GOCHUJANG HONEY SHRIMP (30-MIN. RECIPE)
Steps:
- In a mixing bowl, add your shrimp, cornstarch, garlic powder, black pepper and gently mix. Mix until each shrimp is well coated in the cornstarch seasoning.
- In another bowl, whisk together your Gochujang Sauce ingredients as listed above until well combined.
- Then in a non-stick frying pan set over medium high heat, add oil. Once oil is hot, fry your shrimp until they are crispy and golden on both sides, about 10 minutes.
- Lower your heat to low flame. Then pour your sauce over top and gently combine with the shrimp. Garnish with green onions (optional).
Nutrition Facts : Calories 197 kcal, Carbohydrate 14 g, Protein 1 g, Fat 16 g, SaturatedFat 1 g, TransFat 1 g, Sodium 129 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
KOREAN SHRIMP COCKTAIL
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Pulse the kimchi in a food processor to roughly chop. Add the mayonnaise, ketchup, ginger and salt; pulse to combine. Store in the refrigerator for at least 1 hour or until ready to use.
- Serve with peeled shrimp for dipping.
SAUTEED SHRIMP COCKTAIL
Provided by Giada De Laurentiis
Categories appetizer
Time 24m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side.
- In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season again with salt and pepper. Place the yogurt mixture in a dipping bowl.
- Place the bowl of dipping sauce on a serving platter with the cooked shrimp.
SHRIMP WITH COCKTAIL SAUCE
Steps:
- Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
- For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
CHEF JOHN'S SHRIMP COCKTAIL
Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
- Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
- Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 18.9 g, Cholesterol 345 mg, Fat 4.3 g, Fiber 1.7 g, Protein 47.7 g, SaturatedFat 0.8 g, Sodium 1414.9 mg, Sugar 10.4 g
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