3 2 1 Shrimp Recipes

Steps:

• Preheat a fryer to 375 degrees F.
• Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
• On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
• In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
• In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.

Steps:

• Prepare the 3-2-1 sauce:
• In a bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar dissolves.
• Place a saucepan over high heat and sauté the garlic and ginger until softened, about 2 minutes.
• Deglaze the saucepan with the vinegar mixture, bring to a simmer, and cook until reduced by half. Season with salt and pepper.
• Transfer the sauce to a blender and addd the butter, a few cubes at a time, blending on high speed until smooth.
• Check the flavor and correct seasoning as necessary
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• Place a wok lightly coated with oil over high heat. Add the white part of the green onions and sauté until softened, about 2 minutes
• Add the shrimp, season with salt and pepper, and sauté until just pink, 2-3 minutes.
• Add the tomatoes, edamame, and 1/2 cup of the sauce and mix well. Taste and adjust seasoning as necessary.
• Transfer to a serving platter, garnish with green onion tops, and serve family style.
• Serve with black rice or mashed potatoes.
• Leftover sauce freezes well

Steps:

• In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
• Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.