kudi_patole_wargi
Ki Zor Gareeba Da
hey guys i need shrimp recipe...shud be spicy n easy to make 
thx in advance
thx in advance
Recipe shrimp recipe
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Und3rgr0und J4tt1
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i hate sea food
kudi_patole_wargi
Ki Zor Gareeba Da
n i love sea food...chalo cheti recipe do koi 
kudi_patole_wargi
Ki Zor Gareeba Da
thx qaswed
kudi_patole_wargi
Ki Zor Gareeba Da
kam di nahin hai..
...charcoal chahida ohde li n i want sumthing easy but thx
...charcoal chahida ohde li n i want sumthing easy but thx 
Pardeep
๑۩۩๑┼●ℛŐŶ
Almond Fried Shrimp ingredients list:
12 uncooked jumbo shrimp.
4 medium eggs.
6 cups of vegetable oil.
2 cups of milk.
1 ½ cups of sliced almonds.
1 cup of all-purpose flour.
Pinch of salt.
Instructions for Almond Fried Shrimp:
Peel, devein and butterfly the uncooked jumbo shrimp, leaving the tails intact.
Line a suitably-sized baking sheet with waxed paper.
Place flour in a medium bowl; add salt.
Whisk the milk and the eggs in a large bowl.
Dredge the shrimp (not tails) in seasoned flour, shaking off the excess.
Dip the shrimp (not tails) in the milk/egg mix.
Press almonds over the shrimp, coating all but tails.
Place the shrimp on prepared sheet.
Curl tails up over shrimp.
Freeze until firm (takes about 90 minutes).
Heat vegetable oil in a heavy large saucepan to 350°F.
Loosen shrimp from paper.
Add the frozen shrimp to oil and cook them until they turn a deep golden brown (takes 3-4 minutes).
Transfer to paper towels using a slotted spoon.
Allow to drain.
Divide shrimp among plates.
Serve with cocktail sauce, tartar sauce and lemon wedges.
12 uncooked jumbo shrimp.
4 medium eggs.
6 cups of vegetable oil.
2 cups of milk.
1 ½ cups of sliced almonds.
1 cup of all-purpose flour.
Pinch of salt.
Instructions for Almond Fried Shrimp:
Peel, devein and butterfly the uncooked jumbo shrimp, leaving the tails intact.
Line a suitably-sized baking sheet with waxed paper.
Place flour in a medium bowl; add salt.
Whisk the milk and the eggs in a large bowl.
Dredge the shrimp (not tails) in seasoned flour, shaking off the excess.
Dip the shrimp (not tails) in the milk/egg mix.
Press almonds over the shrimp, coating all but tails.
Place the shrimp on prepared sheet.
Curl tails up over shrimp.
Freeze until firm (takes about 90 minutes).
Heat vegetable oil in a heavy large saucepan to 350°F.
Loosen shrimp from paper.
Add the frozen shrimp to oil and cook them until they turn a deep golden brown (takes 3-4 minutes).
Transfer to paper towels using a slotted spoon.
Allow to drain.
Divide shrimp among plates.
Serve with cocktail sauce, tartar sauce and lemon wedges.
Pardeep
๑۩۩๑┼●ℛŐŶ
Asian Grilled Shrimp ingredients list:
1 lb of shrimp.
3 garlic cloves, whole, smashed.
3 slices of fresh ginger.
1 tablespoon of rice wine.
1 tablespoon of soy sauce.
1 tablespoon of honey.
1 tablespoon of sesame seeds.
2 teaspoons of five spice powder.
1 teaspoon of sesame oil.
Instructions for Asian Grilled Shrimp:
Combine all of the ingredients in a sealable bag and mix thoroughly.
Leave to marinate for about 30 minutes.
Preheat your grill to high.
Oil the grill. Remove the shrimp from the marinade and place straight on the grill.
Cook for 2 minutes per side until it turns pink.
Put the rest of the marinade in a saucepan and bring to a simmer.
Reduce by half and drizzle over the grilled shrimp.
1 lb of shrimp.
3 garlic cloves, whole, smashed.
3 slices of fresh ginger.
1 tablespoon of rice wine.
1 tablespoon of soy sauce.
1 tablespoon of honey.
1 tablespoon of sesame seeds.
