Ernest's Orleans Fried Shrimp and Sauce
Source: Ernest's Orleans, from The Times, Shreveport, Louisiana
- Jumbo shrimp, butterflied (instructions follow)
- 1 egg, lightly beaten
- Yellow cornflour
- Salt and pepper
- Vegetable oil
- Hellmann's or homemade mayonnaise
- Louisiana mustard (such as Zatarain's)
- Freshly prepared horseradish
- Fresh celery with leaves, finely chopped
- Fresh parsley, finely chopped
- Fresh garlic, finely chopped
To butterfly shrimp: Peel off shell, leaving tail on. With a small sharp knife, make a shallow cut down the center of the back, devein and wash. Place shrimp, cut-side up on a chopping block and deepen cut to split shrimp but not cutting completely through, leaving the tail intact. Shrimp should now open almost flat. Dry between paper towels.
To fry shrimp: Heat a good grade of oil (Kraft's, etc.) to 350 degrees F, using a deep fat fryer or heavy bottomed, fairly deep saut.
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Copeland's Pan Fried Shrimp Scampi
This traditional Sicilian condiment makes a great side dish or accompaniment for grilled or roasted fish or chicken or simply tossed with pasta.
- 12 jumbo shrimp, peeled and deveined
- 1/2 teaspoon Cajun seasoning
- Flour to dust
- 2 beaten eggs with a splash of milk to thin
- 2 ounces olive oil
- 1/8 teaspoon crushed red pepper
- 1 cup loosely packed spinach, stemmed, washed and julienne
- 8 to 12 roasted garlic cloves
- 1 medium tomato, peeled, seeds removed then diced
- 1/3 cup artichoke hearts, quartered
- 1/4 teaspoon Cajun seasoning
- 4 ounces shrimp stock
- 2 tablespoons butter
- 1/2 pound angel hair pasta
- Freshly grated Parmesan cheese
Putting it Together
Season peeled and cleaned shrimp with Cajun seasoning then dust with flour, dip in the egg wash, and then back in the flour. Shake off excess before placing in a preheated skillet in which olive oil has been heated gently. Cook shrimp for approximately 1 minute per side over medium heat until golden brown. Remove the shrimp and set aside on a warm plate while you make the sauce.
Add olive oil to the heated skillet then add crushed red pepper, spinach, roasted garlic, diced tomatoes, artichoke hearts, and Cajun seasoning. Sautee until spinach is wilted then add shrimp stock. Heat to a simmer then add butter and stir until butter is melted. Turn off the flame.
Add pasta, which has been cooked to al dente. Toss with sauce. Place on heated plate and top with browned shrimp. Sprinkle with freshly grated Parmesan cheese.
Serve immediately! Enjoy!
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Bacon Wrapped Shrimp
- 6 large shrimp
- 2 ounces Jack cheese, shredded
- 6 slices thick-cut bacon
Peel shrimp, leaving shell on tail segments. Devein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.
Makes 6 appetizers or 1 main dish serving.
Shrimp may also be deep fried. Skewer as directed, but leave some space between each shrimp. Coat with seasoned cracker crumbs. Deep fry until cooked through. Serve with cocktail sauce.
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Salt and Pepper Shrimp
- 1 pound large shrimp in their shells (25)
- 6 cups vegetable oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Chinese five-spice powder
Special equipment: a deep-fat thermometer Cut each shrimp shell lengthwise along back with scissors, leaving last segment intact, then devein shrimp, leaving shell in place. Cut off feathery legs and sharp pointed section of shell above soft tail fins. Rinse shrimp and dry thoroughly.
Heat oil in a wok or deep heavy pot over high heat until it registers 400 degrees F on deep-fat thermometer. Deep-fry shrimp in 4 batches until shells bubble and shrimp are bright pink, 45 to 60 seconds (they will be slightly undercooked), returning oil to 400 degrees F between batches. Transfer with a slotted spoon to paper towels to drain.
Carefully pour oil into a heatproof bowl (to cool before discarding), then wipe wok clean with paper towels. Stir together salt, pepper, and five-spice powder.
Heat wok or a heavy skillet over moderate heat until hot but not smoking, then add deep-fried shrimp and spice mix and stir-fry 10 seconds.
NOTE: Sichuan pepper would normally be used in this dish, but the spice is currently banned by the USDA for import since it may carry a harmful citrus canker. Makes 6 (hors d'oeuvre) servings.
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Coconut Tempura Shrimp
Source: Tiffany Taylor - TipWorld
Here is a new twist on Tempura, the famous Japanese fried food. This one is sort of like Japan meets India. Serves 6.
- 2/3 cup flour
- 1/2 cup cornstarch
- 1 large egg, beaten
- 1 cup grated fresh coconut
- 1 cup ice-cold soda water
- 1 pound large shrimp, peeled, deveined, and tail on
- Creole seasoning
- 1 jar mango chutney
- 1 plantain
- 1 tablespoon cilantro, finely chopped
Preheat the fryer.
