Fusion Shrimp Food

FUSION SHRIMP

Fusion Shrimp image

This innovative dish uses seasonally fresh fruit, to make this cuisine Asian/Southwestern Fruit Salsa as the foundation. Topped with Crispy Fried Shrimp made with an ingenious mix of ingredients. Any of the seasonal fruits can be substituted for mango, papaya, kiwi, or peaches except for the blueberries which is an ingredients for RSC.

Provided by Rita1652

Categories Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup diced watermelon
1/2 cup blueberries
1/2 cup diced pineapple
1/4 cup diced red onion
1 tablespoon minced jalapeno
1/4 cup fresh herb (basil, mint and or cilantro)
1 lime, juice of
1/4 teaspoon fresh grated gingerroot
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 lb large shrimp, shelled and deveined
1/2 cup whole wheat flour
2 egg whites
1 tablespoon peanut butter
1/2 teaspoon sesame oil
1 teaspoon grated fresh ginger
2 ounces graham crackers, 1/2 cup crushed fine
oil (for frying)

Steps:

Spicy Fruit Salsa: Mix all ingredients together and chill for 1-6 hours.
Shrimp: Place cleaned shrimp on paper towels to dry.
Flour shrimp to coat shaking off excess, set aside.
To the remaining flour add the graham crumbs, set aside.
Place the egg whites in a bowl whisk lightly add peanut butter, sesame oil and ginger whisk to combine.
Dip into egg white mixture then coat with the graham crumbs and set aside.
Heat 1 inch peanut oil or vegetable oil till hot over medium high heat in a large frying pan. When oil is hot add half the shrimp fry for 1 minute flip and fry 1 more minute. Remove to a paper towel to drain.
Repeat with rest of shrimp.
Plate the shrimp with the bowl of chilled salsa.
This would be fun to enjoy wrapped in romaine lettuce or with rice.

Nutrition Facts : Calories 306.6, Fat 7, SaturatedFat 1.2, Cholesterol 172.8, Sodium 343.6, Carbohydrate 32.3, Fiber 3.5, Sugar 10.4, Protein 29.5

CARIBBEAN FUSION SHRIMP AND RICE

Caribbean Fusion Shrimp and Rice image

This recipe has fantastic flavor, hands down my favorite shrimp and rice recipe. It is adapted from a recipe I once found on FoodNetwork.com.

Provided by J.SaltyDog

Categories Caribbean

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups jasmine rice
1 lb large shrimp, peeled and deveined
2 green bell peppers
2 red bell peppers
28 ounces canned tomato puree
3/4 cup coconut milk
4 tablespoons garlic, minced
12 strands saffron
1/2 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon black pepper, freshly ground

Steps:

Prepare Jasmine rice according to package instructions.
While rice is cooking, heat coconut milk, all seasonings and garlic in large non-stick pan over medium heat until garlic is tender.
Cut red and green bell peppers into wide strips.
Add tomato puree and pepper strips to pan and continue cooking until peppers are near tender.
Add shrimp to pan and continue cooking until shrimp are pink and cooked through.
Serve over jasmine rice.

Nutrition Facts : Calories 741.8, Fat 11.6, SaturatedFat 8.9, Cholesterol 143.2, Sodium 731.7, Carbohydrate 133.5, Fiber 9.1, Sugar 42.2, Protein 27.4

ASIAN/MARYLAND FUSION HARD CIDER SHRIMP

Asian/Maryland Fusion Hard Cider Shrimp image

This was an experiment I tried for dinner one night, and it turned out incredibly well! It all started because I was craving shrimp scampi, but didn't have several of the necessary ingredients. Instead, I improvised. This is the result.

Provided by Obsidian468

Categories Weeknight

Time 49m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 lb shrimp, cleaned, raw, and unpeeled
1 (12 ounce) bottle hard apple cider
1 tablespoon Old Bay Seasoning
2 tablespoons szechuan sauce
2 tablespoons hoisin sauce
1 tablespoon sriracha sauce
1 teaspoon garlic, freshly minced
1 teaspoon onion powder
1 teaspoon mixed Italian herbs, dried (basil, oregano, parsley, rosemary, etc)
1 teaspoon powdered hot pepper (optional)

Steps:

Combine 1/2 bottle of the cider and the rest of the ingredients (except the shrimp and the powdered hot pepper) in a gallon size sealable bag or marinating container, and mix well.
Add shrimp to the marinade, and lay flat in refrigerator, marinating for about 15 minutes on each side.
Pour the rest of the cider into a medium/large saucepan (one big enough to lay out all of the shrimp in a single layer) and bring to a boil.
Reduce heat to medium, and add marinated shrimp, along with all of the marinade liquid. Spread shrimp out in a single layer. Sprinkle with half of the hot pepper, if you're using it.
Saute shrimp for about 5-7 minutes per side, keeping it moving (but not allowing them to overlap - gently shaking the pan occasionally does the trick). The shrimp are done once they are pink throughout.

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