Marks Shrimp Food

MARK'S SHRIMP

Mark's Shrimp image

Spicy shrimp. 'Bonefish Bang-Bang wanna-be.'

Provided by Mark

Categories Seafood Shellfish Shrimp

Time 30m

Yield 10

Number Of Ingredients 8

Ingredients

1 ¼ cups mayonnaise
⅝ cup Thai sweet chili sauce
7 ½ dashes chile-garlic sauce (such as Sriracha®), or to taste
2 ½ pounds peeled and deveined shrimp
½ cup cornstarch, or as needed
2 cups vegetable oil for frying, or as needed
4 lettuce leaves
¼ cup chopped green onion, or to taste

Steps:

Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.
Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 13.6 g, Cholesterol 183.2 mg, Fat 27.3 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 4.1 g, Sodium 567.3 mg, Sugar 5.4 g

SHRIMP, MARK'S WAY

Shrimp, Mark's Way image

This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. Cook the shrimp on the stove with olive oil and paprika, salt, pepper, garlic and lemon, and serve them as an appetizer with salads.

Provided by Mark Bittman And Sam Sifton

Categories quick, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
2 tablespoons slivered garlic
1 tablespoon pimentón or paprika
1 tablespoon cumin
3 to 4 pounds shrimp, in the 20-to-30-per-pound range, peeled or not
Kosher salt and pepper
Chopped parsley
Lemon wedges

Steps:

Put the oil in a large skillet over medium heat and add the garlic. Cook carefully, lowering the heat as necessary, until the garlic is just colored; add the spices and stir.
Raise the heat to medium and add the shrimp; sprinkle with salt and pepper and cook gently, turning once or twice, until nicely coated with the spices and oil and cooked through, about 10 minutes.
Serve the shrimp with the pan juices, garnishing with the parsley and lemon wedges.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 0 grams, TransFat 0 grams

SHRIMP MY WAY

Shrimp My Way image

With this recipe, author Mark Bittman proves that the most basic ingredients and simplest techniques can lead to something incredibly tasty.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Yield Serves 4

Number Of Ingredients 9

Ingredients

1/4 extra-virgin olive oil
3 or 4 large cloves garlic, cut into thin slivers
2 teaspoons ground cumin
2 teaspoons spicy paprika
16 large shrimp, peeled
Coarse salt
Cayenne pepper, to taste
1/4 cup minced parsley leaves
1 tablespoon freshly squeezed lemon juice, or sherry vinegar, to taste

Steps:

Combine the oil and garlic in a skillet no larger than 10 inches across. Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When the garlic is blond, stir in cumin and paprika. Add the shrimp, and raise the heat to high.
Cook, stirring occasionally and sprinkling with salt and cayenne, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the parsley and the lemon juice. Taste and adjust seasoning. Serve garnished with the remaining parsley.

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