Classic Walnut Boule Recipes Recipe For Shrimp

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CLASSIC OUTDOOR SHRIMP BOIL



Classic Outdoor Shrimp Boil image

Loaded with shrimp, sausage, corn and potatoes, this Low Country boil will feed a crowd.

Provided by Food Network Kitchen

Time 1h15m

Yield 12 to 16 servings

Number Of Ingredients 12

Two 12-ounce bottles lager or pale ale
4 lemons, halved, plus wedges for serving
1 cup seafood seasoning, such as Old Bay
20 cloves garlic, crushed and peeled
1 bunch fresh thyme (20 to 22 sprigs)
3 pounds small potatoes
12 ears corn, shucked and broken in half
2 pounds precooked andouille sausage links, cut into 2-inch chunks
4 pounds extra-large (U15) unpeeled shrimp, tails left on
1 stick (8 tablespoons) unsalted butter, melted, plus more for serving
Chopped fresh parsley, for garnish
Hot sauce, for serving

Steps:

  • Pour the beer into a 44-quart outdoor boil pot (see Cook's Note) and add 16 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil.
  • Add the potatoes and cook until they are just tender, about 10 minutes. Add the corn and andouille sausage and simmer until heated through, about 10 minutes. Add the shrimp and cook until pink, about 5 minutes.
  • Carefully drain the low country boil and transfer to a large serving platter, rimmed sheet pan or straight on the table covered in paper. Drizzle with melted butter, then top with the parsley. Serve with lemon wedges, melted butter and hot sauce.

CHINESE HONEY-WALNUT SHRIMP



Chinese Honey-Walnut Shrimp image

Enjoy honey-walnut shrimp, a Chinese restaurant classic, at home! Sweet and crunchy! Enjoy with a side of cubed mango pieces.

Provided by SweetNsalty

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 2

Number Of Ingredients 12

1 tablespoon egg white
¼ teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
¼ cup water
¼ cup white sugar
½ cup walnut halves
3 tablespoons mayonnaise
½ tablespoon honey
½ tablespoon sweetened condensed milk
1 teaspoon lemon juice
⅓ cup cornstarch
vegetable oil for frying

Steps:

  • Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
  • Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
  • Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
  • Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
  • Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
  • Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
  • Serve shrimp with the walnuts and honey dressing.

Nutrition Facts : Calories 708.9 calories, Carbohydrate 55.7 g, Cholesterol 179.1 mg, Fat 45.1 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 5.9 g, Sodium 625.3 mg, Sugar 32.8 g

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts

Provided by Celia

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 cup water
⅔ cup white sugar
½ cup walnuts
4 egg whites
⅔ cup mochiko (glutinous rice flour)
¼ cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying

Steps:

  • Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
  • Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
  • In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Nutrition Facts : Calories 605.2 calories, Carbohydrate 68 g, Cholesterol 179.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 340.2 mg, Sugar 45.2 g

WALNUT SHRIMP



Walnut Shrimp image

Make and share this Walnut Shrimp recipe from Food.com.

Provided by Hadice

Categories     Asian

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 cup water
2/3 cup sugar
1/2 cup walnuts
4 egg whites
2/3 cup rice flour
1/4 cup mayonnaise
1 lb large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon sweetened condensed milk
1 cup vegetable oil, for frying

Steps:

  • Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain. Place walnuts on paper towel to dry.
  • Whip egg whites in a medium bowl until foamy. Stir in the rice flour until mixture becomes pasty.
  • Heat oil in a deep frying pan over medium high heat.
  • Dip shrimp into flour batter, then fry in the hot oil until golden (about 5 minutes)
  • Remove and drain on paper towels.
  • In a medium bowl, stir together mayo, honey and sweetened condensed milk.
  • Add shrimp and toss to coat.
  • Sprinkle with walnuts and serve.

Nutrition Facts : Calories 2090.3, Fat 143.5, SaturatedFat 18.8, Cholesterol 356.5, Sodium 670.9, Carbohydrate 145, Fiber 3.3, Sugar 92.3, Protein 62

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

A "Hong Kong Style" Chinese recipe! Crispy batter-fried shrimp tossed in a creamy sauce and topped with sugar coated walnuts. One of my family's favorite dishes.

Provided by ChamoritaMomma

Categories     Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 lb large shrimp, raw, peeled and deveined
1/2 cup walnuts, more if you really like them
5 cups water
1 cup sugar
2 -3 cups oil
1/2 cup cornstarch
1/2 cup egg white
2 tablespoons honey
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon Accent seasoning (optional)
1 tablespoon fresh lemon juice
1 1/2 tablespoons condensed milk

Steps:

  • Start by rinsing the walnuts, then boil in water, changing water a couple of times. The goal is to have clear water but it takes way too long. When tired of changing the water add sugar and boil until sugar dissolves. Drain walnuts.
  • On high, heat 2 cups oil until almost smoking, lower to medium heat and deep fry walnuts until they're shiny and brown, no longer golden. It takes a little while before they actually burn but keep an eye on them. Place walnuts on cookie sheet, let cool. I make extra because they are delish and I ate quite a few while prepping the shrimp. Keep the oil to cook the shrimp later.
  • Mix cornstarch and egg whites together to form a thick, sticky texture. Do not over mix, if too smooth and soupy add some more cornstarch. Add peeled, deveined shrimp and coat well.
  • The mix will be a bit runny. This mixture, when fried, will be like a tempura type coating on the shrimp and should be crispy like fried chicken or something like it.
  • Next prepare the sauce, by combining the honey, lemon juice, mayonnaise salt, accent, and condensed milk. I found that there's not really a lot of sauce for the shrimp but if you don't want it very saucy this is a good coating. Otherwise increase the amount of honey, lemon juice, mayonnaise and condensed milk; or just add a little more condensed milk if you just want a bit more sauce. The mayonnaise and condensed milk really make the sauce.
  • Now it's time to fry up the shrimp. Use the same oil from frying the walnuts but add more oil to make sure you cover the shrimp. Heat the oil up on high and turn down a bit when it starts to smoke. I recommend cooking the shrimp in at least 2 batches to ensure the tempura-like batter cooks and gets crispy. Do not cover as it will steam the batter and shrimp. Drain the shrimp of excess oils. Once done frying the shrimp add to the sauce and coat well. Top off with the walnuts and serve.
  • Variation: You can use cut up chicken instead of the shrimp. Deep fry until cooked and crisp.

Nutrition Facts : Calories 1562.7, Fat 126.1, SaturatedFat 16.5, Cholesterol 179, Sodium 485.5, Carbohydrate 84.2, Fiber 1.2, Sugar 64, Protein 29.4

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