The contrast between the spicy shrimp & cool, crisp lettuce is so yummy! Make sure you use Iceburg lettuce. It's so crispy!
Sauce:
1/2 C. mayo
1/4 C. Thai Sweet Chili Sauce
1 t. peanut butter (we use 'natural' for best flavor)
3 drops Sriracha Hot chili sauce (or to taste)
1 lb shelled & deveined shrimp
Cornstarch
oil for frying
Iceburg lettuce, chopped bite sized
chopped scallions
In a small bowl, mix mayo with peanut butter & Thai sweet chili sauce. Add hot sauce to taste. Set sauce aside. Dredge the shrimp in cornstarch. Deep fry at 375 degrees for 2 min or until lightly browned. Drain on paper towels. Put shrimp in a bowl & coat with the sauce. Serve in a lettuce lined bowl, top with scallions.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Thursday, April 21, 2011
Monday, October 13, 2008
Grilled Marinated Shrimp
Marinade:
1/2 c. olive oil
1/4 c. chopped fresh parsley or 2 T. dried
1 lemon, juiced (or 3 T lemon juice)
2 t. hot pepper sauce
3 cloves garlic, minced
1 T. tomato paste or ketchup
2 t. dried oregano
1 t. salt
1/2 t. pepper
2 lbs. large shrimp, peeled & deveined with tails attached (thawed if frozen)
Skewers
In mixing bowl combine marinade ingredients. Reserve a small amount for basting later. Pour remaining marinade into a large zip bag with the shrimp. Seal & marinate for 2 hrs.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail & once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
1/2 c. olive oil
1/4 c. chopped fresh parsley or 2 T. dried
1 lemon, juiced (or 3 T lemon juice)
2 t. hot pepper sauce
3 cloves garlic, minced
1 T. tomato paste or ketchup
2 t. dried oregano
1 t. salt
1/2 t. pepper
2 lbs. large shrimp, peeled & deveined with tails attached (thawed if frozen)
Skewers
In mixing bowl combine marinade ingredients. Reserve a small amount for basting later. Pour remaining marinade into a large zip bag with the shrimp. Seal & marinate for 2 hrs.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail & once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Wednesday, October 1, 2008
Salmon with Sweet & Spicy Rub
Ingredients
2 T. brown sugar
1 T. chili powder
1 t. ground cumin
1/8 t. salt
1/8 t. pepper
6 salmon fillets, skin & bones removed
1 T. olive oil
Coat your grill with cooking spray & preheat to medium heat. Combine brown sugar, chili powder, cumin, salt & pepper. Brush each salmon fillet with 1/2 t. of oil, then rub each fillet with about 1/2 T. of the spice mixture.
Grill the salmon, flesh side down, until charred, 4-5 minutes. Flip salmon over & cook another 5-6 minutes for medium doneness. For well done fish, cook an additional 1-2 minutes. Serve immediately.
2 T. brown sugar
1 T. chili powder
1 t. ground cumin
1/8 t. salt
1/8 t. pepper
6 salmon fillets, skin & bones removed
1 T. olive oil
Coat your grill with cooking spray & preheat to medium heat. Combine brown sugar, chili powder, cumin, salt & pepper. Brush each salmon fillet with 1/2 t. of oil, then rub each fillet with about 1/2 T. of the spice mixture.
Grill the salmon, flesh side down, until charred, 4-5 minutes. Flip salmon over & cook another 5-6 minutes for medium doneness. For well done fish, cook an additional 1-2 minutes. Serve immediately.
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