Originally Posted by Chief Longwind Of The North
With shrimp, I think it's much more versatile than most of us think.
Yup... but my favs are:
Shrimp cocktail with a really good cocktail sauce.
Scampi, over angel hair (wish I could find a way to cut fresh angelhair pasta).
Cioppino, with clams and assorted fish.
And perhaps my all time fav... (I include my recipe cause I bet few of you have ever had it):
1 lb raw shrimp
1 egg white, beaten
1 cup cornstarch
1 1⁄2 tablespoons oil
1⁄2 teaspoon salt
5 tablespoons sugar
5 tablespoons catsup
1⁄4 cup vinegar
1⁄2 teaspoon salt
1 tablespoon sherry wine
1⁄2 teaspoon cornstarch
1 teaspoon oil
2 garlic cloves, minced
1⁄4 teaspoon minced fresh ginger
5 tablespoons green onions, chopped
1 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
1 teaspoon orange zest
Peel and devein shrimp.
Slice in halve lengthwise.
Rinse well pat dry.
Add the egg white to shrimp mix well.
Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
Add to the shrimp.
Stir to coat well.
Add 1 1/2 tablespoon oil and mix well again.
Refrigerate at least 2 hours.
Remove the shrimp and dust with remaining cornstarch.
Shrimp should be dry to the touch.
Heat fryer to 350°F; shake off excess cornstarch and separate shrimp.
Have the first two steps of the sauce* ready.
Heat a cast iron skillet.
Fry till golden brown while starting the last 4 steps of the sauce*
Combine the shrimp with the sauce* and toss quickly to coat.
Serve over steamed white rice. Enjoy, it's amazing!
*To make the sauce:
Combine the sugar, salt, vinegar and catsup; set aside.
Mix the sherry and cornstarch; set aside.
Heat 1 teaspoon oil in hot cast iron.
Add garlic, ginger, zests, green onion and red pepper.
Cook 30 seconds; stir in catsup mix.
Immediately add sherry mixture and cook till slightly thickened.