More Recipes Like Dilled Shrimp (Rejer) - All Recipes
 
Photo of: Chef John's Shrimp Cocktail

Chef John's Shrimp Cocktail

Submitted by: Chef John 
Chef John's recipe for shrimp with a spicy, horseradish-spiked cocktail sauce is a guaranteed crowd-pleaser. 
Photo of: Shrimp Asopao

Shrimp Asopao

Submitted by: cookie9035 
This Cuban recipe for Latino-style shrimp soup is hearty like a beef stew would be. 
Photo of: Lemon-Garlic Shrimp and Grits

Lemon-Garlic Shrimp and Grits

Submitted by: Matt 
Garlic and the fresh taste of lemon flavor these easy shrimp served over bowls of hot cooked grits. 
Photo of: Orzo and Shrimp Salad with Asparagus

Orzo and Shrimp Salad with Asparagus

Submitted by: FOXLAIRFARM 
Home Town: Newtown, Pennsylvania, USA
Living In: Lewes, Delaware, USA
This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated! 
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Photo of: King Crab and Shrimp Boil

King Crab and Shrimp Boil

Submitted by: kenzie02m 
King crab and shrimp are boiled with sausage, corn, and seafood seasoning in this quick and easy shrimp boil recipe. 
Photo of: Fresh Shrimp Boil

Fresh Shrimp Boil

Submitted by: Jessica 
In this easy recipe, shrimp are boiled in a mixture of beer, butter, onion, garlic, and herbs for a tasty peel-and-eat result that can be eaten hot or cold. 
Photo of: Lemony Garlic Shrimp with Pasta

Lemony Garlic Shrimp with Pasta

Submitted by: Dan'ish 
Home Town: Albuquerque, New Mexico, USA
Living In: Bainbridge Island, Washington, USA
Brining the shrimp improves both the taste and texture of this shrimp scampi. 
Photo of: Dilled Shrimp Salad

Dilled Shrimp Salad

Submitted by: Dirk 
Cooked shrimp is spritzed with fresh lemon and lime juices, then tossed with fresh dill, green onion, and celery for a cool, crunchy salad. 
Photo of: Audry's Shrimp Stew

Audry's Shrimp Stew

Submitted by: Merwin Chambers 
This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side. 
Photo of: Chef John's Deviled Shrimp Ragu

Chef John's Deviled Shrimp Ragu

Submitted by: Chef John 
This subtly sweet, fairly fiery shrimp ragu would make a fantastic first course for any dinner, and it's rich enough to be enjoyed as a entree. 
 
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