PACIFIC ELECTRONIC PUBLISHERS
SHRIMP-MAGIC – THE FIRST FIVE
Five Fun Shrimp Recipies | Jack Feka
The First Five is a sampling of fun shrimp or prawn recipes featured on
Shrimp-Magic. Published by Pacific Electronic Publishers Vicente Reyes 305 Villarrica.—
Copyright © 2010 Jack Feka. Chile Telephone +56 (45) 41-0028
.com. All rights reserved.
The Shrimp-Magic....................................................com Cookbook—
Bang Bang Shrimp Recipe ........ 13
........................................................................................................................................................................................... 5 Baked Stuffed Shrimp Recipe .. 11 Coconut Shrimp Recipe ............................................................................................................................. 7 Boiled Shrimp Recipe ............ 9 Cajun Shrimp Recipe ..........................................................................
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Preparation time: 10 Min. yet delicious mayo sauce does the trick. Servings: 4
3 garlic cloves. however.5ml) ground white pepper ½ cup (118 ml) olive oil ¼ cup (60 ml) sweet chili sauce 1 tablespoon (15 ml) hot chili sauce The Shrimp 1 pound (0. A simple. Cooking time: 10 Min. You may want to make the mayo from scratch. chopped to perfection 1 large whole egg (or 2 egg yolks) 1 tablespoon (15 ml) of freshly squeezed lemon juice 1 teaspoon (5 ml) Dijon mustard ½ teaspoon (2.BANG BANG SHRIMP RECIPE
Bang bang shrimp is a zesty. as bottled mayo lacks the refreshing zip of fresh lemon and Dijon.45 kg) uncooked shrimp 1 cup (236 ml) buttermilk 2 cups (472 ml) flour to coat the shrimp (seasoned flour or dry bread crumbs can be used instead) ¼ cup (60 ml) chopped scallions 1 head of lettuce (cut into quarters)
. it's the secret sauce that brings it to life.5 ml) table salt ½ teaspoon (2. spicy delight.
just make sure the tails are removed and the shrimp is cleaned and de-veined. 6. Start adding the oil slowly until you have reached your desired consistency. 2. Add the shrimp to your buttermilk to evenly coat shrimp. Serve shrimp in a lettuce lined bowl and top with your scallions. Lightly rinse shrimp in water. Lightly brush shrimp with the mayo sauce or use sauce a dipping sauce. In a skillet or frying pan. The idea is to coat all your shrimp in the flour mixture to coat. 2. 7.
. 3. Combine all ingredients except the oil into a blender or food processor for 45 seconds. 5. cook shrimp until golden brown (generally about 2 minutes).
1. Set aside (sauce will thicken slightly) while preparing your shrimp
You are now ready to prepare and cook the shrimp and enjoy a feast of a lifetime! For this recipe you can use any size shrimp that you like. Remove shrimp from pan and place on a paper towel to drain excess oil. 4.PREPARATION
1. Remove the shrimp from the buttermilk and place shrimp either in a bag filled with the flour or bread crumbs or on a plate with the flour.
Voila! You are ready to enjoy your bang bang shrimp! This dish is wonderful alone or can be coupled with a fried rice side or a noodle side.
you can enjoy it at home. but now with this east to make recipe. You could enjoy this dish all by itself as an appetizer or add some wonderful steamed vegetables and your favorite bread to make it a grand meal Preparation time: 20Min. Servings: 2-4
1 pound large shrimp (0. This recipe is surprising easy to make. but our baked stuffed shrimp recipe is just to die for! Stuffed shrimp is generally served as a gourmet item on menus of high class restaurants.45kg) uncooked ¾ cup (177 ml) soda cracker crumbs (about 18 crackers) 3 tablespoons butter (45ml) melted 1 (6-ounce-180 ml) can minced clams 2 tablespoons (30 ml) finely chopped fresh parsley leaves 1/8 teaspoon (0. Cooking time: 20 Min.6 ml) garlic powder Salt and pepper 1/3 cup (78 ml) sherry (dry or sweet) Parsley sprigs for garnish Lemon wedges for garnish
. too.BAKED STUFFED SHRIMP RECIPE
Stuffed anything is fabulous.
Serve warm. leaving the tails firmly attached. garlic powder. 4. Garnish with fresh parsley and lemon wedges. (177° C) 2. clams (including liquid).
. Press the shrimp down flat like a butterfly. Remove from oven. butter. pour sherry around the shrimp. Using a sharp knife. combine the cracker crumbs. leaving tails on. In a medium bowl. Stuff each of the shrimp with the clam mixture. 6. Preheat oven to 350 degrees F. butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through). Arrange the stuffed shrimp in a large baking dish. parsley. 3. Peel and de-vein the shrimp. Bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). salt and pepper to taste. arrange shrimp on a serving platter.
