Type what you have

Ingredients

• ✓ shrimp
• butter
• white sandwich bread
• swiss cheese
• green onion
• parsley
• milk
• sour cream
• egg
• dijon mustard
• salt

Instructions

1. 1 Butter an 8x8-inch casserole dish.
2. 2 Use remaining butter to lightly butter bread. Cut each slice in half diagonally. Arrange 1/2 of the bread in the prepared dish. Sprinkle with half of the Swiss cheese, 1/2 of the green onions, 1/2 of the parsley, and 1/2 of the shrimp, in that order. Top with remaining bread and sprinkle with remaining cheese, onions, parsley, and shrimp.
3. 3 Beat milk, sour cream, eggs, Dijon mustard, and salt together in a bowl. Pour over casserole, cover, and refrigerate for 8 hours, to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake casserole in the preheated oven until puffed and golden, 30 to 40 minutes. Let sit for 5 minutes. Cut into squares and serve.

By Bev

Ingredients

• ✓ shrimp
• pie shell
• gruyere cheese
• egg
• sour cream
• green onion
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
3. 3 Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
4. 4 Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

By love2cook

Ingredients

• ✓ shrimp
• beer
• onion
• red pepper flake
• parsley
• salt
• butter
• garlic
• pickling spice
• oregano
• bay leaf
• water

Instructions

1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Ingredients

• ✓ shrimp
• olive oil
• onion
• mushroom
• green bell pepper
• garlic
• egg
• milk
• curry powder
• salt
• black pepper
• cheddar cheese
• tomato

Instructions

1. 1 Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Cook onion, mushrooms, and bell pepper in the hot oil until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes per side. Transfer shrimp mixture to a bowl and wipe out the skillet.
2. 2 Whisk eggs and milk together in a medium bowl. Whisk in curry powder, salt, and pepper.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Pour in egg mixture and cook until firm, about 5 minutes. Sprinkle Cheddar cheese over top, then layer with sliced tomatoes. Evenly distribute shrimp mixture over the tomatoes.
4. 4 Fold omelet in half, over the fillings, and serve warm.

By Trumpy and Dryrider

Ingredients

• ✓ shrimp
• egg white
• egg
• cottage cheese
• olive oil
• asparagus
• onion
• olive oil
• salt
• black pepper
• pie crust
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute. Set aside.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion in hot oil until asparagus is tender, about 8 minutes. Remove asparagus mixture to a plate and set aside.
4. 4 Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until pink and no longer translucent in the center, 5 to 8 minutes.
5. 5 Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of quiche. Sprinkle green onions over cheese.
6. 6 Bake quiche in the preheated oven until cheese topping is lightly browned and quiche is set in the center, about 1 hour.

By Melanie

Ingredients

• ✓ shrimp
• parsley
• garlic
• green onion
• jalapeno pepper
• cayenne pepper
• black pepper
• salt
• cajun seasoning
• cheddar cheese
• grit
• salt
• butter
• water
• worcestershire sauce
• lemon juice
• heavy cream
• water
• bacon

Instructions

1. 1 Gather the ingredients.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Transfer bacon to a dish; reserve drippings in the skillet.
3. 3 Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
4. 4 Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in grits; bring to a simmer, reduce heat to low, and cook until creamy, 20 to 25 minutes. Off heat, stir in Cheddar cheese.
5. 5 Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.
6. 6 Heat bacon drippings in the skillet over high heat. Add shrimp; cook 1 minute. Flip shrimp; add jalapeño and cook until fragrant, about 30 seconds.
7. 7 Stir cream mixture, bacon, green onion, and garlic into shrimp mixture; cook and stir until shrimp cooked through, 3 to 4 minutes, adding water as necessary to thin sauce. Off heat, stir in parsley.
8. 8 Ladle grits into a bowl; top with shrimp and sauce.

