ails on. Butterfly shrimp by making a deep slit
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
Press to flatten on your cutting board.
Dredge the shrimp in the flour, shaking off excess.
Then dip into the egg whites and then into the coconut.
Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
Drain on a clean paper bag.
To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
Serve warm dipping sauce with fried shrimp.
own the back of the shrimp. Leave tails on.
Season
he cashews back into the shrimp mixture. Cook until the sauce
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
o coat all of the shrimp. Or, mix everything in a
To clean the shrimp. Fill a large bowl of
hird shallow bowl. Dredge the shrimp in the flour, followed by
Place shrimp in buttermilk and place in refrigerator 3 or 4 hours. This isn't necessary but they are better.
Mix corn meal, flour, creole seasoning (I use Emeril's-the recipe is in Zaar) and salt in a gallon zip lock bag. Shake to mix well.
Coat shrimp, 6 to 8 at a time in mixture and shake off the excess.
Fry in hot oil, canola or peanut oil (my favorite) until golden brown. This should only take one to two minutes.
Drain on paper towels and serve hot.
Wrap gas grill grate in tin foil to prevent sauce and shrimp from falling through.
Turn on both sides to high setting.
Mix barbecue sauce and Tabasco.
Stir until fully mixed.
Add shrimp; mix so all shrimp are covered in sauce.
Pour whole contents on foil on red hot grill.
Cook until shrimp curl up tight and start to brown and dry.
Place on plate and add just a touch more sauce to moisten.
Enjoy some good Louisiana eatin as you chaw down.
o serve.
For the shrimp, place sesame oil in medium
r food processor. Place the shrimp in a zip-loc bag
alt and pour over the shrimp in a bowl, making sure
Thaw shrimp if frozen.
Place shrimp in plastic bag.
Set in bowl.
uy packets of raw, tiny shrimp. The cooked ones (which are
Peel and devein shrimp; cut in half. Process shrimp, pulsing, until coarsely chopped
n a shallow dish. Dredge shrimp in flour mixture; dip in
Butter fly the shrimp by cutting along the backside,
Make seasoning by mixing all of the spices together (salt - rosemary).
Make BBQ shrimp:
Heat butter in a large skillet over moderate heat unitl foam subsides.
Add the shrimp, garlic, seasoning mixture, beer and Worc sauce and simmer, stirring occasionally, for 5 minutes. Serve with lots of French bread to soak up all the sauce.