Cooking time: 20 Min.5 ml) of ground red pepper 2 bay leaves 1 tbsp (15 ml) salt 10 cups (2. you are preserving that flavor while keeping the moisture too. "The Joy of Cooking". Servings: 12 to 15 appetizer servings
2lbs.BOILED SHRIMP RECIPE
This Boiled Shrimp recipe Shrimp will produce a delicacy craved by many! It's amazing how few really know how to cook these tasty little morsels but our recipe is a "no fail" method that even the novice "shrimper" can use. (0. shall we? When boiling shrimp. The first to publish this tasty recipe is thought to be Irma Rombauer. a cookbook classic which is home to about 3. This no fuss recipe takes the guess work out of cooking shrimp. So let's get started.2 l) of water
. cut into quarters ½ bunch fresh parsley chopped thin (can be substituted for dried parsley) 1 medium or large onion cut into eighths or quartered 8 black peppercorns (gives it a wonderful Cajun taste) ½ tsp. Preparation time: 10 Min. Shrimp are naturally full of flavor. it is a great idea to leave their shells on to prevent drying out or over-cooking fatalities. She collected recipes from many of her friends and fellow cooks to self publish. so by keeping the shells on while cooking.90 kg) frozen or fresh shrimp 2 celery stalks cut into 2-inch lengths 1 whole lemon. (2.000 tantalizing dishes.
4. 2. This will be sure to please every shrimp lover from sea to shining sea
. tartar sauce or served over rice and vegetables. discard the broth or save for dipping!
This boiled shrimp recipe is fabulous with a simple cocktail sauce. 3. In a pot. Return your liquid back to the pot and add your shrimp. For the last step. drain the shrimp and place on serving platter.PREPARATION
1. reduce heat to a simmer and cook uncovered for 10 minutes. bring to an initial boil and then reduce heat back to a low simmer. Pay close attention to timing with this recipe as shrimp and veggies can take a turn for the worst if cooked too long. with your shrimp and sauce ready. Cook uncovered for exactly 2 minutes (remember shrimp cooks quickly). Strain all of the liquid to separate the vegetables from the broth liquid. combine the ingredients. Now. Bring to a rapid boil.
appetizers and main course delights. and kicks it up a notch! If spicy is your taste.9 .4 kg) large raw shrimp in shell
. which is commonly used to prepare many gourmet dishes. Servings: 3-4
• 1.CAJUN SHRIMP RECIPE
Our Cajun Shrimp Recipe takes shrimp. Cooking time: 15 Min.9 ml) butter • 1.9 ml) margarine • ¼ cup (60 ml) Worcestershire sauce • 1 teaspoon (5 ml) ground black pepper • 5 teaspoons (25 ml) crushed rosemary • 1 teaspoon (5 ml) Tabasco sauce • ¼ teaspoon (1 ml) salt • 3 cloves garlic • juice of 1 lemon • 1 lemon sliced • 2-3 pounds (0. Preparation time: 10 Min.5 Sticks (0.1. you will love this incredibly easy recipe.5 sticks (0.
Bake uncovered for 10-15 minutes. Spread ¼ cup of the Worcestershire sauce in the bottom of a roasting pan. Time to become a Cajun chef! Mix all ingredients (except lemon slices and shrimp) in a bowl. Get creative for a fabulous presentation! 4.
. 3. Stir once or twice as it is cooking to ensure even baking and browning. Arrange layers of shrimp and lemon slices. Pour remaining sauce over the shrimp and lemon slices. 5. Any pan that can go in an oven is good for this Cajun Shrimp recipe.PREPARATION
1. Start making this great food recipe by preheating oven to 400°F degrees (204° C) 2.
Cooking time: 20 Min. Servings: 2-4
.5 ml) baking powder ¼ cup (60 ml) allpurpose flour ½ cup (120 ml) cornstarch 2 cups (480 ml) grated coconut 24 shrimp 3 cups oil for frying 680 ml
½ cup (120ml) orange marmalade ¼ cup (60ml) Dijon mustard ¼ cup (60ml) honey 3 drops Tabasco sauce
You can also use white wine instead of beer for a different flavor. This Coconut shrimp recipe is one appetizer that everyone (even non-lovers of beer) will love!
egg ½ cup (120 ml) allpurpose flour 2/3 cup (160 ml) beer 1 ½ teaspoons (7. Preparation time: 10 Min.COCONUT SHRIMP RECIPE
It's hard to imagine anything more appetizing than crispy fried shrimp in a coconut beer batter. Serve these coconut shrimp with tangy-sweet sauce.
. in coconut flakes and place on a wax paper lined baking sheet. cornstarch. Taking one shrimp at a time by its tail drag it in flour and shake off the excess. 5. remove on paper towel to drain oil. with the tangy dipping sauce. 6. Next.in a medium sized bowl.). cool. Serve warm shrimp. Store in fridge for 30 minutes. roll this shrimp. Mix the marmalade. Remove shrimp. 4. beer and baking powder . batter and drip off excess batter.PREPARATION
1. Allow to turn golden brown. In another bowl place the remaining flour. 2. Combine all the ingredients egg. 8. 7. While the shrimp. heat oil in a deep fryer at 350º F (120º C. 3. Take another bowl and place coconut in it. Dip the shrimp in the . from fridge and fry them in batches. 1/4 cup flour. Dijon mustard. honey and Tabasco sauce to prepare the dipping sauce. Allow to cook for not more than 2-3 minutes and turn once to fry evenly.
com for more. and preparing them for the most enjoyment.If you’ve enjoyed these recipes. storing. visit the website of Shrimp-Magic.
. there are many more together with comprehensive information about shrimps ranging from everything you might want to know about them to tips on buying.