2 teaspoons of five spice powder.
1 teaspoon of sesame oil.
Instructions for Asian Grilled Shrimp:
Combine all of the ingredients in a sealable bag and mix thoroughly.
Leave to marinate for about 30 minutes.
Preheat your grill to high.
Oil the grill. Remove the shrimp from the marinade and place straight on the grill.
Cook for 2 minutes per side until it turns pink.
Put the rest of the marinade in a saucepan and bring to a simmer.
Reduce by half and drizzle over the grilled shrimp.
Pardeep
๑۩۩๑┼●ℛŐŶ
Asian Shrimp Salad ingredients list:
4 ½ cups of water.
1 ½ lb of unpeeled medium-size fresh shrimp.
1 cup of fresh beansprouts.
8 oz (1 can) of sliced water chestnuts, drained.
¼ cup of green onions.
¼ cup of celery, chopped.
¾ cup of mayonnaise.
1 tablespoon of lemon juice.
1 tablespoon of soy sauce.
¼ teaspoon of ground ginger.
1 cup of chow mein noodles, divided.
Lettuce leaves.
Instructions for Asian Shrimp Salad:
Bring the water to a boil; then add the shrimp, and cook for 4 minutes or until the shrimp turn pink.
Drain thoroughly, then rinse with cold water. Chill. Peel, devein, and chop the shrimp.
In a bowl, combine the shrimp, beansprouts, water chestnuts, green onions and chopped celery.
Combine mayonnaise, lemon juice, soy sauce and ground ginger; stir thoroughly.
Add the mayonnaise mixture to the shrimp mixture; toss gently.
Cover and chill.
Just before serving, stir in ¾ cup of noodles.
Spoon onto individual lettuce-lined plates, and sprinkle with remaining ¼ cup of noodles.
4 ½ cups of water.
1 ½ lb of unpeeled medium-size fresh shrimp.
1 cup of fresh beansprouts.
8 oz (1 can) of sliced water chestnuts, drained.
¼ cup of green onions.
¼ cup of celery, chopped.
¾ cup of mayonnaise.
1 tablespoon of lemon juice.
1 tablespoon of soy sauce.
¼ teaspoon of ground ginger.
1 cup of chow mein noodles, divided.
Lettuce leaves.
Instructions for Asian Shrimp Salad:
Bring the water to a boil; then add the shrimp, and cook for 4 minutes or until the shrimp turn pink.
Drain thoroughly, then rinse with cold water. Chill. Peel, devein, and chop the shrimp.
In a bowl, combine the shrimp, beansprouts, water chestnuts, green onions and chopped celery.
Combine mayonnaise, lemon juice, soy sauce and ground ginger; stir thoroughly.
Add the mayonnaise mixture to the shrimp mixture; toss gently.
Cover and chill.
Just before serving, stir in ¾ cup of noodles.
Spoon onto individual lettuce-lined plates, and sprinkle with remaining ¼ cup of noodles.
Pardeep
๑۩۩๑┼●ℛŐŶ
Asparagus and Shrimp Risotto ingredients list:
5 ounces of risotto rice.
2 ½ ounces of cooked asparagus, cut in one-inch piences.
2 ½ ounces of boiled shrimp.
4 cups of chicken stock.
½ cup of parmesan cheese.
2 teaspoons of extra virgin olive oil.
1 teaspoon of chopped shallot.
1 ½ teaspoons of chopped parsley.
1 glass of dry white wine.
Instructions for Asparagus and Shrimp Risotto:
In a pan, heat the extra virgin olive oil over a medium heat.
Add the shallots and cook for two minutes.
Add the aspargus, then cook for another minute.
Toss in the risotto rice, then toast lightly, stirring continuously for about 2 minutes.
Add the glass of wine; then continue to stir until almost all of the liquid has been absorbed.
Next, gradually add the chicken stock, about a ¼ cup at a time, stirring constantly. This may take some time.
When the risotto rice has absorbed all of the stock, add the shrimp and stir gently for 2 minutes.
Once done, add the parslet and parmesan cheese.
Serve as desired.
5 ounces of risotto rice.
2 ½ ounces of cooked asparagus, cut in one-inch piences.
2 ½ ounces of boiled shrimp.
4 cups of chicken stock.
