Recipezaar: Shrimp,Deep Fry recipes

Shrimp Ono Nui

Sat, 16 Feb 2002 08:01:47 -0500

Wonderful addition to your party hors d'oeuvres tray! -- posted by Mille®

Beer Battered Shrimp

Fri, 01 Mar 2002 10:29:11 -0500

In the late 1970s, I discovered Clyde's restaurant in Columbia, Maryland. The entire menu was fabulous, especially the Beer Battered Shrimp and their Victoria Spice Cake. Both recipes were creations of the chef, who passed away a few years later and took her recipes to her grave. The restaurant later became part of a chain and only the splendid decor remains today. The food is still good, but that's all just "good". For months, I have been trying to replicate something approaching the taste of that wonderful shrimp dish. I am very pleased with the following recipe. -- posted by Mille®

Caribbean Coconut Shrimp

Tue, 05 Mar 2002 15:38:16 -0500

Posted by request... dip these into Bergy's mango chutney! -- posted by s'kat

Tempura

Tue, 02 Apr 2002 17:39:44 -0500

This is a great party dish. Everyone can pick their favorite. Fun and delicious. Sometimes I even add fruit pieces. -- posted by MizzNezz

Deep-Fried Shrimp Cakes (Taud Man Goong)

Thu, 11 Apr 2002 10:55:25 -0400

This recipe is from "The Food Of Asia" a really beautiful book published in 1998. I have not tried this recipe - it is being posted in response to a recipe request for Thai appetizers. -- posted by KeyWee

Hooters Buffalo Shrimp

Sat, 27 Apr 2002 19:18:31 -0400

If you are hosting a crowd to watch a ball game, you'll want to double or triple this recipe. -- posted by Mille®

Batter for Sweet and Sour Shrimp

Sun, 28 Apr 2002 18:19:01 -0400

Easy batter to fix but be sure to let it rest before you use it. -- posted by Aroostook

Moroccan Shrimp Briwats (Like Egg Rolls)

Sat, 04 May 2002 16:10:36 -0400

In Morocco, briwats can be stuffed with sweet or savory fillings. This is a savory filling that is somewhat modern in origin. This recipe is an adaptation of both my Moroccan mother-in-law's version (though she adds garlic) and a recipe found in the book "Cooking at the Kasbah" by Kitty Norse. Some people also add soy sauce to the mixture (a sure sign of the recipe's modernity; soy sauce, as you can imagine, is not "native" to Morocco!) :) These are yummy snacks and surprisingly light, despite being fried. Do try to find the lumpia wrappers--briwats should not be doughy, but instead light and crispy, and the lumpia wrappers do the job nicely. -- posted by Nicole Isabella

Shrimp Fritters

Wed, 08 May 2002 17:05:46 -0400

Southern Living -- posted by ratherbeswimmin'

Baked Stuffed Loch Ness Shrimp

Mon, 03 Jun 2002 21:04:36 -0400

Serve these either as a main dish or as an appetizer. Bake 'em or fry 'em! -- posted by Mille®

Meekrob - (Crisp Fried Noodles)

Thu, 20 Jun 2002 22:59:39 -0400

The is a tasty fried noodle dish with plenty of texture. A nice fragrant meal. If you like Asian food you have to have a go at making Meekrob. -- posted by Chrissyo

Seafood Fondue

Sun, 23 Jun 2002 19:06:06 -0400

Delicious chunks of seafood cooked at the table and dipped into sauces. -- posted by *Pixie*

Shrimp Nuts

Sun, 23 Jun 2002 19:28:31 -0400

These whimsical appetizers are made with a mousseline of shrimp, studded with crunchy water chestnuts, and rolled in bits of rice noodles. Once fried, the noodles puff up appealingly, creating a delightfully crisp coating. -- posted by Mille®

Deep Fried Coconut Shrimp

Mon, 24 Jun 2002 21:03:31 -0400

Easy and quick to make. Tastes better than the restaurant's! -- posted by MizzNezz

Buffalo Shrimp

Tue, 25 Jun 2002 22:30:16 -0400

These shrimp are awesome! Add some cayenne pepper to the sauce to give it a little more kick if you like it spicy. -- posted by Tara Z

