o coat all of the shrimp. Or, mix everything in a
Thaw and pat dry shrimp, set aside to bring to
ater to a boil.Tie shrimp boil in a cheesecloth and
Butterfly shrimp by cutting down the middle to open them to lay flat.
Dry shrimp and dredge them in flour.
Dip in beaten eggs, then into Parmesan cheese.
Heat oil on medium heat and fry shrimp until brown on both sides - do not overcook.
Remove shrimp to platter.
Remove oil from pan, but do not wash.
Add lemon juice and butter to pan and stir until butter melts.
Cook for 2 minutes.
Drizzle over shrimp and serve immediately.
se them.
Rinse and dry shrimp.
Put both oils in
oweling.
Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1
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.
Shell, devein, rinse and dry shrimp.
Heat butter in a large skillet over high heat until brown. Add shrimp and saute 2 minutes on each side. Remove from skillet and keep warm. Add chopped shallots; saute for 1 minute over high heat. Combine wine, salt, pepper, parsley and tomato paste.
Add to skillet and cook over medium heat for 5 minutes.
Add cream and thyme; boil for 3 minutes. Remove from heat and strain.
Divide shrimp among 4 plates and spoon on sauce.
Makes 4 servings.
ven to 450 degrees.
Dry shrimp with paper towels and season
atch Now
Rinse and dry shrimp with paper towels. Mix cornstarch
Wash and dry shrimp and roll them in flour.
Heat oil in a large skillet.
Brown shrimp on both sides in hot oil.
Remove oil from skillet and set aside.
Add wine to shrimp and cook until wine is reduced to half.
Put reserved oil into a small saucepan, add tomato paste, water, salt, pepper and cayenne and cook for 3 to 4 minutes.
Pour sauce over shrimp and add the parsley, scallion and truffle to the skillet.
Cook for 4 minutes.
Remove from pan and add lemon juice.
Serve with rice or pasta.
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.
rect heat side.
Pat dry shrimp with a paper towel, arrange
eat.
The the shrimp:
Clean and dry shrimp well.
Whisk
small bowl.
Drain shrimp in a colander for at
Rinse and dry shrimp.
Combine the mayonnaise, soft goat cheese and cajun seasoning in a mixer until smooth.
Add the crumbled hard goat cheese.
Add the shrimp and green onion; lightly mix.
Wash and dry romaine lettuce, use the inner curled leaves as a holder and fill with shrimp mixture, sprinkle with patrika if desired. Cover and refrigerate until ready to serve.
Reserve the larger leaves for another use.
Combine ingredients, except shrimp; beat.
Peel shell from shrimp, leaving last section and tail intact (optional). Butterfly shrimp by cutting almost through at center of back without severing ends.
Remove black vein.
Dry shrimp thoroughly between paper towels.
Dip into batter.
Fry in deep, hot fat (375\u00b0) until golden brown.
Drain on paper towels.
Serve immediately with lemon wedges and cocktail sauce or ketchup.
n with the crab and dry shrimp in the water. Once the
ntil ready to use.
Dry shrimp with paper towels and sprinkle
Slit shrimp down the back leaving tail