Whats a good way to make shrimp?!
Whats a good way to make shrimp?
ex. what kind of sauces, batter or anything
Answers: boil the shrimp.
while its boiling, crush garlic and squeeze lemon. mix them togother and put some salt over it. Take the shrimp and use the sauce to dip the shrimp in Well if you like shrimp by itself you can dip it in a cocktail sauce. I make my cocktail sauce by mixing ketchup and horseradish. Or you can sautee your uncooked shrimp in a garlic sauce which can easily be done with fresh garlic and butter. I love pan-frying my shrimp with some butter, and just sauteing it. Also you should try shrimp in a cold pasta sald. Delicious! I made shrimp with asparagus in a creamy lemon sauce. I just sauteed seasoned shrimp then added the asparagus, I made the sacue in the same pan by adding heavy cream, parmesan and lemon juice and served with bowtie pasta. It was so good! Rinse the little buggers in fresh water.Now put on a stock pot big enough to fit the amount of Shrimp.Fill it with water,a dash of salt and a bag of Zaterains Crab boil,and a lemon sliced up.Boil it.Now drop in the little buggers in untill they turn pink.This doesn't take long so don't run outside to chat with the neighbors.Pull em'out and eat the heck out of em'!
You can also peel em'(Time consuming)and Grill em'.This happens even quicker so don't turn you're Eye.Over grilled Shrimp are like rubber and taste the same. Balsamic & Basil Shrimp Pasta
Ingredients
1 Tbsp. olive oil
8 oz. peeled, deveined medium shrimp
2 Tbsp. Garlic Garlic?
1/4 cup Balsamic & Basil Dipping Oil
16 oz. prepared angel hair pasta
Directions
Heat olive oil in a skillet over medium high heat; add shrimp. Cook about 1 minute on each side until shrimp begin to turn pink. Do not overcook. Add Garlic Garlic?; saute just until softened. Add Balsamic & Basil Dipping Oil; heat through. Remove from heat; toss with hot pasta. Serve immediately. Makes 3-4 servings.
http://tastefullysimple.com/web/dgoodacr... CRAB STUFFED SHRIMP
jumbo shrimp
can of crab meat
scallions
celery
soy sauce
fresh bread crumbs
egg white
flour
salt, pepper
dry Italian seasoned bread crumbs
Prepare shrimp:
Shell and devein, slice to butterfly, and gently pound to flatten; leave on tails.
Prepare stuffing:
Drain crab meat, combine with 1 teaspoon soy sauce, 2 chopped scallions (white ends and a little green), 1 stalk of celery and one cup of fresh bread crumbs. Beat egg whites.
Place about one tablespoon crab mixture on the center of each shrimp, press in shrimp sides (it won't close all the way) then dip in flour (mixed with salt and pepper) then in the beaten egg, then in the dried bread crumbs.
Place on cookie sheet and refrigerate for at least one hour. Then carefully place in hot (350-375°F) oil, for not more then a minute or two on each side.
They should be golden brown and the tails should be pink.
Serve with lemon wedges. 5 cloves of garlic
5 tbsp butter
5 tbsp olive oil
1 lb of clean shrimp
juice of 2 lemon
1/2 cup white wine
1/4 cup coarsely chopped italian parsley
coarse salt and freshly cracked black pepper
cooked rice
heat olive oil in a skillet on medium.peel and slice garlic. add to oil. cook until translucent. add shrimp. cover pan. cook until pink, add lemon juice and wine. simmer 1 minute, add butter and italian parsley. cover 1 minute more. salt and pepper to taste, serve over rice.