Tortilla Crusted Shrimp w/Green Pumpkin Seed Salsa

Sun, 30 Jun 2002 17:55:16 -0400

Chef Mike Bomberg at Dominion Country Club prepared this for a cooking demonstration. The flavor is out of this world! -- posted by Sue Masters

Outback Steakhouse Gold Coast Coconut Shrimp

Fri, 05 Jul 2002 19:21:21 -0400

I've never eaten these at the Outback, but they are succulent wee buggers! -- posted by Mille®

King Kong Shrimp

Tue, 09 Jul 2002 20:41:45 -0400

-- posted by Mille®

Ginger Fish Bite Horses' Doovers

Tue, 23 Jul 2002 19:09:02 -0400

-- posted by Mille®

Cajun Popcorn Shrimp

Thu, 25 Jul 2002 21:26:35 -0400

-- posted by Dancer^

Golden Blossoms (So Jar Gai Yuen)

Tue, 30 Jul 2002 19:46:25 -0400

These Chinese appetizers are fantastic! I first made them for a birthday, and they were very well received. Despite the list of ingredients, they're easy to make; the filling can be prepared by dumping all ingredients in a food processor, and the coating doesn't take much more effort. The prep time includes time for the coating to sit, and the cook time assumes about 3 batches of blossoms. -- posted by ChrisMc

Moose Shrimp

Mon, 05 Aug 2002 19:23:38 -0400

-- posted by Mille®

Twice-Cooked Coconut Shrimp

Tue, 06 Aug 2002 19:30:51 -0400

Luscious coconut battered shrimp, sweet and rich, dipped in a wonderful sauce... mmmm! -- posted by Julesong

Prawn Cutlets with Crab

Fri, 09 Aug 2002 00:48:38 -0400

An old favourite for the ingredient of the month collection. Prep time doesn't include refrigeration. -- posted by JustJanS

Shrimp Toast

Fri, 23 Aug 2002 18:07:24 -0400

The classic Chinese dim sum. Serve with hot mustard and sweet and sour sauces. This is a great party appetizer. -- posted by Sue L

Honey Walnut Prawns

Fri, 23 Aug 2002 22:27:32 -0400

These are heavenly! 'Nuff said. :) -- posted by Julesong

Sesame Prawn Toast

Sun, 15 Sep 2002 16:53:48 -0400

Snack, starter or side dish. You can make the paste a few hours in advance, wrap it up and put in the fridge until needed. -- posted by Pets'R'us

Coconut-Beer Shrimp

Mon, 16 Sep 2002 17:54:21 -0400

Treat yourself once in a while with this great appetizer. Soooo good -- posted by Crabbycakes

Sesame Shrimp Poppers

Tue, 01 Oct 2002 21:52:21 -0400

Careful! These are addicting! A great appetizer or main meal! Cook time is for each batch. -- posted by canarygirl

Deep Fried Shrimp with Vegetables, Uncle Bill's Version of "

Tue, 12 Nov 2002 20:02:02 -0500

This recipe was first tried at a Chinese Restaurant in Vancouver but under a different name. I made some changes to the recipe to bring out the flavors. Very easy to prepare and cook. -- posted by William (Uncle Bill) Anatooskin

Snappy Shrimp Zingers

Tue, 12 Nov 2002 20:08:47 -0500

Zingo! I just found this recipe from Wesson Oil and couldn't wait to post it! -- posted by Lorac

Coconut Prawns

Thu, 13 Feb 2003 20:02:12 -0500

From Australian House and Garden. A wine suggestion: a white wine with tropical fruit flavours eg a Sauvignon Blanc Semillon. I've also posted the dipping sauces.Prep and cooking times are guestimates only and probably on the longer side as I am really slow at deveining prawns! -- posted by Missy Wombat

Batter-Fried Shrimp

Sun, 09 Mar 2003 20:05:42 -0500

-- posted by Gingerbear

Tempura

Tue, 13 May 2003 20:05:46 -0400

From City Times. Since the number of servings wasn't mentioned, I'm taking a wild guess :) -- posted by Charishma Ramchandani

