Shrimply Amazing - Pirate and Prince, Bourbon and Tarragon, Colonel Sassy's Grilled, Island Skillet and more shrimp recipes


  • I’d opt for the large (20-25/lb) and allow 6 per person.
  • You could also sere the medium (30-35 shrimp/lb) where 8 per person is a good
  • estimate. If you are entertaining on a budget and want to serve shrimp, why not
  • knock their socks off with a shrimp pasty, creamy risotto, shrimp cake or an
  • audacious stir-fry.
  • 2-1/2 pounds large (15–20 per pound) shrimp, peeled and
  • deveined
  • 1 (7-oz.) package Martha White® Sweet Yellow Cornbread
  • & Muffin Mix
  • Bake cornbread mix according to package directions, using
  • milk and 1 egg. Cool and crumble.
  • Mix together salsa ingredients. Allow to chill for 30
  • minutes in refrigerator or until serving time.
  • 1 lb uncooked shrimp, peeled, deveined and coarsely
  • chopped



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