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Trinidad-Style Curried Potatoes (Aloo) with Green Beans and Shrimp

Submitted by: PIXIE2

Living In: Christiansted, Saint Croix, U. S. Virgin Islands

Green beans, shrimp, and potatoes are cooked in a pot for a terrifically flavorful one-pot meal that will have you dreaming of a trip to the Caribbean.

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Curried Shrimp Bisque

Submitted by: JAYDA

Not too heavy or spicy, this delicious seafood soup is great starter to a summer meal, or a perfect main dish for a light meal.

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Creamy Curried Shrimp with Grilled Pineapple

Submitted by: Dianne

Impress your guests with an attractive platter of curry-sauced shrimp skewered onto grilled pineapple wedges with toothpicks. This is an excellent, not-too-hard shrimp appetizer that's perfect for special occasions. It's best served at room temperature. I used approximately 1 lb of 30-40 count shrimp. But any medium to large size shrimp will do. You need approximately 30 shrimp. The shrimp and sauce may be cooked in advance and chilled.

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Creamy Shrimp Stir-Fry

Submitted by: Ruth Andrewson

Looking for a speedy supper that's perfect for family or company? Try this saucy stir-fry. 'This recipe is a favorite with guests,' notes Ruth Andrewson of Leavenworth, Washington.

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Stir-Fried Shrimp and Mushrooms

Submitted by: Jeanne Wolfort

After a tiring but beautiful day of fishing, this is a fast and delicious way to serve our famous Key West pink shrimp. It's always a big hit with guests.

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Shrimp Creole

Submitted by: W. Florence Johns

W. Florence Johns gives a mild Creole flavor to convenient cooked shrimp in this skillet supper that has been part of her recipe collection for years. 'It's quick and very good,' promises the Houston, Texas cook.

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Crunchy Shrimp Salad

Submitted by: Suzanne Strocsher

'I received the recipe for this fresh-tasting shrimp and veggie salad from a co-worker several years ago,' recalls Suzanne Strocsher of Bothell, Washington. Dollop the dressing over the top or stir into the medley for a lunch treat during warm summer months.

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Garlic Butter Shrimp

Submitted by: Sheryll Hughes-Smith

Garlic and lemon lend a pleasant flavor to these speedy sauteed shrimp from Sheryll Hughes-Smith of Jackson, Mississippi. 'I like to serve them over wild rice mix from a box,' she says.

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Peppery Shrimp and Rice

Submitted by: Cynthia Schaible Boyll

'This recipe has evolved over the years to satisfy my husband's yearning for shrimp over rice, which he enjoyed while growing up in Louisiana,' writes Cynthia Schaible Boyll of Loveland, Ohio. Chili sauce and red pepper flakes give a Cajun kick to this pretty, palatable dish.

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Apricot-Glazed Shrimp

Submitted by: Aletha Graves

'My husband has always been a beef and pork man, but after 53 years, I've finally gotten him to eat seafood,' writes Aletha Graves of Bellingham, Washington. 'Sometimes I substitute cubed pork for the shrimp, and that's excellent, too!'