Recipe shrimp recipe

[Pardeep]

Fried Shrimp ingredients list:

20 large shrimp, peeled and deveined.
Salt and white pepper, to taste.
2 medium eggs.
1 tablespoon of Dijon mustard.
1 cup of Rice Krispies.
¾ cup of Corn Flakes.
¼ cup of all-purpose flour.
Vegetable oil for frying.
Instructions for Fried Shrimp:

Season the shrimp with the salt and white pepper.

Lightly beat the eggs with the mustard.

In a medium-sized bowl, crush the Rice Krispies and Corn Flakes into very small crumbs.

Dip each shrimp into the flour, then the egg/mustard mixture, then the cereals mixture.

Set aside on a plate until ready to fry.

Pour 1-2 inches of vegetable oil into a deep pot and heat to 350°F (180°C), as measured by a deep fat frying thermometer.

Fry the shrimp in batches for about 2-3 minutes until golden brown.

Remove and drain on a plate lined with paper towels.

 

[Pardeep]

Garlic Shrimp ingredients list:

1/3 cup of butter.

1 ½ to 2 pounds large shrimp, peeled and deveined.

4 to 6 medium cloves garlic, crushed and minced.

1/3 cup chopped fresh parsley.

2 ½ tablespoons of lemon juice.

Salt.
Instructions for Garlic Shrimp:

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.

Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt then stir well.

Remove the pan from the heat and serve.

 

[Pardeep]

Hot and Sour Shrimp Lo Mein ingredients list:

1 lb of fresh medium shrimp, peeled and deveined.
1 tablespoon of Chinese rice wine or dry sherry.
1 teaspoon of cornstarch.
½ lb of Chinese egg noodles, or Italian fettucine or linguini.
1 teaspoon of sesame oil.
1 red bell pepper.
6 oz of snow peas.
1 cup of baby carrots.
2 quarter-inch slices of ginger.
Hot and sour sauce.
¾ cup of chicken broth.
2 tablespoons of red wine vinegar.
2 tablespoon of ketchup.
1 tablespoon of granulated sugar.
2 tablespoons of light soy sauce.
1 tablespoon of cornstarch dissolved in 4 tablespoons water.
4 tablespoons of oil, for stir-frying.
Instructions for Hot and Sour Shrimp Lo Mein:

Rinse the shrimp under warm running water. Cut in half lengthwise if desired.

Add the rice wine or sherry and cornstarch. Marinate the shrimp for 15 minutes.

Fill a large pot of water with enough water to cover the noodles. Bring to a boil.

Add the noodles and boil for 5 minutes.

Drain, run under cold water, and drain again.

Toss with 1 tablespoon of sesame oil.

Cut the red bell pepper in half, remove the seeds and cut into 1-inch strips.

Blanch the snow peas and carrots briefly in boiling water until they turn a bright color.

Submerge in ice cold water, remove and drain thoroughly.

Mince the ginger.

In a small bowl or measuring cup, mix together the sauce ingredients and set aside.

Heat a wok over medium-high to high heat; add 2 tablespoons of oil.

Once the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds).

Add the shrimp and stir-fry until they turn pink. Remove from the wok.

Heat 2 tablespoons of oil. Once the oil is hot, add the carrots. Stir-fry the for a
minute, then add the snow peas. Stir-fry for another minute, then add the red bell peppers.

Push the vegetables up to the side of the wok and add the sauce in the middle.

Heat to boiling, then add the noodles and shrimp.

Mix everything together; heat through and serve hot

 

[Pardeep]

Popcorn Shrimp ingredients list:

1 lb of small shrimp, shelled.
2 eggs, beaten.
Breadcrumbs.
Dash of cayenne pepper.

Instructions for Popcorn Shrimp:

1. Combine the breadcrumbs and the cayenne pepper in a bowl.

2. With a slotted spoon, dip a spoonful of shrimp in the eggs, then drop them into the cayenne/breadcrumb mix.

3. Toss with a fork to coat thoroughly.

4. Deep fry until golden brown.

5. Drain and eat like popcorn.

 

[Pardeep]

Quick Grilled Shrimp ingredients list:

1 large clove garlic clove.
1 tablespoon of coarse sea salt.
½ teaspoon of cayenne.
1 teaspoon of paprika.
2 tablespoons of olive oil.
2 teaspoons of fresh lemon juice.
1 ½ lb of large shrimp, peeled, deveined, rinsed, and drained.
Freshly sliced lemons, to garnish.
Instructions for Quick Grilled Shrimp:

Mince the garlic with the salt.

Mix with the cayenne and paprika, then form into a paste with olive oil and lemon juice.

Toss in the shrimp and allow them to marinate for 2 hours.

Preheat your grill to high heat.

