Peel and devein shrimp, retaining tails, if desired; set
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
In a separate skillet, saute shrimp and scallops in 1 tablespoon
he pasta boiling. Peel the shrimp and devein them if you
ean.
Meanwhile, put the shrimp in a large bowl,
edium high heat. Pat the shrimp dry with paper towels and
Rinse shrimp and shake off excess water.<
ver high heat.
Add shrimp.
Shrimp will almost immediately turn
SHRIMP:
Pat the shrimp with paper towels to remove
ombine the flavors. Add the shrimp and marinade 2-3 hours
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.
PREPARATION.
Prepare shrimp by taking off shell and
s bright green, add the shrimp, stirring to combine.
Cover
lams for 1 minute add shrimp for 3-4 minutes, toss
ntil lightly golden.
Add shrimp, carrots, broccoli, peppers, scallions, ginger
like to chop the shrimp first and let it soak
Mix all ingredients with shrimp and marinate in refrigerator for several hours.
Place in wire grill basket or on skewers and grill about 5 minutes on each side.
oasted pork and 2-3 shrimp slices. Fold the bottom of
ecipe to follow) and rinse shrimp in colander. Cut off bottom