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30 Shrimp Appetizer Recipes
Table of Contents Air Fryer Coconut Shrimp Air Fryer Lemon Pepper Shrimp Amazing Bacon-Wrapped Jalapeno Shrimp Amazing Crab Shells Amazing Shrimp Stuffed Mushrooms American Ceviche Cantonese Style Pork and Shrimp Dumplings Appetizer Shrimp Kabobs Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio) Avocado Shrimp Ceviche-Estillo Sarita Awesome Egg Rolls Bacon Wrapped Barbeque Shrimp Bacon Wrapped Shrimp Bacon-Wrapped Shrimp Baked Coconut Shrimp & Apricot Sauce Bang Bang Shrimp Barbecued Shrimp & Peach Kabobs Ben's Seafood Dip Best Ever Shrimp Dip Bloody Mary Ceviche Blue Cheese-Stuffed Shrimp Broiled Lemon and Garlic Tiger Prawns Buffalo Shrimp Buffalo Shrimp Lettuce Wraps Caribbean Holiday Shrimp Caribbean Nachos Ceviche Peruano Ceviche Self-Portrait Cha Gio Vietnamese Egg Rolls
Air Fryer Coconut Shrimp Ingredients 1/2 cup all-purpose flour 1 1/2 teaspoons ground black pepper 2 large eggs 2/3 cup unsweetened flaked coconut 1/3 cup panko bread crumbs 12 ounces uncooked medium shrimp , peeled and deveined 1 serving cooking spray 1/2 teaspoon kosher salt , divided 1/4 cup honey 1/4 cup lime juice 1 serrano chile , thinly sliced 2 teaspoons chopped fresh cilantro Directions Step 1 Stir together flour and pepper in shallow dish. Lightly beat eggs in another shallow dish. Stir together coconut and panko in a third shallow dish. Hold each shrimp by the tail, dredge in flour mixture, and eliminate excess. Then dip floured shrimp in egg, and invite any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Placed on a plate. Coat shrimp well with cooking spray. Step 2 Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the shrimp in the air fryer and cook around three minutes. Turn shrimp over and continue cooking until golden, around three minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp. Step 3 Meanwhile, whisk together honey, lime juice, and serrano chile in normal size bowl for the dip. Step 4 Sprinkle fried shrimp with cilantro and serve with dip.
Air Fryer Lemon Pepper Shrimp Ingredients 1 tablespoon olive oil 1 lemon , juiced 1 teaspoon lemon pepper 1/4 teaspoon paprika 1/4 teaspoon garlic powder 12 ounces uncooked medium shrimp , peeled and deveined 1 lemon , sliced Directions Step 1 Preheat an air fryer to 400 degrees F (200 degrees C). Step 2 2 Combine coconut oil, lemon juice, lemon pepper, paprika, and garlic powder in a bowl. Add shrimp and toss until coated. Step 3 Place shrimp in the air fryer and cook until pink and firm, 6 to 8 minutes. Serve with lemon slices.
Amazing Bacon-Wrapped Jalapeno Shrimp Ingredients 1 quart vegetable oil for frying 32 eaches peeled and deveined medium shrimp , tail-on 1 (4-ounce) can pickled jalapeno peppers, cut into slivers 16 slices bacon , cut in half 32 eaches toothpicks Directions Step 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Step 2 Cut the shrimp along the trunk, nearly to leading. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with all of those other ingredients. Step 3 Cook the shrimp in batches in the hot oil before bacon is crispy and golden brown, 2-3 minutes. Drain on a paper towel-lined plate before serving.
Amazing Crab Shells Ingredients 36 piece (blank)s jumbo pasta shells 2 (8-ounce) packages neufchatel cheese 1 pound imitation crabmeat 6 ounces cooked tiny shrimp 1 onion , minced 2 stalks celery , chopped 1/3 cup mayonnaise 2 tablespoons white sugar 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1 teaspoon lemon juice Directions Step 1 Bring a big pot of salted water to boil, and add pasta shells; boil until al dente. Drain well. Step 2 In a big mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well. Step 3 Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.
Amazing Shrimp Stuffed Mushrooms Ingredients 20 large white mushrooms , stems removed 1 (4-ounce) can small shrimp , rinsed, drained and broken up 1/2 cup chive and onion flavored cream cheese 1/2 teaspoon worcestershire sauce 1 pinch garlic powder , or to taste 1 dash louisiana-style hot sauce , or to taste 3/4 cup grated romano cheese Directions Step 1 Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, before mushrooms begin to soften. Get rid of the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, in a few recoverable format towels, for about 15 minutes. Step 2 While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and set the stuffing. Step 3 Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 min., before cheese is browned and bubbling.
