Shrimp Cones With Spicy Yogurt Sauce Recipes

Steps:

• In medium bowl, mix Shrimp ingredients. Cover; refrigerate at least 2 hours but no longer than 8 hours to marinate.
• Drain shrimp, discarding marinade. Heat 12-inch nonstick skillet over medium-high heat; add shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp turn pink.
• In small bowl, stir Sauce ingredients until well blended.
• Heat oven to 350°F. Shape tortilla wedges into cone shapes; secure each with toothpick. Place on ungreased cookie sheet. Bake 3 to 5 minutes or until light golden around edges.
• Place about 3 shrimp inside of each cone; drizzle 1 tablespoon sauce over shrimp in each cup.

Steps:

• In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.

Steps:

• In a glass baking-dish toss the shrimp with the garlic, chiles and olive oil. Cover and marinate, refrigerated, for at least 24 hours. Preheat grill or broiler and cook shrimp, brushing occasionally with marinade, for 2 to 3 minutes per side.
• Toast seeds and peppercorns in dry skillet. Transfer to grinder and grind. Transfer to food processor and add shallots, garlic, ginger, lime zest and juice, and lemon zest, cilantro, basil and chiles and process to a smooth paste. Season with salt and pepper. At this point mixture can be stored in airtight container up to 1 week. In a bowl combine curry mixture and yogurt, lime juice. Stir.
• In a saucepan, combine tomatoes, sugar, salt, garam masala, serrano, garlic, ginger, and lime zest. Bring to a boil. Lower the heat and simmer for 5 minutes. Transfer to food processor and puree, adding oils. Puree until smooth. Season, to taste, and finish off with some lemon juice.

Steps:

• Mix together the bottom 8 ingredients in the Shrimp & Marinade Section. Reserve 1/4 cup of the marinade and place the remaining amount in a shallow bowl or a resealable plastic bag. Add the shrimp and marinate in the refrigerator for 30 minutes -- no more than 60 minutes.
• In the meantime, mix together the sauce ingredients and sit aside.
• Remove the shrimp and place 3 on each skewer. Grill to over medium high coals until finished -- do not over cook. Brush the remaining marinade on shrimp while cooking.
• Serve the shrimp with the yogurt sauce.
• This makes a great appetizer for parties. You can make a meal out of it by serving on a rice and bean dish -- I prefer one with rice, black beans and pineapples or another tropical fruit.

Steps:

• Shell and devein the shrimp.
• Cut the red pepper into 1/2-inch cubes.
• Slice the green pepper into 1 1/2-inch-long strips.
• Heat the butter in a large nonstick skillet. Add the shrimp, salt, pepper and paprika. Stir with a wooden spatula. When the shrimp become pink (they should take 2 to 3 minutes), remove them with a slotted spoon, leaving the cooking liquid in the pan.
• In the same skillet, add the red and green peppers, shallots, garlic, salt and pepper. Cook, stirring, about 3 to 4 minutes over medium-high heat. Add the Cognac, shrimp and any juices that have accumulated. Cook over medium heat for 2 minutes more.
• Add the sour cream and the yogurt. Blend well and check for seasoning. Add the chopped coriander, and bring to a simmer for about 30 seconds. Do not boil, or the sauce will separate. Serve immediately.

Steps:

• Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
• Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
• Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
• Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.

Steps:

• In a medium bowl, whisk egg white until slightly frothy. Add a quarter of the shrimp; toss to coat. Lift shrimp, shaking off excess egg white. Transfer to a plate. Sprinkle with 3 tablespoons falafel mix, and toss until well coated. Transfer to a clean plate. Repeat to coat another quarter of the shrimp.
• Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add coated shrimp; cook until golden brown, turning once with tongs, 3 to 4 minutes total. Remove from heat. Transfer shrimp to a paper-towel lined plate. Wipe skillet with a paper towel.
• Working in two batches, coat remaining shrimp as described in step 1; cook in remaining 3 tablespoons oil as instructed in step 2. Season shrimp with salt pepper, and serve with sauce.