Hundred Corner Shrimp Balls (Dim Sum) from Olga

Hundred Corner Shrimp Balls (Dim Sum)

Posted by Olga_D on FK.

These little dim sum treats are so delicious and very easy to prepare. They are great hot or at room temperature and can be served with a dipping sauce of hot chili sauce or salt seasoned with a little curry powder, five spice powder or crushed Szechuan peppercorns. They can be made ahead and reheated in the oven.

Any white fleshed fish fillets can be used instead of the shrimp. The shrimp paste itself (without the bread cubes) can also be poached in water and served as dumplings in soup, or can be pan fried as little shrimp patties.

12 slices white bread

1 lb. raw shrimp, shelled and cleaned

1 egg white

1 tbsp. rice wine

1 tsp. salt

1 tsp. minced ginger root

1 tbsp. minced green onion

1/4 cup minced water chestnuts

2 tbsp. cornstarch

4 cups peanut oil for deep frying

Remove the crusts from the bread. Dice the bread into 1/4-inch cubes. Place on a cookie sheet and dry out in a very low oven (200F/90C).

Pat the shrimp dry and mince in a food processor or blender. Blend in all the remaining ingredients except the oil.

With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes. Press the cubes firmly into the shrimp mixture.

Heat the oil in a wok or deep, wide pot to 375 F.

Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes). Drain on paper towels. Makes approx. 36 balls.

Bonnie Stern Cookbook

 
Hundred Corner Shrimp Balls (Dim Sum) from Olga

Hundred Corner Shrimp Balls (Dim Sum)
Posted by Olga_D on FK.

These little dim sum treats are so delicious and very easy to prepare. They are great hot or at room temperature and can be served with a dipping sauce of hot chili sauce or salt seasoned with a little curry powder, five spice powder or crushed Szechuan peppercorns. They can be made ahead and reheated in the oven.

Any white fleshed fish fillets can be used instead of the shrimp. The shrimp paste itself (without the bread cubes) can also be poached in water and served as dumplings in soup, or can be pan fried as little shrimp patties.

12 slices white bread
1 lb. raw shrimp, shelled and cleaned
1 egg white
1 tbsp. rice wine
1 tsp. salt
1 tsp. minced ginger root
1 tbsp. minced green onion
1/4 cup minced water chestnuts
2 tbsp. cornstarch
4 cups peanut oil for deep frying

Remove the crusts from the bread. Dice the bread into 1/4-inch cubes. Place on a cookie sheet and dry out in a very low oven (200F/90C).

Pat the shrimp dry and mince in a food processor or blender. Blend in all the remaining ingredients except the oil.

With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes. Press the cubes firmly into the shrimp mixture.

Heat the oil in a wok or deep, wide pot to 375 F.

Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes). Drain on paper towels. Makes approx. 36 balls.

Bonnie Stern Cookbook

 
Spicy Shrimp from Charlie

SPICY SHRIMP
Posted by Charlie at FK.

Serving Size : 20

1/2 cup vinegar
1/2 cup lemon juice -- or lime
2 teaspoons dry mustard
1/2 cup tomato sauce
1/2 cup vegetable oil
2 teaspoons Tabasco Sauce
2 tablespoons Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 small bottle capers -- drained
1 cup sliced red bell pepper -- (green and/or red)
2 cups thinly sliced red onions
4 pounds shrimp -- (4 to 5 )(16/20 per pound) cooked, peeled and deveined, tail on


In a large non-metallic container combine vinegar, mustard, tomato sauce, oil, Tabasco, Worcestershire, salt and pepper.

Place capers, pepper rings, onion rings and shrimp in storage container. Pour marinade over all. Seal tightly and refrigerate overnight.

Serve with slices of French bread or crackers.