American Ceviche Ingredients 1 (16-ounce) package cooked medium shrimp , peeled and deveined 2 (8-ounce) packages imitation crabmeat , cut into 1-inch pieces 5 eaches tomatoes , diced 3 medium (blank)s avocados , peeled and diced 1 english cucumber , peeled and cut into bite-size pieces 1 red onion , diced 1 bunch cilantro , chopped, or more to taste 4 lime (2" dia)s limes , juiced 2 medium (blank)s jalapeno peppers, seeded and finely diced 2 cloves garlic , pressed 1 (64-ounce) bottle tomato and clam juice cocktail 1 pinch salt and ground black pepper to taste Directions Step 1 Mix shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeno peppers, and garlic together in a container with a lid; pour tomato and clam juice cocktail over the salad and mix. Season to taste with salt and black pepper. Step 2 Allow salad marinate overnight in the refrigerator; stir again before serving.
Cantonese Style Pork and Shrimp Dumplings Ingredients 1/4 pound ground pork 1 cup chopped watercress 1/2 (8-ounce) can water chestnuts , drained and chopped 1/4 cup chopped green onions 1 tablespoon oyster sauce 1 1/2 tablespoons sesame oil 1 teaspoon minced garlic 1 teaspoon soy sauce teaspoon ? ground white pepper teaspoon ? salt 1 (16-ounce) package round dumpling skins 1 pound peeled and deveined medium shrimp Directions Step 1 In a big bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well. Step 2 Place 1/2 teaspoonful of the filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch using your fingers to make a seal completely around. Step 3 To cook: Pan fry the dumplings in a big skillet over medium heat with oil for 15 min., turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
Appetizer Shrimp Kabobs Ingredients 3 tablespoons olive oil 3 garlic cloves , crushed 1/2 cup dry bread crumbs 1/2 teaspoon seafood seasoning 32 uncooked medium shrimp (about 1 pound), peeled and deveined seafood cocktail sauce Directions In a shallow bowl, combine the oil and garlic; let certainly are a symbol of 30 mins. In another bowl, combine bread crumbs and seafood seasoning. Dip shrimp in oil mixture, then coat with crumb mixture. Thread onto metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 2-3 minutes or until shrimp turn pink. Serve with seafood sauce.
Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) Ingredients 1/3 cup onion Spanish onion chopped 1/4 cup lime juice freshly squeezed lime juice 1 pound shrimp chilled cooked medium shrimp - peeled deveined and tails removed 2 tomatoes medium (blank)s roma (plum) tomatoes chopped 1 cucumber cucumber finely chopped 1 stalk celery celery finely chopped 1 pepper jalapeno pepper seeded and finely chopped 2 teaspoons salt salt 2 teaspoons black pepper ground black pepper 1 1/2 cups clam juice chilled tomato and clam juice cocktail (such as Clamato®) 1 cup ketchup chilled ketchup (such as Heinz®) 1 bunch cilantro fresh cilantro - stems discarded and leaves chopped 2 tablespoons hot pepper sauce hot pepper sauce (such as Valentina®) 2 avocados avocado NS as to Florida or Californias avocados - peeled pitted and chopped Directions Step 1 Mix onion with lime juice in just a little bowl and allow to certainly are a symbol of 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined. Step 2 Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in another bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio) Ingredients 2 ounces dried thin rice noodles 3/4 cup ground chicken 1/4 cup shrimp - washed, peeled, and cut into small pieces 2 large eggs , beaten 1 carrot , grated 4 medium (blank)s wood fungus mushrooms , chopped 2 eaches green onions , chopped 1/2 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 24 eaches rice paper wrappers 2 cups vegetable oil for frying Directions Step 1 Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces. Step 2 Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a big bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well. Step 3 Soak 1 rice paper wrapper in a shallow bowl of hot water to soften, about 15 seconds. Remove from water and placed on a damp cloth organized on a set surface. Step 4 Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold underneath edge in to the center, within the filling. Fold in opposing edges and roll-up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually. Step 5 Heat oil in a work or large skillet over medium heat. Step 6 Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.
