Place noodles in medium heatproof bowl, cover with boiling water and let stand until tender, drain.
Meanwhile, shell and devein the shrimp, leaving tails intact. Combine the shrimp, lime zest, garlic, ginger and half the sweet chili sauce in medium bowl and let sit for 15 minutes. Cook shrimp on heated oiled grill or grill pan until they change color and are cooked through.
Combine shrimp, noodles, remaining sweet chili sauce, lime juice, fish sauce, vegetables and cilantro in large bowl and season to taste.
nion.
For the lemongrass chili shrimp, mix butter, lemongrass, parsley and
Shell and devein shrimp. Thread four shrimp onto each skewer.
Process spices, green chili, coconut, ginger, nuts, coconut milk and oil until mixture forms a paste. Transfer to small bowl, stir in the water.
Rub paste into shrimp and cook skewers on heated, oiled grill plate (or grill), brushing occasionally with remaining paste, until shrimp have changed color. Serve skewers sprinkled with cilantro leaves.
Heat oil and butter together in a large frying pan on high. When bubbling, add garlic and chili and saute for 1-2 mins.
Add curry powder and cook for 30 seconds, stirring. Add shrimp and scallions, stirring for 2-3 mins until shrimp begin to turn pink.
Pour in cream and bring to a boil. Reduce heat and simmer for 1-2 mins, until sauce has thickened and shrimp are cooked through. Season to taste.
Serve with rice, topped with shredded scallion.
For the mango salad, combine mango, onion, chili pepper, sprouts and cilantro in a large bowl. For the dressing, whisk fish sauce, sugar, lime juice and peanut oil in a small bowl. Drizzle over salad; toss well.
Combine shrimp with turmeric, cayenne pepper, paprika and garlic in a large bowl.
Cook shrimp mixture, in batches, on a heated oiled grill pan until lightly browned.
Serve shrimp with salad.
Heat oil in a large skillet on high heat. Saute garlic, chili pepper and thyme for 30 seconds.
Add shrimp. Saute for 2-3 mins until shrimp turn pink. Add lemon juice and cook for a further 30 seconds. Serve hot with crusty bread.
Combine shrimp, garlic, sambal, peanut oil and chopped cilantro in a medium bowl. Season.
Place noodles in a medium heatproof bowl and cover with boiling water. Let stand until tender then drain.
Meanwhile, heat sesame oil in a wok. Stir-fry shrimp mixture until just pink. Add onions, cabbage, fish sauce, oyster sauce, sugar and noodles. Stir-fry until cabbage wilts.
Serve stir-fry topped with chili and fresh cilantro leaves.
Combine mayonnaise, lime juice and wasabi in a small bowl. Set aside. Combine cucumbers, pepper, chestnuts, green onions, bean sprouts, cress, herbs and soy sauce in a medium bowl. Set aside.
Combine shrimp, chili and garlic. Season. Oil a nonstick frying pan and place over medium heat. Cook shrimp until just cooked through. Serve with wasabi mayonnaise and bean sprout salad.
Mince ginger, garlic, shallots and chilies in food processor.
Put oil in wok or large skillet and turn heat to medium-high; a minute later, add minced spices and cook, stirring constantly, for about 30 seconds.
Stir in tomato paste, lime juice, nam pla, soy sauce, sugar and 2 tablespoons water. Add shrimp and coat with sauce. Cook just until sauce is bubbling and shrimp turns pink, about 5 minutes.
Serve over rice or noodles.
Melt butter in a large frying pan on high. Cook mushrooms 2-3 mins, until golden. Remove from pan. Heat oil in same pan. Cook shrimp and chili flakes 2-3 mins. Return mushrooms to pan with garlic and cook 1 min. Stir in parsley. Serve with bread.
br>Meanwhile, prepare the chili shrimp by combining the chili powder, cayenne, paprika
Heat oil in a large frying pan over low heat. Add onions and garlic. Cook, stirring, over low heat for 10-15 mins, until onions are caramelized. Add salt and spices. Cook, stirring, for 1 min, or until fragrant. Add 1/2 cup water and lime juice. Simmer, covered, for 3-4 mins.
Add shrimp, sugar and tomato paste. Simmer, uncovered, for 4-5 mins, until sauce thickens.
Sprinkle with cilantro and serve with rice and poppadoms.
Peel and devein shrimp, retaining tails, if desired; set
hile pan is heating, lay shrimp out on paper towels and
Mix chili sauce and garlic; pour over shrimp in glass bowl. Cover and refrigerate 1 hour.
Fry bacon until done, but bendable. Drain.
Wrap bacon piece around each shrimp; secure with wooden pick.
Arrange shrimp on broiler pan; broil until bacon is crispy and shrimp is done.
Serve with guacamole.
In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!
Mix chili paste, honey, lime juice, soy sauce, garlic paste and ginger.
Sear shrimp and scallops in skillet until white.
Glaze shrimp and scallops with chili paste mixture just before taking out of pan.
In a bowl, combine the shallot, chili sauce, olive oil and lime juice and zest, mixing well. Stir in the shrimp, red pepper and salt and pepper. (Salad can be refrigerated at this point for up to 4 hours. When ready to use, bring to room temperature and drain any excess liquid).
Add chopped cilantro and mix well,.
Arrange endive leaves on a platter, fill each with 1 1/2 teaspoons of shrimp salad and serve.
Preheat the oven to 425\u00b0F. Place pizza crusts on baking pan. Sprinkle each with 1/4 cup of the cheese.
Combine oil, garlic and red pepper flakes in a medium bowl. Season to taste. Add shrimp, tossing to coat. Place shrimp on pizza crusts. Sprinkle with remaining 1/2 cup cheese.
Bake for 8-10 mins, until golden and crisp. Serve topped with spinach leaves and a drizzle of oil.
Heat the oil in large saute pan over medium heat.
Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
Remove the shrimp and set aside.
Add the chili paste and coconut ilk to pan and bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
Serve garnished with basil leaves.