Ingredients

Recipes

Restaurants

Utilities

Shrimp Tempura Cocktail

Ingredients: 1 tomato-chipotle sauce 2 Tablespoon(s) olive oil 1 Cup(s) onion; chopped 2 tomato; chopped 3 clove garlic; minced 1 Teaspoon(s) chipotle chilies 1 avocado puree 2 avocados 1/3 Cup(s) cilantro (fresh); chopped 1/4 Cup(s) lime juice (fresh) 4 Tablespoon(s) shallot; minced 2 jalapeno peppers; minced 1 shrimp tempura 1 Cup(s) vegetable oil 2 Cup(s) rice flour 32 Tablespoon(s) club soda 24 uncooked shrimp; with tails 4 Cup(s) romaine lettuce Directions: Poured carefully side by side into a cocktail glass, tomato puree and avocado puree make a colorful dip for the lightly battered and quickly deep-fried shrimp. For tomato-chipotle puree: Heat oil in large skillet over medium-high heat. Add onion; saut until very brown, about 6 minutes. Add tomatoes, garlic, and chipotle chiles. Cook 1 minute. Transfer mixture to blender; puree until smooth. Season with salt and pepper. Transfer puree to bowl. Cover and chill until cold. For avocado puree: Combine all ingredients in processor; puree until smooth. Season to taste with salt and pepper. Transfer puree to bowl. Press plastic wrap onto surface of puree; chill at least 20 minutes and up to 3 hours. For shrimp tempura: Add enough vegetable oil to heavy large pot to reach depth of 3 1/2 inches. Heat over medium-high heat to 375F. Whisk rice flour and club soda in large bowl to blend. Working in batches, dip shrimp into batter and fry until golden brown, about 3 minutes. Using slotted spoon, transfer shrimp to paper towels. Divide romaine among 8 stemmed cocktail glasses. Simultaneously pour 1/4 cup tomato puree and 1/4 cup avocado puree over romaine in each glass, letting purees meet in center. Hang 3 shrimp over rim of each glass.
Check some related videos Similar recipes: Shrimp drop soup Shell and devein the shrimp. Whirl shrimp in a blender or food processor until finely ground. Blend in water chestnuts, egg white, soy sauce, sesame oil, and pepper. In a soup pot, bring broth to a boil over medium heat. Using 2 moistened teaspo Cocktail okra Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months b Sizzling beer-batter shrimp At least 3 hours ahead of time (or early in the day), prepare batter: place flour in large, shallow bowl. Then stir in beer, salt and 1 Tsp oil until smooth. Cover & set aside at room temperature. When ready to fry, prepare Hot Beer Mustard &a Shrimp normandy Steam zucchini, broccoli and red pepper until tender but crisp. Melt butter in saute pan. Add shrimp, onions, garlic and mushrooms. Saute until shrimp are pink. Add cream and stock, place in a baking dish. Add vegetables and wine. Cover with chees Shrimp-cheese roll In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a Sauteed shrimp with peppers and onions Saute the peppers and onions in 1 stick of butter and cayenne and garlic until nearly soft. Add the mushrooms and cook until nearly done. Add the tomatoes last. Add juice of the lime and lemon at any time during this,and turn down down the heat. Saute the Marinated gingered shrimp ook shrimp as directed on package; drain. Arrange shrimp in single layer in glass or plastic container, 12x7 1/2 x2 inches. Heat soy sauce to boiling; add gingerroot. Reduce heat; simmer uncovered until most of the liquid is absorbed, about 5 minutes. Seafood cocktail sauce This is a basic seafood cocktail sauce, although using salsa in place of ketchup will give it an interesting twist. MIX ALL INGREDIENTS together and let stand 1/2 hour before serving. Makes 1 1/4 Cups PETER KUMP - PRODIGY GUEST CHEFS COOKBOO Barbecue shrimp with angel hair pasta In a large heavy skillet, melt marg. Add remaining ingred (before pasta) except shrimp and wine. Cook over medium heat until sauce begins to boil. Add shrimp and cook for about15 min. Add wine and cook another 10-12 min. Cook pasta according to Shrimp & scallop kabobs Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shr Sizzled shrimp 2 tb Fresh lemon juice 2 tb Chopped fresh parsley Preparation time: 15 minutes Cooking time: 3-4 minutes Yield: 8 servings 1. Heat oil in large non-stick skillet over high heat. Add garlic, bay leaf and red pepper. Cook until garlic just begins to c Shrimp louis Combine Mustard & 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt, Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3 