For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
week.
For the Shrimp: Heat the sugar and water
n the sliced onion and shrimp. Cover and marinate in the
Cool the cooked shrimp and shell and devein.
If the shrimp are large, cut them in half lengthwise.
Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread.
Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.
efrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse
Mix ingredients, using enough mayonnaise to give a good spreading consistency.
Cut crusts from thin sandwich bread. Spread with shrimp mixture.
Roll tightly, jelly roll fashion, in Saran freezer film or a slightly dampened paper towel.
Chill or freeze.
Slice thinly, about 1/2-inch.
Makes about 1 cup spread. Cutting 5 pinwheels per slice of bread,
makes about 50 sandwiches.
Preheat an oven to 200 degrees F (95 degrees C).
Cut the baguette in 4 equal pieces, and place in the oven to warm.
Mix the cooked shrimp and pesto sauce together in a bowl.
To assemble the sandwiches, cut each piece of warmed bread in half and spread the cut sides with butter. Fill each sandwich with one lettuce leaf and equal amounts shrimp and pesto to serve.
Combine first 4 ingredients in medium bowl and season with salt and pepper.
Spread 1 tablespoon dressing over each bread slice.
Mix shrimp into remaining dressing.
Place 1 lettuce leaf on each bread slice. Arrange 6 cucumber slices on top of lettuce. Arrange shrimp mixture on top of cucumbers.
Garnish each sandwich with tomato wedge, lemon slice and dill sprig.
Clean and devein shrimp, leaving the last section and
Spread sourdough with aioli. Top 4 slices with tomatoes, avocado, shrimp, bacon and lettuce. Season to taste.
Top with remaining bread slices, cut sandwiches in half and serve with potato chips, if desired.
ays in the refrigerator.
Shrimp Filling -- Now I like to
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.
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.
oss the shrimp with 1 tablespoon of the
ayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
In
f pepper.
Preheat your sandwich maker.
Toast it until
edium bowl, toss to combine shrimp with cornstarch, coating completely. Fry
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.
s minced. Toss with the shrimp, salt, pepper and chiles.