Crunchy Fried Shrimp

Wed, 28 May 2003 20:08:19 -0400

I've guessed on cook time here. These are the crunchiest shrimp I've had outside of a restaurant! This makes alot, but if you are going to make these you may as well go all out!! Everyone loves them! These have received so many mixed reviews that I thought maybe I should mention that I deep fry them in a Presto Fry Daddy and not very many at a time. I never said they were easy...and I get better each time I do it. Thanks for giving them so much attention! -- posted by KS Farmwife

Hawaiian Coconut Shrimp

Mon, 09 Jun 2003 20:06:07 -0400

Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. The Honey Mustard Sauce is their perfect complement OR serve with Chinese Sweet and Sour Sauce, Recipe #54625. Great for appetizers (use medium size shrimp) or a meal! -- posted by BeachGirl

Shrimp and Rice Croquettes

Thu, 24 Jul 2003 20:06:53 -0400

An old Southern recipe posted in response to a recipe request. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate. -- posted by Molly53

Shrimp Balls w/ Orange Sauce

Wed, 06 Aug 2003 20:28:21 -0400

These are a great appetizer for any occasion. The sauce will go well with any seafood. -- posted by Crabbycakes

Asian Shrimp and Ginger Fritters with Sweet Chili Dipping Sauce

Fri, 08 Aug 2003 20:20:09 -0400

These tasty morsels are always popular as an appetizer and team well with the sweet chili dipping sauce. Add more chilies to the sauce if you like it hot! You can obtain fish sauce (and also a sweet chili dipping sauce, if you prefer not to make your own) in an Asian food store. The fritters can also be served with my Thai Sweet Chili Sauce, posted separately. -- posted by Daydream

Shrimp Spring Rolls

Fri, 12 Sep 2003 20:05:38 -0400

Crispy, savoury spring rolls with a colourful shrimp filling. -- posted by Tootalltygerlily

Beer-Battered Fried Shrimp

Wed, 01 Oct 2003 20:01:51 -0400

Mmmmm...comfort food:) These can be an appetizer or main dish, depending on what you pair them with--but there never seems to be enough because even the most hard-core seafood haters (like me...) seem to love shrimp! Go figure! If you can, get your shrimp (or any seafood, for that matter) at a fish market--the freshness and non "fishy" taste are worth the price. -- posted by JamesDean'sGirl

Buffalo Shrimp

Thu, 30 Oct 2003 20:01:10 -0500

My husband loves these! -- posted by Shawn C

Beer Battered Shrimp with Chipotle Honey

Fri, 31 Oct 2003 20:00:22 -0500

-- posted by Iowahorse

Prawn Pulao

Thu, 13 Nov 2003 20:00:36 -0500

This is Hoorbanu Iqbal's recipe from the Thursday magazine. She is a wonderful cook with a very sweet smile that'll win your heart anytime and the magic in her fingers shows in her recipes and wonderful food! -- posted by Charishma Ramchandani

Coconut Shrimp

Fri, 28 May 2004 20:00:19 -0400

Jeff Jeffress, Crazy Cow Creamery -- posted by Danny Beason

Prawn Fingers With Wasabi Soy Dip

Wed, 04 Aug 2004 19:57:51 -0400

This recipe is from New Zealand Wasabi Limited. -- posted by Mercy

Shrimp Balls

Thu, 23 Sep 2004 19:59:53 -0400

This is another recipe from Madame S.T. Ting Wong, my favorite Chinese cookbook author. I'm slowly plowing my way through her recipes and we did this one last week and thoroughly enjoyed it, as did our guests! She recommends serving it with peppercorn salt so I'm adding that recipe as well. This is really nice to serve with cocktails, as we did. -- posted by Hey Jude

Deep Fried Cheese Balls

Thu, 04 Nov 2004 20:00:09 -0500

These cheese balls are great appetizers. Recipe source: Bon Appetit (January 1985) -- posted by ellie_

Fried Shrimp

Thu, 16 Dec 2004 19:59:55 -0500

My sweet honey-man made this for dinner. He knows how much I love shrimp and especially fried shrimp. Turned out so great. Recipe is from Southern Living. -- posted by ratherbeswimmin'

