ablespoon of oil & stir fry shrimp, onion & green onion until just
et over high heat. Add shrimp and stir-fry until pink
Cook shrimp.
Add lemon juice and Accent to drain shrimp. Marinate for 20 minutes.
Drain lemon juice from shrimp.
Add other ingredients.
Refrigerate.
Peel and devein shrimp.
Combine shrimp, Five Spices, ginger, egg and cornstarch in blender and puree.
Spoon mixture onto bread and smooth out until it is 1/4-inch thick.
Heat pan of oil about 1/2-inch to 350\u00b0.
Put bread in, shrimp side down, until done, about 2 minutes.
Cut bread corner to corner.
Serve with sweet and sour sauce.
Peel and devein shrimp, retaining tails, if desired; set
Cook noodles (broken) for 9 minutes. Rinse in cold water. Add celery, onion, water chestnuts, artichoke hearts (chopped). Just before serving, add dressing and mayonnaise (mixed well) and shrimp.
and white pepper.
Combine shrimp, 1 tablespoon rice wine, 1
triangles. Set aside until shrimp mixture is complete.
Chop
Heat oil in skillet.
Saute onion, shrimp and rice until shrimp are pink.
Remove from heat; stir in eggs.
Bring broth, mushrooms with liquid, peas and soy sauce to a boil.
Stir in rice mixture; cover.
Let stand 5 minutes.
Stir before serving.
Makes 4 servings.
In a large bowl, toss together shrimp and chicken; add cornstarch and toss to coat well.
In a large skillet, heat corn oil over medium high heat.
Add onion and ginger; stir-fry 1 minute.
Add shrimp mixture; stir-fry 1 to 2 minutes.
Stir in sesame oil until blended.
Add peas, wine, soy sauce and sugar. Stir constantly over medium heat until boiling and thickened. Serve with rice.
In a large bowl, combine lychees, shrimp and apples. Stir in lemon juice and 1/4 cup reserved lychee juice. Let chill for 15 minutes.
Remove from refrigerator and drain liquid. Combine drained liquid with mayonnaise and toss together with fruit. Chill for at least another hour and serve cold.
Mix shrimp with ginger, egg, salt, sherry and cornstarch (1Tblsp.). Shape into small flat cakes. Deep fry cakes. Drain and place in wok.
Add stock, bring to a boil, and simmer for 5 minutes. Remove cakes from stock and place on a bed of spinach. Add cornstarch mixture to boiling stock. Allow mixture to thicken and pour over shrimp cakes.
In frypan, cook water chestnuts, bamboo shoots and mushrooms in butter 2 to 3 minutes.
Blend in bouillon and cornstarch, mixing well.
Stir in water, shrimp, soy sauce, ginger and onions. Bring to boil.
Cover and simmer 8 to 10 minutes until shrimp are firm and pink.
Serve over rice.
Makes 4 to 5 servings.
our knife to\"flatten\" the shrimp then mince.
Mix all
ay Seasoning and the shrimp.
Cook the shrimp until they are
Saute celery, onion, bell pepper and shrimp in butter. Add cream of shrimp soup and rice.
Mix and pour in buttered 2-quart casserole dish. Sprinkle with herb
stuffing. Bake 40 minutes at 350\u00b0.
Heat 2 cups of water to boiling.
Add shrimp; and cook 1 to 2 minutes, or until tender.
Drain and rinse quickly under cold water until cooled.
Mix shrimp, dressing, Old Bay Seasoning, bay leaf in bowl.
Cover; refrigerate at least 2 hours.
Before serving put one shrimp on top of cracker, add fresh dill for garnish.
In a 2 qt. microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes. Stir in parsley, tomato paste, soup, shrimp, salt, Tabasco and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Drain shrimp; mash with a fork.
Mix with the rest of the ingredients.
Cover and refrigerate.
Make 3 days ahead so that flavors may blend.
Serve with Triscuits, chips or your favorite crackers.
Makes 1 1/2 pints.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.