 
Shrimp Baked with Blue Cheese

Shrimp Baked with Blue cheese
Jr. League of Tampa
Tampa Treasures

8 oz blue cheese, softened
8 oz cream cheese, softened
1 tbsp chives, chopped
1 tbsp parsley, chopped
1 clove garlic, finely chopped
1/4 c dry white wine
2# fresh shrimp, shelled and deveined
4 slices lemon

Preheat oven to 40. In small bowl of elec. mixer blend blue cheese, cream cheese, chives, parsley and garlic; add wine, blend to thin mixture.

Cut 4 large squares alum foil, heap 1/4 of cheese mixture on ea. square. Top ea. with 1/4 of shrimp and 1 lemon slice. Bring edges of foil up over shrimp, fold together. Fold up ends of foil to make tight package.

Place on baking sheet, bake 20 minutes.

 
Skewered Rosemary Shrimp with Mint Pesto by Pat

Skewered Rosemary Shrimp with Mint Pesto
Servings: Makes 24.
Posted by Pat-NoCal on FK

Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil

Shrimp
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs

For mint pesto:
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)

For shrimp:
Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Source: http://www.epicurious.com/recipes/food/views/109244

Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts. What to drink: Pinot Grigio.

Pat’s notes: Took this to a party and everyone loved it. I didn’t use the rosemary sprigs to skewer, just tossed the shrimp with the mint pesto and grilled the shrimp then served them room temperature with a bowl of the pesto for dipping. Very popular.

 
Upside-Down Marinated Shrimp Bowl from Gay

Upside-Down Marinated Shrimp Bowl
From Better Homes and Gardens
Posted by GayR on FK

about 20 appetizer servings

Ingredients
· 5 pounds fresh large shrimp in shells, peeled and deveined
· 1/2 cup olive oil
· 1/2 cup white or red wine vinegar
· 1-1/2 teaspoons finely shredded lemon peel
· 1/4 cup lemon juice
· 2 tablespoons tomato paste
· 1 tablespoon honey
· 3 cloves garlic, minced
· 2 teaspoons grated ginger
· 1/2 teaspoon salt
· 1/4 teaspoon ground red pepper
· Assorted fresh greens (optional)
· Assorted fresh herbs (optional)
· Lime wedges (optional)
· Thinly sliced red onion, separated into rings (optional)
· Thinly sliced cucumber or cucumber ribbons (optional)
· Yellow pear-shaped tomatoes and cherry tomatoes (optional)
Directions
1. In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling. Add the shrimp. Bring to boiling; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally. Drain shrimp. Rinse under cold running water; drain again.
2. To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep. Arrange the shrimp, pointing the tails to the middle, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is filled, pressing down every couple of layers with bottom of a plate that will fit into bowl. When bowl is full, press down with plate one more time.
3. For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and ground red pepper. Cover and shake well. Pour marinade over shrimp in bowl. Cover and chill overnight, occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade.
4. Before serving, hold the plate off-center and invert bowl slightly to drain off marinade. Repeat inverting and draining until all marinade is drained. Discard marinade. Place serving platter over bowl; carefully invert bowl to unmold.
5. If desired, arrange greens, herbs, lime wedges, cucumber, red onion, and tomatoes around shrimp. Makes about 20 appetizer servings.
Make-Ahead Tip:Up to 1 day before, prepare and marinate shrimp bowl. Just before serving, drain marinade and invert shrimp onto serving plate.
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Shrimp in Green Mayo from Meryl

Tapas - Shrimp in Green Mayo

by CountryLady on RecipeZaar
Posted by Meryl on FK

SERVES 10

1/2 cup mayonnaise
1/4 cup minced parsley
2 teaspoons capers, finely chopped
1/4 teaspoon dried oregano
1 clove garlic, minced
1 lb medium shrimp, cooked,peeled & deveined (30 - 40)

Mix first 5 ingredients in a medium sized serving bowl.
Add shrimp& gently stir until completely mixed.
Refrigerate until ready to serve.