Cook the shrimp for about 2 minutes per side or until they turn pink.

Serve as an appetizer, garnished with plenty of fresh lemon slices.

 

[Pardeep]

Shrimp Alfredo ingredients list:

1lb shrimp, cooked and peeled.
6oz pkg fettuccine.
2 tbsp margarine.
1 cup milk.
Quarter tsp black pepper.
1 tsp Greek seasoning.
Parmesan cheese.
Half cup water.

Alfredo Sauce:
2 cups whipping cream.
1 cup parmesan cheese, grated.
4 tbsp butter.
Instructions for Shrimp Alfredo:

Over low heat, melt butter in a non-stick skillet. Stir in whipping cream and blend well. Add parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The sauce should generally be creamy.

Combine milk, water and Alfredo sauce in a 2 quart saucepan. Add margarine, black pepper and Greek seasoning. Bring to a boil over medium heat. Reduce heat and simmer 3 minutes, stirring constantly. Stir in cooked shrimp and simmer until heated.

Meanwhile, boil fettuccine pasta and drain. Blend in with shrimp alfredo sauce. Serve in a large bowl and sprinkle with parmesan cheese before serving.

 

[Pardeep]

Shrimp Bisque ingredients list:

1 pound of jumbo shrimp, peeled and deveined.
4 cups of half cream half milk.
¼ cup of melted butter or margerine.
2 tablespoons of celery, chopped.
2 tablespoons of onion, chopped.
2 tablespoons of flour.
1 teaspoon of salt.
Pinch of paprika.
Pinch of pepper.
Pinch of parsley.
Instructions for Shrimp Bisque:

Chop the shrimp.

Cook chopped onion and chopped celery in butter or margerine until tender.

Blend in the flour, salt, paprika and pepper.

Add the half-cream-half-milk gradually; and cook until thick, stirring frequently.

Add the shrimp; then heat.

Sprinkle parsley over top.

Serve.

 

[Pardeep]

Shrimp Canapes ingredients list:

10 slices white bread.
2 tablespoons butter or margarine, melted.
1/2 teaspoon dried thyme leaves.
1 pkg (12 oz) frozen cooked shrimp, thawed, chopped.
1/2 cup Kraft Shredded Colby and Monterey Jack Cheese.
1/3 cup Kraft Mayo Real Mayonnaise.
1/4 teaspoon salt.
Instructions for Shrimp Canapes:

Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles.

Tear enough of the bread trimmings into fine crumbs to maesure 1/2 cup crumbs; set aside.

Mix butter and thyme; bruch evenly onto bread cutouts. Place in single layer on baking sheet.

Broil 2 min or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min or until hot and bubbly. Makes 20 servings, 1 appetizer each.

 

[Pardeep]

Shrimp Creole ingredients list:

2 tablespoons margarine
1/3 cup onions; chopped
2 tablespoons buttermilk biscuit mix
1 1/2 cups water
1 can tomato paste (6 oz)
1 1/2 teaspoons salt
1 dash pepper
1/4 teaspoon sugar
1 bay leaf
1/2 cup celery; chopped
1/2 cup green pepper; chopped
2 pounds frozen shrimp thawed shelled and clawed OR 3 cans shrimp, (5 oz); rinsed and drained
rice
Instructions for Shrimp Creole:

In skillet, melt butter, add onion and cook slightly.

Add biscuit mix and stir until well blended.

Combine remaining ingredients except shrimp and rice and add with onion mixture to crock pot; stir well.

Cover and cook on low setting for 7 to 9 hours.

One hour before serving turn to high setting and add shrimp.

Remove bay leaf and serve over hot rice.

 

[Pardeep]

Shrimp Curry ingredients list:

1lb large shrimp, peeled and deveined.
1 large onion, chopped.
3 tablespoons of olive oil.
1 one inch piece of cinnamon stick.
6 green cardamoms.
6 cloves.
1 bay leaf.
1 teaspoon of ground cumin.
1 teaspoon of minced ginger root.
1 teaspoon of minced garlic.
1 teaspoon of ground coriander.
Half a teaspoon of salt.
1 green pepper, chopped into half inch pieces.
1-1/2 cups canned tomatoes, crushed.
2 green chilies, chopped.
2 sprigs of fresh coriander, chopped.
Instructions for Shrimp Curry:

1. Fry the onion in the oil until tender (about 4-5 mins).

2. Add the cinnamon, cardamoms, cloves and bay leaf.

3. Cook for another minute, then add ginger and garlic.

4. Add the chili, cumin, coriander and salt.

5. Cook for another thirty seconds.

6. Add the green pepper and tomatoes, then bring to a boil or vigorous simmer.

7. Add the shrimp, cover and simmer for fifteen minutes.

8. Serve the curry sprinkled with the chopped chilies and coriander leaves.

 

[Pardeep]

Shrimp Dijon ingredients list:

1 pound of shrimp, peeled and deveined.
2 cups of heavy cream.
2 tablespoons of Dijon mustard.
2 tablespoons of chopped parsley.
2 tablespoons of butter.
½ teaspoons of grated nutmeg.
½ teaspoons of lemon juice.
1 ½ tablespoons of Cognac.
Pinch of pepper.
Instructions for Shrimp Dijon:

Combine the cream, mustard, parsley, nutmeg, lemon juice and pepper in a saucepan over a medium-to-high heat.

