Empty clam sauce into pot with a lid and simmer for 20 minutes.
If adding shrimp into sauce, bring to a boil, add shrimp, stirring for about 4 minutes, lowering to a simmer.
Then let simmer for 20 minutes.
Cook breaded shrimp in 3 tablespoons butter until browned.
Remove from heat and keep warm.
For the sauce: Saute onion and garlic in the 2 tablespoons butter.
Add remaining ingredients except lemon juice.
Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup.
Add the lemon juice.
Add shrimp and toss to coat a bit.
Serve as an appetizer.
hey are being pan fried or deep fried.
The squash and
Drain cleaned shrimp and butterfly.
Place bread crumbs in bowl and pat large shrimp
on each side with crumbs.
Place on piece of foil and let
rest
for
15
minutes.
Whisk eggs, salt and pepper; set aside.
Heat
oil
in
skillet
and
dip breaded shrimp in eggs and then oil.
When lightly brown, turn and cook until lightly brown,
about
1
1/2
minutes
on each side. Remove from skillet
and
drain on paper towels.
Serve on platter with lemon wedges.
Makes 3 to 4 servings.
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.
ell.
To Make Coconut Shrimp:
In a bowl, whisk
nife down back of each shrimp.
Place flour, egg and
o coat all of the shrimp. Or, mix everything in a
hird bowl.
Gently press shrimp into flour to coat and
Preheat the oven to 400\u00b0F. Place shrimp on foil-lined baking pan. Spray with no stick cooking spray. Bake for 12-15 mins or until cooked through.
Meanwhile, cut bread in half lengthwise. Spread cut sides with mayonnaise. Layer with lettuce, tomato, onion and gherkins.
Top with shrimp. Cut into 4 equal lengths.
To make tartar sauce, stir together mayonnaise, capers, pickle, and tarragon and season to taste. Refrigerate until ready to use.
Dredge the shrimp in flour, dip in egg, then dredge in breadcrumbs, pressing firmly.
Half-fill a saucepan with oil and heat until a cube of bread browns in 30 seconds. Add the shrimp in batches, cooking for 2 minutes until golden. Garnish with chives and lemon and serve with potato wedges and tartar sauce.
xture on top of each shrimp, molding and smoothing to
ail shell on.
Split shrimp down the back; spread apart
et aside.
Dry the shrimp well with paper towels. Whip
Marinate shrimp up to over night. Mix breadcrumbs with spices. Coat each shrimp with breading. Place in single layer baking dish. Save marinade.
Stir melted butter and olive oil with remaining marinade. Pour over shrimp.
Bake 400 for 13 -15 minutes.
Serve as an appetizer with crackers or as a meal with rice and vegetable.
our Sauce for the sauce, recipe #19266.
ail shells on.
Split shrimp down backs; spread apart, butterfly
ooking spray.
2. Rinse shrimp and set aside. In a
ogether, stir to blend. Add shrimp, toss to coat and refrigerate
Heat oil in deep fryer or deep skillet to 325*.
Meanwhile, mix flour, salt, ginger, and pepper.
Beat egg whites, just until foamy.
Coat shrimp with flour; dip into egg whites.
Pat coconut onto shrimp.
Fry, turning once, for about 2-3 minutes, until golden brown.