ngredients and toss to coat shrimp evenly.
Heat a large
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.
Butterfly shrimp, devein and set aside.
Heat oil in a saute pan and stir in garlic. When garlic is golden add jalapeno slices and simmer. Lower heat and add shrimp upright to the mixture to cook, cover and simmer just long enough to give full even color. Remove shrimp and arrange on serving dish.
Add liqueur to oil mixture over heat, stir and reduce slightly. Pour reduced liquid, garlic and jalapeno evenly over shrimp.
Garnish with 2 half slices of baguettes.
Combine first 7 ingredients in sauce pan.
Heat through.
Add shrimp.
Cook for 5 to 10 minutes.
Serve over hot cooked rice.
ver bok choy.
Mix shrimp and next 5 ingredients in
nd reserve 2 Tbspn. This recipe will go FAST!
After
Heat oven to 500. Line baking sheet w aluminum foil.
Combine all spice mix ingredients in a plastic bag. Dip shrimp in butter then in spice mix. Place onto prepared baking dish. Baked 5-6 min or until bubbly.
Combine all sauce ingredients in bowl. To assemble stack 2 warmed tortilla onto each individual serving plate. Top with 1/8 baked shrimp and 1/4 c coleslaw mix. Drizzle with sauce.
garlic and salt. Add the shrimp and toss to coat. Cover
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.
Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.
bowl stir together mango, sweet pepper, onion, and chile pepper
ith a whisk.
Add shrimp to vinegar mixture; toss to
o coat all of the shrimp. Or, mix everything in a
owl, whisk water, soy sauce, sweet chili sauce, honey, vinegar, garlic
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.
Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl. Add shrimp, tossing to coat.
Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat until smoking, then add shrimp mixture. Saute for 2 minutes.
Add scallions; cover, and cook for 3 minutes.
Stir in soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated.
Add cilantro and serve.
In medium bowl, combine potatoes, red pepper, onion and cilantro. Stir in egg, shrimp, bread crumbs, jalapeno pepper and salt; shape into 12 patties.
In 12-inch nonstick skillet, melt 3 tablespoons I Can't Believe It's Not Butter!(R) Mediterranean Blend spread over medium heat and cook 6 patties, turning once, 5 minutes or until lightly browned. Repeat with remaining Spread and shrimp cakes.
Peel and devein shrimp.
In a large skillet, low heat, melt butter and oil, add garlic and shallots, saute 2 minutes without browning.
Add shrimp, increase heat slightly and cook shrimp 3 minutes.
Add salt and pepper.
Toss well.
Remove to bowl, scraping all sauce.
Add lemon juice and dill.
Toss well, cover and refrigerate 3 to 4 hours.
Cut slices of bacon in half. Cook bacon half way (should not be crisp). Combine Jack Daniel's(R) Barbeque Sauce, lemon juice and garlic powder (pour half of mixture into separate bowl for use later).
Dip shrimp into half of sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Place on greased hot grill, basting with remaining sauce mixture. Grill for approximately 4 to 6 minutes (depending on size of shrimp).
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.