Ingredients:
100-175g (4-6 oz) shelled KingsWay Shrimps
½ lettuce, washed and shredded
30ml (2tbsp) single cream
Salt and pepper
Squeeze lemon juice or dash Worcestershire sauce

Method:
1. If using frozen KingsWay Shrimps, thaw and drain them well. Line four glasses or individual serving bowls with the shredded lettuce.
2. Mix all the ingredients for the dressing and combine with the KingsWay Shrimps.
3. Pile the mixture into the glasses and garnish with cucumber slices, capers or lemon wedges.

Method:
1. Melt the butter and sauté the onion for about 5 minutes, until soft but not colored.
2. Add the boiling water, potatoes and seasoning. Cover and simmer gently for 15-20 minutes, or until the potatoes are just cooked.
3. Add the KingsWay Shrimps and milk, heat through and stir in the cheese. Garnish with chopped parsley.

Method:
1. Cut two rounds from each slice of bread with a 5-cm (2-in) fluted round cutter; use the trimmings to make breadcrumbs.
2. Melt the butter or margarine in a small saucepan and stir in the dried thyme. Brush the herb butter over the bread rounds and place them on a baking sheet. Bake at 200 degree Celsius (400 degree Fahrenheit) mark 6 for 10 minutes until golden.
3. Meanwhile put the chopped KingsWay Shrimps in a bowl with the Gruyere cheese, mayonnaise, breadcrumbs and salt and mix well. With your fingers, lightly shape the mixture into 20 small balls about the size of a walnut.
4. Lightly press a KingsWay Shrimp ball onto each baked bread round and grill under high heat for about 10mins, until golden and bubbling. Garnish with the paprika.

Ingredients:
350g (12 oz) shelled KingsWay Shrimps
25g (1 oz) butter
2 onions, skinned and chopped
1 cooking apple, peeled and chopped
15ml (1 level tbsp) curry powder
5ml (1 level tsp) curry paste
15ml (1 level tbsp) plain flour
300ml (½ pint) chicken stock

Method:
1. If using frozen KingsWay Shrimps, thaw and drain them well.
2. Melt the butter in a large saucepan, add the onion and apple; fry gently for 5-8 minutes without browning. Add the curry powder and paste and cook for 5mins, stirring occasionally.
3. Stir in the flour and cook for 1 min. gradually add the stock and bring to boil, continuing to stir. Add the chutney, tomato paste, cayenne pepper and a squeeze of lemon juice. Cover and simmer for about 45mins.
4. Add the KingsWay Shrimps to the sauce and heat through. Check the seasoning and stir in a little cream if you prefer a slightly milder flavor.

Ingredients:
450g (1 lb) shelled shrimps
350g (12 oz) Chinese cabbage washed
6 spring onions, trimmed
75ml (5 tbsp) water
30ml (2 level tbsp) corn flour
20ml (4 tsp) soy sauce
5ml (1 level tsp) sugar
60ml (4 tbsp) oil
25-50g (1-2 oz) blanched almonds

Method:
1. If using frozen shrimps, thaw and drain them well. Cut the cabbage into 5cm (2 in) pieces and the spring onions into 2.5cm (1 in) pieces.
2. Mix the water, corn flour, soy sauce and sugar; reserve. Heat 30ml (2 tbsp) oil in a large frying pan and fry the almonds lightly browned, stirring frequently. Remove and drain well.
3. Stir fry the cabbage, s[ring onions and mange tout with 5ml (l level tsp) salt in the oil remaining in the pan for 2 minutes, or until the vegetables are tender but still slightly crisp.
4. Stir 15ml (1 tbsp) of the corn flour mixture into the vegetables; cook until it thickens and coats the vegetables. Remove to a serving dish and keep hot.
5. Put the remaining 30ml (2 tbsp) oil in the pan and add the shrimps, ginger, paprika and remaining 10ml (2 level tsp) salt. Stir fry for 3-4 minutes until the shrimps are heated through, then add the mushrooms, sherry and remaining corn flour mixture. Stir-fry for a further 3-4 minutes until the mixture thickens and coats the shrimps.
6. Spoon the shrimp mixture over the vegetables and sprinkle with the almonds.