Tempura Shrimps (Prawns) With Wasabi Mayonnaise

Wed, 19 Jan 2005 20:01:16 -0500

Found this in a Aussie food magazine. Intend to try this soon. Serves 4 as main course or 6 as appetizers. Batter will work well for other tempura items as well e.g. zucchini, carrot etc. -- posted by WaterMelon

Vietnamese Egg Rolls

Mon, 24 Jan 2005 20:08:11 -0500

I used this recipe the first time I made egg rolls and we were blown away with how tasty they were. I had never worked with cellophane noodles before and really enjoy them in this recipe. They are copied from a Southern Living cookbook and I want to post it here because the paper is getting worn and I do not want to lose the recipe. They are a favorite of my daughter and I can never make enough of these for her. I vary the recipe sometimes using ground pork or turkey and adding fish sauce and/or soy sauce, more cilantro or garlic but I want to post the recipe as it was originally written and how I made them the first time. -- posted by nadia murray

Beer Batter Coconut Shrimp

Mon, 04 Apr 2005 15:20:30 -0400

Love it. Easy and delicious. -- posted by mermaidmagic

Coconut Shrimp Wontons

Fri, 29 Apr 2005 15:46:12 -0400

Creamy coconut shrimp wrapped up in a wonton bundle and served with a sweet cocktail sauce. -- posted by Mercy

Breaded Chili Shrimp

Mon, 08 Aug 2005 20:22:43 -0400

This is a delicious recipe my mother-in-law shared with me, along with her recipe for Meet Mersang (konkani for chili paste). -- posted by love4culinary

Shrimp Balls With Japanese Breadcrumbs

Wed, 28 Sep 2005 17:08:06 -0400

My family loves to eat in different chinese restaurants. my passion is cooking and collecting cookbooks. so everytime i come across a yummy dish, i try to experiment on it at home and eventually will come up with a delicious version of mine. -- posted by Chef #246894

Chicken Shrimp Rolls

Thu, 17 Nov 2005 08:54:08 -0500

This is one of my family's favorite meals. It takes a little work, but it is well worth the effort! I love the deep fry taste, but will often make it using "Shake 'N Bake" instead of the tempura to make it more healthy. -- posted by Southern Polar Bear

Beer Battered Shrimp

Mon, 21 Nov 2005 21:20:51 -0500

There are a lot of recipes out there for beer battered shrimp but this is the best one I have found. Cook your shrimp a few at a time so your grease doesn't cool too much and NEVER overcook your shrimp. The recipe calls for vegetable oil but I use peanut oil. -- posted by Gloria 15x

Fried Okra With Shrimp (Mozambique)

Mon, 05 Dec 2005 17:42:03 -0500

Saw this on the FoodNetwork.com and then months later I saw Emeril prepare it and it looked so good, I thought I would copy it and share it with all of you here on Zaar. Prepare the Piri Piri sauce, then the Essence and then the main dish. The recipe for the Essence was from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. The recipe is HOT, HOT, HOT! -- posted by Manami

Bola Bola Shrimp Balls

Sat, 24 Dec 2005 08:41:40 -0500

In the Phillipines meat balls are called bola bola's and they can be made of whatever the cook desires. They are served with a dipping sauce and can be used as a main dish or an appetizer. These can be made ahead and frozen and when ready to use; thaw and fry. They have to chill for at least 1 hour. The sauce takes 10 minutes to put together and at that time, add heat to make it as fiery as you like. -- posted by Manami

Imperial Egg Rolls

Mon, 26 Dec 2005 18:50:24 -0500

This recipe was taken from a Williams-sonoma catalog. Stuffed with shrimp and pork, they are basically the only egg rolls I will eat. They are great dipped in plum sauce, or with just plain soy sauce -- posted by SuperSpike

Panda Inn's Sweet and Pungent Shrimp

Tue, 10 Jan 2006 15:21:01 -0500

Called Chinese popcorn by LA Times. -- posted by Dienia B.