½ cup of parmesan cheese.
2 teaspoons of extra virgin olive oil.
1 teaspoon of chopped shallot.
1 ½ teaspoons of chopped parsley.
1 glass of dry white wine.
Instructions for Asparagus and Shrimp Risotto:
In a pan, heat the extra virgin olive oil over a medium heat.
Add the shallots and cook for two minutes.
Add the aspargus, then cook for another minute.
Toss in the risotto rice, then toast lightly, stirring continuously for about 2 minutes.
Add the glass of wine; then continue to stir until almost all of the liquid has been absorbed.
Next, gradually add the chicken stock, about a ¼ cup at a time, stirring constantly. This may take some time.
When the risotto rice has absorbed all of the stock, add the shrimp and stir gently for 2 minutes.
Once done, add the parslet and parmesan cheese.
Serve as desired.
Pardeep
๑۩۩๑┼●ℛŐŶ
Asparagus Shrimp Salad ingredients list:
SALAD
1 ½ lb of asparagus, cleaned.
1 lb of shrimp, shelled and cleaned.
1 oz of grated Monterey Jack cheese.
1 medium red bell pepper, sliced.
¼ cup of green onion, sliced.
2 tablespoons of parsley, minced.
One slice of lemon
Lettuce leaves.
DRESSING
½ cup of salad oil.
4 tablespoons of vinegar.
1 tablespoon of parsley.
1 tablespoon of basil.
1 tablespoon of oregano.
¼ teaspoon of salt.
Dash of cayenne.
Pinch of pepper.
Instructions for Asparagus Shrimp Salad:
DRESSING
Combine all of the dressing ingredients.
SALAD
Cook the shrimp; drain and set aside.
Cook the asparagus until crisp-tender; drain well.
Place the shrimp, asparagus and slice if lemon in mixing bowl.
Pour the herb dressing over all, cover and refrigerate, stirring once or twice.
Combine the red bell pepper, onion and parsley.
To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce and cheese.
Serve with the pepper/onion/parsley mixture.
SALAD
1 ½ lb of asparagus, cleaned.
1 lb of shrimp, shelled and cleaned.
1 oz of grated Monterey Jack cheese.
1 medium red bell pepper, sliced.
¼ cup of green onion, sliced.
2 tablespoons of parsley, minced.
One slice of lemon
Lettuce leaves.
DRESSING
½ cup of salad oil.
4 tablespoons of vinegar.
1 tablespoon of parsley.
1 tablespoon of basil.
1 tablespoon of oregano.
¼ teaspoon of salt.
Dash of cayenne.
Pinch of pepper.
Instructions for Asparagus Shrimp Salad:
DRESSING
Combine all of the dressing ingredients.
SALAD
Cook the shrimp; drain and set aside.
Cook the asparagus until crisp-tender; drain well.
Place the shrimp, asparagus and slice if lemon in mixing bowl.
Pour the herb dressing over all, cover and refrigerate, stirring once or twice.
Combine the red bell pepper, onion and parsley.
To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce and cheese.
Serve with the pepper/onion/parsley mixture.
Pardeep
๑۩۩๑┼●ℛŐŶ
Barbecue Shrimp ingredients list:
5lb shrimp, shelled.
2lb butter.
4 tablespoons chopped parsley.
4 teaspoons cayenne pepper.
4 teaspoons black pepper, to taste.
2 tablespoons chopped rosemary leaves.
2 teaspoons fresh-squeezed lemon juice.
Half cup of Worcester sauce.
6oz beer.
5-10 cloves garlic, finely minced.
1 medium onion, finely minced.
3 ribs celery, finely minced.
Instructions for Barbecue Shrimp:
1. Melt a stick of the butter in a skillet.
2. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about three minutes.
3. Melt the rest of the butter.
4. Add the beer.
5. Add the sauteed stuff, Worcester sauce and lemon juice.
6. Drown the shrimp in the seasoned butter, using as many baking dishes as you need.
7. Make sure the shrimp are more or less submerged. If they aren't, melt more butter and add tothe sauce.
8. Bake in a 350F oven until the shrimp turn pink (15 to 20 mins).
9. Serve in big bowls and put in a handful of shrimp and ladle lots of the spicy butter sauce over it.
5lb shrimp, shelled.
