ngredients and toss to coat shrimp evenly.
Heat a large
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
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.
nd reserve 2 Tbspn. This recipe will go FAST!
After
Peel and devein shrimp, reserving shells. Heat stock in
edium-high heat.
Add shrimp; sprinkle with salt and pepper
asty and then the the shrimp until mostly pasty, but still
ups broth to simmer. Add shrimp. Turn off heat, cover, and
br>If you follow this recipe I promise you`ll be
il over high heat. Add shrimp and cook for 2 mins
o a boil and add shrimp shells; reduce to a simmer
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 with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
In a large skillet, saute shrimp and garlic in olive oil just until shrimp are pink and opaque.
(Do not overcook shrimp.)
Add grated lemon peel; set aside.
igh heat.
Add the shrimp and cook until just cooked
Prepare pasta according to package directions; drain well and transfer to large bowl.
Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp.
Cover and simmer for 2 mins or until sauce is smooth.
Add shrimp and simmer for another minute or so being careful not to overcook the shrimp.
Original recipe calls for pasta and sauce to be mixed altogether in serving bowl but I don't do it that way.
Rather, I leave the sauce in the pan and let family spoon it over their pasta themselves.
Heat 4 tablespoons of butter and the oil in a heavy skillet or casserole.
Stir in the garlic and rice until golden.
Add wine; cook over low heat.
Add half of broth and cook 15 minutes.
Add shrimp, salt, pepper, marjoram and remaining broth.
Stir lightly with a fork.
Re-cover and cook 10 minutes over low heat or until rice is tender and dry.
Stir in cheese and remaining butter. Serves 4 to 6.
minutes.
Add the risotto rice and stir, cook 1
ill be warm when the shrimp are ready.
In a
roth mixture.)
Stir in shrimp and cook until just cooked
In a heavy-based frying pan, dry roast the fennel seeds for 1-2 minutes, until aromatic. Remove and set aside to cool. Add the pine nuts to the pan and toast until just golden. Allow to cool.
Mix the fennel and pine nuts in a bowl with the rice, tomatoes, bay leaf, saffron and raisins. Pour into a bag and seal tightly. Add a gift tag with cooking instructions (see Gift Bag Risotto recipe)