Manchurian Shrimp Garlic Flavored Shrimp Recipes

Steps:

• Wash, peel and devein shrimp (leaving tail on gives more flavor).
• Place in large bowl.
• Mix in corn starch, ginger paste, garlic paste, pepper, salt, coriander and egg.
• Heat oil.
• Deep fry shrimp to golden brown.
• Spread out on paper towels to drain oil.
• Sauce.
• Heat wok on high heat and add oil Saute chopped garlic, coriander, scallions and chilies for about two minutes.
• Add tomato paste, sugar, vinegar, soy sauce, salt, pepper.
• Bring to boil.
• Toss the fried shrimp in the sauce.
• Remove from heat and serve.

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Steps:

• Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
• Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
• Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
• Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.