By John Mitzewich

Ingredients

• ✓ shrimp
• cheddar cheese
• worcestershire sauce
• chicken broth
• all-purpose flour
• butter
• garlic
• onion
• yellow bell pepper
• red bell pepper
• green bell pepper
• bacon
• andouille sausage
• lemon
• cayenne pepper
• salt
• half-and-half
• grit
• salt
• water

Instructions

1. 1 Gather all ingredients. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
2. 2 Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
3. 3 Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.
4. 4 Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
5. 5 Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
6. 6 Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
7. 7 Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
8. 8 Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
9. 9 Pour the roux over the sausage, shrimp, and vegetables.
10. 10 Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
11. 11 Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.
12. 12 Spoon grits onto plates and serve shrimp mixture over top.
13. 13 Serve and enjoy!

By berskine

Ingredients

• ✓ shrimp
• flour
• mayonnaise
• milk
• parmesan cheese
• cayenne pepper
• lemon juice
• lobster meat
• garlic
• butter
• salt
• all-purpose flour
• water
• salt
• all-purpose flour
• egg
• milk
• cooking spray

Instructions

1. 1 Spray a 9x12-inch baking dish with cooking spray.
2. 2 Make the crêpes: Beat milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add flour and salt to milk mixture; beat until incorporated, about 2 more minutes.
3. 3 Heat a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crêpe and cook until the other side has turned light brown, about 2 more minutes.
4. 4 Prepare the filling: Whisk water, flour, and salt together in a bowl.
5. 5 Place butter and garlic in a nonstick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
6. 6 Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crêpe. Roll each crêpe around filling and place in the prepared baking dish.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Make the sauce: Combine milk, mayonnaise, and flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crêpes.
9. 9 Bake in the preheated oven until crêpes are cooked through and sauce is bubbling, 25 to 30 minutes.

By impellizzeri kitchen

Ingredients

• ✓ shrimp
• garlic
• ginger root
• jalapeno pepper
• salt
• turmeric
• vegetable oil
• onion
• tomato
• coconut milk
• basil

Instructions

1. 1 Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
2. 2 Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
3. 3 Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

By Colleen Moir

Ingredients

• ✓ shrimp
• grapefruit
• red onion
• avocado
• lime juice
• fish sauce
• red chile pepper
• brown sugar
• cilantro

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shrimp, and return to a boil. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. Drain and set aside to cool.
2. 2 Combine the grapefruit, onion, avocado, lime juice, fish sauce, chile pepper, and brown sugar in a large bowl. Top grapefruit salad with cooked shrimp, and sprinkle with chopped cilantro.

By Swiss Phil

Ingredients

• ✓ shrimp
• wonton wrapper
• olive oil
• garlic
• ginger
• lime
• cream cheese spread
• thai sweet chili sauce
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. 2 Gently press a wonton wrapper into the bottom and up the sides of each prepared muffin cup.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and let cool in the pans.
4. 4 Heat olive oil over medium heat in a large skillet. Add garlic, ginger, and shrimp. Cook until shrimp is pink on both sides, 5 to 7 minutes.
5. 5 Squeeze lime half into cream cheese in a bowl; stir to combine. Divide mixture evenly among cooled wonton cups, about 1 teaspoon each.
6. 6 Top cream cheese mixture with 1/2 teaspoon Thai sweet chili sauce and one shrimp; sprinkle with chopped green onion.

By Chef Mo

Ingredients

• ✓ shrimp
• pork loin
• rice noodle
• rice wrapper
• thai basil
• cilantro
• mint
• bean sprout
• hoisin sauce
• peanut butter
• water
• peanut

Instructions

1. 1 Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
2. 2 Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
3. 3 Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
4. 4 Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
5. 5 Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

By ALONGENECKER

Ingredients

• ✓ shrimp
• spring roll wrapper
• lettuce
• cucumber
• carrot
• cilantro
• mirin
• soy sauce
• white wine vinegar
• rice vinegar
• ginger root

Instructions

1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ shrimp
• water
• galangal
• lemongrass
• kaffir lime leaf
• straw mushroom
• red curry paste
• fish sauce
• thai chile pepper
• green onion
• cilantro
• lime

Instructions

1. 1 Peel and devein shrimp, reserving shells.
2. 2 Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
3. 3 Strain broth mixture through a sieve into a bowl; discard solids.
4. 4 Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.

