HERBED SHRIMP DIP
Categories Condiment/Spread Food Processor Cocktail Party Low Carb Quick & Easy Buffet Mayonnaise Shrimp Tarragon Sour Cream Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring medium saucepan of lightly salted water to boil. Add shrimp and cook just until bright pink and opaque in center, about 3 minutes. Drain; rinse under cold water. Peel and devein shrimp; transfer to processor. Add green onions, shallot, and tarragon; using on/off turns, process until shrimp are finely chopped. Transfer shrimp mixture to medium bowl. Mix in mayonnaise and next 3 ingredients. Season to taste with salt and pepper. Cover and chill at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
E-Z VOLCANO SHRIMP DIP
This is so easy, and gratifying when you hear the 'ooohs' and 'aaahs' from your guests. Makes a good presentation, too.
Provided by MICKEJ
Categories Shrimp Dip
Time 2h45m
Yield 10
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the cream cheese and lemon juice. Mix with a fork and gradually combine the shrimp. Refrigerate the mold in a plastic bowl for 2 hours.
- In a second mixing bowl, while the mold chills, combine the ketchup, Worcestershire sauce, hot pepper sauce, horseradish and lemon juice. Chill the sauce at least 30 minutes, allowing it to thicken.
- Remove the mold from the refrigerator. Invert the bowl and place the mold upside down on a serving platter. If necessary, shape the mold into the form of a mountain. Indent the top of the mold and pour the chilled sauce into the indentation, allowing it to flow over the sides.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 5.6 g, Cholesterol 71.4 mg, Fat 15.9 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 9.9 g, Sodium 343.7 mg, Sugar 3.9 g
VOLCANO SHRIMP
Another recipe from Mary Nell Reck's weekly Cooking Lesson article that ran on Saturdays in the Houston Post. This one was published on February 6, 1988. It's from the Panda Bear restaurant in Steamboat Springs, Colorado.The owner, Rick Woo, shared the recipe with Mary Nell.
Provided by Leslie in Texas
Categories Vegetable
Time 42m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Wash broccoli, remove and discard the stems.
- Cut the florets into small bite-sized pieces, about 2 inches in length.
- Place on a plate and set aside.
- Beat the egg whites and water together in a small bowl.
- Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper.
- Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees.
- Meanwhile, dip the shrimp into the egg whites and then coat completely with the cornstarch flour mixture. Lay the shrimp out in a single layer on a sheet lined with waxed paper.
- Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you're ready.
- Deep fry the shrimp, no more than 8 at a time, in the hot oil.
- When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees.
- Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine.
- Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl.
- Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli.
- Heat a wok or large frying pan over a high flame.
- Add the peanut oil and swirl to coat the bottom.
- Quickly stir-fry the broccoli.
- In stir frying, keep the contents of the wok in constant motion, using a metal spatula or wooden spoon. This prevents browning and provides fast cooking.
- When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds.
- Make a ring of the broccoli around the edge of a platter and keep warm.
- Return the wok to the high flame.
- Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic.
- After 30 seconds add the white wine and reduce.
- Add the remaining sauce ingredients and bring to a boil.
- Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar.
- When sauce becomes clear and thickens slightly, stir in the shrimp.
- Toss gently to coat.
- Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli.
- Serve immediately with steaming white or brown rice.
Nutrition Facts : Calories 507.8, Fat 7.9, SaturatedFat 1.5, Cholesterol 261.1, Sodium 634, Carbohydrate 59.3, Fiber 3.4, Sugar 10.8, Protein 42.7
VOLCANIC SHRIMP WITH DIPPING SAUCE
Make and share this Volcanic Shrimp With Dipping Sauce recipe from Food.com.
Provided by Boomette
Categories < 60 Mins
Time 54m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.
- Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.
- Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.
- Preheat grill to 450ºF.
- Place shrimp on grill and cook 2 minutes per side, until pink and firm.
- Remove from grill and serve with dipping sauce.
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