o coat all of the shrimp. Or, mix everything in a
Saute celery, onions and green pepper in butter.
Add mixture to wild rice; then add steamed shrimp and parsley flakes.
Mix well.
Stuff hens.
Peel and devein shrimp, leaving tails on (quick way
Season shrimp in shell with salt, black pepper, red pepper and garlic powder.
Put shrimp in hot oil or butter and stir until all shrimp turn pink.
Add onions, celery and bell pepper.
Mix well; cook, covered, for 15 minutes.
When done, using slotted spoon, move shrimp to platter.
Serve juice in small bowls.
When eating, suck on shrimp first, then peel shrimp.
Can be dipped in juice or dip juice with French bread.
Serve with green salad.
Delicious! If real hungry, double recipe.
adding all the water and shrimp stock -a little at a
Mix all ingredients and chill well.
Serve on lettuce.
Best if made a day ahead, using fresh, steamed shrimp.
Serves 6.
Steam the Shrimp for about 5 minutes or
To make the dipping sauce, combine brown sugar, rice vinegar, fish sauce, chili, cilantro and lime zest in a small bowl. Set aside.
Sift flour into a large bowl. Make a well in the center and add 1/3 cup hot water. Mix until combined. Turn out onto a lightly floured work surface and knead for 2-3 mins, until smooth and elastic. Cover in plastic wrap and let rest for 15 mins.
Roll dough into a 1 inch-thick log. Cut into 1/3 inch-thick slices. Using a rolling pin, roll each slice into a 1/8 inch-thick wrapper.
In a small bowl, combine ...
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.
Process shrimp, cilantro, kaffir lime leaves, garlic,
et aside.
Slice up Shrimp- small or larger chunks- your
Pour all ingredients (except shrimp) into a large saucepan.
Wash and drain shrimp.
(Do not peel shrimp.)
Saute onions in cooking oil until soft and transparent. Add celery and green onions. Cook until tender. Stir in shrimp, salt, lemon juice and garlic powder. Cover and lower fire a little bit. When steam builds up in pot, stir or spin.
Cover. When liquid begins to build over shrimp, add liquid crab boil to taste. Stir again. Simmer about 15 minutes or until tender.
Turn heat off and let soak a few minutes.
n a skillet, saute the shrimp in the oil until just
Wash
shrimp
in cold, running water.<
In a large pot pour in the beer, vinegar, salt, and lemon (sliced in half) and bring to a rapid boil.
Place a steamer rack in the bottom of the pot and cover with a layer of shrimp.
Sprinkle the Old Bay Seasoning over the layer and repeat until all of the shrimp are in the pot.
Cover tightly and let steam for 10 minutes until all of the shrimp have turned a bright red.
Remove the shrimp and allow to cool slightly.
pray with cooking spray). Place shrimp in basket in single layer
Wash shrimp.
Mix all ingredients and place on stove.
Bring to a boil.
Place shrimp in boiling mixture and steam 20 minutes.
boil.
Place the shrimp on a deep plate and
Combine all ingredients except shrimp in pan with lid.
Bring to boiling and add shrimp.
Stir to get seasoning all over the shrimp.
Bring to boiling.
Cover, lower heat and steam until tender.
Do not overcook.