Shrimp And Waffles Recipes

Steps:

• Preheat a round waffle maker. Preheat the oven to 250 degrees F. Place a baking sheet fitted with a rack in the oven.
• Make the batter according to the waffle mix package instructions. Separate the batter evenly among 6 bowls. Dye one bowl of batter with the red gel food coloring until you reach the desired shade. Repeat with each bowl of batter with the orange, yellow, green, blue and purple gel food coloring until you reach the desired shade and you have a separate bowl of each color.
• To make rainbow pancakes: Transfer each color of batter to a separate piping bag or ziptop bag. When the waffle maker is hot, spray it with nonstick spray. Pipe a circle of each color batter, working from the outside to the center, starting with the red, followed by the orange, yellow, green, blue and finishing with the purple in the center (like a bullseye). Cook to desired crispness, about 3 minutes. Transfer the waffles to the baking sheet in the oven to keep warm. Repeat with the remaining batter.
• To plate, cut each waffle in half to make half circles and transfer each half to a plate. Add whipped cream to the flat bottom of the waffle halves to look like clouds. Add your favorite rainbow sprinkles or rainbow rice cereal for more color. Drizzle with maple syrup, if using. Serve immediately with butter, if desired.
• To make tie-dye waffles: Separate the batter evenly among 4 to 6 bowls, one bowl for each desired color. Dye each bowl of batter one color by adding 3 to 4 drops of food coloring until you reach the desired shade.
• Transfer each color of batter to a liquid measuring cup for easy pouring. Make tie-dye designs by adding the batter to the waffle maker in a random pattern of your choosing. Cook to desired crispness, about 3 minutes. Transfer the waffles to the baking sheet in the oven to keep warm. Repeat with the remaining batter.
• Plate each waffle and serve with maple syrup and butter if desired. Serve immediately.

Steps:

• Heat the oil in a medium saute pan over high heat until almost smoking. Season the shrimp with salt and pepper to taste and saute for 1-2 minutes on each side until almost cooked through. Heat the butter in a medium saucepan over medium heat. Add the onions, garlic, carrots, apples and curry and cook until soft. Raise the heat to high, add the wine and cook until reduced. Add the stock and cook until reduced by half. Reduce heat to medium, whisk in the cream, coconut milk and brown sugar and cook until slightly thickened. Add the shrimp and the clams and cook until the clams open. Season with salt and pepper to taste.
• Preheat your Belgian waffle iron. Heat the olive oil in a large skillet, preferably nonstick, over medium-high heat. Add the onions and cook, stirring, until lightly browned. Add the garlic and cook for 1 minute more. Add the wild rice and stir just until the mixture is well combined, season well with salt and pepper to taste. In a large bowl, whisk together the flour, baking powder and baking soda. In another bowl, beat together the milk, buttermilk and eggs. Pour the liquid ingredients over the dry ingredients and stir together with the whisk until just combined. Stir in the wild rice mixture. Lightly butter the grids of the waffle iron, if needed. Spoon out 1 cup of batter onto the hot iron. The batter will be thick so spread with a metal spatula. Close the lid and bake until the waffle is golden and crisp. Remove from the iron and cut into quarters.
• Heat the brown sugar and honey in small saucepan over medium-high heat until sugar has melted and is bubbling. Add the mango and cook over medium-low heat until the mango is soft and caramelized. Place in a food processor and process until smooth, remove to a bowl and let cool. Place butter in a food processor and add mango puree and process until smooth. Fold in cilantro, scrape into a medium ramekin and refrigerate until firm, about 1 hour.
• Assemble: Ladle the sauce into a bowl. Place 3 shrimp and 4 clams in each bowl. Top with 2 waffle quarters and a dollop of the candied mango butter. Sprinkle with chopped cilantro.
• Combine all ingredients in a small bowl.