For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Combine shrimp, coconut, cream cheese and 1/2 cup shrimp sauce in mixing bowl
Clean and devein shrimp, leaving the last section and
Combine shrimp, coconut, cream cheese and 1/2 cup shrimp sauce in a mixing bowl. Place about 2 teaspoons shrimp mixture onto one corner of one won ton wrapper; moisten edges with water. Fold in half to form triangle; press firmly to seal. Repeat with remaining won ton wrappers and shrimp mixture.
ntil just shimmering. Toss the shrimp with 1/2 teaspoon of
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
Combine vegetable oil, garlic, red pepper flakes, and ginger in a large skillet over medium heat; cook and stir until fragrant, about 1 minute. Add sugar snap peas; cook until bright green, 1 to 2 minutes.
Stir water and cornstarch together in a small bowl until smooth; pour into the skillet. Add shrimp, coconut milk, and tomatoes. Increase heat to medium-high; cook until coconut milk is simmering and shrimp are light pink and firm, about 7 minutes. Sprinkle Thai basil on top.
Add water and coconut milk to pot and whisk.
Add salt.
Bring to the boil.
Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
Reduce the heat to a simmer for 10-15 minutes.
Strain of the big pieces.
Add mushrooms and jalapeno peppers.
Cook for 5 minutes.
Add shrimp and cook till shrimp is done.
Add green onions and lime juice.
Cook for 5 minutes.
Garnish with coriander leaves or thai basil.
oss the shrimp with 1 tablespoon of the
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. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
Saute vegetables and apples in oil.
Make paste of curry powder, ginger, and flour with boiling water and bouillon cube.
Add milk and cook until thickened.
Add shrimp, sherry and lemon juice.
Heat slowly.
Serve with rice.
Serve condiments in separate dishes.
Suggested condiments: fresh shredded coconut, chopped almonds, chutney, crumbled bacon, chopped tomatoes, chopped celery, chopped egg whites and yolks.
Combine 1 cup cooked and chopped shrimp, 1 package softened cream cheese, 1/4 cup each chopped onion, stuffed olives, mayonnaise, 1/4 teaspoon each salt and white pepper.
Garnish with cooked shrimp.
Recipe makes about 2 cups dip.
il is hot, add the shrimp shells and saute, stirring, until
asty and then the the shrimp until mostly pasty, but still
Season shrimp with spices and set aside.
Melt oleo; add onions, celery, pepper and garlic.
Cook slowly until onions are wilted.
Add shrimp; simmer and stir occasionally.
Cook 20 minutes.
Dissolve cornstarch in water and add to mixture.
Cook 15 minutes.
Serve over rice.
Cook the fettuccine in salted water with the butter until not quite al dente.
Drain and set aside.
Combine sauce ingredients in a saucepan and bring to a boil. Add cooked fettuccine and drained shrimp. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked through and dish has a creamy consistency. It may seem thin at this point but just wait. It will thicken up.
Serve at once.
orks fine. The original recipe called for 2 seeded chopped
cook 1 minute.
Add coconut milk, water, and salt, and
Shrimp -- Peel,
o combine.
2. Pat shrimp dry with paper towels and