 Serve immediately or chill for later use.

By thedailygourmet

Ingredients

• ✓ shrimp
• bacon
• barbecue seasoning

Instructions

1. 1 Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. 4 Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

By Jan

Ingredients

• ✓ shrimp
• steak seasoning
• bacon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place shrimp into a bowl and toss with steak seasoning until coated.
3. 3 Starting just above the tail, wrap half a piece of bacon around each shrimp. Place seam-side down into the air fryer basket.
4. 4 Air-fry for 10 minutes, flipping halfway through.

By Soup Loving Nicole