Stuffed Shrimp with Scampi Sauce:
Preheat oven to 400\
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and
For the dipping sauce, combine ingredients in small bowl.
For peanut sauce: Puree all ingredients in processor
nife down back of each shrimp.
Place flour, egg and
arm.
Meanwhile, make the coconut sauce by heating a medium saucepan
ails intact.
Sprinkle butterflied shrimp lightly with garlic powder.
Cover
>SHRIMP:
Pat the shrimp with
Mix flour, sea salt and pepper on a large plate.
lightly beat egg whites in a medium bowl.
spread coconut on another large plate.
dip shrimp in flour then in egg whites.
roll each shrimp in coconut until well covered.
heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
Soy Sauce:
Mix all ingredients and stir until sugar is dissolved.
makes 1 cup.
Serve shrimp with sweet and sour soy sauce.
nd marinate in the fridge with coconut milk.
Prepare rice just
Thread four shrimp onto each skewer. Refrigerate until
Apricot Sauce:
Mix all ingredients in
dd all the sipping sauce ingredients to a pot on
Soak skewers in water for 30 mins to prevent burning. Thread 3 shrimp onto each skewer. Combine oil and garlic and brush over shrimp. Chill for 15-30 mins.
For the mango sauce, place mango, shallot and vinegar in a food processor. Process until combined. With the motor running, gradually add the oil. Season to taste.
Preheat the grill to medium. Grill shrimp for 1-2 mins each side, until they change color and are cooked through. Serve with mango sauce and lime wedges.
Heat 1/4 cup coconut milk in a small saucepan
Season shrimp with pepper and set aside.
In a skillet, heat oil on medium. Stir in onion, scallion and garlic and cook, stirring often until onion is translucent, about 10 minutes. Stir in tomato sauce and cook for 5 minutes. Stir in clam broth and coconut milk, bring to a boil, lower heat and simmer for 5 minutes.
Add shrimp and cook, turning once, until shrimp are just cooked through, about 5 minutes.
Put 1 cup of hot rice in the middle of your plate. Top with this delicious shrimp!
Prepare rice according to the package directions, but replace half the water called for with coconut milk.
Heat the oil in a large skillet. Add shrimp and cook 3-4 minutes until pink.
Add chili sauce and stir until heated through.
Stir almonds into cooked rice and top with shrimp mixture.
Garnish with onions.
In a large, deep frying pan, heat oil over medium heat. Cook onions for 5-7 mins, until very soft. Add ginger, garlic, chili paste and ground cumin. Cook for 2 mins, until fragrant. Add pork, coconut milk and 1/3 cup water. Cover and simmer for 20 mins. Remove lid and simmer for 15 mins, until pork is cooked through and sauce thickens slightly. Remove pork and slice.
Distribute pork between serving plates. Drizzle with coconut sauce. Serve with rice and fresh cilantro.
tiff peaks form.
Place coconut in a zipper bag or