2lb butter.
4 tablespoons chopped parsley.
4 teaspoons cayenne pepper.
4 teaspoons black pepper, to taste.
2 tablespoons chopped rosemary leaves.
2 teaspoons fresh-squeezed lemon juice.
Half cup of Worcester sauce.
6oz beer.
5-10 cloves garlic, finely minced.
1 medium onion, finely minced.
3 ribs celery, finely minced.
Instructions for Barbecue Shrimp:
1. Melt a stick of the butter in a skillet.
2. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about three minutes.
3. Melt the rest of the butter.
4. Add the beer.
5. Add the sauteed stuff, Worcester sauce and lemon juice.
6. Drown the shrimp in the seasoned butter, using as many baking dishes as you need.
7. Make sure the shrimp are more or less submerged. If they aren't, melt more butter and add tothe sauce.
8. Bake in a 350F oven until the shrimp turn pink (15 to 20 mins).
9. Serve in big bowls and put in a handful of shrimp and ladle lots of the spicy butter sauce over it.
Pardeep
๑۩۩๑┼●ℛŐŶ
Cajun Shrimp Soup ingredients list:
8 cups of chicken stock.
2 teaspoons of Louisiana hot sauce.
1 cup of chopped green onions.
½ cup of chopped celery.
Salt, to taste.
1 tablespoon of garlic, diced.
1 tablespoon of Worcestershire sauce.
1 cup of chopped parsley.
1 ½ cups of dry white wine.
2 lbs of shrimp, chopped.
Instructions for Cajun Shrimp Soup:
Put all of the ingredients except the shrimp in the chicken stock.
Bring to boil and then lower heat.
Cover, and cook for 45 minutes.
Add shrimp and simmer for another 30 minutes.
8 cups of chicken stock.
2 teaspoons of Louisiana hot sauce.
1 cup of chopped green onions.
½ cup of chopped celery.
Salt, to taste.
1 tablespoon of garlic, diced.
1 tablespoon of Worcestershire sauce.
1 cup of chopped parsley.
1 ½ cups of dry white wine.
2 lbs of shrimp, chopped.
Instructions for Cajun Shrimp Soup:
Put all of the ingredients except the shrimp in the chicken stock.
Bring to boil and then lower heat.
Cover, and cook for 45 minutes.
Add shrimp and simmer for another 30 minutes.
Pardeep
๑۩۩๑┼●ℛŐŶ
Calypso Shrimp ingredients list:
Bean salsa (recipe follows).
1/2 teaspoon of grated orange peel.
1 tablespoon of orange juice.
1 tablespoon of vegetable oil.
1 1/2 teaspoons of chopped fresh thyme OR 1/2 teaspoon dried thyme leaves.
1 clove garlic, finely chopped
3/4 pound of raw medium shrimp, peeled and deveined.
BEAN SALSA
1 (15 ounce) can of black beans, rinsed and drained.
1 medium mango, peeled and chopped (about 1 cup).
1 small red bell pepper,chopped (about 1/2 cup).
1/4 cup of sliced green onions (2 to 3 medium).
2 tablespoons of orange juice.
1 tablespoon of red wine vinegar.
1/2 teaspoon of grated orange peel.
Instructions for Calypso Shrimp:
Prepare the bean salsa; set aside.
Mix the remaining ingredients except the shrimp in a medium bowl.
Stir in the shrimp.
Spray a 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat.
Cook the shrimp mixture in the skillet, turning shrimp once, until pink.
Divide the salsa among 4 serving plates.
Arrange shrimp on the salsa
Bean salsa (recipe follows).
1/2 teaspoon of grated orange peel.
1 tablespoon of orange juice.
1 tablespoon of vegetable oil.
1 1/2 teaspoons of chopped fresh thyme OR 1/2 teaspoon dried thyme leaves.
1 clove garlic, finely chopped
3/4 pound of raw medium shrimp, peeled and deveined.
BEAN SALSA
1 (15 ounce) can of black beans, rinsed and drained.
1 medium mango, peeled and chopped (about 1 cup).
1 small red bell pepper,chopped (about 1/2 cup).
1/4 cup of sliced green onions (2 to 3 medium).
2 tablespoons of orange juice.
