Shrimp And Water Chestnut Dip Food

DADDY'S SHRIMP TOAST

Steps:

• In a mixing bowl, combine the shrimp, onion, water chestnuts, celery, and green onion. Stir in crabmeat, egg, parsley, sesame oil, soy sauce, and garlic. Season with salt and pepper to taste.
• Make the dipping sauce: In a small mixing bowl, whisk together soy sauce, water, sesame oil, parsley, garlic powder, and sugar; set aside.
• In a heavy skillet, heat 2 cups oil, or enough to be 1/2 inch deep, over medium heat. Spread a thick layer of shrimp filling on one side of each slice of bread.
• Fry the topped bread in hot oil until golden brown and shrimp is pink, turning once. Do not let the filling sit on the bread too long or the sandwich will get soggy. Drain on paper towels and let cool for a minute. Slice diagonally and serve with dipping sauce or alone.

SHRIMP WITH WATER CHESTNUTS

Steps:

• In a bowl mix shrimp, garlic, onion, chestnuts and mushrooms.
• In a skillet in hot oil add shrimp mixture.
• Cook stirring constantly, until shrimp are pink and tender (about 3 minutes).
• In a bowl mix cornstarch and sherry.
• Stir until all is dissolved.
• Stir in sugar, salt, soy sauce and chicken broth.
• Pour mixture over shrimp.
• Cook, stirring constantly until slightly thickened.
• Serve over rice.

SHRIMP AND WATER CHESTNUT DIP

Steps:

• Coarsely chop shrimp.
• Mix all ingredients in medium bowl until well combined.
• Refrigerate at least two hours before serving.
• Serve with veggie dippers such as bell pepper strips, celery, sugar snap peas, mushrooms, jicama, etc.
• Also good served on Wheat Thin crackers.

CASHEW SHRIMP WITH WATER CHESTNUTS

Steps:

• In a medium bowl, place 2 cups warm water and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces.
• Mix all sauce ingredients together in a small bowl.
• Bring a saucepan of water to a boil. Place the celery and carrots in boiling water for 1 minute. Remove from heat and rinse with cold water until cooled. Set aside.
• Heat the oil to 325 degrees F.
• Fry cashews until light brown (watch carefully as they burn easily). Drain on paper towel.
• Add the diced shrimp to the oil and blanch for 5 seconds. Remove shrimp with a slotted spoon from oil and remove oil from the wok.
• Reheat wok until hot and add minced garlic and all the diced vegetables. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Remove to platter and sprinkle cashews over top. Serve.

SHRIMP AND WATER CHESTNUT TOASTS

Steps:

• Preheat the oven to 450°.
• In a food processor, combine half of the shrimp with the butter and process until pureed.
• In a large bowl, toss the rest of the shrimp with the water chestnuts, scallions, wine, soy sauce, sesame oil, salt and sugar.
• Blend in the shrimp butter.
• Spread about 1 1/2 tablespoons of the shrimp mixture on each baguette slice.
• In a large skillet, heat 1/8 inch of vegetable oil until shimmering.
• Put the sesame seeds in a small bowl. Dip each shrimp toast in the sesame seeds to coat the shrimp mixture.
• Fry about 8 toasts at a time over moderately high heat, shrimp side down, until the shrimp mixture turns pink, about 25 seconds.
• Using tongs, transfer the toasts to a large rimmed baking sheet, shrimp side up.
• Repeat with the remaining toasts, adding more vegetable oil to the pan as needed.
• Bake the toasts for about 5 minutes, or until the shrimp mixture is cooked through.
• Serve hot.

SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
• Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
• Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
• Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

WATER CHESTNUT DIP

Steps:

• Combine all ingredients in a medium bowl; stir well.
• Chill.