Simmer for about 5 mins, until about 1 cup is remaining.

Melt the butter in a skillet over medium-to-high heat.

When the butter starts to bubble, add the shrimp and saute until pink (takes about 4-5 minutes).

Stir the Cognac into the sauce, then serve over the cooked shrimp.

 

[Pardeep]

Shrimp Fried Rice ingredients list:

4 oz frozen uncooked shrimp, unshelled
4 oz of cooked ham.
1 medium onion.
2 green onions.
2 eggs.
1/2 cup of peas.
4 cups of cold cooked rice.
4 tablespoons of oil for stir-frying, or as needed.

Marinade:
1 tablespoon oyster sauce, or to taste.
1 tablespoon soy sauce, or to taste.
1 teaspoon of salt, or to taste.
Pepper, to taste.
1 teaspoon cornstarch mixed with 1 1/2 teaspoons of water.
Instructions for Shrimp Fried Rice:

Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces.

Add the marinade ingredients and marinate for 15 minutes.

Dice the ham, onion, and green onion.

Beat the eggs lightly with chopsticks, add a dash of salt, and mix. Set aside.

Heat the wok and then add 1 tablespoon of oil. Once the oil is hot, pour half of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way.

Cut the egg into thin strips, and save for later.

Add 2 tablespoons of oil, or as needed. Once the oil is hot, stir-fry the onion and shrimp on high heat for a few moments; then remove and set aside. Do the same for the green peas, and then the diced ham.

Add 1-2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired.

Add the other ingredients except the egg and green onion and combine thoroughly.

Serve the fried rice with the strips of egg on top and the green onion as garnish.

 

[Pardeep]

Shrimp Pasta ingredients list:

1 lb Shrimp, peeled and deveined

2 Tbsp Olive Oil

1/2 chopped Onion

1/2 tsp Thyme

1/2 tsp Cayenne Pepper

1/2 tsp Black Pepper

1/2 tsp Basil

1/2 tsp Tabasco Sauce

1 Tbsp Garlic, chopped

1 Tbsp Worcestershire Sauce

1/2 cups Tomato, peeled and diced

2 Tbsp Sugar

1/2 cup Green Onions, chopped

3 cups Chicken Broth

1 lb Vermicelli or Linguini

1/2 cup Parmesan Cheese, grated
Instructions for Shrimp Pasta:

In a large pot, start cooking your pasta.

Boil until tender.

Meanwhile, in a non-stick fry pan, sauté the onion in the olive oil for approximately 4 minutes.

Add the garlic and stir.

Add thyme, cayenne and black peppers, and basil and cook at low heat for 5 more minutes.

Add everything else except for the pasta, shrimp, and cheese, and cook over low heat for about one-half hour or until the liquid is reduced.

In another fry pan, sauté the shrimp in some butter and garlic until three-quarters cooked.

Add the onion and garlic mixture and cook for an additional two minutes.

Set aside a cooked shrimp for garnish.

Add the cooked pasta and toss well with the grated cheese.

Serve hot in large shallow bowls or on stylish plates.

Place your extra shrimp on top of each serving and sprinkle a few green onion slices on the very top.

 

[Pardeep]

Shrimp Sushi ingredients list:

10 large Shrimp, raw.
Water, for boiling.
Salt.
2 cups of Sushi rice.
Wasabe horseradish sauce.
Instructions for Shrimp Sushi:

Skewer the shrimp from head to tail with toothpicks to prevent curling.

Place in lightly salted boiling water for 3 minutes, then transfer to ice water.

When cooled remove the shell and skewers. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.

Moisten your hands with a mixture of 1 cup water and 2 tablespoon vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2 inches long with rounded edges and sides.

Scoop up a tiny amount of Wasabe horseradish with the tip of your finger and spread it on the inside of the shrimp.

Place the shaped rice on top of the Wasabe and press gently. Press into the shrimp, but make sure it holds its shape.