1 tablespoon of red wine vinegar.
1/2 teaspoon of grated orange peel.
Instructions for Calypso Shrimp:
Prepare the bean salsa; set aside.
Mix the remaining ingredients except the shrimp in a medium bowl.
Stir in the shrimp.
Spray a 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat.
Cook the shrimp mixture in the skillet, turning shrimp once, until pink.
Divide the salsa among 4 serving plates.
Arrange shrimp on the salsa
Pardeep
๑۩۩๑┼●ℛŐŶ
Champagne Shrimp and Pasta ingredients list:
8 oz of angel hair pasta.
1 lb of shrimp, peeled and deveined.
2 cups of Champagne.
1 cup of fresh mushrooms, sliced.
1 cup of heavy cream.
3 tablespoons of fresh parsley, chopped.
2 tablespoons of minced shallots.
1 tablespoon of extra virgin olive oil.
¼ teaspoon of salt.
Freshly grated Parmesan cheese.
Salt and pepper, to taste.
Instructions for Champagne Shrimp and Pasta:
Cook the pasta as directed on its packaging; then drain afterwards.
White the pasta is cooking, heat the extra virgin oil over medium-high heat in a large frying pan.
Cook the mushrooms in the olive oil until tender; then remove and set aside.
Combine the shrimp, Champagne and salt in the pan, then cook over high heat. When the liquid starts to boil, remove the shrimp, then add the shallots. Boil for 8 minutes (until reduced to about half a cup).
Stir in ¾ cup of cream and boil for 2 minutes.
Add the shrimp and the mushrooms to sauce, heating through.
Add salt and pepper.
Toss the hot, cooked pasta with the remaining ¼ cup of cream and the freshly chopped parsley.
Spoon the shrimp with sauce over pasta, and top with Parmesan cheese.
8 oz of angel hair pasta.
1 lb of shrimp, peeled and deveined.
2 cups of Champagne.
1 cup of fresh mushrooms, sliced.
1 cup of heavy cream.
3 tablespoons of fresh parsley, chopped.
2 tablespoons of minced shallots.
1 tablespoon of extra virgin olive oil.
¼ teaspoon of salt.
Freshly grated Parmesan cheese.
Salt and pepper, to taste.
Instructions for Champagne Shrimp and Pasta:
Cook the pasta as directed on its packaging; then drain afterwards.
White the pasta is cooking, heat the extra virgin oil over medium-high heat in a large frying pan.
Cook the mushrooms in the olive oil until tender; then remove and set aside.
Combine the shrimp, Champagne and salt in the pan, then cook over high heat. When the liquid starts to boil, remove the shrimp, then add the shallots. Boil for 8 minutes (until reduced to about half a cup).
Stir in ¾ cup of cream and boil for 2 minutes.
Add the shrimp and the mushrooms to sauce, heating through.
Add salt and pepper.
Toss the hot, cooked pasta with the remaining ¼ cup of cream and the freshly chopped parsley.
Spoon the shrimp with sauce over pasta, and top with Parmesan cheese.
Pardeep
๑۩۩๑┼●ℛŐŶ
Chilled Shrimp Fettuccine ingredients list:
8 oz of uncooked fettuccine.
8 oz of frozen peeled and deveined cooked medium shrimp, thawed and drained.
1 tablespoon of lemon juice.
3/4 cup of fat-free mayonnaise or salad dressing.
1/4 cup of chopped fresh parsley.
1/4 cup of finely chopped red onion (about 1 small onion).
1/4 cup of fat-free Italian dressing
1 teaspoon of Creole or Cajun seasoning.
1/2 teaspoon of black pepper.
Instructions for Chilled Shrimp Fettuccine:
Cook and drain the fettuccine as directed on its packaging.
Toss the cooked shrimp and lemon juice in a large bowl.
Mix all of the remaining ingredients.
Add the mayonnaise mixture and fettuccine to the shrimp; toss.
Cover and refrigerate for about 1 hour and 30 minutes to blend flavors.
8 oz of uncooked fettuccine.
8 oz of frozen peeled and deveined cooked medium shrimp, thawed and drained.
1 tablespoon of lemon juice.
3/4 cup of fat-free mayonnaise or salad dressing.
1/4 cup of chopped fresh parsley.
