For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
nd anyway this is the best bit.
While slowly stirring
Peel and devein shrimp, reserving shells. Heat stock in
edium-high heat.
Add shrimp; sprinkle with salt and pepper
inutes.
Stir in the shrimp, cover and steep just long
ups broth to simmer. Add shrimp. Turn off heat, cover, and
il over high heat. Add shrimp and cook for 2 mins
o a boil and add shrimp shells; reduce to a simmer
igh heat.
Add the shrimp and cook until just cooked
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
Heat 4 tablespoons of butter and the oil in a heavy skillet or casserole.
Stir in the garlic and rice until golden.
Add wine; cook over low heat.
Add half of broth and cook 15 minutes.
Add shrimp, salt, pepper, marjoram and remaining broth.
Stir lightly with a fork.
Re-cover and cook 10 minutes over low heat or until rice is tender and dry.
Stir in cheese and remaining butter. Serves 4 to 6.
roth mixture.)
Stir in shrimp and cook until just cooked
In a heavy-based frying pan, dry roast the fennel seeds for 1-2 minutes, until aromatic. Remove and set aside to cool. Add the pine nuts to the pan and toast until just golden. Allow to cool.
Mix the fennel and pine nuts in a bowl with the rice, tomatoes, bay leaf, saffron and raisins. Pour into a bag and seal tightly. Add a gift tag with cooking instructions (see Gift Bag Risotto recipe)
ake about 20 minutes), adding shrimp with last ladleful.
Remove
s added, include the lobster, shrimp and parsley. Simmer for 10
ot, add the shrimp and saute, stirring, until shrimp are pink, about
Clean and devein shrimp, leaving the last section and
Melt 2 tablespoons butter.
Stir in rice to coat.
Add broth and bay leaf.
Cook rice.
Separately melt 2 tablespoons of butter; saute shrimp and garlic.
Salt and pepper to taste.
Add shrimp mixture to cooked rice.
Add remainder of ingredients. Stir and serve.
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
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.