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INGREDIENTS

• 1 (8ounce)bag precooked baby shrimpor baby shrimp(I buy the frozen and just thaw it)
• 1 (10ounce)cancondensed tomato soup (do not add the water)
• 1 (8ounce)box spaghetti noodles(cooked and drained)
• 1 (10ounce)bottleseafood cocktail sauce (start with just 1/2 a bottle and add more to your own taste)
• 2 tablespoons fresh grated parmesan cheese (optional)or sliced sliced black olives (optional)

DIRECTIONS

1. Mix tomato Soup, Shrimp and Cocktail Sauce.
2. Bring to a simmer on med. heat.
3. When hot remove from heat and pour over cooked Spaghetti.
4. Optional: Top with Parmesan Cheese or sliced Black Olives.

INGREDIENTS

Cajun Shrimp Kabobs
• 2 lbs raw shrimp
• 2 tablespoonscajun seasoning (store bought or homemade will work fine)
• 3 tablespoons olive oil
• 209 inch skewers

Caramelize Red onion Dip

• 2 whole peeled red onions, julienned
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup sherry wine
• 1 cup mayonnaise
• 2 cups sour cream
• 1 dash worcestershire sauce
• 1 dash Tabasco sauce, to taste (I use 5 dashes)
• 1 lime, juice of
• salt and pepper , to taste

DIRECTIONS

1. Shrimp; Mix all ingredients and marinate over night.
2. You have two choices with the next step you can saute and skewer or skewer the raw shrimp and grill.
3. Till they turn pink, about 3 minutes per side.
4. Dip; Saute red onions at a medium heat for one hour stirring every 8 to 10 minutes to caramelize evenly.
5. After this process add the garlic and cook for one minute; add sherry wine and reduce until dry.
6. Transfer to a bowl and cool mixture down in refrigerator.
7. When cool add all ingredients to a food processor and puree.
8. Salt and pepper to taste.

INGREDIENTS

• 2 lbs large shrimp, peeled and deveined
• 1 teaspoon dried marjoram, divided
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 tablespoons olive oil
• 4 ounces portabella mushrooms, sliced
• 2 ouncesshiitake mushrooms , sliced
• 2 ouncesoyster mushrooms , sliced
• 2 tablespoons butter
• 1 cup sweet onions, chopped
• 1 garlic clove, minced
• 1 1/2 cups arborio rice
• 2 (14 1/2ounce)cans chicken broth
• 1/4 teaspoon ground turmeric
• 1/2 cup dry white wine
• 1 cupfrozen peas , small and thawed
• 1/2 cup parmesan cheese, finely shredded (good quality)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemons, zest of, grated

DIRECTIONS

1. Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
2. Heat oil over medium high heat.
3. Add shrimp, cook 3-4 minutes, stirring frequently.
4. Remove shrimp from pan and set aside.
5. Add mushrooms to pan and cook 4-5 minutes until browned.
6. Remove mushrooms from pan and set aside.
7. Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
8. Add rice, and stir for 2-3 minutes.
9. In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
10. Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
11. Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
12. Rice should be tender, 25-30 minutes.
13. Add peas, shrimp and mushrooms to last 5 minutes of cooking.
14. Remove from heat and sir in cheese, sprinkle with parsley and lemon zest– Serve immediately.

INGREDIENTS

• 1 tablespoonpeanut oil
• 1 lb shrimp, cleaned and coarsely chopped
• 2 stalks celery, finely chopped
• 1/4 cup water chestnuts, chopped
• 1 clove garlic, minced
• 1 teaspoon finely chopped fresh ginger
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoonrice wine vinegar
• 8 large lettuce leaves(Boston)
• chopped roasted peanutsor cashews

DIRECTIONS

1. In non stick skillet heat oil over medium high heat until very hot.
2. Add shrimp and cook 2 minutes, stirring.
3. Transfer to bowl.
4. To same skillet add celery, water chesnuts, garlic and ginger.
5. Cook 2 minutes, stirring.
6. Return shrimp to skillet and add hoisin saucae, soy sauce and rice wine vinegar.
7. Cook 1 minute.
8. Evenly divide mixture among lettuce leaves.
9. Sprinkle with nuts, or make a dipping sauce.

INGREDIENTS

• 1 small red chili, seeded and finely chopped
• 1 tablespoonsweet chili sauce
• 2 teaspoons fish sauce
• 1 tablespoonvegetable oil
• 1 lime, juice of
• 2 teaspoons palm sugar
• 400 g cooked peeled prawns , cut into bite sized pieces
• 1 small red papaya, peeled,seeds removed and cut into bite sized pieces
• 1 tablespoon coriander leaves, chopped
• 4 green onions, sliced
• 4inner lettuce leaves

DIRECTIONS

1. Mix chilli, sweet chilli sauce, fish sauce, oil, lime juice, sugar and whisk gently to combine.
2. Place in a bowl with prawns, papaya, coriander and green onions.
3. Place a lettuce leaf on each plate, fill with mixture.