Shrimp main page

Brochettes of shrimp
Broiled jumbo shrimp
Couscous shrimp salad with saffron vinaigrette
Curried shrimp
Deep-fried shrimp
Dilled shrimp
Flambeed shrimp suedoise
Greek pasta salad with shrimps
Greek style pasta with shrimps
Jumbo shrimp Cap Ferrat
Marinated shrimp
Modern shrimp salad
Salad mignon
Shrimp and avocados
Shrimp bisque
Shrimp cocktail
Shrimp East West
Shrimp egg foo yung
Shrimp fritters
Shrimp in patty shells
Shrimp omelet soufflé
Shrimp orientale
Shrimp pastries
Shrimp quiche
Shrimp remoulade with avocado and hearts of palm
Shrimp salad roscoff
Shrimp sauce
Shrimp scampi
Shrimp tempura
Shrimp with celeriac
Shrimp with sweet red pepper and zucchini custard
Stir-fried shrimp with peas
Velouté sauce

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 6

2 1/2 pounds fresh shrimp
1 tablespoon lemon juice
1/2 cup chili sauce
2 ounces soy sauce
1/2 teaspoon salt
1 1/2 cups curry sauce
2 ounces flour
2 ounces butter
2 cups steamed rice

Shell and devein shrimp. Wash and drain and marinate in mixture of lemon juice, chili sauce, soy sauce and salt for 1/2 hour.
Prepare the Curry Sauce.
Thread shrimp through head and tail on skewers. Roll in flour. Saute in butter until shrimp turn pink and are slightly brown.
Serve on a bed of steamed rice and top with curry sauce.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.