 
Shrimp with Pungent Fruit Sauce

Evander Preston's Shrimp with Pungent Fruit Sauce
Jr. League of Tampa
Tampa Treasures

1 12oz can beer
1-1/2 c flour
1 tsp bak. soda
salt and pepper to taste
paprika
1 egg yolk
1 c orange marmalade
1/4 c prepared horseradish
juice of 1/2 lemon
48 large fresh shrimp, peeled and deveined
veg oil for deep frying

About 1-1/2 hrs. before serving: Pour beer into lg. bowl of elec. mixer, let stand until flat. Add flour, baking soda, salt, pepper, paprika (enough to color batter) and egg yolk; whip until smooth.

Make sauce: In a small bowl combine marmalade, horseradish and lemon juice, set aside. Heat oil to 375. Dip shrimp in batter, fry in bathes until golden and puffy, 3-5 mins. Drain on paper towels, serve immed. with sauce.

 
Rec: Rummy Barbecued Shrimp

Rummy Barbecued Shrimp

12 wood skewers
2 lbs large shrimp
1/3 cup dark rum
1/2 cup molasses
1/4 cup lime juice
2 Tbs vegetable oil
3 cloves garlic
1 Tbs soy sauce
1 tsp to 1 Tbs hot pepper sauce, to taste

1 Soak skewers in water to retard burning.
2 Devein and clean shrimp; thread 4 to 6 shrimp on each skewer, place in shallow glass dish. Put all other ingredients in blender; puree at top speed 1 minute. Pour over shrimp; refrigerate 1 hour. Just before grilling, remove shrimp to plate, pour marinade into pan, boil down for 5 to 10 minutes to thicken.
3 Grill skewered shrimp 3/4 inch above hot charcoal or gas flame, about 3 minutes on first side, 2 minutes on second side, until they are pink and opaque. Be careful not to overcook. Brush on more sauce as they cook, or serve warm for dipping.

Servings: 4

 
Or, it was a formatting mess, so here it is just in text.

Grilled Lemongrass Prawns with Garlic Noodles, PF Chang’s

1 pound large prawns, shell on, split down back side (butterfly)
1 each lemon wedge for garnish

LEMONGRASS SAUCE:
1 stick butter, unsalted
1 fluid ounce olive oil
1 tablespoon lemongrass, minced (or substitute 1/4 teaspoon lemon zest)
1/2 teaspoon lemon zest
1/2 teaspoon shaoxing wine (or substitute dry sherry)
1/2 teaspoon ginger, minced
1 teaspoon garlic
1/2 tablespoon red Fresno chili
1/2 tablespoon jalapeno
1 teaspoon soy sauce
1 scallions, finely chopped
1 teaspoon sea salt or kosher salt
1/2 teaspoon sesame oil


GARLIC NOODLES:
2 tablespoons butter, unsalted
1 teaspoon olive oil
1/2 teaspoon garlic, minced
1/2 teaspoon shallot, minced
8 ounces Chow Mein noodles (or substitute pasta and follow directions on package)
Kosher salt and black pepper to taste

To make Lemongrass Sauce: Simmer all ingredients for 1 minute Pour half the sauce over prawns and let marinade for 1 hour. Reserve remaining sauce to drizzle over grilled prawns.

To make Garlic Noodles:

Simmer butter with seasonings for 3 minutes over very low heat.
Place Noodles in boiling water and boil for 2 minutes.
Drain well BUT DO NOT RINSE WITH WATER.
While noodles are still hot add seasoned butter and toss well.
Add Kosher Salt and Black Pepper to taste.

Grill Prawns flesh side down, 1 to 3 minutes.
Flip Prawns and cook another 1 to 3 minutes until prawns are just done.
Place Garlic Noodles on serving dish.
Place Grilled Prawns over Garlic Noodles.
Pour remaining Lemongrass Sauce over Grilled Prawns.
Garnish with Lemon wedge.

Cautions that there may be too much oil.

