Butterflied Sesame Shrimp Recipes

SESAME SHRIMP STIR-FRY

Steps:

• In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
• While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
• Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
• Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

BUTTERFLIED BAKED SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.
• Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.
• Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.
• Brush a large ovenproof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.
• When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.
• Toss the arugula with the olive oil and lemon juice and season with salt and pepper. Divide the arugula among 4 plates. Place 4 shrimp around each pile of arugula. Drizzle with more butter, if desired, and serve with lemon wedges.

FRIED BUTTERFLIED SHRIMP

Steps:

• Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
• In a large bowl, pour in water and mix in cornstarch and eggs.
• Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
• Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

SESAME SHRIMP

Steps:

• Add the water, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, sesame oil and red pepper flakes to a bowl. Whisk well to combine and set aside.
• Heat a large nonstick skillet over medium high heat. Add the butter and let melt. Add the shrimp and season with salt and pepper. Cook until they just turn pink, about 3-4 minutes. Transfer to a plate or bowl.
• Increase the heat to high. Give the reserved sauce a good whisk and add to the skillet. Let simmer until thickened, about 3 - 4 minutes.
• Turn the heat down to medium. Add the shrimp and toss to coat. Let cook for 30 seconds. Garnish with sesame seeds.

PUFFED BUTTERFLY SHRIMP

Steps:

• Dipping Sauce: Place catsup, sugar, vinegar and water in saucepan. Bring to a boil and thicken with dissolved cornstarch. Add green pepper and bring to a boil again. Remove from heat and set aside. This may be done ahead and reheated. Ginger Juice Mixture: Mix ginger root, garlic, salt and sherry ingredients in bowl and set aside. Batter: Shell, devein, and butterfly shrimp. (Remove shell, leaving tail portion intact. Split shrimp down back without cutting through. Remove vein and spread open.) Wash in cold water 1 minute, drain, and pat dry. Using pastry brush, spread Ginger Juice Mixture on split side of shrimp. Mix flour, baking powder, and salt in bowl. Add oil gradually while stirring. Mix well. The dough should look like pie dough. Stir in water a little at a time, until mixture becomes thick batter. Add sesame seeds and scallions and mix well. (The big trick to puffy batter is addition of oil before cold water.) To test whether consistency of batter is right, hold a shrimp by tail, dip it into batter, then hold it over bowl. Batter should drip down slowly from shrimp. Heat oil in deep fryer to temperature (375°F.) Take each shrimp by tail and dip into batter, then put directly into hot oil. Shrimp should puff up and swim to top immediately. (If it stays on bottom, oil is not hot enough.) Deep-fry a few at a time too many cool down oil. Turn shrimp with tongs when batter is set. Fry until light gold. Drain on paper towels. Serve with hot sauce on the side. They should be served immediately, but warm oven will keep them pretty crisp for 1/2 hour or so.

BUTTERFLIED SESAME SHRIMP

Steps:

• 1. Roast the sesame seeds and prepare the ginger-garlic paste. In each shrimp, make a slit by running the tip of a knife along the back curve, then opening them a bit, taking care that you do not cut right through.2. In a large non-reactive bowl, mix together the yogurt, sesame oil, lemon juice, ginger-garlic paste, sesame seeds, garam masala, fenugreek leaves, ajwain seeds, and salt. Add the shrimp and mix well, making sure all the shrimp are well-coated with the mixture. Cover with plastic wrap and marinate the shrimp at least 1 and up to 24 hours in the refrigerator.3. Heat a large nonstick skillet' over medium-high heat. Then, with a slotted spoon, transfer each shrimp to the skillet, leaving behind the marinade, and cook, pressing gently with a spatula to flatten them. Turn as needed until the shrimp are golden on both sides and opaque, 3 to 5 minutes. Alternately, thread on metal skewers (or wood skewers soaked in water 30 minutes) and grill on a medium-pot (375°F to 400°F) grill until golden. Transfer to a serving platter. 4. In the same skillet, lightly cook the tomatoes, stirring lightly and shaking the pan, until just softened, about 30 seconds. Add the green chili peppers and scallions and stir about 1 minute. Scatter over the shrimp as a garnish. Top with the dry-roasted sesame seeds and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.