Shrimp Recipes

[Kitchen Witch]

SHRIMP SPRING ROLLS
Great luncheon dish!



8 large prawns, shelled, deveined and cut in half lengthwise
1 tablespoon wasabi paste
1 tablespoon sesame oil
2 tablespoons cilantro leaves, chopped
2 tablespoons chopped parsley
8 spring rolls wrappers
Oil for deep frying
2 tablespoons lime juice
2 tablespoons soy sauce

To make the shrimp spring rolls: Spread each half of shrimp very lightly with
the wasabi paste and roll the shrimp in the coriander and parsley. Lay the two
halfs of the shrimp on a spring roll wrapper, drizzle a little of the sesame oil
over the shrimp, then using a little water, roll the wrapper tuck and seal the
ends. Deep fry the spring rolls in hot oil, 375 degrees for 30 to 45 seconds or
until lightly golden.
Drain on absorbent paper. Combine the lime juice and soy and place in small dipping bowls to serve with the shrimp rolls and an Asian green salad.

Serves 4

[Kitchen Witch]

SAUTEED PRAWNS WITH ORANGE DUST


Makes 4 servings
4 large artichokes
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium onion, sliced
1 1/2 cups dry white wine
Juice of 1/2 lemon
Salt and freshly ground black pepper
24 large prawns (at least 1 pound), peeled and deveined
Cayenne pepper, for sprinkling
3 tablespoons unsalted butter
Orange Dust (recipe follows)
3 to 4 cups arugula leaves, washed
Fresh basil, minced, for garnish

1. Cut off tops of artichokes to within 1 or 1 1/2 inches from the bases. Remove all but 1/2 inch of stems. Cut all around artichokes, removing all hard parts. Open centers; dig out chokes. Trim any remaining hard parts, leaving the artichoke bottoms.
2. Heat 1/4 cup oil in a deep, large sauté pan set over medium-high heat. Add the onion, and sauté until it begins to soften, 2 to 3 minutes. Lay artichoke bottoms on top of onion, then pour in wine.
3. Bring liquid to a boil, reduce heat to low, and cover. Simmer, turning the artichokes after 15 minutes, until bottoms are tender but not mushy, 30 to 45 minutes.
4. Remove cooked artichokes, reserving 3/4 cup cooking liquid in pan. Cut artichokes into bite-size chunks; return to pan. Add the remaining tablespoon oil and lemon juice. Season with salt and pepper. Turn heat to very low, keeping artichokes warm.
5. Season the shrimp with salt and a sprinkling of cayenne pepper. Heat a large nonstick sauté pan over medium-high heat for 1 minute. Add the butter. 6. Dredge one side of each piece of shrimp in the orange dust; place in pan. Cook until lightly browned, about 2 minutes; turn, and cook 2 to 3 minutes more.
7. When ready to serve, divide arugula among four plates. Top each with a portion of the artichokes and 6 shrimp; pour the artichoke liquid over tops; garnish with basil. Sprinkle a little orange dust around the outside of each plate, and serve.


ORANGE DUST
Makes 2 to 3 tablespoons

2 navel oranges
1/4 cup sugar
1/2 teaspoon canola, grapeseed, or other neutral-flavored oil

1. Heat oven to 350°. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.
2. Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.
3. Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren?t touching.
4. Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.
5. Crumble peels, then grind in a spice mill or coffee grinder until powdery.

Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.

[Kitchen Witch]

SCAMPI DIABLO
A scampi for those who like it HOT HOT HOT!

Serves 4
2 pounds jumbo shrimp (12 pieces)
4 tablespoons virgin olive oil
4 cloves garlic, thinly sliced
4 hot red jalapenos, seeded and thinly sliced
1/2 cup dry white wine
4 tablespoons extra virgin olive oil
1/4 cup fresh mint leaves
1/4 cup chopped fresh fennel fronds

Split shrimp in half lengthwise.

In a 12-inch to 14-inch saute pan, heat oil until smoking. Add shrimp, garlic and chilies and cook until shrimp have turned red on one side but garlic is still light brown. Add wine and extra virgin olive oil and turn shrimp over to cook 1 or more minute. Add mint and fennel and toss through. Pour in warm serving bowl and serve.

Yield: 4 servings

[Kitchen Witch]

SHRIMP SCAMPI TUSCANO
The Tuscans have a way with food!


