Yummy Garlic And Chive Shrimp Buns Recipes

JUMBO SHRIMP WITH CHIVE BUTTER

Steps:

• Preheat broiler. Place mustard in bowl; whisk in lemon juice, then melted butter. Add chopped chives. Season with pepper.
• Arrange shrimp, cut side up, on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately.

PAN FRIED GARLIC, CHIVE AND SHRIMP BUNS

Steps:

• Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.
• In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

NITA'S SHRIMP WITH CHIVE & GARLIC BUTTER

Steps:

• Peel (leave tails on), devein and rinse shrimp with cold water.
• Drain well.
• Prepare garlic and set aside.
• Chop chives.
• Squeeze lemon.
• Combine chives with mustard (optional), lemon juice.
• Set aside.
• Heat a large saucepan over low heat.
• Add butter and melt.
• Add shrimp and stir-fry keeping them turned for 3 minutes or until just pink.
• DO NOT OVERCOOK OR SHRIMP WILL BE TOUGH AND TASTELESS!
• Add minced garlic during last minute of cooking.
• Remove from heat, add mustard (optional), lemon juice, chives, salt to taste.
• Stir to combine.
• Sprinkle lightly with paprika.
• Divide and place in heated serving bowls.
• Serve with steamed white rice and a salad or steamed green vegetable, and garlic French Bread.
• ENJOY!
• *NITA'S TIP: Large shrimp are quicker and easier to prepare and worth the price!
• If you use extra large (jumbo) shrimp, you will need to cook them for about 4 minutes.
• **NITA'S TIP: You can use fresh basil or parsley and make the same recipe.
• Then you would have Basil Butter or Parsley Butter.

GARLIC & CHIVE SHRIMP

Steps:

• In a small frypan or wok heat with oil (olive oil works best).
• Fry Garlic until slightly golden brown (1-2 mins).
• Add Shrimp, Butter, and Salt. Cook Shrimp until it turns pink on both sides (About 3-5 mins.).
• Turn Heat off and mix in fresh chives. Toss together.
• Sprinkle Fresh basil and Black ground pepper on top.
• serve!

SHRIMP AND CHIVE ROLLS

Steps:

• Bring a large pot of water to a boil. Reduce to a simmer. Add cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.
• Bring a medium pot of water to a boil. Add vermicelli; cook until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add lime juice, sesame oil, and salt; toss to combine. Set aside.
• Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (wrapper will still feel hard but will soften as it sits). Lay 1/4 cup vermicelli on bottom third of rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in ends. Place chives and 2 shrimp halves on roll; continue to roll so chives and shrimp halves are enclosed but still showing through rice paper. Place finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.

JUMBO SHRIMP WITH CHIVE BUTTER

Steps:

• Preheat broiler. Melt butter in heavy small saucepan over low heat. Place mustard in bowl. Whisk in lemon juice. Gradually whisk in butter. Add chopped chives. Season with pepper.
• Arrange shrimp cut side up on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately.