SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
Steps:
- Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
POM SHRIMP
Steps:
- 1. Prepare fresh pomegranate juice.* 2. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 tablespoons of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 3. In a 12-inch skillet, combine 1 tablespoon sesame oil with vegetable oil, coriander seeds, cumin, pepper and black mustard seeds. 4. Place over medium heat and cook, stirring for 4 minutes. 5. Raise heat. 6. Stir in the shrimp and cook, turning and stirring, for 3 minutes, or until shrimp are opaque. 7. Reduce heat. Stir in the pomegranate juice, vinegar and salt. 8. Cook, stirring and scraping bottom of pan, for 1 minute. 9. Stir in remaining sesame oil. 10. Place 1/2 cup frisee on each plate. 11. Top with shrimp, and drizzle sauce around plate. 12. Sprinkle with pomegranate arils. *For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
POPCORN SHRIMP
Popcorn shrimp make a nice appetizer or side dish for both adults and children. Best served with cocktail sauce.
Provided by JK813
Categories Appetizers and Snacks Seafood Shrimp
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Place flour in a bowl. Whisk egg and milk in another bowl. Combine bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a third bowl.
- Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack.
- Deep fry breaded shrimp in preheated oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 50.4 g, Cholesterol 131.7 mg, Fat 31.3 g, Fiber 2.3 g, Protein 19.5 g, SaturatedFat 4.9 g, Sodium 1116.2 mg, Sugar 3.3 g
KUNG PAO SHRIMP
Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.
Provided by Lisa Somerset
Categories World Cuisine Recipes Asian
Time 1h55m
Yield 2
Number Of Ingredients 18
Steps:
- Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
- Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
- Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 36.2 g, Cholesterol 173.9 mg, Fat 29 g, Fiber 4.1 g, Protein 27 g, SaturatedFat 4.3 g, Sodium 2156.4 mg, Sugar 18.6 g
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