Peel and devein shrimp, retaining tails, if desired; set
Gradually stir cold water into egg yolks and beat with a whisk.
Slowly beat in flour.
Beat egg whites and fold in at last minute.
Heat oil in a fondue pot.
Dip shrimp into batter and cook until puffed.
ver medium heat. Add the shrimp shells and cook, stirring until
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
or frying. Drop in the shrimp and scallops (make sure they
In a separate skillet, saute shrimp and scallops in 1 tablespoon
Heat 2 T of olive oil in a soup pot, add zucchini, garlic and bell pepper, season with salt and pepper and cook for 5 minutes. Stir in the broth and simmer for 15 minutes; add the corn, mushrooms and thyme during the last 5 minutes of cooking.
Meanwhile, toss the shrimp with 1 tablespoon olive oil and season with about a tsp of Greek Seasoning. Cook in a frying pan for approximately 3 minutes, turning once; shrimp will should be opaque when done. Stir hot shrimp into the soup and serve.
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
In a large bowl, mix together half the scallions, garlic, coriander, cumin, cayenne, and turmeric. Add shrimp, stir to coat. Cover with plastic wrap and refrigerate for 30 minutes.
In large skillet, heat oil over medium-high heat. Add shrimp and cook, stirring constantly and seasoning with salt, until nearly opaque, about 2 minutes.
Add lemon juice and continue frying until shrimp are cooked through, about 1 minute more. Top with remaining scallions, serve.
Note: prep time does not include marinating time.
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.
ombine the flavors. Add the shrimp and marinade 2-3 hours
0 minutes.
Pat the shrimp dry and season by tossing
In a large, heavy skillet, heat the olive oil over medium-high heat.
Add the garlic, crushed red pepper, and paprika, and cook for 30 seconds, stirring constantly.
Season the shrimp with salt, add them to the skillet, and cook until opaque, 1 to 2 minutes on each side. Remove from the heat; stir in parsley.
Transfer the shrimp mixture to a bowl and serve with bread for dipping and mopping.
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.