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SALT PEPPER SHRIMP
from the Island of Palau
©copyright 2002 Michael F.
Bavota
Ingredients: 1 - pound shrimp (26/30 count or larger, head-on with shell, or peeled and deveined)
1/2
- bunch green spring onion
1 - jalapena pepper
¼ - Teaspoon grated ginger
1 ½ - Tablespoon peanut
oil
2 - Tablespoon water
¼ - Teaspoon salt
Instructions:
Remove seeds from pepper, cut into strips.
Dice pepper and onion. Add peanut oil to wok or deep skillet high heat until onion and pepper turn bright green. Add ginger,
water, and shrimp. Stir-fry about 2 minutes, (until shells turn red or meat turns white throughout). Sprinkle with salt, remove
from heat and serve with steamed or fried rice.
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FAST & EASY BUTTERYFLY SHRIMP FRY
Ingredients:
1-lb. 16/20 count shell-on
shrimp
1 cup flour
1 tbsp. Old Bay Seasoning or seafood seasoning
1 egg
¼ cup milk
¼
cup vegetable or olive oil
½ tsp. salt
INSTRUCTIONS:
Peel, devein, and rinse shrimp. Use
sharp knife to cut shrimp head to tail, through back ¾ of the way deep. Mix flour, Old Bay Seasoning, and salt on a
large piece of wax paper. Beat egg and milk until yellow. Place butterfly shrimp in liquid for 5 minutes. Select a large non-stick
skillet, add oil and pre-heat on medium heat. Remove shrimp from liquid; spread open gently to butterfly and pat each one-by-one
in flour mixture to get a good coating. Then place shrimp in hot skillet. The shrimp will begin to turn red on the underside
almost immediately. Allow cooking about 1 to 1 ½ minutes. Turn shrimp and continue to cook for 1 to 1 ½ minutes.
Check one shrimp for cooking satisfaction. If done, remove shrimp from skillet, place on paper towel to drain excess oil.
SERVES: 3 PEOPLE
SIDE DISH SUGGESTION: Coleslaw, French Fries
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EASY SHRIMP SCAMPI TO DIE FOR
Ingredients:
1-lb. 36/40 count shell-on shrimp
of larger
½ bunch fresh chopped scallions
1 tsp. wet or fresh chopped garlic
½ stick sweet butter
INSTRUCTIONS:
Peel, devein and rinse shrimp. Chop the scallions, and garlic into fine pieces. Heat a medium size non-stick
skillet to medium/high meat. Add butter, scallions, garlic and stir constantly until golden. Turn heat to high, add shrimp
and stir for 2 minutes until all shrimp have turned red. Check one shrimp to see if it is cooked. If done, remove scampi from
heat and serve.
SERVES: 2 PEOPLE.
SIDE DISH SUGGESTION: baked potato, carrots and a
crusty French bread for
dipping in scampi sauce. (Note,
bake potato and carrots should be fully cooked before
cooking scampi.)
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Perfect Holiday Cocktail Shrimp
Ingredients:
1-lb. 36/40 count shell-on shrimp
or larger
INSTRUCTIONS:
Peel, devein, and rinse shrimp. Choose a one-quart pot. Fill to ¾ full
of hot tap water. Bring water to a boil. Add shrimp to boiling water. Time cooking for two minutes. Remove shrimp, check center
for proper cooking. If cooked to your satisfaction, remove shrimp from water, and IMMEDIATELY chill down by rinsing shrimp
under cold running water, then bury in a bowl of ice. Cold water and ice stops the internal cooking process and gives the
shrimp a nice snappy cocktail crunch when eaten. (See BASIC PEEL AND EAT STEAMED SHRIMP MARYLAND STYLE, for a simple cocktail
sauce recipe)
SERVES 2 PEOPLE
SIDE DISH SUGGESTION: fresh cut peeled carrots &
celery stalks.
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