C. Water To Boil in A Large Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min. Shrimp stuffed mushrooms Saute onion and celery in butter until soft. Add salt, cayenne pepper and chopped shrimp; saute until pink. Remove from heat. In a bowl, whip the egg and mayonnaise together. Cut bread into small pieces. Combine all the ingredients and fill mushro Broiled shrimp supreme Combine first 5 ingredients in a bowl, stir well. Add shrimp, and refrigerate at least 2 hours. Remove shrimp from marinade, place shrimp in a 15- x 10- x 1-inch baking pan. Pour enough marinade over shrimp to coat but not cover (about 1 cup). Bro Budget shrimp salsa Drain shrimp. Rinse with cold water. Pat dry with paper towel. Finely chop shrimp and mix with green onions, salsa and sour cream. Trim crusts from bread. Spread each with 2T filling. Or spread tortillas with 1/4c filling each. Roll up tightly. Cove Cocktail cheese balls Combine Nuefchatel cheese and yogurt in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add cheddar cheese and next 4 ingredients; stir well. Cover and chill at least 1 hour. Shape cheese mixture into a ball, and spr Shrimp scampi all venziana shell and devein the shrimp. leave the tails on. Mash garlic with the salt to form a paste. melt the butter and olive oil in a 12 inch skillet. add the lemon juice, garlic paste and wine. simmer the sauce until the alcohol burns off. add the shrimp Shrimp baked with tomatoes, herbs and feta cheese Preheat oven to 450F . With a mortar and pestle, crush garlic and salt into a paste. In a heavy skillet, heat 1/3 cup oil over medium heat. Saute onion until tender. Add tomatoes, garlic paste and oregano. Reduce heat and cook over low heat, stirring o Ginger rogers cocktail Lightly bruise mint with ginger syrup in a tall glass. Fill with ice, add gin, lime juice and top with ginger ale. * For the ginger syrup, make a simple syrup (combine the 2 cups sugar, 1 cup water and ginger and simmer until sugar has dissolved or ' Shrimp dip heat the soup, soak gelatin in 1/2 cup water, mix everything and pour into a mold and chill. Sesame shrimp stir-fry 1. In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes. 2. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Shrimp etoufee Chicken and shrimp egg rolls Prepare chicken, shrimp and vegetables for cooking. Heat 1 tablespoon oil in a wok/frypan or large frypan. Add chicken, shrimp, and garlic; stir-fry over moderate heat for 2 minutes. Add cabbage, celery, water chestnuts, and green onions; stir-fry Shrimp sauteed with pernod Melt the butter in a frying pan over high heat. Add the shrimp and shallots and cook briefly, stirring, until the shrimp turn pink, about 2 minutes. Add the Pernod and stir in quickly. Remove the shrimp from the pan with a slotted spoon to a warm servi Barbecued shrimp #1 Melt butter in large pan. Add shrimp, salad dressing, lemon juice & pepper. Bake at 350 for 45 minutes. Stir frequently to bring shrimp on bottom to top. Serve with chunks of French bread to dip in sauce. Serves 6-8. Barbecued shrimp #3 Spread shrimp in shallow baking pan (about 1-1/2 inches deep), pour melted butter and olive oil over shrimp. Squeeze lemons over shrimp and put peels in the shrimp. Add other ingredients. Broil for 5 minutes on each side. Cantonese shrimp place all ingredients (except shrimp) in your slow cooker. turn to high for three hours. turn your slow cooker off. add the shelled and devained shrimp to the sauce, stir and cover and let stand for 10 minuets. shrimp should have curled and turned pink Camarones rancheros (ranch-style shrimp) Wash the shrimp thoroughly. Shell and devein. Wash again and dry in paper towels. Stir-fry in the butter in a medium skillet, with the mashed garlic added, for 2 or 3 minutes. Add a little salt and pepper but be careful if you are using salted b Shrimp and noodle bake Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp begin to turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set aside. Cook noodles according to directio Bronx cocktail Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass. Hot shrimp salad on crostini Most people hate to clean shrimp, but these days they're sold peeled and deveined. Or buy a pound of shrimp when you have some extra time, clean them and freeze in 1/4 pound portions to have on hand. It's less expensive that way! 1. Pl Barbecue shrimp Melt butter in a large, shallow baking pan. Add 1 1/2 squeezed lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp (leave shells on) & place in pan, & baste. Bake at 350 degrees until shrimp are pink on top, 5-8 minu Mango lime lassi cocktail 1.Place mango in blender or food processor. 