Deep Fried Shrimp With Vegetables Ii Food

DEEP FRIED VEGETABLES

Steps:

• Preheat oil in large, thick bottom pot or fryer, on medium-high heat.
• Mix the dry ingredients together in a bowl, add liquids, and carefully stir together.
• Dip veggies into batter and drop into hot oil, cooking until golden brown.
• Remove and allow to drain over paper towel-covered plate, then serve while hot.
• The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.

DEEP FRIED SHRIMP

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

CLASSIC RESTAURANT-STYLE FRIED SHRIMP

Steps:

• Preheat cooking oil to 350 -375 degrees F.
• Peel and clean the shrimp, rinsing under cold running water.**this is when you can butterfly the shrimp if you like. Cut through the shrimp to open it up without completely cutting through the flesh.
• Place the shrimp in the prepared egg wash completely covering. Remove and allow to drain briefly.
• Place the egg-washed shrimp into the bread crumbs. Lightly pat bread crumbs onto the shrimp to completely coat.
• Fry the shrimp until golden brown. Depending upon your frying method this could be 2-4 minutes
• Allow shrimp to drain on a rack or paper towels before serving
• Serve with Cocktail and tartar sauce
• Mix all the ingredients together in a small bowl, and refrigerate until needed.
• Mix all the ingredients together in a small bowl, and refrigerate until needed. *If you like a spicier cocktail sauce add more horseradish.

DEEP FRIED SHRIMP WITH VEGETABLES, UNCLE BILL'S VERSION OF "

Steps:

• Prepare shrimp, then rinse in cold water; drain.
• Place shrimp in a bowl and sprinkle with additional black pepper and salt and let dry while preparing other ingredients.
• In a mixing bowl, mix together flour, baking powder, baking soda, pinch of salt, pinch of black pepper, beaten egg and water and mix well to a smooth batter.
• Measure oil to a deep medium size saucepan or a frying pan and heat to medium-high heat.
• Dip shrimp into batter to coat well.
• Using tongs, hold shrimp by the tail and dip into hot oil for a couple of seconds so that the shrimp do not curl, then drop.
• Deep fry several shrimp at a time for about 2 minutes, turn over and cook for another 1 1/2 to 2 minutes or until golden brown.
• Remove shrimp onto paper toweling and set aside.
• Heat WOK to high heat, add 2 tablespoons of oil, then add prepared vegetables, stirring well and saute' for about 2 minutes until vegetables are just partially cooked.
• In a small mixing bowl, mix together water, vinegar, sugar, ketchup, soy sauce and tapioca starch until mixture is smooth.
• Add mixture to WOK, stirring constantly to coat vegetables and cook until sauce thickens slightly, about 1 minute.
• Divide shrimp equally to individual serving plates and spoon vegetable mixture over shrimp.
• Serve immediately.

EASY SHRIMP VEGETABLE STIR FRY

Steps:

• Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
• Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
• Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
• Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

DEEP-FRIED SHRIMP

Steps:

• In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
• Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

SHRIMP WITH VEGETABLES

Steps:

• In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

DEEP-FRIED SHRIMP WITH VEGETABLES II

Steps:

• 1. Shell, devein and butterfly shrimp. Marinate as in the second or third variation (from the Edit Tap, click to open recipe and follow instructions), then deep-fry. (Reserve the marinade.) 2. Slice bamboo shoots thin also Chinese cabbage stems, celery, water chestnuts, onion and mushrooms. 3. Cut snow peas in 2 or 3 pieces. Split scallions in half lengthwise then cut crosswise in 1-inch sections. Crush garlic. 4. Blend cornstarch, soy sauce, sugar and pepper to a paste. 5. Heat remaining oil along with sesame oil. Add salt and garlic stir-fry to brown lightly. Add all vegetables except scallions and stir-fry 2 to 3 minutes to heat through. 6. Add reserved shrimp marinade and stir-fry 2 minutes more. 7. Add scallions stir-fry a few times. Then add stock and heat quickly. Cook, covered, over medium heat, until vegetables are nearly done (about 3 minutes). 8. Stir in deep-fried shrimp to reheat. Then stir in cornstarch paste to thicken and serve at once.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.