Yum Yum Shrimp Food

JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE

Steps:

• Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
• Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
• Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
• Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

TOM YUM SOUP

Steps:

• Gather the ingredients.
• Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.
• Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes.
• Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump.
• Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.

YUM YUM GRILLED SHRIMP

Steps:

• Combine all ingredients except for shrimp.
• Place shrimp in a large zip-loc bag and add the marinade and mix well.
• Place in the refrigerator for several hours, the longer the better.
• Preheat grill on medium heat.
• Thread the shrimp on the skewers.
• Grill over medium heat for about three minutes per side or until shrimp is just pink.

YUM YUM SHRIMP

Steps:

• Mix 3 cups ice water, sugar and salt in a bowl.
• Add the shrimp and set aside 15 minutes, then drain well and pat dry. In another bowl, toss the shrimp with 1/2 teaspoon Cajun seasoning.
• Mix the flour, cornstarch, powdered sugar, the remaining Cajun seasoning and the beer in a bowl to make a smooth batter.
• Add the shrimp and stir until evenly coated.
• Heat oil to 350 degrees.
• Working in batches, fry shrimp until golden, about 3 minutes.
• Remove and drain on paper towels; season with salt.

HIBACHI SHRIMP WITH YUM YUM SAUCE

Steps:

• Peel and devein the shrimp and mix with the marinade.
• Marinate refrigerated one hour or more.
• Stir together the Yum Yum sauce; cover and chill.
• Break apart the cold rice so there are no clumps; set aside.
• Heat the tablespoon of oil in a skillet; season the eggs with salt and pepper and scramble; chop into small pieces and set aside with the chopped scallions.
• Saute the onions, peas and carrots in the sesame oil and butter until the onions soften.
• Add the rice to the pan along with the remaining rice ingredients and stir until cooked and heated through.
• Cover and keep warm while grilling the shrimp (should only take a few minutes).
• Preheat grill to moderate heat and spray a grill pan with grill spray.
• Drain the shrimp from the marinade and discard the marinade.
• Drizzle shrimp lightly with oil.
• Grill the shrimp until firm and lightly charred.
• Serve with sesame fried rice and yum yum sauce.

THAI GRILLED TOM YUM SHRIMP RECIPE

Steps:

• Gather the ingredients.
• Place the lemongrass, garlic, ginger, chili, cilantro, fish sauce, oil, soy sauce, shrimp paste, lime juice, sugar, and onion in a mini-chopper or food processor and blend to create a smooth paste. (Or you can prepare by hand-simply mince the ingredients well and stir together.)
• Place shrimp and scallops, if using, in a large bowl and pour 1/2 to 3/4 of the marinade over the seafood. Mix, ensuring all the seafood is coated. Reserve any remaining marinade for the side sauce.
• Marinate the shrimp and scallops, if using, 10 to 12 minutes. If using wooden satay sticks, soak them in water in a shallow baking dish for 10 minutes to prevent burning.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the seafood from the marinade. Pour the marinade into a small bowl. Slide the shrimp and scallops onto the prepared skewers.
• Grill the skewers, turning once, about 4 minutes total, or until shrimp are pink and plump and have firmed up. Baste the shrimp the first time you turn them with a little of the reserved marinade.
• If making the side sauce, place reserved marinade from the food processor in a small saucepan over medium heat. Simmer the paste for 30 seconds to 1 minute to warm through. Add the coconut milk , stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
• Serve the shrimp hot off the grill garnished with cilantro and the warm coconut dipping sauce.

YUM YUM SHRIMP TACO

Steps:

• For the mango ginger habanero glaze: In a large pot over medium heat, add sugar, unfiltered apple juice, apple cider vinegar, lime juice and 1 cup water. Stir until sugar dissolves. Add mango puree, ginger, red crushed pepper and habaneros. Stir well and bring to a boil. Reduce heat and simmer until mixture has cooked down to half the amount and is thick and sticky, 2 to 3 hours. Cool and transfer to a squirt bottle for easy application.
• For the sweet lime pepper: Meanwhile, preheat the oven to 170 degrees F.
• Spread the lime zest on a baking sheet and bake 1 hour, then blend into a powder with a high-powered blender.
• Mix lime powder in a bowl with the sugar, salt and pepper and, boom, you got some Sweet Lime Pepper.
• For the soy lime dressing: In a small bowl, whisk lime juice, soy, mirin, olive oil and sriracha. Transfer to a squirt bottle for easy application. Dressing tends to separate, so shake or stir before use.
• For the slaw: Gather grated daikon in a ball or cheesecloth and squeeze out all the excess water. (Avoiding this step will lead to very wet tacos.)
• Peel any bruised or wilted leaves from cabbage and thinly chop about 2 inches from the bottom, avoiding the core. Chop the scallions and carrots. Mix all ingredients in a large bowl and reserve for later.
• For the yum yum shrimp tacos: Preheat a flat griddle or frying pan over medium-high heat. Oil pan with vegetable oil and drop shrimp in pan. Sprinkle generously with sweet lime pepper, then cook for 2 minutes. Flip and cover again with sweet lime pepper and cook for 2 minutes. Add some mango habanero glaze and toss shrimp until a little caramelization forms on the shrimp (being careful not to burn them), another 2 to 3 minutes.
• Line 2 shells with a handful of the slaw, then add soy lime dressing. Add cilantro if using. Place shrimp atop the tacos, then top with sriracha.

YUM YUM SAUCE

Steps:

• Whisk the mayonnaise, ketchup, mirin, rice vinegar, garlic powder, onion powder, paprika and cayenne in a medium bowl until smooth. Whisk in 1 tablespoon water until smooth and combined.