Dragon Shrimp Recipes

DRAGON SHRIMP

Steps:

• If shrimp is frozen, thaw under cold, running water.
• Drain and pat dry.
• (If fresh, rinse and dry.) Put shrimp in a shallow roasting pan large enough that they don't overlap.
• Melt butter in a small saucepan.
• Remove from heat and stir in all remaining ingredients.
• Pour sauce evenly over shrimp.
• Cover with foil and marinate in refrigerator for 1 hour.
• Preheat oven to 350 degrees.
• Bake shrimp, covered, for approximately 30 minutes.
• Remove and check for doneness before serving.
• (If they aren't opaque, put them back in for about 3 minutes.) Serve bowls of sauce on the side, with lots of French bread for'dipping'.

GARLIC DRAGON SHRIMP RECIPE - (3/5)

Steps:

• Peel and clean the shrimp and then toss them with one tablespoon oil and one tablespoon chili garlic sauce. Let marinate for at least 15 minutes. 2. Prepare all your veggies: Chop bok choy, red onions, and shred carrots. Mince the ginger and slice garlic into thin slivers. 3. Cook rice noodles according to package. When cooked, drain, rinse with cold water, and toss with sesame oil to prevent sticking. 4. Add shrimp to a large skillet and sear over medium high heat for 3 minutes per side until shrimp are just cooked through. Remove from pan and wipe pan clean. 5. Add 2 tablespoons oil to a large skillet or wok over LOW heat. Add garlic slivers only and cook for 5 minutes until garlic is starting to brown and crisp. Remove from pan. 6. Add onions, ginger, and carrots to the pan and cook until veggies start to soften over medium heat, about 5 minutes. 7. Add bok choy to pan along with soy sauce and lime juice and cook until bok choy wilts slightly. 8. Add shrimp back to pan just to reheat. 9. Reheat noodles either in a pan over medium heat or in a microwave in 30 second bursts . 10. Serve veggie mixture over noodles topped with five shrimp per serving. 11. Garnish with garlic chips and extra soy sauce and chili garlic sauce. Serve immediately!

DRAGON ROLL

Steps:

• Rinse rice in a strainer until water runs clear.
• Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange shrimp tempura on the baking sheet.
• Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
• Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
• Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
• Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.