1 cn Tomato soup 2 md Scallions, finely chopped 1 pk Knox unflavored gelatin 1 lb Shrimp, cooked and chopped 1 pk Cream cheese (8oz) 1 Celery stalk, finely choppe 1/4 c Water 1 c Best Food mayonnaise Dissolve tomato soup and cream cheese over a low heat. Remove from heat. Mix together the gelatin and water. Mix all the ingredients together and put into a mold or pan. Chill for at least 2 hours. Serve with various types of crackers - Ritz are excellent. NOTE: Do NOT cover with foil. A reaction of the foil and the tomato soup causes holes to form in the foil! Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: THE IMPROV BBS Kook-Net Hub (602)991-4849
3-4 Table spoons neutral oil (Grape seed or sunflower oil) 1 lb Peeled deveined shrimp size 8-12 2 Tablespoons Salted butter 1 Tablespoon minced garlic 1/4 cup white wine (Chardonay) 1/2 cup Heavy cream 1/2 cup Grated parmesan cheese Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
????Easy Coconut Shrimp Recipe with 2-Ingredient Dipping Sauce ????
The Best Coconut shrimp coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. Do not skip the the super simple (2 ingredient!) coconut shrimp sauce! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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????COCONUT SHRIMP & SAUCE INGREDIENTS:
1 lb large shrimp (21-25 count), peeled and deveined with tails left on 1/4 cup all-purpose flour 1/2 tsp garlic powder 1/2 tsp salt 2 large eggs 1 1/2 cups sweetened shredded coconut 1/2 cup Panko bread crumbs Light olive oil, vegetable oil or coconut oil
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Tomato Mousse Shrimp Cocktail
Perfect appetizer for Valentines or anytime you want to impress and indulge. It is easy to make tomato mousse, topped with shrimp and zesty dipping sauce. Very delicious , creamy in texture, economical and you can make this days in advance.
While visiting family in Louisiana, we made a shrimp mold. This is the classic recipe. I filmed a different way to make it before but we all agree we like the classic version better.