/8 cup of the Texas Roadhouse rib seasoning over each side
omment: The secret of the Texas Roadhouse Tater Skins is a delicate
Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined.
Divide sauce among small condiment cups. Refrigerate until ready to serve.
Heat the oil in a deep fryer or larrge stock pot to 375-400\u00b0 Fahrenheit.
Prepare the seasoned flour mix by combining flour with garlic powder, paprika, sugar and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.
Slice 3/4 inch of the root end of each onion.
Make 12-16 slices into the trimmed end ...
o coat all of the shrimp. Or, mix everything in a
Cook onion and green pepper in butter until onion is tender; stir in cornstarch and salt.
Fold in tomato wedges, catsup and hot pepper sauce.
Cook over low heat until sauce is thickened, stirring frequently.
Add shrimp and heat thoroughly.
To serve, spoon shrimp sauce over cornbread.
Drain shrimp and 3/4 can crab meat and mix together with cream cheese.
Top with cocktail sauce (or ketchup and horseradish mixture).
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 skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
il is hot, add the shrimp shells and saute, stirring, until
Soften yeast in warm water with a teaspoon of sugar.
Scald milk; cool to lukewarm.
Add yeast, sugar and enough flour to make a medium batter.
Beat thoroughly.
Let stand until light and foamy.
Add melted butter (which has been cooled), eggs and salt.
Beat well.
Add enough flour to form soft dough.
Sprinkle small amount of flour on counter and let dough rest.
Meanwhile, clean and dry bowl; grease clean surface of bowl.
Knead dough until smooth and satiny.
Put in greased bowl; turn over to grease top.
Cover; ...
Combine 1 cup cooked and chopped shrimp, 1 package softened cream cheese, 1/4 cup each chopped onion, stuffed olives, mayonnaise, 1/4 teaspoon each salt and white pepper.
Garnish with cooked shrimp.
Recipe makes about 2 cups dip.
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
oat bottom of pan. Season shrimp with salt and pepper. Add
Place 1 1/2 quarts water in large boiler pot.
Add remaining ingredients except shrimp.
Cover and bring to a boil.
Add shrimp and return to a boil.
Reduce heat and simmer for 5 minutes until shrimp are tender.
Drain.
Serve with Rockport Red Sauce.
Makes 2 to 3 servings.
For the Shrimp:
In a deep
Peel and devein the shrimp; chop the meat coarsely. Finely
e ham and shrimp in butter until the shrimp is cooked
I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined,
0 seconds.
Season the shrimp with salt and black pepper