PAN-FRIED SHRIMP
Steps:
- Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g
CRISPY PAN FRIED SHIMP WITH TAMARIND GLAZE
From Modern Indian Cooking by Hari Nayak and Vikas Khanna using simplified ingredients and cooking techniques for the modern Indian table.
Provided by gailanng
Categories Indian
Time 2h6m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a clean kitchen towel, pat dry the shrimp and set aside. Mix ginger and garlic with cumin powder. Add tamarind, cayenne pepper, turmeric, flour and salt.
- Stir 2 tablespoons of oil into the mixture. Transfer to a bowl, add the shrimp and toss well to coat evenly, cover and refrigerate for about 2 hours for best results.
- Heat the remaining oil in a large sauté pan over medium heat. Add the marinated shrimp and cook for a minute on high heat. Turn the shrimp over and cook for another minute. Reduce the heat and cook for 2 to 3 minutes, turning the shrimp occasionally for uniform cooking. Sprinkle with lemon juice and Thai basil and serve hot.
Nutrition Facts : Calories 225.5, Fat 15.1, SaturatedFat 1.9, Cholesterol 143.2, Sodium 645.9, Carbohydrate 6.4, Fiber 0.6, Sugar 1.5, Protein 16.2
ALMOST-FAMOUS SPICY FRIED SHRIMP
When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
- Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
SHRIMP PAD THAI
Steps:
- Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.
- Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer. Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.
- Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
- Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
- Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
- Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.
- Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.
- Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
- Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
- Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts. Serve lime wedges on the side.
TAMARIND-GLAZED HONEY SHRIMP
Another Monica Bhide recipe! We had the shrimp late last night and I woke up this morning wishing I had some more, they were so delicious! ;) I suggest that you make double the quantity and keep them ready to serve!!! We made these for the seafood and protein lovers! Monica Bhide's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). There is a 2 hr marinating time for which I didn't allow.
Provided by Manami
Categories Lemon
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
- Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
- About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
- Just before the oil starts smoking, add the shrimp and marinade to the pan.
- Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
- Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
- Serve warm with basmatti rice with chives.
More about "crispy pan fried shimp with tamarind glaze food"
BANG BANG SHRIMP RECIPE | CRISPY FRIED SHRIMP | DIETHOOD
Web Sep 16, 2020 Mix the cornstarch, cayenne, garlic powder, salt, and pepper in a dish or on a plate. Shake off any excess buttermilk from the shrimp, …
From diethood.com
5/5 (11)Total Time 25 minsCategory AppetizerCalories 316 per serving
From diethood.com
5/5 (11)Total Time 25 minsCategory AppetizerCalories 316 per serving
- In a large frying pan or deep skillet, add the oil, coming up about 2 inches on the sides. Heat oil to 375˚F.
EASY CRISPY PAN-FRIED SHRIMP - GRITS AND PINECONES
Web Oct 10, 2022 Instructions Heat the olive oil in a large non-stick skillet or sauté pan over medium-high heat. While the oil is heating, add flour, …
From gritsandpinecones.com
5/5 (21)Total Time 11 minsCategory Main DishCalories 422 per serving
From gritsandpinecones.com
5/5 (21)Total Time 11 minsCategory Main DishCalories 422 per serving
THAI STIR-FRIED TAMARIND SHRIMP RECIPE - THE SPRUCE EATS
Web May 27, 2022 Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the garlic and ginger. If using fresh chile, add that now as well. Stir-fry 30 seconds to 1 minute to release the …
From thespruceeats.com
From thespruceeats.com
CRISPY FRIED SHRIMP - LITTLE SUNNY KITCHEN
Web Apr 28, 2022 Fry: Drop the shrimp into hot oil, 6-7 at a time so that you don’t overcrowd the pan. Fry for 2 minutes, then remove from the oil onto a wire rack or a plate lined with paper towels. Serve: Serve right away …
From littlesunnykitchen.com
From littlesunnykitchen.com
FRIED SHRIMP RECIPE {PERFECTLY CRISPY!} - COOKING CLASSY
Web Dec 30, 2020 How to Make Fried Shrimp Whisk dry ingredients: Add flour, paprika, garlic powder, salt and pepper to a medium shallow dish and whisk to blend (I use about 1 1/4 tsp salt and 3/4 tsp pepper). Blend egg white …
From cookingclassy.com
From cookingclassy.com
CRISPY PAN FRIED SHIMP WITH TAMARIND GLAZE RECIPES
Web 2 tablespoons tamarind paste: 2 tablespoons hot water: 1/4 cup rice wine: 1/4 cup warm honey: 2 tablespoons thai fish sauce: 1/2 pound seedless cucumber: 1 pint cherry …
From tfrecipes.com
From tfrecipes.com
FRIED SHRIMP - THE SEASONED MOM
Web Sep 7, 2020 Place the buttermilk in a separate shallow bowl. Pour the oil into a medium Dutch oven or cast iron skillet and warm over medium-high heat until it reaches 375 …
From theseasonedmom.com
From theseasonedmom.com
PANKO FRIED SHRIMP RECIPE - TASTING TABLE
Web Aug 21, 2022 Combine the garlic powder, salt, black pepper, and flour in a bowl. Dip each shrimp in the flour mixture, then into the beaten eggs, then into the breadcrumbs.
