¾ pound fettuccine, cooked according to package
1 ½ cups alfredo sauce
½ pound shrimp, cooked, shelled and deveined
2 tablespoons grated parmesan cheese
½ teaspoon dried basil
Combine shrimp , basil and sauce and serve over hot pasta sprinkled with Parmesan.
Shrimp On a Skewer
One of my all time favorite meals on the BBQ is shrimp on a skewer. We marinate the shrimp in teriyaki sauce for a few hours and then skewer assorted vegetables and the shrimp. Serve over a bed of rice with a salad and you have a complete meal.
1 ½ pounds of shrimp, peeled and deveined (When I make this recipe I butterfly the shrimp. I’ve seen other folks leave the shrimp as is)
1 ½ cups finely grated coconut
1 cup flour
2 large eggs (beaten)
salt and pepper to taste
butter or oil for frying
Apricot jam and horseradish as a dipping sauce
You’ll need three bowls for dipping the shrimp. Place the flour in one bowl, the eggs in a second bowl and the coconut in third bowl. Season shrimp with salt and pepper to taste. Heat the butter or oil in a frying pan over medium fire. Dip each shrimp in the flour first, shaking off excess, then in the egg, then in the coconut.
Pan fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels.
Mix apricot jam and horseradish together and serve as a dipping sauce for the shrimp.
It is suggested that uncooked shrimp be kept only 2 days. If they’ve been in the store for one day, they should be cooked within 24 hours of purchase. Left over shrimp should be eaten within 48 hours of cooking.