Coconut Shrimp With a Kick - Baked or Fried

Tue, 17 Jan 2006 16:49:56 -0500

The yummy coconut shrimp you love with a touch of cayenne to liven things up! The tropical goodness of the coconut really adds a nice touch here. I have found these in Southern (tropical) parts of the USA but they are indicative of any tropical local such as parts of Asia, Hawaii, the Caribbean and so on. Two sets of directions allow you choose whether to bake or fry. -- posted by mama's kitchen

Chinese-Style Crispy Shrimp With Sweet & Sour Sauce

Mon, 30 Jan 2006 22:12:47 -0500

Another recipe to celebrate the Chinese New Year! I included the chilling time with the recipe. Some very nice and crunchy shrimp appetizers with a hot Asian sauce. -- posted by Manami

Fried Shrimp

Thu, 02 Mar 2006 17:42:06 -0500

Delicious and easy with just a few secrets about fried shrimp or any fish for that matter. Get them as fresh as possible. If you can't get them fresh get frozen. They are flash frozen on the boats now. Have your grease hot but not smoking-I use a fry daddy. Cook only a few shrimp (6 to 8) at a time so you don't drop the temperature of the grease. Don't overcook! It only takes a minute or so. When they are golden brown they are done! Enjoy! -- posted by Gloria 15x

Fantastic Crispy Tempura Batter

Wed, 29 Mar 2006 20:10:36 -0500

Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, I have tryed many tempura recipes over my 35 years of cooking I have to say this one is the best, it produces a very light crispy coating that holds up well --- I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes --- remember the tempura must sit out at room temperature for 10 minutes before using, If you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do NOT double the recipe and make it all in one bowl it will not work --- use only rice flour for this anything else will not work the same and use only a light-coloured beer. -- posted by KITTENCAL

Tasty Thai Fried Shrimp

Mon, 10 Apr 2006 20:14:49 -0400

These need to be marinated for a minimum of 2 hours but I've had them in the marinade for as long as 10 hours. I fix them in the morning and fry them when I get home from work. Prep time doesn't include marinating time. -- posted by Hey Jude

Turkish Shrimp Balls

Wed, 12 Apr 2006 21:31:29 -0400

Oh so delicious! These cute little balls of yummy are quick and easy to make. See for yourself how easy it is to make this Turkish appetizer for you next party. I usually double up on everything so I have enough! -- posted by oh noel!

Prawn (Shrimp) Pakoras

Mon, 08 May 2006 19:20:12 -0400

Great nibbles with a glass of champagne -- posted by JustJanS

Cracker Breaded Deep-Fried Shrimp

Fri, 09 Jun 2006 18:26:31 -0400

Make certain to crush the crackers to an smaller coarse texture do not crush to a fine texture. Leave the tails on the shrimp intact for this. If you are using the unsalted crackers, then adjust the seasoned salt to taste. This shrimp is better than any served at a fancy restaurant! -- posted by KITTENCAL

Asian Pork and Shrimp Spring Rolls

Tue, 20 Jun 2006 10:15:05 -0400

You might want to consider doubling this recipe, I ate practically all of these myself they are that good!. Don't be tempted to over-stuff the wrappers with filling or they will not seal properly. Plan ahead the filling needs to chill for a minimum of 4 hours before using. -- posted by KITTENCAL

Beer-Battered Coconut Shrimp With Pineapple-Mustard Sauce

Wed, 09 Aug 2006 15:47:22 -0400

This recipe can be doubled. Plan ahead there is 30 minutes marinating time, and 20 minutes of freezing time. If your coconut strands are very long then either chop or process then to make them smaller, they will stick better to the beer/flour batter. The sauce can be made up to 1 day in advance. Purchase large shrimp for this, and the shrimp must be deveined and butterflied. -- posted by KITTENCAL

Coconut Shrimp With Sweet Chili-Lime Sauce

Tue, 26 Sep 2006 16:37:36 -0400

This is another great recipe from the Oct 2006 addition of Gourmet magazine. I've found so many wonderful recipes in this issue and this is no exception. I love coconut shrimp and the addition of club soda, makes this one special! -- posted by Mrs Goodall

