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Shrimp Recipies

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Ingredients:Sweet and Sour Shrimp

  • 340g (¾ lb) Peeled, deveined fresh shrimp.
  • 1 Medium green pepper.
  • ½ Medium onion.
  • 1 Can pineapple chunks in juice.
  • 1 Tsp cornstarch.
  • 3 Tbsp chili sauce.
  • 1 Tbsp light soy sauce.
  • ½ Tsp garlic powder.
  • 2 Tsp oil.


Drain pineapple over medium bowl to catch juice. Mix cornstarch, chili sauce, soy sauce, and garlic powder into juice. Set aside. Chop pepper into medium-sized chunks and slice onion, before adding to oil in a large skillet over medium heat. Stir-fry 2 to 3 minutes. Add shrimp, cook an additional 3 minutes or until shrimp turn pink.

Stir juice mixture and pineapple chunks into shrimp and vegetables and cook, stirring constantly, until sauce thickens and bubbles.

Serve over rice.


  • 340g (¾lb) Peeled, deveined fresh shrimp.
  • 227g (½lb) Uncooked fettuccine.
  • 2 Tsp extra-virgin olive oil.
  • 2 Tsp blackening seasoning.
  • 2 Tbsp fresh lemon juice.
  • 1 Can diced tomatoes and garlic.
  • ¼ Tsp fresh ground pepper.


Cook fettuccine in boiling water according to package instructions. Meanwhile, heat oil in large skillet over medium heat. Sprinkle blackening seasoning over shrimp and add to skillet, cooking 4 minutes or until pink. Drain tomatoes. Stir in lemon juice, tomatoes, and pepper. Cook, stirring constantly, until heated through. 

Drain pasta, spoon shrimp mixture over fettuccine and serve.


  • 454g (1lb) Peeled, deveined fresh shrimp.
  • ½ Medium purple onion.
  • 1 Small yellow squash.
  • 1 Medium green pepper.
  • 3 Cans no-salt added diced tomatoes.
  • ½ Tsp thyme.
  • ½ Tsp tarragon.
  • 3 Tbsp picante sauce.


Boil 3 cups water in medium saucepan. Add shrimp. Cook 3-5 minutes or until pink. Drain and rinse with cold water. Chop vegetables, add to large bowl with cooked shrimp, canned tomatoes, herbs, and sauce. Stir well. 

Cover and chill at least 10 minutes.


  • 340g (¾lb) Peeled, deveined fresh shrimp.
  • 2 Cups low fat tomato sauce.
  • 3 Tbsp shredded Parmesan.
  • 454g (16 oz) Refrigerated polenta.
  • Zero-calorie nonfat cooking spray.
  • Cut polenta into 12 slices. 

Spray large skillet with cooking spray and place over medium heat. When skillet is hot, cook polenta 4 to 5 minutes on each side, until edges begin to get crispy. Remove from skillet and cover to keep warm. Re-spray skillet and add shrimp, cook 2 to 3 minutes or until they turn pink. Add sauce and cook additional 3 minutes, stirring constantly, until heated through. Place 3 slices of polenta on each plate, spooning shrimp and sauce evenly over them. 

Top with parmesan cheese.

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