Shrimp Fritters
* 2 egg yolks
* 1/2 cup milk
* 1 1/2 cups sifted flour
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 1/4 teaspoon ground white pepper
* 2 teaspoon Worcestershire sauce
* 1 tablespoon Dijon mustard
* 1/4 teaspoon paprika
* 2 tablespoon chopped parsley
* 1/2 cup fresh white bread crumbs
* 2 tablespoon finely minced onion (cooked)
* 2 tablespoon finely minced green pepper (cooked)
* 1 cup cooked, chopped shrimp (cooled)
* 2 egg whites stiffly beaten
* Optional Ingredients!
* 1/4 cup creamed style corn (drained)
* 2 tablespoon old bay seasoning, from Maryland. Can be found in more supermarkets.
Beat the egg yolks until light: then add the milk, sifted flour, baking powder, salt, white pepper and paprika.
Mix with a few swift strokes.
Fold in the remaining ingredients, taste for seasonings and adjust as you like.
Refrigerate the mixture for 30 minutes, then deep fry by placing golfball size nuggets in 375 degree oil.
Note: You may adjust the ingredients as you like. If you don't like green peppers leave then out. If you like onions you may add them in place of the peppers. Don't increase the volume of ingredients with out proportionately increasing the other ingredients, otherwise the fritters will fall apart when frying. To make clam fritters replace the shrimp with clams.
Sunday, May 24, 2009
Shrimp Fried Rice
Shrimp Fried Rice
4 oz frozen uncooked shrimp, unshelled
4 oz of cooked ham.
1 medium onion.
2 green onions.
2 eggs.
1/2 cup of peas.
4 cups of cold cooked rice.
4 tablespoons of oil for stir-frying, or as needed.
Marinade:
1 tablespoon soy sauce, or to taste.
Pepper, to taste.
1 teaspoon cornstarch mixed with 1 1/2 teaspoons of water.
Instructions for Shrimp Fried Rice:
Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces.
Add the marinade ingredients and marinate for 15 minutes.
Dice the ham, onion, and green onion.
Beat the eggs lightly with chopsticks, add a dash of salt, and mix. Set aside.
Heat the wok and then add 1 tablespoon of oil. Once the oil is hot, pour half of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way.
Cut the egg into thin strips, and save for later.
Add 2 tablespoons of oil, or as needed. Once the oil is hot, stir-fry the onion and shrimp on high heat for a few moments; then remove and set aside. Do the same for the green peas, and then the diced ham.
Add 1-2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy
Add the other ingredients except the egg and green onion and combine thoroughly.
Serve the fried rice with the strips of egg on top and the green onion as garnish.
4 oz frozen uncooked shrimp, unshelled
4 oz of cooked ham.
1 medium onion.
2 green onions.
2 eggs.
1/2 cup of peas.
4 cups of cold cooked rice.
4 tablespoons of oil for stir-frying, or as needed.
Marinade:
1 tablespoon soy sauce, or to taste.
Pepper, to taste.
1 teaspoon cornstarch mixed with 1 1/2 teaspoons of water.
Instructions for Shrimp Fried Rice:
Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces.
Add the marinade ingredients and marinate for 15 minutes.
Dice the ham, onion, and green onion.
Beat the eggs lightly with chopsticks, add a dash of salt, and mix. Set aside.
Heat the wok and then add 1 tablespoon of oil. Once the oil is hot, pour half of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way.
Cut the egg into thin strips, and save for later.
Add 2 tablespoons of oil, or as needed. Once the oil is hot, stir-fry the onion and shrimp on high heat for a few moments; then remove and set aside. Do the same for the green peas, and then the diced ham.
Add 1-2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy
Add the other ingredients except the egg and green onion and combine thoroughly.
Serve the fried rice with the strips of egg on top and the green onion as garnish.
Shrimp Fried Rice ingredients list:
4 oz frozen uncooked shrimp, unshelled
4 oz of cooked ham.
1 medium onion.
2 green onions.
2 eggs.
1/2 cup of peas.
4 cups of cold cooked rice.
4 tablespoons of oil for stir-frying, or as needed.
Marinade:
1 tablespoon soy sauce, or to taste.
Pepper, to taste.
1 teaspoon cornstarch mixed with 1 1/2 teaspoons of water.
Instructions for Shrimp Fried Rice:
Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces.
Add the marinade ingredients and marinate for 15 minutes.
Dice the ham, onion, and green onion.
Beat the eggs lightly with chopsticks, add a dash of salt, and mix. Set aside.
Heat the wok and then add 1 tablespoon of oil. Once the oil is hot, pour half of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way.
Cut the egg into thin strips, and save for later.
Add 2 tablespoons of oil, or as needed. Once the oil is hot, stir-fry the onion and shrimp on high heat for a few moments; then remove and set aside. Do the same for the green peas, and then the diced ham.
Add 1-2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy
Add the other ingredients except the egg and green onion and combine thoroughly.
Serve the fried rice with the strips of egg on top and the green onion as garnish.
