Barbecued shrimp PDF Print E-mail

Barbecued Shrimp (China)

1 pound fresh large shrimp
1 egg white
2 teaspoons cornstarch
1 teaspoon salt
1 cup vegetable oil
1 cup finely chopped yellow onions
1 teaspoon curry powder
1/4 teaspoon sugar
1/4 teaspoon Chinese chili powder
1/4 cup cream
2 tablespoons American-style barbecue sauce or satay sauce
1 small red bell pepper, seeded and cut into thin slices
1/2 cup brandy, if desired

Remove shells from shrimp. Cut each shrimp down the back using point of small sharp knife. Remove vein. Rinse shrimp and pat dry with paper toweling. Combine egg white, cornstarch and salt in bowl. Mix well. Mix in shrimp. Let stand 1 hour.

Heat oil in wok over medium-high heat until it reaches 375 degrees F. Add shrimp, one at a time, to oil (cook only half at a time). Fry until golden, about 2 minutes. Drain on absorbent paper.

Remove all but 2 tablespoons of the oil from wok. Stir fry onions, curry powder, sugar and chili powder in the oil 2 minutes. Add shrimp. Stir fry 1 minute. Add cream and barbecue sauce. Cook and stir 1 minute. Mix in red pepper. Remove from heat.

Arrange shrimp on serving platter and spoon sauce over shrimp. If desired, heat brandy in small saucepan just until warm and pour into small metal bowl. Place bowl on serving plate with shrimp. Carefully ignite brandy using long wooden match. Hold shrimp over flame for a few seconds.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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