 

[Pardeep]

Shrimp Toast ingredients list:

10 - 12
slices bread (day old or crusty bread is best)
3/4 pound medium
shrimp
4 water chestnuts, finely chopped
2 green onions, finely
chopped
1 teaspoon grated ginger
1/2 tomato, finely chopped
1
teaspoon Chinese rice wine, dry sherry, or white rice vinegar
1 large
egg, lightly beaten
Salt and pepper, to taste
2 teaspoons
cornstarch
2 cups oil for deep-frying, or as needed
1/3 cup warm
water

Instructions for Shrimp Toast:

Cut each slice of bread into 4 equal squares. Set
aside.

Shell and devein the shrimp. Rinse the shrimp under warm
running water. Pat dry with paper towels and finely chop.

Combine the
chopped shrimp with the water chestnuts, green onion, grated ginger, tomato,
rice wine, lightly beaten egg, salt and pepper and the
cornstarch.

Heat the oil for deep-frying to between 370 and 375
degrees Fahrenheit.

While waiting for the oil to heat, prepare the
bread. Dip the bread squares quickly in the warm water and remove. Squeeze
out any excess water. Spread 1 - 2 teaspoons of the shrimp mixture onto each
bread square.

When the oil is hot, carefully slide the toast squares
into the hot oil. (Deep-fry in small batches so that the temperature of the
oil does not drop too much). Fry each side until browned (about 1 minute on
each side). Remove from the wok with a slotted spoon and drain on paper
towels. Serve hot.

 

[Pardeep]

Shrimp with Shallots and Mustard ingredients list:

10 medium-sized shrimp.
2 medium shallots, minced.
1 bunch of fresh tarragon, minced.
½ lb of butter, diced into small pieces.
½ cup of Chardonnay.
½ cup of heavy cream.
4 tablespoons of olive oil.
2 tablespoons Dijon mustard.
1 tablespoons minced chives.
Salt and freshly ground black pepper.
Instructions for Shrimp with Shallots and Mustard:

Using the salt and freshly ground black pepper, season the shrimp.

Heat up the olive oil in a skillet.

Over very high heat, saute the shrimp for about 8 minutes.

Set aside the shrimp and keep warm.

Saute the shallot and tarragon for about 3 minutes.

Add the Chardonnay and heavy cream, the cook for another minute.

Mix in the butter, a piece at a time.

Mix in the Dijon mustard, then cook for another 30 seconds.

Cover the shrimp with sauce and sprinkle with chives.

Serve.

 

[Pardeep]

Sichuan Shrimp with Chili Sauce ingredients list:

1 lb large shrimp - not more than 24 to a pound
2 tsp.
soy sauce
2 tsp. Shaoxing Cooking Wine -- ordinary rice wine is okay, but
not as good
Seasonings:
1 Tbsp. mashed and finely minced garlic
1
Tbsp. mashed and finely minced ginger
1/2 of a green onion, thinly
sliced
3-6 Red Hot Chili Peppers -- genuine Tabasco peppers work really
great.
1 tsp. hot chili paste (optional)
Sauce:
5 Tbsp
ketchup
1 Tbsp sugar
1/2 Tbsp salt
1 Tbsp Shaoxing Cooking
Wine
Vegetables: Not essential, but a very worthwhile addition:
10
spears of asparagus, cut off whole tips, 1-inch steep diagonal cut for the
stems
1 stalk of celery - cut in thin diagonal slices
1 good size
bamboo shoot - cut in long thin slices to compliment the other
vegetables
6 Tbsp oil
Dash of Toasted Sesame Oil

Instructions for Sichuan Shrimp with Chili Sauce:

Boil a quart
of water in your wok. Immerse all the veggies and boil rapidly until they
reach peak color brightness. Immediately strain out into a bowl and set
aside. Or you can do them in your microwave.
Put 5 tablespoons of oil
into wok. Get it smoking hot and stir the shrimp until it is pink and done.
This shouldn't take more than a couple of minutes - it all depends on the
horsepower of your stove. Put onto plate and discard all excess oil and
quickly clean the wok.
Heat 1 tablespoon of oil in wok . Get it smoking
hot and toss in the hot peppers. Cook them for a minute, at most, until you
are getting good whiffs of cooking chili. Add the other seasonings and stir
for 15-20 seconds.
Add the sauce and stir to mix. Add back in the shrimp
and veggies. Stir until you are sure it is all reheated. Give a quick dash
of toasted sesame oil, then a quick stir.
Pour it out onto a nice, light
colored or glossy black platter, so you can admire the colors.

 

[Pardeep]

Shrimp Scampi Bake

Ingredients

• 1 cup butter
• 2 tablespoons prepared Dijon-style mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh parsley
• 2 pounds medium raw shrimp, shelled, deveined, with tails attached

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

 

[Pardeep]

Hor lor hove recipe de te ask google uncle

 

[kudi_patole_wargi]

^^ lol thanks..google te main search kiti c but main easy n spicy chahidi c..indian style