Batter-Fried Shrimp Recipe
Ingredients:
1/4 tsp of pepper
2 tsps of soy
1 Tbsp of horse radish
1 c of preserves (Smucker’s Plum)
1/4 c of catsup
2 cloves of garlic; minced
1 c of grape jelly (Smucker’s)
1/2 tsp of ginger; crushed
1 clove of garlic
1 c of marmalade (Smucker’s Orange)
Oil
1 tsp of salt
2 tsps of oil (vegetable)
2 lbs of shrimp (fresh)
1 tsp of baking powder
1/2 c of milk
1 c of flour (all purpose); sifted
2 whole eggs
Instructions:
Whisk the eggs with milk ’till frothy. Mix flour, salt and baking powder making sure to sift ingredients first. Fold flour mixture with egg and mix until blended well. Set it aside.
Peel shells off the shrimp but leave the tail on. De-vein shrimps then slice open from the middle to create a flat shape. Drain shrimps using paper tissues.
Dunk shrimps in your batter then deep fry ’till nicely golden in color. Drain using paper tissues. Prepare the sauce.
For orange sauce, mix together marmalade, ginger and garlic. Simmer on low using a skillet. Drain off sauce to separate ginger and garlic. Place sauce inside a separate dish.
For horse radish sauce, mix together grape jelly, horse radish and catsup. Transfer to separate dish.
For the plum sauce, mix together plum preserves, garlic, soy and pepper. Simmer to boil. Drain off sauce to separate garlic. Transfer sauce to a separate dish.
>> Batter-Fried Shrimp Recipe
Mini Crabcakes Recipe
Ingredients:
1 lb of flaked crabmeat
1/2 c of corn (canned); drained
1/4 c of breadcrumbs (dry)
1/4 c of mayonnaise
1/4 c of cornmeal (yellow)
1 pc of bell pepper (red, small); chopped finely
1 pc of scallion; chopped finely
2 Tbsps of horseradish (prepared)
2 Tbsps of butter (or margarine)
2 Tbsps of oil (olive oil)
1 tsp of salt
1/4 tsp of ground pepper (black)
Instructions;
Combine corn, crabmeat, mayonnaise, bell pepper, breadcrumbs, scallion, salt, pepper, and horseradish inside a bowl; mix thoroughly. Shape a spoonful to a 1 inch patty; coat them with cornmeal.
Heat a tablespoon (each) of oil with butter. Cook the patties, by batches for 2-3 mins per side till golden. Serve at once.
>> Mini Crabcakes Recipe
Steamed Clams Recipe
Ingredients:
Steamer clams
Butter; melted
1/2 c boiled water
Instructions:
Clean clams thoroughly then arrange in single layer in kettle. Pour over 1/2 c boiled water. Have kettle covered & steam clams over low-heat for 5-10 mins ’til shells open partly. Best when served w/ butter.
>> Steamed Clams Recipe
Spicy Orange Shrimp Recipe
Ingredients:
1 tsp of Worcestershire-sauce
1 Tbsp cornstarch mixed w/ 1 Tbsp water
4 large-sized oranges
1/2 tsp of garlic; minced
1 tsp of hot-pepper sauce
1 & 1/2 Tbsps of veggie oil
16 large-sized uncooked shrimps: peeled & deveined
1 tsp of light-brown sugar
Instructions:
Squeeze out juices from halved oranges.
Have oil heated in skillet placed over mid-heat then cook garlic for 60 secs. Increase heat then add shrimps, stirring ’til pink & opaque.
You add Worcestershire, sugar, hotsauce then fresh juice. Boil for 2 mins then add in cornstarch-mixture. Cook ’til thickened. Best when served w/ rice.
>> Spicy Orange Shrimp Recipe
Honey-Thyme Grilled Shrimp Recipe
Ingredients:
2 lbs of uncooked shrimp (fresh or frozen, large)
1 pc of bell pepper (red, medium); cut to 1 inch squares then blanched
1 pc of bell pepper (yellow, medium); cut to 1 inch squares then blanched
1 pc of onion (red, medium); quartered then separated to chunks
For the Roasted-Garlic Marinade:
1 pc of garlic bulb (medium)
1/3 c of olive oil (or vegetable oil)
2/3 c of juice (orange)
1/4 c of mustard (spicy honey)
3 Tbsps of honey (pure)
3/4 tsp of thyme leaves (dried); crushed
Instructions:
Preheat the oven (375 degrees F). Cut off the 1/3 top from garlic, making the cloves exposed. Place them on a small (baking) dish then drizzle oil and cover the dish tightly. Bake for 45 mins then let it cool for a while.
Squeeze the pulp out from the skin and place inside the blender. Add olive oil, orange juice, mustard, honey, and thyme; blend thoroughly till marinade has smoothened.
Peel the shrimp then make a slit on the back; remove the vein. Rinse them well. Pour half cup marinade onto a Ziploc bag then add peppers, onion, and shrimp; seal and turn till coated well. Place inside the refrigerator for 2 hrs.
Brush the rack of grill with (vegetable) oil then heat the coals. Take out the vegetables and shrimp from the marinade and discard the marinade.
Secure the vegetables and shrimp alternately onto skewers; leave a space in between of each.
Cook or grill the kebabs for 7-10 mins at 4-6 inches away from the heat source; turn once to cook other side. Place the kebabs on the serving platter.
Drizzle the rest of marinade onto vegetables and shrimp.
>> Honey-Thyme Grilled Shrimp Recipe
Hot and Spicy Shrimp Recipe
Ingredients:
1 lb of butter (unsalted)
1/4 c of oil (peanut oil)
3 pcs of garlic cloves; chopped
2 Tbsps of rosemary
1 tsp of basil; chopped
1 tsp of thyme; chopped
1 tsp of oregano; chopped
1 pc of small pepper (hot); chopped
or
2 Tbsps of ground pepper (cayenne)
2 tsps of freshly ground pepper (black)
2 pcs of crumbled bay leaves
1 Tbsp of paprika
2 tsps of juice (lemon)
2 lbs of shrimp (about 30-35 pcs)
Salt (to taste)
Instructions:
Melt butter with oil on a baking glass dish then add pepper, (bay) leaves, (lemon) juice, herbs, and paprika. Let it boil then reduce heat; let it simmer for 10 mins while stirring occasionally.
Take out from heat then let it stand for half an hour. Place inside the refrigerator overnight.
Preheat oven (450 degrees F). Heat the sauce then add shrimp; cook above moderate heat till shrimp becomes pink. Bake inside preheated oven for half an hour. Adjust the seasoning and serve.
>> Hot and Spicy Shrimp Recipe