o coat all of the shrimp. Or, mix everything in a
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.
side.
To make the shrimp rolls, finely chop the cilantro
Heat oven to 350 degrees.
Lightly spray 12 small muffin cups.
Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.
Saute green onions.
Melt cheeses and mayonnaise in pan.
Add seasonings and lemon juice.
Add filling (could be crab, shrimp, mushrooms) to heat only.
Scoop into wonton cups.
Bake 12-15 minutes until wontons are golden brown.
Heat oil in a large saucepan over high heat. Deep-fry wonton wrappers for 1 min, or until golden. Drain on paper towels. Break 2 wrappers into pieces. Reserve remaining whole.
In a large bowl, combine shrimp, lettuce, bean sprouts, avocado, mint and broken wonton wrappers.
For the chili-lime mayonnaise, whisk together mayonnaise, lime zest, lime juice, chili and ginger. Season.
Place 1 unbroken wonton wrapper on each serving plate. Top with shrimp salad and drizzle with mayonnaise.
rush both sides of each wonton wrapper with a thin layer
br>Place the water chestnuts, shrimp, ground pork, egg white, 1
In a large bowl, combine the cream cheese, Greek yogurt, shrimp, chives, shallot, and Hidden Valley Original Ranch Seasoning Mix. Mix well until combined. Spoon about 1 tablespoon of filling in the middle of a wonton wrapper. Pinch the edges together to form a triangle. Continue with the remaining filling and wonton wrappers. Heat your oil to medium-high heat. Fry the shrimp rangoon until golden brown and crispy. Drain on paper towel-lined plates. Serve with your favorite dipping sauce.
Chop shrimp coarsely.
Combine wine,sesame
brush one side of each wonton wrapper with melted butter.
ave them.
MARINATING THE SHRIMP:.
Mix the curry paste
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
ays in the refrigerator.
Shrimp Filling -- Now I like to
easpoon into center of each wonton wrapper. Brush edges with a
heese and 1/2 cup shrimp sauce in mixing bowl.
Mix cream cheese, green onion, bread crumbs and crab meat together.
Add salt and pepper to taste.
(I omit this).
Spray mini muffin pan with cooking spray, and push in 1 wonton wrapper to form a cup.
The edges will stick out.
Add a small teaspoonful of cream cheese mixture into each cup.
Top with 1 shrimp, and a small pinch of shredded cheese.
Bake in 350 degree oven, until wonton wrapper is slightly browned, about ten minutes.
ontons.
Mix all the wonton filling ingredients together and place
br>Add the cooked chopped shrimp.
Remove from heat, mix
ups.
SIDE NOTE - This recipe can also be used to