? 2 lbs. large prawns
? 1 lb. linguini or fettuccini
? 2 whole cloves crushed garlic
? 1/2 cup chopped shallots
? 6 Tbl. butter
? 6 Tbl. virgin olive oil
? 1/2 cup white wine [Sauterne, Chablis, or Chardonnay]
? 1 1/2 tsp. salt
? 1/2 tsp. white pepper
? 1/2 cup heavy cream
? 3 Tbl. flour [Wondra®] for thickening
? 1 Tbl. chopped fresh basil
? 1 Tbl. chopped fresh oregano
? Grated Parmesan or Romano cheese


? Clean and de-vein prawns. Pat dry and refrigerate.

? Cook pasta in boiling water until al-dente. This will take 10-12 minutes for dry pasta, and 3 minutes for fresh. Combine all ingredients [except pasta, prawns, wine cream and flour] into a deep skillet and saute. Add prawns and cook quickly until they turn pink and are opaque [Be careful not to overcook]. Add wine and cream and wait until heated. Add the Wondra® to thicken. Ladle Scampi over hot drained pasta, generously sprinkle with cheese and serve.

[Kitchen Witch]

SCAMPI DRENCHED IN GARLIC BUTTER
Not a scampi for cardiologists!

8 servings
GARLIC-BUTTER SAUCE:
?3/4 cup Butter
?1 Tbl. Garlic, finely minced
?1 cup Clam juice
?1/4 cup Flour
?1 Tbl. Parsley, minced
?1/3 cup White wine
?Juice of 1/2 lemon
?1 tsp. Basil, dry
?1/4 tsp. Nutmeg
?Salt and pepper
?1/2 cup light cream

SCAMPI:
?2 Tbl. Butter
?1/3 cup Olive oil
?1 Tbl. Garlic, minced
?Juice of 1 lemon
?1 Tbl. Parsley, chopped
?1/2 tsp. Red pepper, crushed
?1 Tbl. Basil, fresh
?1/4 cup White wine
?Salt and pepper
?3 lb. Shrimp, (8-15/lb.) deveined


SAUCE:
? Melt butter with garlic in saucepan over medium heat; do not let the garlic brown.

? In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half-and-half and stir until thickened. Simmer for 30 to 45 minutes.

SCAMPI: ? Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until the last minute. Add scampi and saute until firm and slightly pink. Do not overcook. Pour scampi butter over scampi.

[SeansMom]

Red Lobster Pina Colada Shrimp


Pina Colada Dipping Sauce
1/2 cup sour cream
1/4 cup pina colada mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar

Shrimp
6 to 8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan's Parrot Bay coconut rum
1 cup panko Japanese breadcrumbs
1/2 cup shredded coconut

On the side
Salsa

Prepare pina colada dipping sauce. Cover & chill

Heat oil to 350 degrees.
Measure 3/4 cup of flour into a medium bowl. In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt. Stir milk and rum into flour mixture. Let this batter stand for five minutes. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
Butterfly cut each shrimp before you start the battering leaving the tail intact. To batter the shrimp, dip each one in the flour, the wet batter, then coat each shrimp with the panko/coconut mixture. Place the shrimp on a plate until all of them are battered.
Fry shrimp by dropping one at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. DO NOT CROWD the pan. Remove shrimp to paper towels to drain.
Serve shrimp with pina colada dipping sauce or shrimp cocktail sauce.

[Heart Ace]

Hi Another savory dish from the Philippines! This is called "Sinigang na Hipon" or Shrimp in Tamarind Stew.

* 1 Kilo Shrimp
* 12 pcs Tamarind (Sampaloc)
* 1 big Onion (diced)
* 3 big tomatoes (quartered)
* 2 pieces Radish (sliced)
* 1 bundle Sitaw (Strringbeans)
* 1 bundle Kangkong (cut into 2" long)
* 3 pieces long green pepper
* 5 cups ricewash or water
* Salt or Patis to taste

1. Boil Tamarind in rice wash or water to soften. Pound and extract all juices and set aside.
2. In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.
3. Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper. simmer for 5 minutes.
4. Season with salt and patis.
5. Serve hot.

If you guys wanna see the picture, here is the URL:
http://www.maxschicken.com/images/me...NGHIPON500.jpg