tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
In a separate skillet, saute shrimp and scallops in 1 tablespoon
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
ombine the flavors. Add the shrimp and marinade 2-3 hours
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.
PREPARATION.
Prepare shrimp by taking off shell and
Peel and devein shrimp, retaining tails, if desired; set
o make any of the recipes in this collection.
Makes
s bright green, add the shrimp, stirring to combine.
Cover
lams for 1 minute add shrimp for 3-4 minutes, toss
ntil lightly golden.
Add shrimp, carrots, broccoli, peppers, scallions, ginger
like to chop the shrimp first and let it soak
Spread cream cheese in an even layer on a serving dish or in the bottom of a glass pie pan.
Combine shrimp with cocktail sauce in a bowl and spread evenly over the cream cheese layer.
Sprinkle with mozzarella cheese, covering the shrimp layer as completely as possible. Sprinkle the red and green bell pepper over the cheese layer. Serve with crackers.
Mix all ingredients with shrimp and marinate in refrigerator for several hours.
Place in wire grill basket or on skewers and grill about 5 minutes on each side.