Finely chop the shrimp and water chestnuts together.
Peel shrimp. (If shrimp is frozen, do not thaw;
In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C).
In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth.
Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds.
Deep fry shrimp toast until golden brown. Drain on paper towels.
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
ow and continue to cook for about 1 hour or until
food processor, combine the shrimp, spring onions, ginger, egg white
For garlic toast, preheat broiler.
Saute garlic in butter for 2-3 minutes
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
hallow bowl of hot water for 30 seconds; dry off the
Preheat oven to 350\u00b0F. Place bread on a baking tray and toast for 10 mins, or until crisp.
Meanwhile, to make the lime aioli, combine lime zest, lime juice, mayonnaise and garlic.
Place 2 shrimp halves on each crostini then top with a small dollop of lime aioli and a sprig of dill. Serve immediately.
nch round cookie cutter. Pulse shrimp, 2 green onions, egg white
stir well.
Add the shrimp and saute just until they
owl, combine the cream cheese, shrimp, mayonnaise, Irish Mist, lemon juice
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
o room temperature.
Add shrimp and cilantro, tossing to coat
Combine shrimp, eggs, onions, butter, cornstarch, salt and sugar in a blender container or food processor bowl.
Process to a paste consistency.
Stir in water chestnuts.
Trim bread of crusts and cut into triangles.
Spread with shrimp mixture.
In a frying pan, heat 1-inch oil to 400\u00b0.
Fry toast, shrimp side down, until golden.
Turn and continue frying until bread side is brown. Drain and serve warm.
Freezes well fully prepared.
Reheat at 325\u00b0 for 15 to 20 minutes.
Makes 32.
Place shrimp, water chestnuts, cilantro leaves, green
blespoon of the zucchini mixture for each well.
Use a