By Dad

Ingredients

• ✓ shrimp
• oyster sauce
• fish sauce
• soy sauce
• brown sugar
• canola oil
• green onion
• garlic
• mixed vegetable
• egg
• white rice

Instructions

1. 1 Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
2. 2 Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
3. 3 Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
4. 4 Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.

By TheOtherJuliaGulia

Ingredients

• ✓ shrimp
• coconut milk
• water
• galangal
• lemon grass
• makrut lime leaf
• shiitake mushroom
• lime juice
• fish sauce
• brown sugar
• curry powder
• green onion
• red pepper flakes

Instructions

1. 1 Bring a pot of water to a boil. Boil shrimp until cooked, about 1 minute. Drain shrimp and set aside.
2. 2 Pour coconut milk and 2 cups water into a large saucepan; bring to a simmer. Add galangal, lemongrass, and lime leaves; simmer until flavors are infused about 10 minutes.
3. 3 Strain coconut milk into a separate pan and discard spices. Simmer shiitake mushrooms in coconut milk for 5 minutes. Stir in lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
4. 4 To serve, reheat shrimp in soup and ladle into serving bowls. Garnish with green onion and red pepper flakes.

By MIREYZ

Ingredients

• ✓ shrimp
• lemongrass
• water
• makrut lime leaf
• galangal
• bird's eye chile
• fish sauce
• lime
• sugar
• hot chile paste
• tom yum soup paste
• button mushroom
• straw mushroom

Instructions

1. 1 Trim lemongrass and cut into matchstick-sized pieces.
2. 2 To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.
3. 3 Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.
4. 4 Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.

By Michelle Chen

Ingredients

• ✓ shrimp
• carrot
• water chestnut
• cilantro
• egg white
• rice wine vinegar
• cornstarch
• hoisin sauce
• sesame oil
• ginger
• fish sauce
• white sugar
• salt
• black pepper
• cooking oil

Instructions

1. 1 Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture).
2. 2 Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Allow to cool enough to handle, and then mince the carrot.
3. 3 Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. With the flat paddle attached, set speed to medium and blend until the mixture really comes together and forms a sticky paste, about 5 minutes.
4. 4 Heat cooking oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't overcrowd the pan). Cook until golden brown and cooked all the way through, 2 to 3 minutes per side. Repeat until all of the shrimp mixture has been used. Serve warm or at room temperature.

By Rebekah Rose Hills

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
• peanut
• thai chile
• garlic
• sugar
• lime
• fish sauce
• papaya
• cherry tomato
• carrot
• green bean
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet.
2. 2 Toast in the preheated oven until fragrant and golden, 7 to 8 minutes. Cool for 5 minutes.
3. 3 Grind peanuts, Thai chiles, garlic, dried shrimp, and sugar in a mortar and pestle, or food processor; stir in lime juice and fish sauce.
4. 4 Toss papaya, tomatoes, carrot, and green beans with peanut dressing; season with salt and black pepper.

By Ms Tea

Ingredients

• ✓ shrimp
• red curry paste
• olive oil
• coconut milk
• chicken stock
• lime
• lime
• cherry tomato
• cilantro
• bean sprout
• chicken
• salt
• black pepper

Instructions

1. 1 Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
2. 2 Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
3. 3 Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
4. 4 Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

By Doug Matthews

Ingredients

• ✓ shrimp
• rice noodle
• smoked sausage
• vegetable oil
• green onion
• garlic
• soy sauce
• lime juice
• brown sugar
• fish sauce
• cilantro
• peanut

Instructions

1. 1 Cook noodles according to package directions. Rinse well with cold water to prevent sticking and set aside.
2. 2 Heat a large skillet over medium heat. Add the smoked sausage in a single layer. Cook on both sides until browned, about 6 minutes total. Remove to a plate.
3. 3 Add the vegetable oil to the skillet, then the shrimp, green onions, and garlic. Cook 3 to 4 minutes, until shrimp is opaque.
4. 4 Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, brown sugar, fish sauce, and 2 tablespoons water.
5. 5 Add the noodles and smoked sausage to the skillet, then the soy mixture. Stir well to combine. Increase heat to medium-high and cook 2 to 3 minutes, or until noodles are hot. Mix in 1/2 of the cilantro and peanuts. Ladle pad Thai into serving bowls and top with remaining cilantro and peanuts.

