A La Truck Shrimp Recipes

Steps:

• Starting at the thick end of each shrimp, remove 1inch of shell and make a 1inch slit down the exposed flesh. Heat a clean griddle or skillet and wipe down with an oiled cloth. Sprinkle the shrimp with the salt and place on the hot oiled skillet to cook 1 minute. Turn and continue on second side. Finish cooking the shrimp by placing each on the slit end for 1 minute. Serve with the lemon wedges.

Steps:

• Thoroughly combine the lime juice, sugar, fish sauce or oyster sauce and sambal or chili paste in a jar or small bowl sauce (increase the amount of sambal if you’re a heat freak).
• (Sambal is available in the condiment section of most Asian markets and in the specialty or gourmet section of some large supermarkets).
• Pour this sauce into a 10-inch non-stick pan.
• Turn the heat to medium high and bring to a boil.
• Add the shrimp and reduce heat to medium low.
• Cook until the shrimp is tender and the sauce thickens slightly, about 3 to 4 minutes (depending on size of shrimp) – if you like a thicker sauce, temporarily remove the cooked shrimp with a slotted spoon while the sauce continues to thicken, this will prevent the shrimp from becoming overcooked and rubbery.
• Add cilantro to the sauce.
• Taste and adjust the seasonings, pour over cooked rice or noodles.

Steps:

• Place shrimp in strainer and run under cold water until thawed, about 5 minutes.
• Meanwhile, dice onion and avocado.
• In medium bowl place salsa, onion, avocado and shrimp.
• Squeeze lime juice over all.
• Stir gently to combine.
• Serve immediately with tortilla chips, if desired.

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.