2.Add yogurt, orange juice, honey and lime juice. 3.Puree until smooth. 4.Pour into six tall glasses. 5.Garnish with lime slices and mint sprigs. Shrimp in indian sauce Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cum Mexican shrimp cocktail Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with s Barbecued shrimp & chicken Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder, cumin and melted butter. Marinate shrimp and chicken while preparing the grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, a Crab and avocado cocktail * Jalapeno Chiles should be seeded and finely chopped. ~--------------------------------------------------------------------- ~-- Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on ead of 6 serving dishes. Divide Tex's shrimp enchilada soup Peel and devein shrimp; set aside. Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from heat; let stand 10 minutes. Position knife blade in food processor bowl; add half of broth mixture. Process until smooth, scraping down si Chi chi cocktail Process fresh pineapple in a blender or electric drink mixer until smooth. Add pineapple juice, coconut syrup, lemon juice, vodka, and cracked ice; blend well. Pour into two highball glasses. Sauteed gulf shrimp with garlic-boursin croutons Seafood seasoning: Combine all spices and set aside. Shrimp: Heat the oil in a large skillet and add onions, garlic and shrimp over medium heat until shrimp are half cooked. Add seafood seasoning, cream, lemon juice and Worcestershire and Sizzling rice with shrimp 1. Shell and devein shrimp. Combine cornstarch, sherry and salt; then add to shrimp and toss to coat. Break rice crusts in 2-inch pieces. 2. Heat oil. Add shrimp and stir-fry until pinkish; then remove from pan. 3. Heat stock, sugar and catsup; an Shrimp and asparagus risotto Make risotto the regular way: saute onions, rice, add wine and stock slowly; stir constantly. For stock, cut the ends off of the asparagus and parboil. Put raw asparagus in near end of cooking. Add cooked shrimp at very end just to warm. Coconut shrimp (1) In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in 2 separate bowls. (2) Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Ro Indonesian barbecued shrimp Prepare dipping sauce by mixing all ingredients until smooth. Cover until serving time. Make a shallow cut lengthwise down back of shrimp; wash out vein. Mix remaining ingredients in medium glass bowl. Add shrimp; stir to coat with marinade. Co Lime grilled shrimp In a glass or other non-reactive bowl, mix together all the ingredients, except the shrimp, until well combined. Add the shrimp, turning to make sure each is thoroughly coated. Refrigerate for several hours, turning once or twice. If using wooden skewe Barley risotto with shrimp eggplant In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook, stirring, until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 minutes; Shrimp stuffed eggs mimosa grate the egg yolks into a bowl. wrap shrimp in paper towel and press to squeeze out any excess liquid. hold 12 shrimp out for garnish. chop the rest of the shrimp, add it to the egg yolks along with the chives. blend in enough mayonnaise to bind the m Louisiana shrimp 2 Cut through shell of each shrimp along back to tail; remove vein, leaving shell on. Melt butter in a large saucepan over medium heat. Add garlic; cook 1 minute. Add beer, salt, thyme, red pepper, black pepper, oregano, and pepper flakes. Bring t Barbecued shrimp #4 Wash and drain shrimp one hour before cooking, do not peel. Line pan with shrimp 1-1/2 to 2 inches deep. On top of stove, bring to a boil butter and spices. Pour sauce over shrimp and immediately put in a 400 degree oven and cook 30 minutes. Stir often to Spicy peanut noodles w/shrimp Peanut Sauce 1/3 cup creamy peanut butter º to 1/3 cup water 2 Tablespoons soy sauce 1 ? Tablespoons rice vinegar 1 to 2 teaspoons chile paste with garlic ? teaspoon sugar ? teaspoon salt, divided Shrimp 1 pound medium shrimp, peeled and deveined Cooking