By Hillshire FarmR Brand

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
• rice noodle
• ketchup
• sesame oil
• fish sauce
• soy sauce
• red pepper flakes
• canola oil
• egg
• green onion
• bean sprout
• garlic
• peanut

Instructions

1. 1 Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
2. 2 Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
3. 3 Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
4. 4 Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

By PinkPetunias

Ingredients

• ✓ shrimp
• soy vermicelli
• egg
• onion
• mushroom
• ground pork
• vegetable oil
• carrot
• crabmeat
• bean sprout
• black pepper
• soy sauce
• fish sauce
• garlic
• rice wrapper
• oil

Instructions

1. 1 Soak the vermicelli 30 minutes in warm water; drain.
2. 2 In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
3. 3 One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
4. 4 In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
5. 5 Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

By SALLYCOOKS

Ingredients

• ✓ shrimp
• peanut oil
• onion
• red bell pepper
• ginger
• garlic
• red chile paste
• coconut milk
• cherrystone clam
• chicken broth
• lime
• fish sauce
• brown sugar
• basil

Instructions

1. 1 Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add clams and simmer until they open and the flavors combine, about 5 minutes. If curry appears too thick, stir in chicken broth a little at a time until desired consistency is reached.
2. 2 Finely grate lime zest. Stir half the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the sauce. Add shrimp and half of the basil. Simmer until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.
3. 3 Remove clams from their shells, letting the juices drain back into the pan; discard any that remain unopened. Return the clam meat to the curry for serving, and discard the empty shells. Stir in remaining lime zest and basil.

By Susan Forbes Marden

Ingredients

• ✓ shrimp
• romaine heart
• white sugar
• soy sauce
• lime
• mango
• green onion
• cashew
• carrot
• red onion
• red pepper flakes
• rice vinegar
• fish sauce
• mirin
• pickled ginger
• garlic
• peanut oil

Instructions

1. 1 Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
2. 2 Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

By John Cathasach

Ingredients

• ✓ shrimp
• rice noodle
• olive oil
• garlic
• lemongrass
• ginger
• red curry paste
• chicken broth
• soy sauce
• sugar
• coconut milk
• baby spinach
• mushroom
• cilantro
• lime juice
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until tender yet firm to the bite, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
2. 2 Heat oil in a large saucepan over medium heat. Stir in garlic, lemongrass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add curry paste and cook for 30 seconds. Pour in about 1/2 cup chicken broth and stir until curry paste has dissolved, then add soy sauce, sugar, and remaining chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover partially and simmer for 20 minutes.
3. 3 Stir in coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice. Increase the heat to medium-high and simmer until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
4. 4 To serve, place some rice noodles into each serving bowl and ladle soup over the top. Garnish each bowl with a sprinkling of sliced green onion.

By Kaeli L

Ingredients

• ✓ shrimp
• lime
• chive
• bean sprout
• egg
• white pepper
• fish sauce
• tamarind paste
• white sugar
• firm tofu
• chicken
• garlic
• shallot
• thai chile pepper
• peanut
• vegetable oil
• rice stick noodle

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
2. 2 Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
3. 3 Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
4. 4 Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

By Bud W

Ingredients

• ✓ shrimp
• peanut
• parsley leaves
• coriander leaves
• green onion
• bean sprout
• fish sauce
• granulated sugar
• lime juice
• tomato ketchup
• chicken broth
• vegetable broth
• gingerroot
• garlic
• red pepper
• hot pepper sauce
• ground chicken
• vegetable oil
• rice vermicelli noodle

Instructions

1. 1 Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. 2 Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3. 3 Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4. 4 Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

By Heinz