Mooseshrimp Recipes

SHRIMP MOZAMBIQUE

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
• Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

MOO SHU SHRIMP

Steps:

• Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through.
• Remove shrimp from pan and keep warm.
• Add remaining 1 tablespoon of peanut oil to pan.
• Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
• Add carrot and onions. Stir fry for 2 minutes.
• Add cabbage, cook another 2 minutes or until cabbage is wilted.
• Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
• Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
• Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.

MOOSE STEAK

Steps:

• Preheat oven to 350°. Cut steak into serving-size pieces. Combine the cornstarch, mustard, salt and pepper; rub half over steak. Pound with a meat mallet to tenderize. Rub with remaining cornstarch mixture; pound on both sides with the mallet. , In a large skillet, brown steak in oil. Transfer to a greased 2-1/2-qt. baking dish. Top with tomatoes, onion and carrot. Bake, covered, until meat is tender, 1-1/4 to 1-1/2 hours. Serve with noodles if desired.

MOOSE SHRIMP

Steps:

• In a large resealable plastic bag, combine the flour, Creole seasoning, garlic powder, cayenne pepper, onion powder, and black pepper.
• Seal the bag and shake a few times to combine the ingredients well.
• Peel and devein the shrimp, leaving the tail sections intact, rinse them under cold water and place them in the plastic bag with the flour mixture.
• Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes.
• Save the remaining flour mixture in the bag.
• In a mixing bowl, whisk together the garlic, unsalted butter, hot pepper sauce and cayenne pepper; set aside.
• In a pot, heat the oil to 375°F.
• Remove the shrimp from the refrigerator and shake them a second time in flour mixture.
• Place the shrimp in the hot oil and fry until pink, about 2 to 3 minutes.
• Immediately coat with moose sauce.