Roadside Seafood Fried Shrimp Recipes

Steps:

• Peel and devein the shrimp (use deveiner). Finely chop the onion. Core and slice green and red peppers into 1/4-inch strips. Peel and mince garlic cloves.
• Using a 12-inch, deep stir-fry pan, over low heat, melt butter and coconut butter. Add garlic, onions, oregano, salt, cumin powder, and hot red pepper sauce. Cook at low heat for approximately 2 minutes, stirring occasionally.
• Add shrimp and red and green peppers and stir-fry over medium-high heat for about 5 minutes, stirring occasionally. Add the tomato puree and Sherry. Cook at medium heat uncovered for 10 minutes.
• Tightly pack 1 cup of cooked white rice into a medium bowl and turn the bowl upside down over the center of a large round serving dish, releasing the rice in its bowl shape. Arrange shrimp around the rice. Peel and slice kiwi into half moon shapes and use as a garnish.
• Voila! Turn the music on and enjoy a relaxing Caribbean feast!

Steps:

• Peel and devein the shrimp by using a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/2 inch deep. If you can see it, remove and discard the vein that runs along right under the surface of the back, with your fingers or the tip of your knife. Your shrimp must have a butterfly cut.
• Preheat the oil in your fryer to 350 degrees F.
• Mix the ketchup, pepper, cumin, garlic, salt, lime juice, and 1 cup water in a bowl. Have another mixing bowl with some flour ready. You will immerse the peeled and deveined shrimp in the sauce, and then dip the seasoned shrimp, 1 by 1, into the flour. Carefully place in the fryer and cook for 2 minutes. Repeat until all the shrimp have been fried.

Steps:

• For the seasoning: Mix together the all-purpose seasoning, cayenne pepper and celery salt. Store in an airtight container.
• For the shrimp: Heat a large skillet over medium-high heat. Add the vegetable oil, sausage and shrimp. Cook for 1 minute, and then turn the shrimp over and continue cooking. Add the garlic and rosemary sprig and cook for another minute.
• Pour in the wine to deglaze, and then add the butter and 1/2 teaspoon of the BBQ seasoning. Reduce the heat to medium and swirl the pan to incorporate the butter. Taste and add 1/2 teaspoon more of the seasoning, if needed. Reserve the remaining seasoning in an airtight container for another use.
• Transfer the shrimp and sausage to a serving bowl and garnish with a slice of grilled Tuscan bread.