Shrimp Jambalaya Hash1 cup red potato, peeled and diced 1/2

Shrimp Marinara1 pound shrimp, fresh or frozen2 tablespoons vegetable oil1/4

Steamers in BeerSource: Gourmet magazine - August 19992 pounds steamers

Shrimp in Tomato-Garlic Sauce1/2 cup olive oil2 pounds small shrimp,

Shrimp in Mustard Cream Sauce1 pound large shrimp2 tablespoons vegetable

Shrimp in Garlic SauceFollow the instructions to the letter to

Shrimp Hurry Curry1 1/2 pounds small raw shrimp, peeled and

Shrimp in Creamed Sauce1 pound medium-size shrimp4 tablespoons vegetable oil1/4

Shrimp Curry2 pounds shrimp2 cups heavy cream1 cup light cream1/2

Shrimp Broiled with RosemarySource: Atlanta Journal-Constitution - January 18, 20011