Crispy Melt In Your Mouth Indian Shrimp Food
PORK CHOPS THAT MELT IN YOUR MOUTH
I had a lot of chops to cook, so to cut down on the time, I cooked them this way & produced a chop that was super moist & melt in your mouth tender, no knife needed.
Provided by Lynn Socko
Categories Steaks and Chops
Time 50m
Number Of Ingredients 4
Steps:
- 1. Place just enough oil In skillet to barely cover bottom, heat to med-high heat, In meantime, season & lightly flour chops, if using panko you might need to rub a little olive oil on the meat to help the panko adhere. Preheat oven to 375.
- 2. Lightly brown both side of chops, place on baking sheet ( you can spray baking sheet with spray oil but not needed unless pork is very lean). Pop in 375 oven for 25 to 35 min. depending on thickness of chops.
- 3. NOTE: If using cube steak, reduce oven time to about 20 min.
CRISPY MELT-IN-YOUR-MOUTH INDIAN SHRIMP
This crispy, fried, shrimp dish, similar to Japanese Tempura, is flavored with Indian spices and then coated with Cream of Rice to make them especially light and crunchy. The recipe is from a restaurant called The Bombay Cafe, and although I haven't tried them yet, they sound so good I wanted to share the recipe so someone else can enjoy them before I get a chance to myself. They could be served as an appetizer, first course, or main course along with other side dishes. Time does not include marinating time.
Provided by Charmed
Categories Asian
Time 30m
Yield 24 shrimp
Number Of Ingredients 9
Steps:
- Place the ginger, chilies and cilantro in a food processor and process them until everything is finely minced, scraping down the bowl as needed.
- Put the mixture into a small work bowl and add the shrimp; mix and stir well until the shrimp are well-coated.
- Add the turmeric and mix, making sure the shrimp are again well-coated.
- Cover or wrap and place in the refrigerator to marinate for at least 3 hours.
- When ready to cook, remove the shrimp from the refrigerator, mix in the salt, and allow to stand for 10 minutes.
- Put about 1/3 of the Cream of Rice (use a little if not enough to coat all the shrimp) in a medium-sized plastic bag (do not use all the Cream of Rice at once or the marinade on the shrimp will make it too moist to coat the shrimp evenly).
- Pour enough oil into a small, deep saucepan to cover 6 of the shrimp completely at one time and begin to heat the oil until hot enough to fry the shrimp.
- While the oil is heating, put 6 shrimp into the plastic bag, close the bag, and toss to coat evenly with the Cream of Rice.
- Place the shrimp on a slotted spoon and ease them into the hot oil; they should sizzle immediately.
- Turn after 1 minute and fry for another minute, or until evenly golden.
- Remove the shrimp to paper towels to absorb any excess oil, and repeat the process with another 1/4 cup Cream of Rice and 6 shrimp.
- Repeat the process one more time with the last 6 shrimp, then serve, garnished with lemon wedges.
Nutrition Facts : Calories 16.1, Fat 0.1, Cholesterol 10.7, Sodium 109.9, Carbohydrate 2.6, Fiber 0.3, Sugar 0.2, Protein 1.4
CHEESY SHRIMP MELTAWAYS
These little morsels melt in your mouth. The cheese and shrimp topping becomes puffy while baking. Make sure you serve them hot. This recipe can easily be doubled and frozen, so it's perfect for parties.
Provided by MICHELLE
Categories Appetizers and Snacks Seafood Shrimp
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Split the English muffins in half and set aside.
- In a mixing bowl, combine the shrimp, softened butter, cheese spread, mayonnaise, garlic powder and seasoned salt. Spread the mixture onto the English muffin halves. Slice each half into 6 or 8 triangles. Place the triangles on a cookie sheet. Bake for 10 minutes, until the mixture begins to melt. Serve immediately.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 14.2 g, Cholesterol 45.5 mg, Fat 11.4 g, Protein 6.8 g, SaturatedFat 6.6 g, Sodium 402.9 mg
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