richard-in-cincy
Well-known member
I made the full amount of the Cajun Shrimp recipe last night using my Calphalon 13” nonstick chef skillet that I used for the first time with medium size shrimp that I had left over in the freezer. The skillet did a great job and I had plenty of room. I used Spanish smoked paprika. The shrimp was quite spicy but I loved it. (see Link for recipe).
For something different, I googled and found a Japanese “steakhouse” shrimp sauce that some say is Americanized (see Image for recipe). I’ve never had this before so I made the sauce for two servings (see and use the serving calculator) using the pimenton again as my regular paprika didn’t smell right so I chucked it. I thought it was overkill to put in a blender or food processor so I simply made it in a large coffee cup and used a teaspoon to mix until the lumps were gone. Go easy with the water for your preferred consistency. I chilled the sauce and later heated up the shrimp for dipping. This was a great fusion of Japanese and American hits and I will make it again. The recipe makes quite a bit of sauce for two portions and I’m trying to think of other ways to use some of it up.
I also see that Ang posted a good looking one in the T & T for appetizers that looks very good.
http://allrecipes.com/Recipe/Cajun-Shrimp/Detail.aspx
http://allrecipes.com/Recipe/Japanese-Shrimp-Sauce-II/Detail.aspx
For something different, I googled and found a Japanese “steakhouse” shrimp sauce that some say is Americanized (see Image for recipe). I’ve never had this before so I made the sauce for two servings (see and use the serving calculator) using the pimenton again as my regular paprika didn’t smell right so I chucked it. I thought it was overkill to put in a blender or food processor so I simply made it in a large coffee cup and used a teaspoon to mix until the lumps were gone. Go easy with the water for your preferred consistency. I chilled the sauce and later heated up the shrimp for dipping. This was a great fusion of Japanese and American hits and I will make it again. The recipe makes quite a bit of sauce for two portions and I’m trying to think of other ways to use some of it up.
I also see that Ang posted a good looking one in the T & T for appetizers that looks very good.
http://allrecipes.com/Recipe/Cajun-Shrimp/Detail.aspx
http://allrecipes.com/Recipe/Japanese-Shrimp-Sauce-II/Detail.aspx