Panko Shrimp

Panko shrimp is a lighter version of breaded shrimp. Yes it is still deep fried, but oh so good.

Panko Shrimp
Here are the Ingredients:
  • 2 pounds of shrimp, peeled and deveined
  • flour, for dredging
  • 2 eggs beaten with 2 tablespoons water and 1/2 teaspoon of salt
  • 2-3 cups panko bread crumbs
  • salt
  • 2 cups vegetable oil
  • your favorite dipping sauce or these suggestions, ponzu, hot mustard, sweet & sour, or even cocktail sauce
Heat vegetable oil over medium high in a sauce pan or deep fryer. Dredge cleaned shrimp into flour shake off excess, dip into egg mixture, an coat with panko bread crumbs. Place into heated oil and fry for 2 to 3 minutes careful not to burn. Place on a paper towel lined plate to drain off oil. Repeat until all shrimp are cooked. Serve hot with sauce.

Steamed Whole Shrimp with Cocktail Sauce

Whole shrimp are comparatively inexpensive to your frozen ones and so so fresh.

Steamed Whole Shrimp with Cocktail Sauce
Here are the Ingredients:
  • 1 pound whole shrimp
  • 1/4 cup vinegar
  • 1/4 cup ketchup
  • 1 tablespoon horseradish
  • 1/2 teaspoon mustard seeds
Pour 2 cups water and vinegar into a double boiler and bring to a boil. Add shrimp and mustard seed and steam for 6 minutes. Remove from pot and serve immediately with cocktail sauce. If you prefer them chilled as a cocktail , place in refrigerator for at least 30 minutes. Mix together ketchup and horseradish and serve with shrimp.

Grilled Lemon Pepper Shrimp over Salad Greens and Vegetables

It’s too hot to cook a huge meal in the house so bring on the grill. Shrimp over a cold salad has always been a favorite. Grilled with these beautiful flavors steps it up a notch. Hope you try and enjoy!

Grilled Lemon Pepper Shrimp over Salad Greens and Vegetables
Serves 2
Here are the Ingredients:
  • 24 large shrimp, peeled and deveined
  • 3 cups iceberg lettuce, chopped
  • 6 cherry tomatoes, sliced
  • 1 Persian cucumber, diced
  • 1 green onion, chopped
  • 1 cup frozen Trader Joe’s Soycutash medley, defrosted
  • 2 tablespoons ranch dressing
  • 2 tablespoons Italian dressing
  • Spray Pam
  • 1/2 teaspoon salt or to taste
  • lemon pepper
  • skewers, metal or wood, (if wood soak for 15 minutes so they won’t burn)
Prepare salad and refrigerate. Combine dressings and mix well. Pat shrimp dry with a paper towel and spray with Pam.  Season with salt and lemon pepper on both sides. Place shrimp on skewers. Grill for 3 minutes per side. Toss the salad with dressing and top with grilled shrimp. Enjoy!

Pork and Shrimp Wonton Soup

I just discovered the best Asian Market in the vicinity of my home and I could shop there for hours! These Wontons are a must try.

Pork and Shrimp Wonton Soup
Here are the Ingredients:
  • 24 wonton wrappers
  • 1/2 pound pork loin
  • 1/2 pound shrimp
  • 1 egg beaten
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon finely chopped celery
  • salt and pepper to taste
  • 4 cups chicken stock
  • 2 scallions, finely chopped
Place the pork and shrimp in a food processor until they are well ground. Place in a bowl and add wine, soy sauce, and celery and mix. Pour the beaten egg to the mixture of ground pork and shrimp and season with salt and pepper. Take a wonton wrapper and fill with one teaspoon of the seasoned mixture of pork and shrimp. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Do the same with the remainder of the wraps and mixture. Bring stock to a boil and add the wonton one at a time and let them cook until you see them floating. Serve in a bowl and sprinkle with the sliced scallion.

Shrimp and Vegetable Tempura

What a delicious way to enjoy shrimp and vegetables.

