Shrimp Recipes

Walnut Shrimp:

Combine the shrimp with the egg white, salt and 2 teaspoons of cornstarch; mix well and refrigerate for 20 minutes
Heat wok or large skillet until hot and add peanut oil
When oil is just warm, quickly add shrimp, stir to separate, and turn off heat. Allow shrimp to sit in the warm oil for about 2 minutes; drain in a colander set inside a stainless steel bowl
Wipe the wok clean, return 1 1/2 tablespoons of the drained oil to the wok and add the ginger and scallions, stir frying for 30 seconds
Stir in the walnuts, salt, and continue to stir fry another 30 seconds
Return the shrimp to the wok with the remaining ingredients and stir fry another 2 minutes
Turn out onto a platter and serve at once

In saucepan sauté onions, green peppers, and celery in butter until vegetables are soft but not browned
Stir in flour, mustard, salt, and milk; cook over medium heat, stirrring constantly, until sauce thickens
Add worcestershire sauce, pimento, shrimp, and olives to saucepan; simmer until heated thoroughly
Spoon shrimp mixture into 4 ramekins; top with bread crumbs
Bake in a preheated 400°F oven for 15 minutes, or until browned and bubbly
Remove from oven, and serve hot

Mix cake flour with eggs and ice water until batter is slightly lumpy. Chill
To make sauce, combine soy sauce, mirin, water and MSG in saucepan and bring to boil
Place small amount of sauce in tiny saucers with 1 teaspoon of grated radish on each. Set aside
To prepare tempura, shell and devein shrimp, leaving tail, intact. Flatten slightly with sturdy whack of cleaver or the flat side of a heavy knife so shrimp will not curl while cooking
Arrange shrimp, mushrooms, eggplant, celery, carrots, sweet potatoes and green beans attractively on large tray or platter
Heat oil in deep kettle to 350°F
Beat batter. Dip shrimp into all-purpose flour, then into chilled batter, shaking to remove excess batter
Slip into deep fat and fry until shrimp rise to surface. While shrimp are bobbing on surface of oil, dollop a bit more batter on top of each shrimp and cook until batter is crisp and slightly golden. Turn once and remove with slotted spoon or fork and drain on wire rack. Keep hot
Dip vegetables in flour and batter and cook in same manner
Continue to cook and drain shrimp and vegetables, a few at a time, adjusting heat during cooking to maintain a 350°F temperature
To serve, place equal amount of various foods on each plate. Dip cooked vegetables and shrimp into sauce, scooping up a bit of radish

Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water in a small saucepan
Simmer, stirring constantly, until thickened, about 1 minute; cool
Coat shrimp with sauce; drain off excess
Place the coated shrimp on a rack of broiler pan. Broil 5 inches from heat source 3 to 4 minutes on each side, or until shrimp are opaque and cooked
Serve and garnish

Sauté onion and garlic in oil until onion is limp, about 10 minutes
Add the rest of ingredients and simmer for one minute, stirring constantly. The mixture will be quite thick. Let cool
Mix shrimp and cooled Satay Sauce in a small bowl. Cover and let stand at room temperature for 30 minutes to one hour or refrigerate for 2 to 3 hours. If you marinade in refrigerator, remove one hour before cooking
Save sauce. Skewer shrimp the long way so that they will lie flat on grill or broiler pan
Preheat broiler 5 to 10 minutes. Put shrimp on grill or in broiler and cook 10 minutes per side until each side is browned, turning only once
Using 2 tablespoons of marinade, mix with 1 1/2 cups of chicken stock. Bring to a boil and thicken with 1 tablespoon of cornstarch, mixed with 2 tablespoons of water
Stir in 1/4 cup sour cream and serve

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