4 oz frozen uncooked shrimp, unshelled
4 oz of cooked ham.
1 medium onion.
2 green onions.
2 eggs.
1/2 cup of peas.
4 cups of cold cooked rice.
4 tablespoons of oil for stir-frying, or as needed.
Marinade:
1 tablespoon soy sauce, or to taste.
Pepper, to taste.
1 teaspoon cornstarch mixed with 1 1/2 teaspoons of water.
Instructions for Shrimp Fried Rice:
Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces.
Add the marinade ingredients and marinate for 15 minutes.
Dice the ham, onion, and green onion.
Beat the eggs lightly with chopsticks, add a dash of salt, and mix. Set aside.
Heat the wok and then add 1 tablespoon of oil. Once the oil is hot, pour half of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way.
Cut the egg into thin strips, and save for later.
Add 2 tablespoons of oil, or as needed. Once the oil is hot, stir-fry the onion and shrimp on high heat for a few moments; then remove and set aside. Do the same for the green peas, and then the diced ham.
Add 1-2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy
Add the other ingredients except the egg and green onion and combine thoroughly.
Serve the fried rice with the strips of egg on top and the green onion as garnish.
Shrimp Alfredo It is easier than it sounds
Shrimp Alfredo It is easier than it sounds
1lb shrimp, cooked and peeled.
6oz pkg fettuccine.
2 tbsp margarine.
1 cup milk.
Quarter tsp black pepper.
Parmesan cheese I use Romano by Kraft in the shaker
Half cup water.
Alfredo Sauce:
2 cups whipping cream.
1 cup parmesan cheese, grated.
4 tbsp butter.
Instructions for Shrimp Alfredo:
Over low heat, melt butter in a non-stick skillet. Stir in whipping cream and blend well. Add parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The sauce should generally be creamy.
Combine milk, water and Alfredo sauce in a 2 quart saucepan. Add margarine, black pepper and Greek seasoning. Bring to a boil over medium heat. Reduce heat and simmer 3 minutes, stirring constantly. Stir in cooked shrimp and simmer until heated.
Meanwhile, boil fettuccine pasta and drain. Blend in with shrimp alfredo sauce. Serve in a large bowl and sprinkle with parmesan cheese before serving.
1lb shrimp, cooked and peeled.
6oz pkg fettuccine.
2 tbsp margarine.
1 cup milk.
Quarter tsp black pepper.
Parmesan cheese I use Romano by Kraft in the shaker
Half cup water.
Alfredo Sauce:
2 cups whipping cream.
1 cup parmesan cheese, grated.
4 tbsp butter.
Instructions for Shrimp Alfredo:
Over low heat, melt butter in a non-stick skillet. Stir in whipping cream and blend well. Add parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The sauce should generally be creamy.
Combine milk, water and Alfredo sauce in a 2 quart saucepan. Add margarine, black pepper and Greek seasoning. Bring to a boil over medium heat. Reduce heat and simmer 3 minutes, stirring constantly. Stir in cooked shrimp and simmer until heated.
Meanwhile, boil fettuccine pasta and drain. Blend in with shrimp alfredo sauce. Serve in a large bowl and sprinkle with parmesan cheese before serving.
Garlic Shrimp
Garlic Shrimp
1/3 cup of butter.
1 ½ to 2 pounds large shrimp, peeled and deveined.
4 to 6 medium cloves garlic, crushed and minced.
1/3 cup chopped fresh parsley.
2 ½ tablespoons of lemon juice.
Salt. - I omit because salt normally makes shrimp tough
Instructions for Garlic Shrimp:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.
Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt then stir well.
Remove the pan from the heat and serve.
1/3 cup of butter.
1 ½ to 2 pounds large shrimp, peeled and deveined.
4 to 6 medium cloves garlic, crushed and minced.
1/3 cup chopped fresh parsley.
2 ½ tablespoons of lemon juice.
Salt. - I omit because salt normally makes shrimp tough
Instructions for Garlic Shrimp:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.
Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt then stir well.
Remove the pan from the heat and serve.
Coconut Shrimp - This is really good
Coconut Shrimp - This is really good
2 lb of fresh shrimp.
2 cups of flaked coconut.
1 cup of cornstarch.
1 cup of cream of coconut.
3 tablespoons of lime juice.
Vegetable oil.
Instructions for Coconut Shrimp:
Peel the shrimp and coat each one with cornstarch.
Combine the cream of coconut and lime juice and dredge shrimp through this mixture.
Coat each piece of shrimp with flaked coconut.Heat the vegetable oil in a deep skillet and fry until golden brown.
2 lb of fresh shrimp.
2 cups of flaked coconut.
1 cup of cornstarch.
1 cup of cream of coconut.
3 tablespoons of lime juice.
Vegetable oil.
Instructions for Coconut Shrimp:
Peel the shrimp and coat each one with cornstarch.
Combine the cream of coconut and lime juice and dredge shrimp through this mixture.
Coat each piece of shrimp with flaked coconut.Heat the vegetable oil in a deep skillet and fry until golden brown.
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