emove vein.
Butterfly each shrimp and pound lightly with mallot
Peel and devein shrimp, retaining tails, if desired; set
ou time it correctly, the shrimp will be done in a
Using a mortar and pestle, crush cilantro root and stem mixture, coriander seeds, peppercorns and garlic to a paste. Transfer to a large bowl along with shrimp and 1 tbsp oil. Cover and chill for 3 hours, or overnight.
Add remaining oil to a wok and place over high heat. Stir-fry shrimp mixture, in batches, until shrimp are pink. Return all shrimp to wok and remove from heat. Add bean sprouts and chopped cilantro and toss to combine. Serve sprinkled with cilantro leaves, fried shallots and fried garlic.
eat, add shrimp and cook for 10 minutes til all shrimp have turned
DIP: Place all ingredients into a food processor
SAUCE: mix together all ingredients and set aside.
SHRIMP: Peel and devein
you are using raw shrimp you will need to remove
en minutes.
Meanwhile, coat shrimp in cornstarch and coat well
gin battering and frying the shrimp it becomes difficult to keep
ssembly line fashion, hold each shrimp by the tail, coat with
xture on top of each shrimp, molding and smoothing to
Blend all ingredients, except shrimp, together.
Peel and clean the shrimp.
Place shrimp on bottom of pan.
Spread butter mixture over shrimp so all shrimp are covered.
Bake at 400\u00b0 for 25 minutes or until shrimp are white all the way through.
nguine noodles.
Put your shrimp in bowl and Fill with
Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside.<
Combine all ingredients, except shrimp and sliced lemons, in Dutch
mix all ingredients except the lemon slices and the shrimp.
Pour
eat very low and add shrimp, several at a time to
Cook and peel shrimp.
Combine all remaining ingredients and pour over shrimp.
Cover and refrigerate for at least 8 hours. (This works well sealed in a 2-gallon Ziploc bag.)
Stir occasionally to insure all shrimp are well coated.
Before serving, pour shrimp into a colander to drain marinade, but do not rinse shrimp.
Leftover shrimp can be stored in refrigerator for up to 3 days (but you won't have any left!).
heavy stockpot, combine crab and shrimp boil, lemons, bay leaves, cayenne