Fusion Shrimp Recipes
FUSION SHRIMP
This innovative dish uses seasonally fresh fruit, to make this cuisine Asian/Southwestern Fruit Salsa as the foundation. Topped with Crispy Fried Shrimp made with an ingenious mix of ingredients. Any of the seasonal fruits can be substituted for mango, papaya, kiwi, or peaches except for the blueberries which is an ingredients for RSC.
Provided by Rita1652
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Spicy Fruit Salsa: Mix all ingredients together and chill for 1-6 hours.
- Shrimp: Place cleaned shrimp on paper towels to dry.
- Flour shrimp to coat shaking off excess, set aside.
- To the remaining flour add the graham crumbs, set aside.
- Place the egg whites in a bowl whisk lightly add peanut butter, sesame oil and ginger whisk to combine.
- Dip into egg white mixture then coat with the graham crumbs and set aside.
- Heat 1 inch peanut oil or vegetable oil till hot over medium high heat in a large frying pan. When oil is hot add half the shrimp fry for 1 minute flip and fry 1 more minute. Remove to a paper towel to drain.
- Repeat with rest of shrimp.
- Plate the shrimp with the bowl of chilled salsa.
- This would be fun to enjoy wrapped in romaine lettuce or with rice.
Nutrition Facts : Calories 306.6, Fat 7, SaturatedFat 1.2, Cholesterol 172.8, Sodium 343.6, Carbohydrate 32.3, Fiber 3.5, Sugar 10.4, Protein 29.5
ASIAN/MARYLAND FUSION HARD CIDER SHRIMP
This was an experiment I tried for dinner one night, and it turned out incredibly well! It all started because I was craving shrimp scampi, but didn't have several of the necessary ingredients. Instead, I improvised. This is the result.
Provided by Obsidian468
Categories Weeknight
Time 49m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1/2 bottle of the cider and the rest of the ingredients (except the shrimp and the powdered hot pepper) in a gallon size sealable bag or marinating container, and mix well.
- Add shrimp to the marinade, and lay flat in refrigerator, marinating for about 15 minutes on each side.
- Pour the rest of the cider into a medium/large saucepan (one big enough to lay out all of the shrimp in a single layer) and bring to a boil.
- Reduce heat to medium, and add marinated shrimp, along with all of the marinade liquid. Spread shrimp out in a single layer. Sprinkle with half of the hot pepper, if you're using it.
- Saute shrimp for about 5-7 minutes per side, keeping it moving (but not allowing them to overlap - gently shaking the pan occasionally does the trick). The shrimp are done once they are pink throughout.
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