Avocado Shrimp Ceviche-Estillo Sarita Ingredients 2 pounds large shrimp - peeled, deveined and chopped 3/4 cup fresh lime juice 5 plum tomato (blank)s roma (plum) tomatoes , diced 1 white onion , chopped 1/2 cup chopped fresh cilantro 1 tablespoon worcestershire sauce 1 tablespoon ketchup 1 teaspoon hot pepper sauce 1 pinch salt and pepper to taste 1 avocado - peeled, pitted and diced 16 crackers saltine crackers Directions Step 1 Place the shrimp and lime juice in to a large bowl, and stir to coat. Let certainly are a symbol of about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for just one hour. Step 2 Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We've our personal hot sauce recipe, nevertheless, you might use whatever hot sauce you like, or leave it out and let people add their own when serving. Step 3 Serve in glass tumblers and top with avocado pieces. Construct extra Worcestershire sauce, ketchup, lime wedges and hot sauce for folks to individualize their dish. Serve with saltine crackers.
Awesome Egg Rolls Ingredients 6 cups cabbage , shredded 1 carrot , shredded 1/2 cup fresh bean sprouts 1 celery stalk, diced 2 tablespoons chopped onion 1 (4-ounce) can shrimp , drained 2 tablespoons soy sauce teaspoon ? garlic powder 1 pinch black pepper to taste 1 egg , beaten 1 tablespoon cornstarch 20 eaches egg roll wrappers 1 quart vegetable oil for frying Directions Step 1 In a big bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper. Step 2 Pour beaten egg in to a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and invite to sit ten minutes. Step 3 Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside. Step 4 Place several 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners nevertheless the bottom corner. Fold the egg roll skin from underneath over the mixture, making an excellent tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll all those other way. Repeat with remaining egg roll wrappers. Step 5 Pour vegetable oil in to a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.
Bacon Wrapped Barbeque Shrimp Ingredients 16 large shrimp , peeled and deveined 8 slices bacon barbeque seasoning , to taste Directions Step 1 Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and make use of the large shrimp--the cooking time for the shrimp and the bacon can be compared. If you work with medium-sized shrimp, you could precook the bacon a little--over cooked shrimp are tough and rubbery-and an authentic shame. Step 2 Preheat the oven to 450 degrees F (230 degrees C). Step 3 Line a jelly roll pan with extra durable foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Reserve for 15 minutes. The bacon will turn from creamy white to slightly opaque, and the seasonings will soak in. Step 4 Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With slightly luck, you won't tear the foil--you can throw that away and scrub the rack.
Bacon Wrapped Shrimp Ingredients 20 large shrimp , peeled and deveined 10 slices bacon Directions Step 1 Preheat grill for medium heat. Step 2 Wrap shrimp in bacon, and secure with toothpicks. Step 3 Lightly oil grate, and arrange shrimp on grill. Cook for 3 to 4 minutes, turning once. The shrimp will be performed when the bacon is fully cooked.
Bacon-Wrapped Shrimp Ingredients 1 lb . shrimp (about 20 pieces), peeled and deveined, with tails still on 7 pieces of thick-cut bacon , cut into thirds 4 tbs butter , melted 2 tbs maple syrup 1 tbs chili powder Directions Preheat oven to 400°. Line a big baking sheet with aluminum foil. Wrap each shrimp with a little bit of bacon and secure with a toothpick. Place shrimp on prepared pan. In just a little bowl, mix together butter, maple syrup, and chili powder. Brush shrimp with about half 50 % of the maple butter. Bake for 15 minutes or until bacon is crisp and shrimp is cooked. Brush with remaining maple butter and broil 3 minutes.
Baked Coconut Shrimp & Apricot Sauce Ingredients 1 1/2 pounds 1-1/2 uncooked large shrimp 1 1/2 cups 1-1/2 sweetened shredded coconut 1/2 cup panko bread crumbs 4 large egg whites 3 dashes louisiana-style hot sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup all-purpose flour sauce: 1 cup apricot preserves 1 teaspoon cider vinegar 1/4 teaspoon crushed red pepper flakes Directions Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on. In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl. Dip shrimp in flour to coat lightly; eliminate excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed. Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink. Meanwhile, combine sauce ingredients in just a little saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Bang Bang Shrimp Ingredients 2 c panko bread crumbs 2 tbs extra-virgin olive oil 1 tsp garlic powder kosher salt freshly ground black pepper 2 large eggs 1 c all-purpose flour 1 lb . raw shrimp , peeled and deveined freshly chopped cilantro , for garnish 2 tbs mayonnaise 2 tbs sweet chili sauce 1 tbs sriracha juice of 1 lime 1 tsp honey kosher salt Directions Preheat oven to 400° and line a big baking sheet with parchment paper. In a shallow bowl, stir together bread crumbs, oil, and garlic powder and season with salt and pepper. In another shallow bowl, whisk eggs. Put flour in a third bowl. Using tongs, dip shrimp first in flour, then egg, then panko mixture, and transfer to prepared baking sheet. Continue until all shrimp are coated. Bake until shrimp are crispy and golden, 13 to 15 min.. In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey and season with salt. Drizzle Bang Bang Sauce over shrimp and garnish with cilantro before serving.
