Recipes For Alfredo Sauce With Shrimp Ground Rules

Marinades include oil like extra virgin olive oil, and acidic ingredients like chopped tomatoes, red wine vinegar, or lemon juice, along with seasonings including salt and pepper. Depending on your tastes, seasonings can range from chopped peppers to fresh thyme leaves and parsley.



If you want to stop fish from sticking to the pan and therefore breaking up when trying to remove it, a good tip is to place the fish on a bed of celery, onions, or both. This will also give the fish extra flavor.

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Spicy Cajun shrimp

* 1 teaspoon ground cayenne pepper
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt
* 1 teaspoon crushed red pepper
* 1 teaspoon dried thyme leaves, crushed
* 1 teaspoon dried basil leaves, crushed
* 1/2 teaspoon dried oregano leaves, crushed
* 1/3 cup margarine
* 11/2 teaspoons garlic, minced
* 1 teaspoon Worcestershire sauce
* 1 large tomato, diced coarsely
* 1 pound medium shrimp, thawed, peeled and deveined
* 1/4 cup beer, room temperature
* 3 cups cooked rice

In a small bowl, combine the seasonings. Clean and devein the shrimp under cold running water. Drain well, set aside. In a large skillet over high heat, combine the margarine, garlic and Worcestershire sauce; add seasoning mix. When the margarine is melted, add the tomato, then add the shrimp. Cook for 2 minutes, stirring evenly. Add the beer and cover; cook for 1 minute longer.

Here are some cooking and buying tips to get you started:

* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.
* The fish is done cooking when it is opaque, and begins to flake.

* When Grilling Fish, it should be grilled with high, indirect heat.
* Use fresh fish, it is easier to work with than frozen fish.
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.