Drunken Lemongrass Shrimp Recipes

Steps:

• Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• Mix all ingredients in a small bowl. Cover and refrigerate until use.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
• Yield: 3 1/2 cups

Steps:

• Preheat the grill to high.
• In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
• Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
• Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
• Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.

Steps:

• Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
• Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

Steps:

• In a large skillet, melt the butter over medium-high heat.
• Add the shallots and cook until soft, about 2 minutes.
• Add the garlic& ginger, then saute for 1 minute.
• Add the shrimp, Essence, salt, lemon juice,& whiskey to the pan and cook until the shrimp are pink.
• (about 2 minutes).
• Remove the shrimp from the pan with a slotted spoon and keep warm.
• Add the honey& cream to the pan and cook until thickened.
• Return the shrimp to the pan and stir well to coat.
• Serve immediately alone or over a bed of noodles or rice.

Steps:

• Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated.
• Set aside for 10 minutes.
• Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.
• Place a wok over high heat until hot.
• Add the oil, swirling to coat the sides.
• Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds.
• Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute.
• Pour in the sauce; reduce the heat to low, cover and cook until the shrimp are cooked through and the shallots are tender, about 5 minutes.
• Scoop into shallow bowl and garnish with the cilantro sprig.

Steps:

• Skewer shrimp and lemongrass. Mix garlic, Thai basil leaves, salt, pepper and cilantro together in a large bowl. Brush skewered shrimp with marinade. Marinate covered for 4 hours in the refrigerator. Grill skewers for about 2 minutes on each side.

Steps:

• In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
• Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
• Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.

Steps:

• Combine sherry, 2 ts cornstarch and 1/2 ts sugar in a medium bowl; stir in shrimp until well coated. Cover and refrigerate for 30 minutes.
• Meanwhile combine soy sauce, water, vinegar and remaining cornstarch and sugar; set aside.
• Heat oil in wok over high heat; add green onions, ginger and garlic and stir fry for 30 seconds.
• Add shrimp and stir fry for 3 minutes or until pink.
• Pour in soy sauce mixture; cook and stir until sauce thickens.
• Garnish as desired.

Steps:

• In a saute pan, add rum, pineapple juice, red onion, garlic, red pepper, salt, and ginger.
• Bring to simmer on medium heat.
• Let cook for 5-7 minutes, to allow the flavors of the vegetables to let out.
• Gently drop shrimp into the pan and braise on medium low heat until pink, about 4 minutes.
• Remove shrimp and arrange half in each avocado skin "chests".
• Serve with rice for a fuller meal.
• For salsa, after chopping all ingredients to appropriate size, mix together and season with salt and pepper.
• Let sit for at least 30 minutes to marinate.
• Serve over hot shrimp, to look like an opened chest of buried treasure.
• Drizzle pan sauce over the whole dish for extra flavor.

Steps:

• Prepare grill for cooking.
• Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
• Pound all chiles with garlic to a coarse paste with a mortar and pestle and stir in fish sauce and lime juice and sugar to taste. Transfer to a large bowl.
• Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
• Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks.
• Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
• Toss shrimp (with shells still on) with chile mixture and stir in sliced lemongrass, shallots, scallions, and mint.
• Serve on a bed of lettuce and tomato with cilantro or mint.