Seafood Turnovers

Mon, 13 Nov 2006 13:55:22 -0500

Geisha brand products are use in this recipe for the 3 canned items. Cooking time of 5 minutes is a guess. -- posted by Charlotte J

Coconut Prawns (Shrimp)

Mon, 19 Feb 2007 20:57:08 -0500

These are delicious served with Pina Colada Sauce (I use Julesong's Recipe#115156) or sweet and sour sauce. They make an excellent presentation by placing the skewers in a fresh pineapple wedge surrounded by dipping sauce and garnish. I have also made this using large shrimp and threading 2 or 3 shrimp on to the skewers. -- posted by Alskann

Buba Gump's Coconut Shrimp

Thu, 12 Apr 2007 20:33:16 -0400

I haven't tried this yet, but it sounded so easy and yummy. Got it off Recipe Goldmine. Let me know what you think if you try it. -- posted by C. Taylor

Wine Battered Shrimp

Wed, 18 Apr 2007 20:26:58 -0400

An interesting fried shrimp recipe -- posted by Anme

Laura's Shrimp Toast

Sun, 13 May 2007 18:20:53 -0400

Crispy and good. Never any leftovers of this great appetizer. -- posted by Vicki in CT

Coconut Fried Shrimp

Tue, 18 Sep 2007 23:09:30 -0400

From TOH Simple & Delicious. nt -- posted by Sue L

Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce

Wed, 19 Sep 2007 16:45:50 -0400

I was looking for recipes to use up the jalapeños I'm growing, plus the mangoes, shrimp, and limes that I had on hand. I found this one, hope you enjoy it as much as we did. We did fry them, but they can also be baked in a 475°F oven and still come out crispy. -- posted by chia

G I Batter-Fried Shrimp

Thu, 04 Oct 2007 00:14:42 -0400

This is a really great recipe for frying batter. It is better than restaurant style. -- posted by GIBride

Coconut Shrimp - Variation of Joe's Crab Shack

Tue, 16 Oct 2007 23:33:15 -0400

I have modified a recipe for coconut shrimp that was supposedly the same as the crab shack. This recipe has a sweet flavor and a crispy coating. My family makes it all of the time. The coating takes time, but is worth it. -- posted by KrazedKook

Easy Calamari Cajun Style With Lime Vinaigrette

Wed, 17 Oct 2007 00:05:55 -0400

Very quick, tasty and simple to make. Can also be used with prawns (shrimp) or fish fillets. Garnish with lemon wedges. Simply delicious -- posted by An_Net

Deep-Fried Coconut Shrimp

Sun, 23 Dec 2007 18:07:46 -0500

Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp! -- posted by KITTENCAL

Wonderful Wontons

Mon, 11 Feb 2008 02:30:48 -0500

These remind me of being a child and going to eat at a Chinese restaurant with our neighbor Auntie Lou. We would always order tons of Fried Wontons and very little else! -- posted by cookiedog

Shrimp Tacos

Wed, 13 Feb 2008 02:12:31 -0500

These are beer battered shrimp tacos that will knock your socks off! The recipe includes directions for making an avocado sauce and a Mayonnesa Secret Sauce.Make sure you have all the sauces and condiments prepared before you start frying up your shrimp. All you need to do now is grab an ice cold beer and get cookin and you'll be in Baja with your first bite! -- posted by cookiedog

Turkey & Shrimp Spring Rolls

Mon, 07 Apr 2008 14:46:24 -0400

My grandma used to make this recipe into egg rolls for large family gatherings. I just recent made this recipe but accidentally purchased springroll wrappers instead of eggroll wrappers, so which ever you prefer. I love these tasty rolls, and they're great for reheating from frozen in oven or toaster. Keep in mind that while the recipe is easy, it is time consuming. -- posted by SuzeQ

Benihana Seafood Tempura

Tue, 06 May 2008 15:26:45 -0400

This is a copycat of the Benihana Seafood Tempura dish found at their restaurant. -- posted by Celticevergreen

Belgian Shrimp Croquettes (Croquettes Aux Crevettes Grises)

