For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and
In a blender or food processor, add all the ingredients.
Blend until smooth.
Store in a glass jar with lid.
Chill for a hour or overnight before serving.
Keep in refrigerator up to 2 weeks.
NOTE: If you want it to be alittle more of a hotter taste, add alittle more Tabasco sauce and another dash of white pepper.
Cut each shrimp into two or three pieces,
Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with
oss the shrimp with 1 tablespoon of
Shrimp Marinade and
>SHRIMP:
Pat the shrimp
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!
br>Make the shrimp:
Place the raw shrimp in a large
Place the shrimp and lime juice into a
br>In med sauce pan, heat and mix shrimp, 3/4 cup
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.
hird shallow bowl. Dredge the shrimp in the flour, followed by
Mix flour, sea salt and pepper on a large plate.
lightly beat egg whites in a medium bowl.
spread coconut on another large plate.
dip shrimp in flour then in egg whites.
roll each shrimp in coconut until well covered.
heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
Soy Sauce:
Mix all ingredients and stir until sugar is dissolved.
makes 1 cup.
Serve shrimp with sweet and sour soy sauce.
Finely mince the shrimp and set aside, reserving the.<
br>Shell and devein shrimp. Put the shrimp in a food processor
Prepare pasta according to package directions; drain well and transfer to large bowl.
Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp.
Cover and simmer for 2 mins or until sauce is smooth.
Add shrimp and simmer for another minute or so being careful not to overcook the shrimp.
Original recipe calls for pasta and sauce to be mixed altogether in serving bowl but I don't do it that way.
Rather, I leave the sauce in the pan and let family spoon it over their pasta themselves.
asty and then the the shrimp until mostly pasty, but still
ron frying pan.
Add shrimp and and bell pepper and
Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.