Shrimp

[wendy]

Anyone got any good shrimp recipies? :)

[Persephone]

I'm sure he'll be here shortly. ;D

I usually just boil mine with Old Bay or Tony Charchare's seafood boil. I can eat a pound of shrimp easy, and you don't want to see me eating crab legs or lobster.

Sometimes I do grill shrimp on skewers after marinating in a soy sauce and lime marinade. If you wrap the shrimp in bacon before grilling them they are really good.

Anyone got any good shrimp recipies? :)


ASSHOLE!!!!!!!!!!!!!! :)

Anyone got any good shrimp recipies? :)


ASSHOLE!!!!!!!!!!!!!! :)


Yay! badnews made it. I've missed you! <hugs and smooches>

I've been "here," baby...just been in and out for the last few days.

Love,

bn

[wendy]

ASSHOLE!!!!!!!!!!!!!! :)


:-*

I've been "here," baby...just been in and out for the last few days.

Love,

bn


Well a forum wouldn't be the same without your sorry ass.

[wendy]

I've been waiting for two freaking years....and he still can't be bothered to post any shrimp recipes. ::)

[Persephone]

;D

[wendy]

Honey Walnut Shrimp

1 lb of Large or Medium Shrimp, peeled and deveined
1/2 cup Walnuts
5 cups Water
1 cup Sugar
2 cups Oil
1/2 cup Cornstarch
1/2 cup Egg whites
2 Tbs Honey
3 Tbs Mayonnaise
1 Tbs Fresh lemon juice
1/2 Tbs Condensed milk
1/2 cup Oil


Directions:
Rinse walnuts, then boil in 5 cups water, continually changing water until clear.

When clear, boil with sugar until sugar dissolves.

Heat 2 cups oil until almost smoking, then deep fry walnuts until they're shiny and brown, no longer golden.

Place walnuts on cookie sheet, let cool.

Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside. Mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth.

Heat oil until boiling, then deep fry the Shrimp until golden brown.

Drain, then fold in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on platter.

[WCP]

Anyone got any good shrimp recipies? :)


Oh, shut the fuck up!!!!!!! >:(

;D

[wendy]

PUMPKIN SHRIMP BISQUE

* 6 quarts water
* 2 tsp Old Bay seasoning
* 1 1/2 pounds medium shrimp
* 7 T butter
* 6 green onions, chopped
* 1 cup chopped onion
* 3 cups pumpkin puree
* 6 cups chicken stock
* 1/2 tsp salt
* 3 T all-purpose flour
* 1 cup light cream
* Croutons, for garnish
* Freshly grated nutmeg, for garnish

Bring water and Old Bay to a boil in a large Dutch oven; add shrimp and return to a boil. Reduce heat and simmer 3 minutes. Drain well; discard liquid. Rinse shrimp with cold water. Peel and devein. Chill until needed.

Melt 4 T of the butter in a large saucepan. Saute the green onion and onion until soft and golden. Add the pumpkin, chicken stock, salt and reserved shrimp. Bring to a boil, stirring, then simmer 10 minutes. Blend in small batches in a food processor or blender until smooth. Return soup to the pan.

Knead the flour with 2 T of butter and gradually add to the soup while beating with a whisk. Bring the soup to a boil, whisking until it thickens. Correct the seasoning, then add the light cream and remaining tablespoon of butter. Garnish with freshly grated nutmeg and croutons

[WCP]

Well how loving we all are today. ROAR!


As you can see from the dates, this mocking has been going on for years. I thought I'd purged most of these shrimp threads in a fit of madness. ;D

[WCP]

Every time I buy shrimp any more, I get a fucking nervous tic for a week.

[wendy]

Caramel Shrimp

Ingredients
1-1/2 pounds medium shrimp, peeled and deveined
2 tablespoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon flour
3 tablespoons vegetable oil
3 cloves garlic, minced
1/2 cup water
2 tablespoons sugar
4 scallions (white part only), chopped
1 small onion, chopped
1 fresh red chili pepper, thinly sliced (optional)
Freshly ground black pepper to taste
1 lime
Sprigs cilantro (optional garnish)

Instructions
In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper and flour. Set aside to marinate for 5 to 10 minutes.

In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown. Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink. Add the water and sugar and simmer for 3 minutes. Add the scallions and onion and stir-fry for 2 minutes. Add the chili pepper, if desired, and black pepper to taste. Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter.

Garnish with cilantro, if desired. Serve immediately

[wendy]

CHILLED SHRIMP, AVOCADO AND CUCUMBER SOUP

serves 6

8 ounces diced cooked shrimp
1 large avocado
juice of 1/2 lemon
1 small cucumber
1 small bunch dill
1 1/4 cups chicken stock
2 1/2 cups plain yogurt
to taste salt and pepper


Peel avocado. Cut into small pieces and discard pit. Sprinkle with lemon juice. Peel cucumber.
Cut lengthwise, remove seeds, and cut across into small pieces. Save 1/2 cup for garnish.
Puree the avocado and the cucumber in a blender. Strain into the chicken stock.
Add the yogurt and garnish with dill and shrimp and 1/2 cup diced cucumber.
Season with salt and pepper to taste.

[wendy]

Crab, Shrimp, and White Fungus Soup

* ½ ounce dried white fungus (about ¼ cup), reconstituted in hot water for about 10 minutes (until soft and expanded), then chopped coarsely after cutting away its hard knobs. In a pinch, you can substitute tree ears.
* 1 teaspoon peanut oil
* 1 large shallot, sliced thin
* pinches of white pepper
* 1 hot chile, seeded and sliced thinly
* ¼ lb. medium shrimp, peeled and deveined
* ¼ lb. cooked crab meat
* 3 cups vietnamese chicken stock, or regular chicken stock simmered with a 1-inch piece ginger that has been crushed with a blow
* 1 generous Tablespoon cornstarch, dissolved in 2 Tablespoons water
* 1 egg white, lightly whisked
* salt and white pepper to taste

Garnish: 1 Tablespoon cilantro, chopped extra fine; serve hot (piquant) chili sauce on the side (preferably the Vietnamese chili-garlic sauce(Tuong ot Toi Viet-Nam, if you can get it).

Heat the oil in a large saucepan over medium high heat, then sauté the shallot and white pepper for about a minute. Stir in the shrimp and cook another minute, flipping after 30 seconds. Add the stock, then stir in the crab and fungus. Bring to a simmer, then thicken with the cornstarch liquid, stirring constantly.

When ready to serve, pour in the egg white in a slow, steady stream, stirring slowly to form ribbons. Remove from heat, season with salt and white pepper, and ladle into bowls. At the last minute, sprinkle with the finely minced cilantro--which will open up the flavor of the soup--and put on the table.

[WCP]

Whats white fungus?


Truffles, perhaps?

[wendy]

White Fungus:
n : a fungus that attacks living fish and tadpoles and spawn
causing white fungus disease: a coating of white hyphae
on especially peripheral parts (as fins) [syn: {Saprolegnia
ferax}]

Yum. Tasty.

[wendy]

Okay...I lied. It's actually matsutake mushrooms. ;D