1/4 cup of finely chopped red onion (about 1 small onion).
1/4 cup of fat-free Italian dressing
1 teaspoon of Creole or Cajun seasoning.
1/2 teaspoon of black pepper.
Instructions for Chilled Shrimp Fettuccine:
Cook and drain the fettuccine as directed on its packaging.
Toss the cooked shrimp and lemon juice in a large bowl.
Mix all of the remaining ingredients.
Add the mayonnaise mixture and fettuccine to the shrimp; toss.
Cover and refrigerate for about 1 hour and 30 minutes to blend flavors.
Pardeep
๑۩۩๑┼●ℛŐŶ
Coconut Shrimp ingredients list:
2 lb of fresh shrimp.
2 cups of flaked coconut.
1 cup of cornstarch.
1 cup of cream of coconut.
3 tablespoons of lime juice.
Vegetable oil.
Instructions for Coconut Shrimp:
Peel the shrimp and coat each one with cornstarch.
Combine the cream of coconut and lime juice and dredge shrimp through this mixture.
Coat each piece of shrimp with flaked coconut.
Heat the vegetable oil in a deep skillet and fry until golden brown.
2 lb of fresh shrimp.
2 cups of flaked coconut.
1 cup of cornstarch.
1 cup of cream of coconut.
3 tablespoons of lime juice.
Vegetable oil.
Instructions for Coconut Shrimp:
Peel the shrimp and coat each one with cornstarch.
Combine the cream of coconut and lime juice and dredge shrimp through this mixture.
Coat each piece of shrimp with flaked coconut.
Heat the vegetable oil in a deep skillet and fry until golden brown.
Pardeep
๑۩۩๑┼●ℛŐŶ
Crab-Stuffed Shrimp ingredients list:
4 oz of fresh mushrooms, finely chopped.
2 tablespoons of butter.
1 lb of crab meat, flaked.
½ cup of dry sherry.
1 hard-cooked egg, chopped.
3 scallions, finely chopped.
2 tablespoons of fresh parsley, minced.
½ teaspoon of oregano.
Salt and freshly-ground black pepper, to taste.
1 cup of fresh breadcrumbs.
1 ½ cups (approx.) of whipping cream.
20 large shrimp, peeled, deveined, butterflied.
6 tablespoons of melted butter.
½ cup of freshly grated Parmesan cheese.
Instructions for Crab-Stuffed Shrimp:
In a skillet, sauté the mushrooms in the 2 tablespoons of butter until the liquid evaporates.
Stir in the crab meat.
Add the sherry, egg, scallions, parsley, oregano, salt, black pepper and breadcrumbs.
Steam, covered, for 2 minutes.
Remove from heat.
Stir in just enough whipping cream to bind the mixture.
Stuff each shrimp with a portion of the crab meat mixture.
Arrange the shrimp stuffed side up in a baking dish.
Drizzle with the 6 tablespoons of butter, then sprinkle with the grated Parmesan cheese.
Bake at 350°F (180°C) for 15 minutes.
4 oz of fresh mushrooms, finely chopped.
2 tablespoons of butter.
1 lb of crab meat, flaked.
½ cup of dry sherry.
1 hard-cooked egg, chopped.
3 scallions, finely chopped.
2 tablespoons of fresh parsley, minced.
½ teaspoon of oregano.
Salt and freshly-ground black pepper, to taste.
1 cup of fresh breadcrumbs.
1 ½ cups (approx.) of whipping cream.
20 large shrimp, peeled, deveined, butterflied.
6 tablespoons of melted butter.
½ cup of freshly grated Parmesan cheese.
Instructions for Crab-Stuffed Shrimp:
In a skillet, sauté the mushrooms in the 2 tablespoons of butter until the liquid evaporates.
Stir in the crab meat.
Add the sherry, egg, scallions, parsley, oregano, salt, black pepper and breadcrumbs.
Steam, covered, for 2 minutes.
Remove from heat.
Stir in just enough whipping cream to bind the mixture.
Stuff each shrimp with a portion of the crab meat mixture.
Arrange the shrimp stuffed side up in a baking dish.
Drizzle with the 6 tablespoons of butter, then sprinkle with the grated Parmesan cheese.
Bake at 350°F (180°C) for 15 minutes.