In a medium-size mixing bowl, combine the flour, cornstarch, egg, coconut, and soda water. Mix well to make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole seasoning.
Peel the plantains. Slice the plantains thinly, lengthwise. Fry them until golden brown. Remove and drain on paper towels. Season with Creole seasoning.
Mound some mango chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with fried plantains and cilantro.
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P.F. Chang's China Bistro Shrimp Fried Rice
- 1/4 teaspoon ground superfine mustard
- 1/4 teaspoon minced ginger
- 1/2 teaspoon minced or crushed garlic
- 1 teaspoon molasses
- 1 1/2 tablespoons lite soy sauce (more added at table as desired)
- Canola cooking spray
- 1/3 cup egg substitute
- Salt and pepper to taste (optional)
- 4 teaspoons canola oil
- 1 1/2 cups tail-off cooked large shrimp from frozen, packed
- 3/4 cup petite green peas, frozen (or bean sprouts)
- 3/4 cup baby carrots, cut into matchstick or thin strips
- 2 cups steamed rice
- 2 to 3 green onions, chopped (use only white part or
- white plus some of the green if desired)
In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.
Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.
Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired. Servings: 2
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Red Lobster Batter-Fried Shrimp
- 1 1/2 pounds shrimp, peeled, deveined
- 1/2 cup oil
- 1 egg, beaten
- 1 cup all-purpose flour
- 1/2 cup milk
- 3/4 teaspoon seasoned salt
- 1/4 teaspoon salt
- Oil for deep frying
Preheat oil to 350 degrees F.
Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30 to 60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
Yields 6 servings.
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- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour, stirred before measuring
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- 2 pounds fresh or frozen whole shrimp
- Oil (for deep-fat frying)
- Choice of sauces (following)
Beat together eggs and milk until frothy. Sift together flour, baking powder and salt. Add to egg mixture; add oil and beat until mixture is smooth and well blended. Set aside.
Remove shells from shrimp, leaving tails on. If shrimp are frozen, remove shells under running cold water. Cut partway through lengthwise along outside curve. Lift out vein; wash shrimp and flatten so they stay open. Drain well on paper towels.
Place enough oil or shortening to more than cover shrimp in a deep-fat fryer or kettle and heat to 375 degrees F. Dip shrimp into batter, one at a time, and fry, a few at a time, about 4 minutes, or until golden brown and puffy. Drain on paper towels. Serve immediately with choice of sauces.
- 1 cup Smucker's Sweet Orange Marmalade
- 1 clove garlic
- 1 piece whole ginger root or
- 1/2 teaspoon ground ginger
In a saucepan, combine all ingredients and cook over low heat, stirring constantly, until mixture bubbles. Remove garlic and ginger root. Makes about 1 cup.
- 1 cup Smucker's Grape Jelly
- 1 tablespoon prepared horseradish
- 1/4 cup catsup
Combine all ingredients.
Plum Hot Sauce
- 1 cup Smucker's Plum Preserves
- 1 to 2 cloves garlic, very finely minced
- 2 teaspoon soy sauce
- 1/4 teaspoon pepper
In a saucepan, combine all ingredients and cook over low heat, stirring occasionally, at least 5 minutes, or until garlic is cooked. Remove from heat and cool slightly. Makes about 1 cup.
Thank's For Reading Batter-Fried Shrimp Easy RecipesFrench Fried Shrimp
- 1 cup sifted flour
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1 cup cold water
- 2 tablespoons vegetable oil
- 2 pounds fresh shrimp
Peel shell from shrimp, leaving last section and tail intact. Cut slit through center back without severing either end; remove black line. Dry shrimp thoroughly.
Combine flour, sugar, salt, egg, water and vegetable oil; beat well. Dip prepared shrimp into batter. Fry in deep hot fat (375 degrees F) until golden brown. Drain shrimp on white paper toweling. Serve immediately with cocktail sauce or tartar sauce.
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Fire King Bistro Coconut and Macadamia Fried Shrimp
Source: Chefs Joe Simone and Mark Ellis, Fire King Bistro, Hingham, Massachusetts
- 12 large shrimp, peeled, de-veined
- 3 egg whites
- 1/2 cup unsweetened, long-shred coconut
- 1/4 cup macadamia nuts, finely chopped
- 1/2 cup flour
- 3 cups vegetable oil
Place shrimp in bowl of lightly salted ice water to cover; set aside. Beat egg whites until foamy. Combine coconut and nuts in small bowl.
Drain shrimp (do not pat dry) and dredge in flour. Quickly dip in egg whites; toss with nuts and coconut until completely covered. Fry in 350 degree F oil for about 2 minutes or until golden brown; remove from pan; drain. Portion and serve.
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