Barbecued Shrimp & Peach Kabobs Ingredients 1 tablespoon packed brown sugar 1 teaspoon paprika 1/2 to 1 teaspoon ground ancho chili pepper 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/8 to 1/4 teaspoon cayenne pepper 1 pound uncooked shrimp (16-20 per pound), peeled and deveined 3 medium peaches , each cut into 8 wedges 8 green onions (light green and white portion only), cut into 2-inch pieces olive oil-flavored cooking spray lime wedges Directions Mix brown sugar and seasonings. Place shrimp, peaches and green onions in a big bowl; sprinkle with brown sugar mixture and toss to coat. On four or eight metal or soaked wooden skewers, alternately thread shrimp, peaches and green onions. Lightly spritz both sides of kabobs with cooking spray. Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Squeeze lime wedges over kabobs.
Ben's Seafood Dip Ingredients 1 (8-ounce) package cream cheese 1 (.25 ounce) package unflavored gelatin 1 (10.75 ounce) can condensed cream of mushroom soup 3/4 cup chopped celery 3/4 cup chopped green onions 3/4 cup water chestnuts , drained 1 1/2 cups cooked shrimp , peeled and deveined Directions Step 1 Place the cream cheese and gelatin in a medium bowl and microwave on high approximately 1 minute, or until melted. Blend until creamy. Step 2 Stir in the cream of mushroom soup, celery, green onions, water chestnuts and shrimp. Chill in the refrigerator approximately 1 hour before serving.
Best Ever Shrimp Dip Ingredients 1 (8-ounce) package cream cheese , softened 1 cup mayonnaise 1/4 cup chopped onion 1/4 cup chopped celery 1/2 pound cooked and peeled shrimp Directions Step 1 In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.
Bloody Mary Ceviche Ingredients 1 pound cooked, peeled, and deveined shrimp 1 pound roma (plum) tomatoes , chopped 1/2 red onion , chopped 1 cucumber , chopped 1 bunch cilantro , chopped 3/4 cup bottled bloody mary mix 2 fruit (2" dia)s limes 1 dash hot pepper sauce to taste 1 pinch salt and black pepper to taste Directions Step 1 Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, devote a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.
Blue Cheese-Stuffed Shrimp Ingredients 3 ounces cream cheese , softened 2/3 cup minced fresh parsley , divided 1/4 cup crumbled blue cheese 1 teaspoon chopped shallot 1/2 teaspoon creole mustard 24 cooked jumbo shrimp , peeled and deveined Directions In just a little bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate at least 1 hour. Make a deep slit along the trunk of each shrimp to within 1/4 to 1/2 in. of underneath. Stuff with cream cheese mixture; press remaining parsley onto cream cheese mixture.
Broiled Lemon and Garlic Tiger Prawns Ingredients 1 1/2 pounds tiger prawns, peeled and deveined 1 cup butter 1 teaspoon minced garlic 1 1/2 tablespoons lemon juice 3 tablespoons grated parmesan cheese Directions Step 1 Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the low. Arrange prawns on broiler pan. Step 2 In just a little saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in just a little bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp. Step 3 Place broiler pan at the very top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.
Buffalo Shrimp Ingredients 2 cups all-purpose flour 2 tablespoons creole-style seasoning 1 tablespoon garlic powder 1 tablespoon ground cayenne pepper 1 teaspoon onion powder 1 teaspoon freshly ground black pepper 1 pound large shrimp , peeled and deveined with tails attached 4 cups oil for frying 4 cloves garlic , minced 2 1/2 tablespoons butter 6 ounces hot pepper sauce 1 teaspoon ground cayenne pepper Directions Step 1 In a big resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake many times to combine the ingredients well. Step 2 Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture. Step 3 Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag. Step 4 In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; reserve. In a pot, heat the oil to 375 degrees F (190 degrees C). Step 5 Remove shrimp from refrigerator and shake another amount of time in flour mixture. Step 6 Place the shrimp in hot oil and fry until pink, about 2-3 minutes. Immediately coat with buffalo sauce.
