CALABASH STYLE FRIED SHRIMP
My favorite part of visiting coastal North Carolina, besides the coast, is the Calabash style seafood. So good! My kids beg me to make this all the time. It is my most favorite food in the whole world!
Provided by Amy H. @Meave
Categories Fish
Number Of Ingredients 7
Steps:
- stir together flour and cornstarch in a shallow baking dish until well combined.
- In a separate dish, mix eggs & 1 cup of milk together
- Place a heavy cast iron skillet over medium heat. Pour oil to a depth of 2 inches or so, into the skillet.
- Heat oil over medium-medium high heat.
- When oil reaches roughly 375 degrees, dip shrimp in egg mixture and dredge in flour, then place shrimp in hot oil, being careful not to crowd the skillet. Turn shrimp as needed.
- Line serving dish with paper towels near skillet.
- Cook shrimp for about 2 to 3 minutes or just until golden and crispy. . Remove to paper towels. Salt to taste before serving.
CANH BAU TOM - VIETNAMESE OPO SQUASH SOUP
Bau, or opo squash, (calabash, cucuzzi, bottle gourd, etc) is a long pale green squash that can be found at Asian markets. It has a flavor similar to cucumbers mixed with zucchini. My daughter and I love this squash raw to snack on. My sister in law introduced me to this simple soup. She pairs it with Thit Kho, stewed pork, or other Kho recipes. This soup pairs nicely with salty dishes to mellow out the flavors. Can serve over rice to make a light stew. I sometimes add 2 c fish stock and 4 c of water. Prep time varies on how long the squash and shrimp needs to cook. If using this soup as a side to Kho dishes, I use the smaller amount of shrimp. If serving alone over rice, I use more shrimp.
Provided by Kiersten Phae
Categories Asian
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour the stock into a large stock pan.
- Add the Opo Squash and cook over medium-high heat until the squash becomes soft and translucent.
- The squash may not become translucent if it's cut too thick. Just look for it to soften up.
- While the squash cooks put the shrimp, green onions, and cilantro into a mixing bowl.
- Mix and sort of blend the flavors together with a fork.
- Do not turn this into a mushy paste. The idea is to combine the flavors together.
- Season the shrimp mixture with the pepper, half of the fish sauce, sugar, and sesame oil. Mix well.
- Once the squash is translucent, Turn the heat to high and Bring to a boil.
- Add the sliced onions.
- Add the shrimp mixture to the soup in spoonfuls, this sort of makes dumplings.
- Cover and cook until the shrimp "dumplings" are cooked.
- After the dumplings cook, remove from heat and add the rest of the fish sauce.
- Stir to mix in the flavors.
- Garnish with the additional cilantro and green onions.
- Let the soup stand for 15 minutes before serving.
- Serve over rice and/or Kho recipes (stews).
- To simplify the recipe:.
- Skip mixing the shrimp all together with the seasonings. Dice the shrimp up and mix all the seasonings in the soup at the same time as the dumplings.
Nutrition Facts : Calories 92.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 86.4, Sodium 789.5, Carbohydrate 5.5, Fiber 0.9, Sugar 2.6, Protein 12.5
CALABASH SHRIMP
Calabash is a small fishing village on the North Carolina-South Carolina border. We would make a special trip there each year just to eat the popcorn shrimp.
Provided by Mulligan
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat together eggs and milk.
- Add flour, salt and pepper; stir until smooth.
- Dip shrimp in batter; remove and place in hot oil.
- Fry at 375 degrees until crisp.
Nutrition Facts : Calories 348.9, Fat 7, SaturatedFat 2.2, Cholesterol 385.6, Sodium 1640, Carbohydrate 29.2, Fiber 0.9, Sugar 3.3, Protein 39.3
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