In a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
Cut each slice of bread into 4 squares, and arrange on a baking sheet. Spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
In a wok or deep fryer, heat the oil to 365 degrees F (185 degrees C). Carefully drop bread into hot oil, shrimp side down, and fry until golden brown. Remove from oil, drain on paper towels, and serve.
eaves. (that's everything but shrimp, broth, and flour) Bring to
s minced. Toss with the shrimp, salt, pepper and chiles.
Peel and devein shrimp, retaining tails, if desired; set
Bring water to a boil; add shrimp, and cook 3-5 minutes, or until shrimp turns pink.
Drain well; rinse with cold water.
Chill.
Peel and devein shrimp.
Cover and chill thoroughly.
Combine mayonnaise and next 7 ingredients; stir well.
Pour mayonnaise mixture over shrimp, and toss gently.
Line a shell shaped bowl or salad bowl with leaf lettuce; top with shredded iceberg lettuce.
Spoon shrimp mixture evenly over shredded lettuce.
ayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
st four ingredients and marinate shrimp for 15 minutes.
Beat
o 20 minutes.
Mix shrimp bisque with an equal amount
Mix all the marinade ingredients in a large zip-top plastic bag.
Add shrimp to the bag and marinade 1-2 hours.
Skwer the shrimp on water-soaked bamboo skwers (about 4-5 per skwer).
Grill shrimp over medium heat until pink
Enjoy!
Combine 1/2 the shrimp and remaining ingredients in blender until fluffy and smooth.
Coarsely chop remaining shrimp and fold into mixture.
Refrigerate.
Better to sit overnight.
Fry bacon which has been cut up, remove meat, and chop green pepper, onion, celery.
Brown a little flour in bacon grease, adding enough water and flour to make a thick, brown gravy.
Add bacon, chopped ingredients, and cooked shrimp, salt and pepper to taste.
Let mixture simmer for a few minutes.
Pour a portion in a casserole, add layer of bread crumbs, and so on until the dish is filled.
Put a thick layer of bread crumbs on top and dot with butter.
Bake until brown.
Place cream cheese in bowl.
Sprinkle with quite a bit of cumin and garlic powder.
Sprinkle lightly with red pepper.
Use tomatoes and green chilies out of Ro-Tel.
Mix well.
Fold in drained shrimp.
Serve with crackers or chips.
Butterfly shrimp by cutting down the middle to open them to lay flat.
Dry shrimp and dredge them in flour.
Dip in beaten eggs, then into Parmesan cheese.
Heat oil on medium heat and fry shrimp until brown on both sides - do not overcook.
Remove shrimp to platter.
Remove oil from pan, but do not wash.
Add lemon juice and butter to pan and stir until butter melts.
Cook for 2 minutes.
Drizzle over shrimp and serve immediately.
eat. Add the sesame oil, shrimp, garlic and ginger; stir-fry
ean.
Meanwhile, put the shrimp in a large bowl,
Rinse shrimp and shake off excess water.<
emp before serving.
Coconut Shrimp:. Buy shrimp cleaned and with the
Heat oil in a skillet.
Add the garlic and saute.
Add the shrimp and toss around.
Add the parsley and toss some more.
Add the white wine and mix around.
Add the tomatoes.
Salt to taste.
Keep mixing around till the shrimp turn pink and the sauce reaches a somewhat thick consistency, but don't wait till it is too thick or you won't be able to dip your bread into the sauce and soak it up!
Rinse both cans of shrimp well under water, set aside