Grab your chopsticks and enjoy them in a tasty Ponzu sauce.
Shrimp and Vegetable Tempura
Here are the Ingredients:
  • 3 cups vegetables, sliced or cut into chunks (green beans, broccoli florets, sweet potato, zucchini, mushrooms)
  • shrimp, peeled and deveined with tail in tact
  • tempura batter mix, in the Asian section at your local grocer or see recipe below
  • vegetable oil, for frying
  • Ponzu sauce, for dipping
Prepare tempura batter. Dip the vegetables and shrimp into the batter until coated and remove with tongs or chop sticks. Let the excess batter drain from the vegetables and shrimp back into the bowl and deep fry in hot oil on medium high until brown and crispy. Around 2-3 minutes. Be sure not to overcrowd. Place on a paper towel. Serve immediately by themselves or a dipping sauce.
Tempura Batter recipe
5 tablespoons all-purpose flour
5 tablespoons cornstarch
1 1/2 teaspoons baking powder
1 egg, beaten
3/4 cup iced water
Mix the dry ingredients in a bowl. Whisk the egg with the water, then stir into the dry ingredients to form a smooth batter.

Shrimp Bayou Lafourche

New Orleans style cooking. This is such a classic! It’s spicy with a lovely tang from the lemon.

Shrimp Bayou Lafourche
Recipe courtesy of Andrea Apuzzo, Andrea’s Restaurant
Here are the Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons chopped shallots
  • 2 teaspoons chopped garlic
  • 1 teaspoon crushed red pepper
  • 24 medium-size shrimp, peeled and deveined, but with tails on
  • 3 tablespoons brandy
  • 1/2 cup dry white wine
  • 1/2 teaspoon Worcestershire sauce
  • juice of 1 lemon
  • 1 teaspoon fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • ground red pepper (cayenne)
  • 4 tablespoons unsalted butter, softened
  • 4 lemon wedges for garnish
Heat the olive oil in a large skillet over medium-high heat and saute the shallots, garlic, and crushed red pepper until the shallots are transparent, about three minutes. Then add the shrimp and cook, turning once, just until they turn pink, about 3 minutes. Add the brandy, then remove the shrimp and keep them warm. Add the other ingredients to the skillet, except the butter, and simmer until the sauce is reduced by a third, about 10 minutes. Whisk in the butter. Return the shrimp to the pan and cook for 3 to 4 minutes more, coating them well with the sauce. Garnish with lemon wedges and serve. I like to serve this with rice.

Shrimp and Grits

Southern style buttery grits and the shrimp with the combination of spices marry so amazingly well together. This is a definite favorite of mine and I’m sure it will be yours as well.

Shrimp and Grits
Here are the Ingredients:
  • 3 cups milk
  • 3 cups heavy cream
  • 1 cup grits
  • 2 tablespoons unsalted butter
  •  salt
  •  pepper
Heat the milk and cream and slowly whisk in the grits. Bring them to a slow boil and then simmer. Be sure to stir so it doesn’t stick or burn. Cook for 10 to 15 minutes until smooth and creamy. Remove from the heat and stir in the butter. It should be creamy and not to thick. Add more cream if you need to and then add salt and pepper.
Here are the Ingredients:
  • 2 tablespoons olive oil
  • 1 medium white onion finely chopped
  • 1 garlic clove chopped
  • 1/4 cup flour
  • 2 cups chicken stock
  • 2 to 3 bay leaves
  • 2 pounds large shrimp peeled and deveined
  • Pinch cayenne pepper
  • Tabasco per taste
  • 1/2 lemon juiced
  •  salt
  •  black pepper
  • 2 tablespoons parsley chopped
  • 4 green onion diced
In a skillet heat the olive oil and add the onion and garlic. Saute them for 2 minutes to soften. Sprinkle in the flour to create a roux. Slowly pour in the chicken stock and continue to stir with whisk. Add the bay leaves and when the liquid comes to a simmer, add the shrimp. Cook the shrimp for 2 to 3 minutes until pink and the sauce is smooth and thick. Add the pinch of cayenne, Tabasco, and lemon juice. Add salt and pepper and then stir in the parsley and green onion. Place some grits into bowl and place the shrimp on top.