Buffalo Shrimp Lettuce Wraps Ingredients 1/4 tbs butter 2 garlic cloves , minced 1/4 c hot sauce , such as frank's 1 tbs extra-virgin olive oil 1 lb . shrimp , peeled and deveined, tails removed kosher salt freshly ground black pepper 1 head romaine, leaves separated, for serving 1/4 red onion , finely chopped 1 rib celery , sliced thin 1/2 c blue cheese , crumbled Directions Make buffalo sauce: In just a little saucepan over medium heat, melt butter. When melted completely, add garlic and cook until fragrant, 1 minute. Add hot sauce and stir to combine. Turn heat to low when you cook the shrimp. Make shrimp: In a big skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Pull the plug on heat and add the buffalo sauce, tossing to coat. Assemble wraps: Devote a little scoop of shrimp to the guts of a romaine leaf, then top with red onion, celery, and blue cheese.
Caribbean Holiday Shrimp Ingredients 1 tablespoon vegetable oil 2 tablespoons minced fresh ginger root 2 lime (2" dia)s limes , juiced 2 cloves garlic , minced 1 tablespoon soy sauce 1/2 teaspoon white sugar 1/2 teaspoon crushed red pepper flakes 2 pounds large cooked shrimp , peeled, tails on 1/2 cup chopped fresh cilantro Directions Step 1 In a big bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.
Caribbean Nachos Ingredients 1 (16-ounce) package multigrain tortilla chips 1 red bell pepper , diced 1 orange bell pepper , diced 1 bunch green onions , chopped 1 avocado - peeled, pitted, and diced 1/2 pineapple, peeled and cut into 1/2-inch dice 8 thick slices bacon 3/4 cup caribbean jerk marinade 1 pound cooked shrimp , peeled and deveined 1/2 pound shredded monterey jack cheese 1 bunch fresh cilantro , chopped Directions Preheat oven to 400 degrees F (200 degrees C). Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple combined with the chips. Place bacon in a big, deep skillet. Cook over medium-high heat until evenly crisp; drain on a plate lined with paper towels. Chop the bacon and sprinkle over the nachos. Pour the jerk marinade in to a saucepan over medium heat. Cook, stirring continually, before marinade reduces to a thick sticky consistency, around three minutes. Add the shrimp and stir to coat; cook before shrimp are hot. Scatter the shrimp over the nachos; top with Monterrey Jack cheese and cilantro. Place the nachos in the oven before cheese is melted, about 7 minutes.
Ceviche Peruano Ingredients 2 medium (2-1/4" to 3" dia, raw)s potatoes 2 eaches sweet potatoes 1 red onion , cut into thin strips 1 cup fresh lime juice 1/2 stalk celery , sliced 1/4 cup lightly packed cilantro leaves 1 pinch ground cumin 1 clove garlic , minced 1 habanero pepper , seeded and minced 1 pinch salt and freshly ground pepper to taste 1 pound fresh tilapia, cut into 1/2-inch pieces 1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces 1 bibb or boston lettuce , separated into leaves Directions Step 1 Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer before potatoes tend to be pierced with a fork, then drain, and reserve to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and reserve. Step 2 Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture in to a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp. Step 3 Reserve to marinate for just 1 hour, stirring occasionally. The seafood is conducted once it turns firm and opaque. Step 4 To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche which consists of juice into the bowls and garnish with slices of potato.
Ceviche Self-Portrait Ingredients 1 pound shrimp , peeled and deveined 4 fruit (2" dia)s limes , juiced 4 plum tomato (blank)s roma tomatoes , seeded and diced 1/2 yellow onion , finely diced 1 cucumber , peeled, seeded, and diced 4 peppers serrano peppers, seeded and minced 1 teaspoon salt and pepper to taste 12 eaches tostada shells 1 tablespoon hot pepper sauce Directions Step 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour. Step 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve along with tostada shells with a splash of hot sauce, if desired.
Cha Gio Vietnamese Egg Rolls Ingredients 1 cup uncooked bean threads (cellophane noodles) 1 large dried shiitake mushroom 1 pound ground pork ground pork 1/2 pound shrimp shrimp chopped 1 carrot large carrot peeled and grated 1 shallot small shallot minced 2 1/4 teaspoons sauce Vietnamese fish sauce 1 1/4 teaspoons sugar white sugar 1 1/4 teaspoons salt salt 1 1/4 teaspoons black pepper ground black pepper 24 egg roll eaches egg roll wrappers 1 egg egg beaten 1 quart oil oil for deep frying Directions Step 1 Soak vermicelli and shiitake mushroom in warm water until pliable, in regards to a 15 min.; drain well. Mince shiitake. Step 2 Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a big bowl. Toss well to split pork and and evenly distribute filling ingredients. Step 3 Lay 1 egg roll wrapper diagonally on a set surface. Spread a scant 2 tablespoons of filling over the guts of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg at the very top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner. Step 4 Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps at the top. Step 5 Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.