From tastingtable.com
From tastingtable.com
MODERN INDIAN COOKING: SAMPLE RECIPES
Web Crispy Pan Fried Shrimp with Tamarind Glaze SERVES 6 . 1 pound medium size fresh shrimp, cleaned, shelled, and de-veined 1 teaspoon ginger, minced 4 teaspoons garlic, …
From modernindiancooking.com
From modernindiancooking.com
CRISPY PAN FRIED SHRIMP WITH TAMARIND GLAZE RECIPE
Web CRISPY PAN FRIED SHRIMP WITH TAMARIND GLAZE • 1 pound medium-sized fresh shrimp, cleaned, shelled and deveined • 1 teaspoon ginger, minced • 4 teaspoons garlic, …
From foodreference.com
From foodreference.com
GLAZED PAN FRIED SHRIMP - LIVING THE GOURMET
Web Dec 13, 2022 This salad dressing starts with a rice vinegar base, mixed with molasses and a generous splash of Worcestershire. Garlic, tamarind, mixed vegetables and herbs, …
From livingthegourmet.com
From livingthegourmet.com
SPICY FRIED SHRIMP + VIDEO | KEVIN IS COOKING
Web Feb 28, 2020 Preheat oil to 375°F. Line a tray with paper towels and set aside. In a bowl, whisk together buttermilk, milk and hot sauce. In a sealable bag add the flour, Rice …
From keviniscooking.com
From keviniscooking.com
CRISPY PAN FRIED SHIMP WITH TAMARIND GLAZE - LUNCHLEE
Web Jan 22, 2023 Quantity of Ingredients: [“1 lb medium shrimp, cleaned, shelled and deveined “,”1 teaspoon ginger, minced “,”4 teaspoons garlic, minced “,”1 teaspoon …
From lunchlee.com
From lunchlee.com
CRISPY PAN FRIED SHRIMP WITH TAMARIND GLAZE — BAILEY FARMS
Web Mix the ginger and the garlic with the cumin powder, then add the tamarind paste, cayenne pepper, turmeric powder, flour and salt. Blend 2 Tbsp. of oil into the mixture and transfer …
From baileyfarmsinc.com
From baileyfarmsinc.com
GUSTO TV - DEEP-FRIED SHRIMP IN TAMARIND SAUCE
Web Pat the shrimp dry with paper towels. Deep-fry the shrimp for 2 to 3 minutes, or until cooked. Remove with a slotted spoon or spider, and drain on the paper towels. Reheat …
From gustotv.com
From gustotv.com
PAN-FRIED SHRIMP - 65 RECIPES | BONAPETI.COM
Web Pan-Fried Shrimp. Amazing pan-fried shrimp recipes to connect food lovers around the world. Browse 65 quick and easy recipes for pan-fried shrimp that won't break your …
From bonapeti.com
From bonapeti.com
CRISPY PAN FRIED SHRIMP WITH TAMARIND GLAZE RECIPE - PINTEREST
Web Jun 25, 2016 - Recipe for Crispy Pan Fried Shrimp With Tamarind Glaze - Food Reference Recipes, cooking tips, kitchen art, cookbooks
From pinterest.com
From pinterest.com
CRISPY BAKED WINGS WITH BERBERE HONEY GLAZE AND FRIED GARLIC
Web Stir together the baking powder, garlic powder, paprika, coriander and 1 tablespoon salt in a small bowl. Sprinkle the mixture over the wings and toss well to coat. Arrange the wings, …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
CRISPY PAN-FRIED SHRIMP WITH CABBAGE SLAW AND GOCHUJANG MAYO …
Web Jul 11, 2021 Spread 1 lb. large shrimp, peeled, deveined, tails removed, out onto a small rimmed baking sheet (a large plate also works). Season liberally with salt and pepper …
From bonappetit.com
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love