In a large skillet, melt the butter over medium-high heat.
Add the shallots and cook until soft, about 2 minutes.
Add the garlic& ginger, then saute for 1 minute.
Add the shrimp, Essence, salt, lemon juice,& whiskey to the pan and cook until the shrimp are pink.
(about 2 minutes).
Remove the shrimp from the pan with a slotted spoon and keep warm.
Add the honey& cream to the pan and cook until thickened.
Return the shrimp to the pan and stir well to coat.
Serve immediately alone or over a bed of noodles or rice.
ou are using chicken or shrimp, add them at this point
o coat all of the shrimp. Or, mix everything in a
Peel and devein the shrimp.
Chop onion finely.
Peel and devein shrimp, leaving the tails on.
Stir beer, lemon juice, seafood seasoning, thyme, and hot pepper sauce together in a non-reactive saucepan; bring to a boil and add shrimp. Return liquid to a simmer and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
Remove pan from heat and let shrimp sit in liquid at least 5 minutes more before draining. Let shrimp cool until cool enough to touch.
Combine sherry, 2 ts cornstarch and 1/2 ts sugar in a medium bowl; stir in shrimp until well coated. Cover and refrigerate for 30 minutes.
Meanwhile combine soy sauce, water, vinegar and remaining cornstarch and sugar; set aside.
Heat oil in wok over high heat; add green onions, ginger and garlic and stir fry for 30 seconds.
Add shrimp and stir fry for 3 minutes or until pink.
Pour in soy sauce mixture; cook and stir until sauce thickens.
Garnish as desired.
about 15 seconds. Add the shrimp, salt, and black pepper, and
Combine all ingredients in bowl suitable for marinating.
Add shrimp.
Place in refrigerator for 3 hours.
Cover grill with foil so shrimp does not fall through.
Heat grill to high.
Place shrimp on foil and turn when first side turns pink, about 2 minutes.
Cook on flip side for about 2 minutes.
Serve hot with rice or can serve cold with cocktail sauce.
br>Pour marinade over unpeeled shrimp and scallops; cover and let
olden brown.
Add the shrimp, leeks, mushrooms, and Creole seasoning
Combine beer, green onions, garlic, red pepper flakes, and bay leaf in a large saucepan; bring to a boil. Cook, stirring occasionally, until sauce is reduced by half, 5 to 10 minutes.
Stir shrimp into the sauce; cook until pink, 3 to 4 minutes. Season with salt and pepper. Garnish shrimp with parsley.
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 with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
large bowl, marinate the shrimp and scallions in 1/2
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
oat bottom of pan. Season shrimp with salt and pepper. Add
t boils rapidly, add the shrimp.
Cover again and cook
e ham and shrimp in butter until the shrimp is cooked