combine 3 tbsp of honey, 3 tbsp of honey mustard, 3 tbsp of
archment paper.
For each shrimp, lightly coat in flour, shaking
Heat oil in a wok on high heat. Stir-fry shrimp, pepper, snow peas and garlic until shrimp turn pink.
Add remaining ingredients; stir-fry until heated through. Serve with steamed rice, if desired.
Heat the oil in a wok on high heat. Stir-fry the shrimp, garlic, chili pepper, red pepper and snow peas until the shrimp change color.
Add the remaining ingredients and stir-fry until heated through.
en minutes.
Meanwhile, coat shrimp in cornstarch and coat well
Marinate wings in a mixture of shrimp sauce and honey, at least 30 minutes, but longer is preferred.
To make the glaze, cook honey, shrimp sauce and water until syrupy.
Coat the wings in flour and shake off excess; fry 8-10 minutes in hot oil, then drain on paper toweling.
Drizzle with syrup.
Peel and devein shrimp, retaining tails, if desired; set
combine the lemon juice, chutney, honey, ginger, red pepper flakes (if
f the fryer. Serve with honey mustard sauce.
To make
fish sauce, sesame seeds, cornstarch, honey, and chicken stock. Set aside
Combine first 7 ingredients in a non-reactive bowl, mix well.
Add cornstarch and whisk until no lumps remain.
Add shrimp to mixture and marinate for one hour.
In a non-stick pan, add a bit of sesame oil, just enough to coat lightly, and heat.
Add shrimp and cook for three minutes until shrimp is just done, but not overcooked.
Serve immediately over basmati rice, pouring sauce over shrimp.
ay Seasoning and the shrimp.
Cook the shrimp until they are
Saute celery, onion, bell pepper and shrimp in butter. Add cream of shrimp soup and rice.
Mix and pour in buttered 2-quart casserole dish. Sprinkle with herb
stuffing. Bake 40 minutes at 350\u00b0.
Heat 2 cups of water to boiling.
Add shrimp; and cook 1 to 2 minutes, or until tender.
Drain and rinse quickly under cold water until cooled.
Mix shrimp, dressing, Old Bay Seasoning, bay leaf in bowl.
Cover; refrigerate at least 2 hours.
Before serving put one shrimp on top of cracker, add fresh dill for garnish.
In a 2 qt. microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes. Stir in parsley, tomato paste, soup, shrimp, salt, Tabasco and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Drain shrimp; mash with a fork.
Mix with the rest of the ingredients.
Cover and refrigerate.
Make 3 days ahead so that flavors may blend.
Serve with Triscuits, chips or your favorite crackers.
Makes 1 1/2 pints.
To Make The Easy Mango Shrimp Tacos:
Toss the shrimp in a
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.
Shrimp -- Peel, leave the tails on
he pasta boiling. Peel the shrimp and devein them if you