Shrimp A La Fong Recipes

SHRIMP FRANCESE

Steps:

• Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry.
• Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
• Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, about 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
• Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.

SHRIMP EGG FOO YOUNG

Steps:

• Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
• Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

SHRIMP FRANCESCA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
• Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
• Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

SHRIMP A LA KING

Steps:

• Heat the butter in a nonstick skillet. Add the shrimp, salt, pepper and shallots. Cook quickly, shaking and tossing the skillet, over high heat about 2 minutes.
• Using a slotted spoon, put the shrimp on a warm dish. Add the red pepper, mushrooms, salt and pepper to the skillet. Cook, stirring, over medium-high heat until wilted, about 2 minutes.
• Add the sherry and reduce to half. Add the cream and cook over high heat about 2 minutes. Return the shrimp to the sauce and cook just to heat through. Serve with rice.

SHRIMP A LA KING

Steps:

• In a skillet, let 2 tablespoons butter melt over medium heat.
• Add shrimp and saute 3-5 minutes, stirring frequently, until pink and firm.
• Transfer shrimp to a bowl and set aside.
• Add 1 tablespoon butter to the skillet on medium heat.
• Add the mushrooms and saute 5 minutes, stirring frequently, until they give off their juices and the pan is almost dry.
• Transfer the mushrooms to the bowl with the shrimp.
• Add 3 tablespoons butter to the skillet over medium heat and let butter melt.
• Whisk in the flour until smooth.
• Lower heat and continue whisking for 2 minutes but don't let flour brown.
• While whisking, slowly pour in milk; cook for 1 minute, whisking constantly, or until sauce is thick.
• Add in Worcestershire sauce, Tabasco, salt, and pepper; continue to whisk constantly and cook for 1 minute.
• Add the vegetables, shrimp, and mushrooms; stir to combine and cook until heated through.
• Serve immediately.

DRUNKEN SHRIMP A LA GREQUE

Steps:

• Combine the two tablespoons of ouzo, tablespoon of brown sugar, chopped garlic orange juice and olive oil in a bowl.
• add shrimp and toss.
• Allow to marinate at least thirty minutes.
• Bring water to a boil in a small saucepan.
• Add couscous and butter, cover pan and remove from heat.
• Let stand five minutes.
• Heat a grill pan (or a George Forman type grill).
• Grill cantelope slices and peeled red pepper quarters briefly.
• Dice cantelope and red pepper and add to couscous.
• Stir the teaspoon of ouzo into the couscous and season with salt and pepper to taste.
• Cover and let sit so flavors can blend.
• Heat a saucepan large enough to hold the shrimp in a single layer (or cook the shrimp in batches) over high heat.
• When the pan is hot, add the shrimp and the marinade.
• Stir fry the shrimp until done --this should take only a few moments--the longer the shrimp marinates, the less tiome it will take to cook.
• Do not overcook the shrimp.
• Place the shrimp in a bowl with any remaining pan liquid .
• Prepare each of four plates as follows:.
• Place basil leaves around the plate.
• Lightly pack the couscous/fruit/pepper mixture in a custard cup or ramekin and invert in the center of the plate.
• Place the shrimps around the mound of couscous.
• Enjoy!

SHRIMP EGG FOO YOUNG

Steps:

• In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm., In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture., In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.

PICKLED SHRIMP A LA WINOS

Steps:

• Mix first 7 ingredients.
• Pour over shrimp.
• Refrigerate several hours, or overnight.