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Shared Recipes by Recipe Box Members (page 5048)
SHRIMP RATTLERS
2 lbs peeled and deveined raw shrimp or prawns with the tail on 1 lb thinly sliced bacon 1 or 2 fresh jalapeno peppers BBQ sauce Rinse the peeled raw shrimp thoroughly. Cut the jalapeno
by sgre52160
added 2008-06-27
added 2008-06-27
2 lbs peeled and deveined raw shrimp or prawns with the tail on 1 lb thinly sliced bacon 1 or 2 fresh jalapeno peppers BBQ sauce Rinse the peeled raw shrimp thoroughly. Cut the jalapeno
SHRIMP AND ANDOUILLE SKEWERS
24 jumbo shrimp, peeled and deveined 1 large clove garlic, crushed Juice of 1 large lemon (2 to 3 tbsp) 2 tsp Cajun/Creole seasoning 1/4 cup olive oil 1/2 cup butter 1 tbsp Worcestershire
by sgre52160
added 2008-06-27
added 2008-06-27
24 jumbo shrimp, peeled and deveined 1 large clove garlic, crushed Juice of 1 large lemon (2 to 3 tbsp) 2 tsp Cajun/Creole seasoning 1/4 cup olive oil 1/2 cup butter 1 tbsp Worcestershire
SESAME PORK BALLS
1 lb lean ground pork 1 large egg, fork-beaten 1/2 cup fine dry bread crumbs 2 garlic cloves, minced 1/3 cup sliced green onion 1 tbsp soy sauce 1/4 tsp cayenne pepper and salt Freshly ground
by sgre52160
added 2008-06-27
added 2008-06-27
1 lb lean ground pork 1 large egg, fork-beaten 1/2 cup fine dry bread crumbs 2 garlic cloves, minced 1/3 cup sliced green onion 1 tbsp soy sauce 1/4 tsp cayenne pepper and salt Freshly ground
SCAMPI SHRIMP SKEWERS
1 lb shrimp, in shells medium fresh or frozen approximately 26 to 30 inch 1 tbsp butter 1 tbsp olive oil or cooking oil 2 garlic cloves, minced 3 tbsp dry white wine 2 tbsp fresh
by sgre52160
added 2008-06-27
added 2008-06-27
1 lb shrimp, in shells medium fresh or frozen approximately 26 to 30 inch 1 tbsp butter 1 tbsp olive oil or cooking oil 2 garlic cloves, minced 3 tbsp dry white wine 2 tbsp fresh
SCALLOPS WRAPPED IN PROSCIUTTO
2 lb sea scallops, rinsed and drained 1/2 lb prosciutto, thinly sliced 1/2 cup melted butter Preheat an outdoor grill for medium and lightly oil grate. Wrap each scallop with a thin slice of
by sgre52160
added 2008-06-27
added 2008-06-27
2 lb sea scallops, rinsed and drained 1/2 lb prosciutto, thinly sliced 1/2 cup melted butter Preheat an outdoor grill for medium and lightly oil grate. Wrap each scallop with a thin slice of
RANCH GRILLED BREAD
1 (1 oz) pkg Hidden Valley Original Ranch Dressing Mix 1/2 cup butter, softened 2 loaves French bread, split lengthwise Mix package of dressing with butter or margarine. Spread on tops of bread.
by sgre52160
added 2008-06-27
added 2008-06-27
1 (1 oz) pkg Hidden Valley Original Ranch Dressing Mix 1/2 cup butter, softened 2 loaves French bread, split lengthwise Mix package of dressing with butter or margarine. Spread on tops of bread.
QUESADILLA SNACKS
1 1/2 cups shredded Monterey Jack cheese 1/2 of a red or yellow bell pepper, chopped 4 oz sliced smoked ham or turkey, cut into thin strips 1/4 cup finely chopped green onion 1/3 cup Spicy
by sgre52160
added 2008-06-27
added 2008-06-27
1 1/2 cups shredded Monterey Jack cheese 1/2 of a red or yellow bell pepper, chopped 4 oz sliced smoked ham or turkey, cut into thin strips 1/4 cup finely chopped green onion 1/3 cup Spicy
PROSCIUTTO AND BASIL-WRAPPED SHRIMP
24 fresh basil leaves 12 thin slices prosciutto, each cut in half lengthwise 24 extra-large shrimp, peeled and deveined, or large sea scallops 24 bamboo skewers, soaked in water for at least 30
by sgre52160
added 2008-06-27
added 2008-06-27
24 fresh basil leaves 12 thin slices prosciutto, each cut in half lengthwise 24 extra-large shrimp, peeled and deveined, or large sea scallops 24 bamboo skewers, soaked in water for at least 30
PORTOBELLA MUSHROOMS STUFFED WITH CAJUN PORK
For the stuffing: 1 small onion, finely chopped 1 tbsp olive oil 1/4 cup bread crumbs 1/2 cup chicken broth 1/2 tsp dried marjoram 1/4 tsp cayenne, paprika, salt and pepper 1/8 tsp garlic
by sgre52160
added 2008-06-27
added 2008-06-27
For the stuffing: 1 small onion, finely chopped 1 tbsp olive oil 1/4 cup bread crumbs 1/2 cup chicken broth 1/2 tsp dried marjoram 1/4 tsp cayenne, paprika, salt and pepper 1/8 tsp garlic
PORTOBELLO CAPS WITH SHRIMP
1 pound large shrimp, shelled and deveined 4 medium portobello mushroom caps 5 tbsp olive oil 2 tbsp fresh lemon juice 1/4 tsp salt 1/8 tsp ground black pepper 1/2 cup halved grape or cherry
by sgre52160
added 2008-06-27
added 2008-06-27
1 pound large shrimp, shelled and deveined 4 medium portobello mushroom caps 5 tbsp olive oil 2 tbsp fresh lemon juice 1/4 tsp salt 1/8 tsp ground black pepper 1/2 cup halved grape or cherry
PESTO-CHEESE BREAD
1 loaf Italian bread 1/3 cup refrigerated basil pesto 3/4 cup shredded mozzarella cheese Heat grill. Cut an 18x18 inch sheet of heavy duty foil. Cut loaf of bread in half lengthwise. Spread
by sgre52160
added 2008-06-27
added 2008-06-27
1 loaf Italian bread 1/3 cup refrigerated basil pesto 3/4 cup shredded mozzarella cheese Heat grill. Cut an 18x18 inch sheet of heavy duty foil. Cut loaf of bread in half lengthwise. Spread
PANZANELLA-TOPPED GRILLED PORTOBELLOS
8 portobello mushroom caps, wiped clean with a damp towel Extra-virgin olive oil, for liberal drizzling (1/2 to 1/3 cup) Grill seasoning, such as Montreal Steak Seasoning Four 3/4 inch-thick
by sgre52160
added 2008-06-27
added 2008-06-27
8 portobello mushroom caps, wiped clean with a damp towel Extra-virgin olive oil, for liberal drizzling (1/2 to 1/3 cup) Grill seasoning, such as Montreal Steak Seasoning Four 3/4 inch-thick