Drunken Lemongrass Shrimp Recipes

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DRUNKEN SHRIMP



Drunken Shrimp image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 32

2 (12-ounce) bottles lager style beer (recommended: Budweiser)
1 cup water
1/4 cup apple cider vinegar
2 onions, quartered
1 garlic clove, smashed
1 tablespoon Neelys Seasoning Rub, plus more for garnish, recipe follows
1 tablespoon crab boil seasoning (recommended: Old Bay)
2 bay leaves
3 whole peppercorns
1 lemon, quartered
1 tablespoon hot sauce
2 pounds large shrimp, peeled and deveined
Lemon wedges, for garnish
BBQ Cocktail Sauce, for garnish, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
1/2 cup Neelys Barbecue Sauce, recipe follows
1/2 cup prepared horseradish
1/2 cup ketchup
1 lemon, juiced
Dash hot sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
  • Mix all ingredients in a small bowl. Cover and refrigerate until use.
  • In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
  • Yield: 3 1/2 cups

DRUNKEN SHRIMP



Drunken Shrimp image

Original recipe was from the Food Network courtesy of Emeril. Changed the recipe a bit to fit our tastebuds and let me just say, this is a terrific way to make shrimp. Presentation is good enough for a dinner party.

Provided by Chippie1

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1/4 cup shallot (finely chopped)
1 teaspoon garlic (minced)
1/2 tablespoon ginger (fresh minced)
12 large shrimp (peeled & deveined)
1/2 tablespoon Emeril's Original Essence (recipe is here on zaar)
1/4 teaspoon salt
1/2 tablespoon lemon juice
1/8 cup Scotch whisky
1 tablespoon honey
1/2 cup heavy cream

Steps:

  • In a large skillet, melt the butter over medium-high heat.
  • Add the shallots and cook until soft, about 2 minutes.
  • Add the garlic& ginger, then saute for 1 minute.
  • Add the shrimp, Essence, salt, lemon juice,& whiskey to the pan and cook until the shrimp are pink.
  • (about 2 minutes).
  • Remove the shrimp from the pan with a slotted spoon and keep warm.
  • Add the honey& cream to the pan and cook until thickened.
  • Return the shrimp to the pan and stir well to coat.
  • Serve immediately alone or over a bed of noodles or rice.

Nutrition Facts : Calories 370.1, Fat 28.2, SaturatedFat 17.4, Cholesterol 142.1, Sodium 571.2, Carbohydrate 15.7, Fiber 0.2, Sugar 8.9, Protein 6.9

DRUNKEN SHRIMP



Drunken Shrimp image

Spicy large shrimps cooked in beer which my mom makes during weekends.

Provided by misch

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 35m

Yield 6

Number Of Ingredients 15

2 tablespoons canola oil
1 onion, chopped
6 cloves garlic, chopped
2 tablespoons minced fresh ginger root
2 pounds large shrimp, peeled and deveined
1 pinch salt
½ teaspoon ground black pepper
1 tablespoon red pepper flakes, or to taste
¾ cup beer
¼ cup ketchup
1 tablespoon white sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon toasted sesame oil
3 green onions, chopped

Steps:

  • Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
  • Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 11.5 g, Cholesterol 230.4 mg, Fat 8.6 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.1 g, Sodium 380.8 mg, Sugar 5.5 g

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