Shrimp And Sesame Sticks With Apricot Dipping Sauce Food

BAKED COCONUT SHRIMP & APRICOT SAUCE

Steps:

• Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

SHRIMP AND BRUSSELS SPROUT SPRING ROLLS WITH SESAME GINGER DIPPING SAUCE

Steps:

• Fill a high-sided, 5-quart pot halfway with canola oil. Preheat the oil over medium heat to 350 degrees F
• Sprinkle the shrimp on both sides with salt and pepper. Coat a large saute pan with enough oil to coat the bottom and place on medium heat. Add the shrimp and saute, flipping once, until they begin to curl and turn opaque, 1 to 2 minutes. Add the garlic to pan halfway through and cook briefly, making sure not to burn. Deglaze the pan with the white wine and cook off the liquid. Remove from the heat and pour the contents onto a tray to cool.
• Bring the pan back to the heat and add a little more oil. Add the Brussels sprouts, cook to sweat and then season with salt and pepper. Add the chiles and cook for another minute. Remove from the heat and set aside to cool. Place the cooked shrimp on the cutting board and run knife through it for a rough chop. Place into a mixing bowl. Mix in the Brussels sprouts, chopped peanuts and Thai basil. Season with salt and pepper.
• To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you. Brush a little egg wash over the top corner and edges of the wrapper. Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side. Fold the bottom corner over the stuffing, then fold the sides inside like an envelope and roll all the way to the top. Place the egg rolls on a sheet tray until ready to fry.
• Fry the egg rolls in the oil until golden brown and crispy, 3 to 4 minutes. Remove from the oil carefully and place them on a paper-towel-lined sheet tray. Place on a platter and serve with the Sesame Ginger Dipping Sauce.
• In a small bowl whisk together the soy sauce, honey, scallions, vinegar, ginger, oil and chiles. Add salt to taste.

COCONUT SHRIMP WITH SPICY APRICOT DIPPING SAUCE

Steps:

• Butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half).
• Press each shrimp open and press slightly to flatten.
• Combine cornstarch, salt and cayenne pepper.
• Place coconut in a shallow dish.
• Beat egg whites until frothy.
• Roll shrimp in cornstarch mixture; shake off excess.
• Dip shrimp into egg whites, then press into coconut; coating both sides.
• Pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F
• Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.
• Carefully transfer shrimp to paper towels to drain.
• SPICY APRICOT DIPPING SAUCE:.
• Combine all ingredients; stir until well blended.

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

APRICOT DIPPING SAUCE

Steps:

• Purée all ingredients in a blender until smooth.

SPICY APRICOT DIPPING SAUCE

Steps:

• 1. Whisk all ingredients together until well blended.
• 2. Chill.