• 8 to 10 quarts mussels in shell
• 3 ribs celery, chopped
• 2 medium onions, sliced
• 1/4 cup chopped fresh parsley
• 1 large clove garlic
• 1 large lemon, sliced
• 2/3 cup water

Scrub mussels. Wash mussels in lukewarm water, changing water 3 to 4 times; set aside. Put celery, chopped onions, parsley, garlic, lemon and water to a large kettle (large enough to hold mussels). Cover kettle and cook for about 15 minutes, or until vegetables are tender; add mussels. Cover and cook for 1bout 15 minutes, or until mussels are open. Shake kettle a few times to prevent sticking. Remove and discard unopened mussels. Serve in broth.

Recipe is one of the mouth-watering dishes, which you are going to like it for sure. The essential ingredients that are required to make this delicious dish follows, you require one to two pounds of shrimp, which can be either of medium or small sized and need to have well boiled, cleaned and peeled off and one third cup of olive oil. Then, three-table spoon of lemon juice. Next, you require quarter teaspoon of salt, for taste, as well as ground black pepper for the same quantity. You also require one bay leaf with spicy sauce amounting to three tablespoon and, garlic, well crushed to the core. The final ingredients include dried leaf basil, dried rosemary as well as paprika all amounting to half a teaspoon and a quarter teaspoon of pepper to make the recipe taste better.

The preparation of making the recipe includes heating the oil and the butter in a large fry pan until the butter melts. After, which you have to add shrimp and fry until it becomes pinkish in color. Then, add the remaining ingredients of the recipe and stir well so that it mixes better. You have to simmer and stir frequently until for abut to 3 to 5 minutes and keep it aside for over 5 minutes. Finally, you remove the shrimp that is well fried and serve it as well as pour sauce on top of the shrimp. The Barbecue Shrimp is ready to serve.

Ingredients

• 3 cans of shrimp
• 1 teaspoon olive oil
• 2 tablespoons garlic powder
• 1/2 teaspoon crushed red pepper
• 4 tablespoons chicken broth
• 1 tablespoon lime juice
• salt and pepper
• bay scallops
• paprika

1 tablespoon parsley

The preparation of making the recipe includes, heating the oil in the large fry pan to a medium heat and then, you need to fry the garlic in the pan until it becomes light brown, remove it from the pan and keep it aside. Then, you add other ingredients in the pan like pepper, shrimp, bay scallop, and paprika. Stir these things continuously and fry then for to about 3 to 4 min. then, you add the chicken broth, cook for one minute. After, which you remove the shrimp as well as the scallop from the pan and keep it aside. Now, you add limejuice, salt, pepper as well as parsley and heat it lightly. Finally, pour the sauce at the top of the shrimp and scallops and serve it immediately.

Ingredients
1 cup of water
1/3 cup of lemon juice
one crushed garlic clove
1-teaspoon salt
1 dash pepper
2 dozen shrimp
2 jalapeno chilies finely chopped
¼ cup finely chopped tomatoes
2 tablespoon chopped onions
2 tablespoon chopped green pepper
2 tablespoon chopped cilantro
2 tablespoon olive oil
1 ½ finely cut lettuce
1 lemon.

To prepare the cocktail boil the water in a vessel for 2-3 minutes then add the lemon juice, crushed garlic clove, salt and pepper. Stir the contents, reduce the heat, and let the contents to boil keeping the vessel unclosed. Now add the shrimp, cover the vessel for 2-3 minutes, and let the contents to boil and take care not to overcook the cocktail.

Now remove the shrimp from the vessel and place the shrimp in a separate bowl. Now add the remaining ingredients to the cocktail except the lettuce and lemon. Take the cocktail in a separate bowl and store it in a refrigerator for 1 hour. Just before serving, add the shrimp in the cocktail. Arrange the lettuce in the bowl, add the cocktail, and serve it.

Ingredients

• 2 tablespoons olive oil
• small onion
• 8 ounces tomato sauce
• 1 cup chopped pepper
• 1/2 cup diced celery
• 3/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/8 teaspoon chili powder
• 1-2 pounds medium size shrimp

The preparation for the recipe is as follows, first you need to heat the oil in the pan and add some shrimp to it, fry it until it becomes pink. Do the same for the onion until it becomes light brown. In the meantime, stir the sauce, pepper, garlic powder, celery, chilly powder, heat it for to about ten minutes and combine it with that of the shrimp. Then, place these into casserole to cover the seal over top of that. After freezing it for a while remove it from the casserole and return the wrapped CREOLE to the freezer. When you are ready to cook, remove the foil and heat it for about an hour in the oven and then you are ready to serve the hot, mouth-watering dish to the people.

