Shrimp And Chips Recipes

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SHRIMP CHIPS



Shrimp Chips image

Shrimp chips is a common snack among South East Asia. Some called it prawn crackers or prawn chips. In Chinese cuisine, Chinese shrimp chips have different colors like yellow, green, pink and white.

Provided by Tracy O.

Categories     Appetizer     Snack

Number Of Ingredients 2

2 cups Vegetable Oil
1 box Dry shrimp chips ((200g/7.05 oz))

Steps:

  • Pour 2 cups of vegetable oil into a pan and turn on the fire to medium high.
  • Let the oil heat up around 338 F-374 F. Then, turn the fire to small or low. (*If the oil is not hot enough. It will take a long time and some will not expand.)
  • Put dried chips into hot oil for a few seconds, then it will expand.
  • Once the chips expand, take them out quickly. If you leave the chips in the oil a little bit longer, it will burn.
  • After that, put the chips in a bowl with paper towels to absorb excess oil from the chips.

Nutrition Facts : Calories 108 kcal, ServingSize 10 g, Carbohydrate 10 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 96 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

SHRIMP WITH SALSA, AVOCADO, AND CHIPS



Shrimp with Salsa, Avocado, and Chips image

Provided by Paul Grimes

Categories     Tomato     Picnic     Kid-Friendly     Lunch     Seafood     Shrimp     Avocado     Hot Pepper     Summer     Cabbage     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

2 medium tomatoes, chopped (1 cup)
1/4 cup chopped white onion
1/4 cup finely chopped cilantro
1 to 2 teaspoons chopped fresh serrano chile, including seeds
2 tablespoons ketchup
2 to 3 tablespoons fresh lime juice, divided
1 pound peeled cooked shrimp, cut into 1/2-inch pieces
2 (6- to 8-ounces) firm-ripe avocados
2 cups shredded green cabbage
1/2 cup coarsely crumbled tortilla chips
Equipment: 4 (16-ounces) wide jars or containers with lids
Accompaniment: tortilla chips

Steps:

  • Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper.
  • Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
  • Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.

SHRIMP AND CHIPS



Shrimp and Chips image

Make and share this Shrimp and Chips recipe from Food.com.

Provided by GREG IN SAN DIEGO

Categories     Healthy

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

10 large shelled cooked shrimp (or extra-large)
1 cup beer (not dark)
1 cup flour, and a little more for dusting
1/2 teaspoon baking powder
1 pinch salt
1 pinch fresh ground black pepper

Steps:

  • Mix all ingredients except shrimp in a mixing bowl to make batter.
  • Dust shrimp in flour.
  • Dip shrimp into batter.
  • Fry shrimp in deep fryer set at 375 degrees or in a skillet with 2 inches of vegetable oil, until golden brown.
  • Drain shrimp on paper towels or on brown grocery bags from the market.
  • Serve with french fries and cole slaw or creamy cucumber salad (Recipezaar recipe 211355).
  • Also serve with cocktail sauce and tartar sauce.

Nutrition Facts : Calories 306.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 53.6, Sodium 235.9, Carbohydrate 52.2, Fiber 1.7, Sugar 0.2, Protein 12.8

GRILLED SHRIMP WITH OREGANO AND GARLIC CHIPS



Grilled Shrimp with Oregano and Garlic Chips image

Provided by Bobby Flay

Categories     main-dish

Number Of Ingredients 9

16 large shrimp, shelled, deveined
1/2 cup olive oil
3 cloves garlic, coarsely chopped
2 tablespoons fresh oregano
2 tablespoons fresh flat leaf parsley
1 teaspoon red pepper flakes
Salt and freshly cracked pepper
2 cups canola oil
6 cloves garlic, finely sliced

Steps:

  • In a medium bowl, combine the shrimp with the olive oil, garlic and oregano, parsley, red pepper flakes, and salt and pepper. Let marinate 1 hour. Place the canola oil in a small saucepan and heat to 350 degrees, add the garlic slices and fry until lightly golden brown. Remove with a slotted spoon and drain on paper towels. Preheat grill. Remove shrimp from marinade and grill for 2 to 3 minutes on each side until cooked through. Place on a platter and top with garlic chips.

SHRIMP DEVILED EGGS SPREAD WITH SHRIMP CHIPS



Shrimp Deviled Eggs Spread With Shrimp Chips image

Make and share this Shrimp Deviled Eggs Spread With Shrimp Chips recipe from Food.com.

Provided by foodart

Categories     Cantonese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

6 medium shrimp, parboil and chopped
12 eggs
1/2 cup mayonnaise, best food
1 tablespoon mustard
1 1/2 tablespoons sweet pickle relish
1 stalk green onion, minced
1 tablespoon fresh parsley leaves, Chinese, chopped
1 teaspoon Thai sweet chili sauce
salt
pepper
1 shrimp chips, Can out up at Chinese market
oil

Steps:

  • To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat. Place a cover onto the pot and turn off the heat. After 15 minutes drain the pot and promptly chill eggs in ice water. Remove shells from eggs and place and place in a bowl. Mash eggs with a fork, and add remaining ingredients. Serve with shrimp chips.
  • Pour some oil into a pot and heat to 350° and drop in some shrimp chip and deep fry until puff and remove and drain onto a cookie rack.

Nutrition Facts : Calories 170.9, Fat 12.1, SaturatedFat 3.1, Cholesterol 282.8, Sodium 265.1, Carbohydrate 5.4, Fiber 0.2, Sugar 2.2, Protein 9.7

FRIED SHRIMP CHIPS



Fried Shrimp Chips image

Shrimp chips, usually labeled shrimp crackers, are the Southeast Asian equivalent of the American potato chip. They are made by mixing a dough of primarily ground shrimp and tapioca starch, steaming it, slicing it, and setting the slices out in the hot sun to dry. The hard chips are then deep-fried in oil, puffing and expanding to about twice their original size. Made well, the essence of shrimp is captured in each chip. Most cooks buy the dry chips, rather than make them. The frying is fast and neither messy nor oily. Plus, the chips may be fried hours in advance, making a bowl of bánh phong tôm an easy accompaniment to cocktails. They are also used to scoop up salads, such as Cucumber and Shrimp Salad (page 46). As with all snack foods, not all shrimp chips are equal. The inexpensive colorful ones sold in boxes are pretty but not much else. Indonesian shrimp chips, called krupuk, are consistently good and packed with real shrimp flavor. Imports from Vietnam are getting steadily better. Most of them are from Sa Dec, a city known for its tasty shrimp.

Number Of Ingredients 2

Dried shrimp chips
Corn or canola oil for deep-frying

Steps:

  • Line a large plate with paper towels and place next to the stove. Pour oil to a depth of 3/4 to 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
  • Drop in 3 to 5 chips for each batch, keeping in mind that they will double in size. If you fry too many at a time, they will cook unevenly. Each will sink to the bottom, start to bubble, maybe curl, and then expand before rising to the top, where it will finish cooking. All of this happens in 4 to 5 seconds, so don't turn away. Once the chips float to the top, let them fry for only a few seconds longer. Don't let them brown or their delicate flavor will vanish. Using a skimmer, transfer the chips to the towel-lined plate to drain. This is fast-paced frying, so regulate the heat and adjust the size of your batches so that you are working at a comfortable speed.

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