uffed Shrimp with Scampi Sauce:
>Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe
For the dipping sauce, combine ingredients in small bowl.
nife down back of each shrimp.
Place flour, egg and
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
ails intact.
Sprinkle butterflied shrimp lightly with garlic powder.
Cover
mall saucepan blend milk with white sauce mix. Cook until sauce thickens (or follow
For peanut sauce: Puree all ingredients in processor
At this point, I season with additional kosher or sea salt
Place broccoli stem end down in boiling salted water. The heads should not be in the water. Cook uncovered 10-20 minutes.
Turn broccoli so that the entire broccoli is under water, cooking another 5 minutes. Drain.
To make white sauce - melt butter and add flour, gradually blend in milk stirring constantly.
Reduce heat and cook an additional 3 minutes. Serve over broccoli.
Shrimp -- Peel,
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.
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.
br>Cover with foil and
Shell and devein shrimp.
Chill for half hour.
Heat wok.
Add 1 tablespoon oil.
Stir-fry celery for 1 minute.
Remove wok from heat.
Remove celery onto plate and wipe wok with paper towel.
Mix chilled shrimp with egg white and 1 tablespoon wine.
Reheat wok. Add remaining oil.
Saute shrimp mixture for 1 minute.
Add remaining wine, salt, sugar and oyster sauce.
Stir-fry quickly and add celery for 15 seconds.
Remove from wok quickly.
Combine celery, onion and water in saucepan.
Simmer, covered, until onion is soft; drain.
Brown mushrooms lightly in butter. Combine celery-onion mixture, mushrooms, green pepper, cashews, pimentos, water chestnuts and shrimp.
Mix well.
Combine with white sauce and season to taste.
Layer bottom of greased 6-quart baking dish with 1 can of the noodles.
Cover with shrimp mixture. Top with remaining noodles.
Bake for 30 minutes at 350\u00b0.
Serves 10.
Butter\tcasserole.
Cover
bottom
of dish with deviled eggs. Mix
sharp cheese (and crabmeat and sherry, if desired) with white sauce.
Pour
some
sauce over eggs.
Add layer of shrimp,
then remaining
sauce.
Cover
with
buttered
bread crumbs.
Bake 20 minutes at 350\u00b0.
(I prefer adding cheese and crab to white sauce and eliminate sherry.)
arge mixing bowl, combine the shrimp, olive oil, sugar, paprika, salt
Mix soy sauce, Worcestershire sauce, honey, lemon, onion and white wine.
Marinate shrimp for 2 hours.
Thread shrimp and fruit on skewers.
Place on grill.
Baste with marinade sauce and cook for 10 minutes.
Serve over 1/2 cup of cooked rice.
b>sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with