Mon, 08 Dec 2008 17:56:21 -0500

From Ruth Van Waerebeekss Everybody Eats Well In Belgium Cookbook. Traditional Belgium shrimp croquettes are made with North Sea shrimp, called brown shrimp -- small, and very flavorful, and not readily available in the United States. Ruth writes: For a while I thought I could never duplicate [the traditional Belgian croquette in the U.S.] .... But with a little experimentation I achieved quite good results. Do avoid frozen peeled shrimp, for they have very little flavor and search out the freshest shrimp you can find. The dish must be refrigerated at least overnight to allow yourself enough preparation time. (And DO read the directions through to prepare yourself for the time involved!) -- posted by Belgophile

Calabash Shrimp

Tue, 23 Dec 2008 15:42:07 -0500

Calabash is a small fishing village on the North Carolina-South Carolina border. We would make a special trip there each year just to eat the popcorn shrimp. -- posted by Mulligan

Tempura Avocado With Shrimp

Thu, 12 Feb 2009 11:50:12 -0500

I saw Guy Fieri make this on his show, "Guy's Big Bite", and it looked phenominal!! -- posted by Chef Jason D.

Thai Spring Rolls

Thu, 19 Mar 2009 17:22:16 -0400

After looking for a really good spring roll recipe for years, I finally found this one in a cookbook called Thai Food and Cooking. These are quite a bit of work, but very much worth it! I usually make a double batch of filling one day and chill it before rolling up about a hundred small spring rolls the following day. Then freeze them and use whenever you want a little extra something with dinner or as an appetizer. When cooking, make sure your oil is between 360 and 375 degrees Fahrenheit. If the oil is too cool, the spring rolls will be greasy. I serve these with a prepared spicy-sweet chilli sauce sold in oriental stores. For oriental cooking in general, I keep a bag of individually frozen shrimp in the freezer for convenience. -- posted by KK - Chef #426156

Calabash Shrimp

Sat, 02 May 2009 02:46:43 -0400

Calabash is a small fishing village on the North Carolina-South Carolina border. We would make a special trip there each year just to eat the popcorn shrimp. -- posted by Mulligan

Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated)

Wed, 20 May 2009 14:03:07 -0400

This is from The American Test Kitchen Family Cookbook, the same folks as Cook's Illustrated....I trust them implicitly. I haven't made this one yet. -- posted by Debbie R.

Vietnamese Shrimp and Crab Crispy Spring Rolls (Cha Gio)

Fri, 22 May 2009 11:50:54 -0400

Stashing for when we are looking beyond classic Maryland-style steamed crabs or wonderful crab cakes - that'll be quite a bit later in summer LOL. Received this recipe in am email from gourmet-recipes-from-around-the-world. The poster, ifourc, notes pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture. -- posted by Buster's friend

Panko Fried Shrimp

Sun, 31 May 2009 19:53:10 -0400

Delicious as an appetizer or alongside a meal. Serve with cocktail sauce, lemon wedges, and tartar sauce. -- posted by cali_love

Cajun Shrimp Balls

Thu, 02 Jul 2009 02:29:49 -0400

The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping. -- posted by Molly53

Shrimp Egg Rolls (Simple and Fast)

Sun, 19 Jul 2009 12:59:52 -0400

These egg rolls are so easy. They taste great. Once you eat these you just may not ever want store-bought or restaurant egg rolls ever again. These are the best egg rolls I have ever had. Hope you like! I normally use Azumaya or Nasoya brand egg roll wrappers. They work and taste great. This recipe goes great with recipe #104944. I have also used apricot jelly in place of pineapple preserves for that recipe since I can never seem to find pineapple preserves. -- posted by birdie #3 (andrea)

Fried Rock Shrimp

Wed, 29 Jul 2009 02:15:54 -0400

Panko Crusted Rock Shrimp with a Tequila Lime Dipping Sauce -- posted by Chef #1336992

Stacey's Egg Rolls

Fri, 23 Oct 2009 01:06:15 -0400

Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was -- posted by GingerlyJ

Commander's Tasso Shrimp With Five-Pepper Jelly

Wed, 11 Nov 2009 23:53:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt. -- posted by Molly53