FAR EAST SHRIMP COCKTAIL WITH HONEYDEW GRANITA
A frozen granita made with honeydew melon, ginger, and sharp Japanese wasabi is an extraordinary accompaniment to chilled shrimp cocktail.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- In a small saucepan, simmer sugar and 1 3/4 cups water until sugar dissolves, about 3 minutes. Stir in wasabi and let cool.
- In a food processor, puree melon. Measure 2 1/4 cups; discard remainder. Process melon and ginger until smooth, 1 to 2 minutes. Mix in cooled sugar syrup.
- Pour into a 9-by-13-inch glass or metal baking dish. Freeze until ice crystals form around the edge, about 45 minutes. Using a fork, gently stir crystals into middle of dish, breaking up clumps. Repeat often until totally set and granular, freezing about 30 minutes each time; this will take about 2 hours.
- Peel and devein shrimp, leaving tails on and reserving shells. In a saucepan, bring shells, cilantro, sake, 1 cup water, and salt to a boil. Reduce heat and simmer, skimming scum from surface, until flavorful, about 30 minutes. Pour through a cheesecloth-lined strainer into a skillet, pressing solids to extract liquid. Over high heat, bring liquid to a boil, then reduce heat so liquid simmers. Poach shrimp, adjusting heat to maintain a bare simmer, until pink and cooked through, about 3 to 5 minutes.
- Transfer shrimp to a small baking dish. Cover with cooking liquid, let cool, and chill.
- Sprinkle cucumber and pickled ginger over granita and fold in using a fork. Spoon into glasses; sprinkle with shiso. Place shrimp over glasses and serve immediately.
ROASTED SHRIMP COCKTAIL
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool.
- For the sauce, mix the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Top the shrimp with lemon zest and serve with the sauce.
FRIED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
- Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
- Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
- Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.
SAUTEED SHRIMP COCKTAIL
Provided by Giada De Laurentiis
Categories appetizer
Time 24m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side.
- In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season again with salt and pepper. Place the yogurt mixture in a dipping bowl.
- Place the bowl of dipping sauce on a serving platter with the cooked shrimp.
DEEP FRIED SHRIMP
Steps:
- In a medium size mixing bowl combine shrimp, salt and pepper; stir.
- Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
Nutrition Facts : Calories 493 calories, Carbohydrate 24.8 g, Cholesterol 708.9 mg, Fat 15 g, Fiber 0.9 g, Protein 61.1 g, SaturatedFat 3.5 g, Sodium 1092.3 mg, Sugar 0.6 g
HONEYDEW GRANITA
Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5-1/2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool., Pulse honeydew, sugar syrup and wine in batches in a food processor until smooth, 1-2 minutes. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze, stirring every 30 minutes, until frozen, 2-3 hours longer. Stir again with a fork just before serving.
Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MELON GRANITAS
When the temperature soars, these chilly sweets will provide cool relief (and lots of smiles).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Number Of Ingredients 2
Steps:
- In a small saucepan over medium-high heat, heat sugar with 2 tablespoons water, stirring occasionally, until dissolved, 1 to 2 minutes; set aside.
- Peel, seed, and coarsely chop melon. In a food processor, puree melon with sugar syrup until smooth (to yield about 6 cups); pour into a large, shallow dish.
- Freeze, stirring and breaking up crystals with a fork every 30 minutes, until entire mixture is frozen and crystallized, about 3 hours.
Nutrition Facts : Calories 148 g, Protein 1 g
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