Shrimply Irresistible From Crazy Plates Food

SCRUMPTIOUS SCRAMBLE

Steps:

• In a medium sized, non-stick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomatoes and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
• In a medium bowl lightly beat together the whole eggs, egg whites and water, if using. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.
• Serving suggestion: Serve with a piece of whole-grain toast spread with 1/8 of an avocado, instead of butter.

ALMOST-FAMOUS SPICY FRIED SHRIMP

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

SHRIMPLY IRRESISTIBLE

Steps:

• In a small bowl, combine all skewer ingredients, except shrimp to make a marinade.
• Remove shells from shrimp, leaving tails on.
• Place shrimp in a large ziplock back and pour marinade in the bag.
• Push all the air out of the bag and seal it and refrigerate for 1 hour.
• Place all of salsa ingredients in a blender or food processor and puree.
• Pour into a small bowl and refrigerate until ready to serve.
• Remove shrimp from marinade and thread 4 shrimp on each skewer.
• Grill over medium hot coals for 3 to 4 minutes per side, basting with left over marinade.
• Serve immediately with fruit salsa.

SHRIMPLY IRRESISTIBLE FROM CRAZY PLATES

Steps:

• In a small bowl, combine soy sauce, lime juice, brown sugar, olive oil, ketchup, garlic, coriander, and cumin.
• Pour over shrimp in glass baking dish or ziploc bag.
• Refrigerate 1 hour. Soak wooden skewers if you want to do skewers. (I find this the best).
• Put all salsa ingredients in a food processor and pulse on and off until mixture is pureed. Put in a bowl and refrigerate until ready to serve.
• Remove shrimp from marinade and thread 4 pieces onto each skewer.
• Grill over medium-high grill for 3 to 4 mins per side basting with extra marinade.
• Serve and enjoy.