Stir together the water and honey in a quart size pot.
Preheat Oven To 300 F
Toss Walnuts With Egg Beaters (Or Egg White) & Splenda.
Spread Coated Walnuts On A Lined Cookie Sheet & Cook In Oven For 30 Mins (Remember To Stir/Check Every 10 Mins).
Season Shrimp With Salt, Pepper, & Garlic To Taste (Optional).
Spray Pan With Non-Stick Spray & Cook Shrimp On Medium Heat.
Mix Mayo, Honey, Lemon Juice, Almond Milk, & Splenda.
Heat Mixture On Stove On Lowest Setting.
Toss & Coat Shrimp With Mixture
Top With Candied Walnuts.
Serve W/ Rice If Desired.
ogether in a bowl; add shrimp and toss to coat evenly
w while prepping the shrimp. Keep the oil
In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.
Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels.
In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.
ver medium-high heat. Dip shrimp into the mochiko batter, and
edium bowl mix together mayonnaise, honey, sweetened condensed milk, orange juice
Heat a wok or large skillet on high heat. Add oil; swirl to coat. Add garlic and shrimp; stir-fry for 1 min or until shrimp curl and change color. Add carrot, pepper and corn; stir-fry for 1 min more.
Add onion, honey, soy sauce and cornstarch mixture; stir-fry for 1-2 mins or until honey coats shrimp.
Serve shrimp sprinkled with sesame seeds.
lakes, garlic, ginger, and honey. Add shrimp and toss to coat. Cover
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
o coat all of the shrimp. Or, mix everything in a
Cut each shrimp into two or three pieces,
In a saucepan, place walnut halves and enough water to
issolved, add the remaining water, honey, oil, salt and walnuts, and
edium high heat.
Dip shrimp into flour batter, then fry
rom water and coat with honey.
Heat 2 cups oil
For the marinade, combine sherry, honey, garlic and oil in a microwave-safe bowl. Microwave on high 30 seconds. Mix well. Add shrimp and toss to coat. Thread onto skewers, alternating with spring onion pieces.
Heat a griddle pan or large frying pan on high. Cook skewers 1-2 mins each side, until shrimp are just cooked. Serve immediately.
shallow dish. Lightly coat shrimp in cornmeal, shaking off excess
Beat in 1/3 cup honey.
Reduce speed to low
In a medium saucepan of boiling water, cook rice until tender. Drain.
Meanwhile, toast sesame seeds in a heated wok until golden in color. Transfer to a small bowl.
In a heated oiled wok, stir-fry shrimp on high heat for 5 mins or until cooked through. Remove from wok; cover to keep warm.
Stir-fry onion in same wok for 3 mins or until tender. Return shrimp to wok with cabbage, carrot, lemon juice, honey and ginger; stir-fry for 2 mins or until heated through.
Serve stir-fry with rice. Sprinkle with sesame seeds and green onion.