Ingredients

• 3 tablespoons fresh lime juice
• 3 tablespoons vegetable oil, divided
• 2 tablespoons soy sauce, divided
• 3 teaspoons grated fresh ginger
• 1 clove garlic, minced
• 1 pound medium fresh shrimp, peeled, deveined, and chopped
• 1/2 red bell pepper, diced
• 2 green onions, diced
• 1 (5-ounce) can water chestnuts, drained and chopped
• 1 head iceberg lettuce, cored, cut in 1/2

Directions
In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes.

In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink. Stir in 1 tablespoon soy sauce.

Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling.

Ingredients

• 1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined
• 1/3 cup olive oil, plus 2 tablespoons
• Kosher salt and freshly ground pepper<
• 1 large red onion, peeled, halved, and thinly sliced
• 4 cloves garlic, thinly sliced
• 2 serrano chiles, thinly sliced
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 cups white wine vinegar
• 2 bay leaves
• 8 sprigs cilantro
• 1/2 cup thinly sliced radishes
• 3 tablespoons torn cilantro leaves

Directions
Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl.

Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

Ingredients

• 1/4 cup Splenda
• 1/4 cup rice wine vinegar
• 1 (1-inch) ginger root, peeled and thinly sliced
• 2 tablespoons vegetable or other light oil
• 1 red onion, chopped
• 2 small red chili peppers, very thinly sliced
• 1/4 pound shiitake mushrooms, stems removed and chopped
• 4 cloves garlic, chopped
• 1 1/2 pounds medium shrimp, deveined, tails off
• Salt and freshly ground black pepper
• 1 head iceberg lettuce, cored and quartered

Directions
Combine Splenda, vinegar and ginger in a small pot and bring to a boil, dissolve sugar and turn off heat, reserve.

In a skillet heat the oil over medium-high heat. Saute the onions, chili peppers, mushrooms and garlic 3 to 4 minutes then add shrimp and toss 3 to 4 minutes more until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.

Ingredients

• 2 large shallots, peeled and chopped
• 1 (2-inch) piece fresh ginger, peeled and chopped
• 4 cloves garlic, smashed
• 3/4 cup soy sauce
• 1/2 cup fresh lime juice
• 2 tablespoons Splenda
• 1/4 cup chopped green onions
• 1/4 cup peanut oil
• 1/4 teaspoon coarsely ground black pepper
• 2 pounds large shrimp, shells and tails on

Directions
Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

Ingredients

• 2 ancho chiles
• 1 New Mexican red chile
• 1 pasilla chile
• 1 head garlic, cloves separated, peeled, and coarsely chopped
• 3 tablespoons chopped fresh thyme leaves
• 1/2 cup olive oil, plus more for brushing on shrimp
• Salt and freshly ground pepper
• 2 pounds shrimp or prawns, head and shell on

Directions
Place chiles in a large bowl, cover with boiling water, and let stand for 1 hour to soften. Remove chiles from the water, coarsely chop, and place in the jar of a blender. Add the garlic, thyme, and oil and blend until smooth. Season, to taste, with salt and pepper. Place the shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Preheat a grill to high. Remove the prawns from the marinade and grill for 1 1/2 to 2 minutes per side, with the cover closed.

Ingredients
Pepper Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Green pepper, peeled, seeded, and cut into strips
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
Lettuce
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, green pepper, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Spoon sauce on the lettuce leaves, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Ingredients:

• 1 pound large Shrimp
• 1/2 Garlic bulb
• 1 sweet Red Pepper, deribbed, julienned
• 2 Green Onions, green part only, julienned
• 1 tsp Lemon Juice

Directions:

Peel and devein shrimp. Rinse and pat dry with paper towel. Heat garlic in large fry pan until soft. Add shrimp and red pepper and stir-fry over medium heat about 5 minutes or until shrimp is cooked. Stir in green onion and lemon juice.

Ingredients

• 3 1/2 teaspoons Spenda
• 2 teaspoons chili powder
• 1 teaspoon ancho chile powder
• 1/4 teaspoon chipotle chile powder
• 1/2 teaspoon salt, divided
• 1 1/2 pounds peeled and deveined large shrimp
• 5 teaspoons olive oil, divided
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 2 teaspoons bottled minced garlic
• 2 teaspoons bottled minced ginger
• 1/2 cup shopped green pepper
• 1 1/2 tablespoons cider vinegar
• 1/2 cup chopped green onions

Preparation
Combine 2 teaspoons Splenda, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell peppers, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Stir in remaining 1/4 teaspoon salt and 1/2 cup green onions.

Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with pepper mixture.

I am new to this site and I have been reading some of the recipes(which sound amazing) and I have noticed that you have abbrevations for some of the ingredients. My first question is what does WF stand form most of the others I have been able to figure out.

M

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 1/2 pounds red snapper fillets
• Cooking spray
• Lettuce Leaves for wrapping tacos
• 2 cups shredded cabbage

Preparation
Preheat oven to 425°.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Divide fish evenly among lettuce leaves; top each with 1/4 cup cabbage.