To Make Dipping Sauce:
In a bowl, combine
Dipping Sauce:
In small bowl combine
Rinse shrimp in cold water and pat
Combine shrimp, coconut, cream cheese and 1/2 cup shrimp sauce in a mixing bowl. Place about 2 teaspoons shrimp mixture onto one corner of one won ton wrapper; moisten edges with water. Fold in half to form triangle; press firmly to seal. Repeat with remaining won ton wrappers and shrimp mixture.
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.
>Place half of the shrimp in the refrigerator until well
an, saute onion, shrimp and cilantro until the shrimp are almost cooked
Chop crab and mix approximately 3 sticks with cream cheese. Then spread cream cheese on your favorite serving dish. I use a 5 x 5-inch dish.
Take shrimp sauce and pour over cream cheese. Smooth sauce over the entire top of dish. Take the rest of the crab meat and sprinkle over the top.
For best results, refrigerate overnight.
Drain salmon, saving liquid.
Flake salmon into bowl; add onion, parsley, lemon juice, seasonings and oatmeal; mix lightly. Add salmon liquid plus enough milk to make 1 cup; add eggs and melted butter.
Mix lightly.
Spoon into greased 2-quart loaf pan or casserole (I use Pam).
Bake in moderate oven (350\u00b0) for 1 hour or until loaf is set in center.
Spoon shrimp sauce over top. Makes 8 servings.
This recipe may be halved for smaller loaf.
Drain salmon, saving liquid.
Flake salmon into bowl; add onion, parsley, lemon juice, seasonings and cracker crumbs; mix lightly.
Add salmon liquid plus enough milk to make 1 cup; add eggs and melted butter.
Mix lightly.
Spoon into greased 2-quart loaf pan or casserole.
Bake in moderate oven (350\u00b0) for 1 hour or until loaf is set in center.
Spoon shrimp sauce over top.
In a large skillet or wok, saute the ginger, garlic, and tofu in the oil until the tofu is browned on all sides, about 15 minutes. Mix in the green beans and tamari and cover tightly. Steam the beans until crisp-tender, about 10 minutes. Remove the lid, and saute until the beans are have browned a bit and tender to your liking.
Meanwhile, in a food processor, add all the coconut-peanut sauce ingredients and process until smooth.
Add the peanut sauce and cook until thickened, 2-3 minutes. Serve over rice noodles or rice.
Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
Drain in paper towels.
Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
Jan.
Combine shrimp, coconut, cream cheese and 1/2 cup shrimp sauce in mixing bowl.
e coconut out in a pie dish.
Dredge the shrimp
he shrimp on paper towels.
Put cornstarch, egg whites and coconut
il.
Peel and devein shrimp. Using a small, sharp knife
Butterfly each shrimp by cutting slightly more than
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Peel and devein the shrimp; dry on paper towels.
Peel,and devein shrimp, retaining tails; set aside.
Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
Arrange coconut shrimp on large lettuce leaves on individual serving plates.
Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.