 
J

joe

Well-known member
Basil Shrimp from Cyn

Basil Shrimp
By CynUpstateNY on FK

1 pound large raw shrimp, shelled, deveined, with tails left on
1/3 to 1/2 cup olive oil
1 large clove garlic, finely chopped
1/2 cup fresh basil, finely chopped
3 tablespoons dry vermouth
3 tablespoons lemon juice
Salt and pepper to taste
Lemon slices and fresh basil leaves, optional garnish

Butterfly shrimp by cutting along the inner curve. Heat oil over medium heat. Add garlic, minced basil, vermouth and lemon juice.

Add shrimp and saute, stirring, for 2 to 4 minutes, until they all turn pink. Salt and pepper to taste. Transfer to a bowl and chill for an hour or two to allow the flavors to blend. Return to room temperature.

 
Garlic Peppered Shrimp

Garlic Peppered Shrimp
Jr. League of Tampa, Tampa Treasures


5# large fresh shrimp, unpeeled
2 c olive oil
6 cloves garlic, chopped
3 tbsp salt
3 tbsp pepper
juice of 4 lemons
juice of 4 limes
1-1/4 c dry vermouth

Wash and drain shrimp. Heat oil in large skillet; saute garlic until soft.

Add shrimp, salt, pepper, lemon and lime juices.

When shrimp begins to turn pink, add vermouth, stir; remove from stove.

Let guests peel their own shrimp and serve cooking sauce in individual bowls.

Serves 10

Treasure tip: for a casual outdoor feast, use hollowed out lemon or lime halves to serve sauces

 
Rec: Moyn's Artichoke Shrimp Bowl

I thought this was lost forever, but with persistence I finally found it again:

Artichoke & Shrimp Bowl

1 egg yolk
2 tbsp. chopped parsley
3/4 cup olive oil
2 tbsp. chopped chives
1/4 cup wine vinegar
2 tbsp. Dijon mustard
1 pkg. frozen artichoke hearts, cooked until tender crisp
1 shallot, chopped fine
1 lb. medium shrimp, cleaned & cooked

Use blender or hand beater. Using blender, place egg yolk in container & blend for 10 econds.(Hand: Mix for 2 min). Add oil, vinegar & mustard. Beat only til mixture is creamy. Place dressing in bowl with shallots, herbs , artichoke hearts & shrimps. Marinate for several hours, or overnight. Looks lovely served in a silver or silverplate bowl.

((Moyn))

 
Rec: Tangy Orange B-B-Q Shrimp W/Bacon

Tangy Orange B-B-Q Shrimp W/Bacon

Recipe By : CIA Cookbook

Tangy Orange B-B-Q Sauce:
3/4 Cup Frozen Orange Juice Concentrate -- (6 Oz. Can)
3/4 Cup Chili Sauce
1/3 Cup Molasses
3 Tablespoons Soy Sauce
1 Tablespoon Brown Mustard
1 Clove Garlic -- Mashed
2 Tablespoons Fresh Lemon Juice
1/4 Cup Chicken Stock
1 Teaspoon Tabasco Sauce
1 Teaspoon Salt
2 Teaspoons Worcestershire Sauce

10 Strips Smoked Bacon
20 Extra-Large Shrimp -- Peeled And Deveined

Combine all the ingredients (up to bacon and shrimp) in a medium saucepan and mix well. Cover and simmer gently for 20 minutes. Stir occasionally, being careful not to scorch. Cool, cover and refrigerate.

In a large skillet over medium heat, cook the bacon until the fat is translucent. Drain on paper towels and cut each strip in half crosswise. Wrap each shrimp with one piece of the bacon and secure with a toothpick. Baste with the B-B-Q sauce and broil or grill until the shrimp are cooked, basting occasionally with more sauce.

- - - - - - - - - - - - - - - - - -

NOTES : This is a wonderful thick, zesty sauce. It can also be used as a basting sauce for ribs, chicken, lamb and pork or veal chops. It can be stored in the refrigerator for 1 week and frozen in smaller packages for up to 6 months.

 
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