Shrimp Canton With Dipping Sauce Recipes

Steps:

• 1. Clean & shell shrimp. But make sure to leave the tails on. Makes it easy to hold when dipping into the batter & hot oil. Make the batter as directed on the box.
• 2. Dip each shrimp into the batter, then into the hot oil over medium heat in a large heavy frying pan. Shrimp may drop to bottom of the pan but will float to the top as it cooks. Deep fry for about 3 to 5 mins or until a golden brown. Remove from oil & drain on a paper towel plate.
• 3. Pour Sweet & sour sauce in a bowl & set aside. You can warm up the sauce but you might have to add 1/2 tsp water so it wont burn.
• 4. Plate the shrimp pour sauce over shrimp & garnish with sesame seeds & pineapple. Or you may also just dip them into the sauce.

Steps:

• For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
• Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
• For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
• For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
• Serve the chilled shrimp over crushed ice with the dipping sauces alongside.

Steps:

• In a large nonstick skillet, heat the first five ingredients for 30 seconds, stirring constantly. Add Shrimp and onions; stir-fry for 4-5 minutes or until shrimp turn pink. Combine sauce ingredients; serve with shrimp.

Steps:

• In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.