Split Second Shrimp Recipes

SPLIT-SECOND SHRIMP

Split-Second Shrimp image

I use my microwave to hurry along the prep of this super fast shrimp scampi. It's deliciously buttery and full of garlic flavor. We love it as a main dish, but it makes an excellent appetizer, too. - Jalayne Luckett, Marion, Illinois

Provided by Taste of Home

Categories Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 large garlic clove, minced
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons white wine or chicken broth
5 teaspoons lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1 pound uncooked shrimp (26-30 per pound), peeled and deveined

Steps:

Place butter, garlic and cayenne in a 9-in. microwave-safe pie plate. Microwave, covered, on high until butter is melted, about 1 minute. Stir in wine, lemon juice, parsley and salt. Add shrimp; toss to coat. , Microwave, covered, on high until shrimp turns pink, 2-1/2-3-1/2 minutes. Stir before serving.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 476mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

SPLIT-SECOND SHRIMP

Split-Second Shrimp image

In Marion, Illinois, Jalayne Luckett uses her microwave to hurry along preparation of this super-fast shrimp scamp that's buttery and full of garlic flavor. Tip: Serve it as an elegant entree or special-occasion appetizer.

Provided by Allrecipes Member

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 ½ teaspoons minced garlic
⅛ teaspoon cayenne pepper
2 tablespoons white wine or chicken broth
5 teaspoons lemon juice
1 tablespoon minced fresh parsley
½ teaspoon salt
1 pound large uncooked shrimp, peeled and deveined

Steps:

In a 9-in. microwave-safe pie plate, combine the butter, garlic and cayenne. Cover and cook on high for 1 minute or until butter is melted. Stir in the wine or broth, lemon juice, parsley and salt. Add shrimp; toss to coat. Cover and cook on high for 2-1/2 to 3-1/2 minutes or until shrimp turn pink, rotating once. Stir before serving.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 1.5 g, Cholesterol 125.2 mg, Fat 5.2 g, Fiber 0.1 g, Protein 15.5 g, SaturatedFat 2.7 g, Sodium 302.2 mg, Sugar 0.2 g

SPLIT-SECOND SHRIMP

Split-Second Shrimp image

In Marion, Illinois, Jalayne Luckett uses her microwave to hurry along preparation of this super-fast shrimp scamp that's buttery and full of garlic flavor. Tip: Serve it as an elegant entree or special-occasion appetizer.

Provided by Allrecipes Member

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 ½ teaspoons minced garlic
⅛ teaspoon cayenne pepper
2 tablespoons white wine or chicken broth
5 teaspoons lemon juice
1 tablespoon minced fresh parsley
½ teaspoon salt
1 pound large uncooked shrimp, peeled and deveined

Steps:

In a 9-in. microwave-safe pie plate, combine the butter, garlic and cayenne. Cover and cook on high for 1 minute or until butter is melted. Stir in the wine or broth, lemon juice, parsley and salt. Add shrimp; toss to coat. Cover and cook on high for 2-1/2 to 3-1/2 minutes or until shrimp turn pink, rotating once. Stir before serving.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 1.5 g, Cholesterol 125.2 mg, Fat 5.2 g, Fiber 0.1 g, Protein 15.5 g, SaturatedFat 2.7 g, Sodium 302.2 mg, Sugar 0.2 g

CRISPY SHRIMP

Crispy Shrimp image

Crispy batter-fried shrimp with two dipping sauces (I can't decide which one I like best). You can have this either as an appetizer or main course.

Provided by silky

Categories Asian

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb medium shrimp, in their shells
1/2 head iceberg lettuce
8 cups oil
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup oil
1 -1 1/4 cup cold water
1 1/2 tablespoons light soy sauce
3 tablespoons mild vinegar
2 tablespoons shredded gingerroot
1 tablespoon oriental sesame oil
2 tablespoons hoisin sauce
1 tablespoon ketchup
1 teaspoon chili sauce
1 teaspoon dry sherry
1 tablespoon minced green onion

Steps:

Remove the shells from the shrimp but leave the last segment and the tails on.
Split the shrimp down the back until almost completely open.
Remove the vein.
Place the shrimp in a bowl of ice water.
Combine the dry ingredients for the batter.
Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
Now add the water a little at a time, stirring contantly in one direction.
Eventually the batter will become smooth and silky.
Stop adding water when you attain this consistency of a thin pancake batter.
Allow the batter to rest, covered, for atleast 15 minutes.
Prepare either or both sauces to serve with your shrimp.
Shred the lettuce and place on a platter.
Cover with plastic wrap until ready to use.
Place the oil in a wok and heat to 375F.
While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
Line a work platter with paper toweling.
Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
Remove with large strainer to the work platter.
Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch.
Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
Serve with the sauce (s).

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