Volcanic Shrimp With Dipping Sauce Recipes

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:

• Wash broccoli, remove and discard the stems.
• Cut the florets into small bite-sized pieces, about 2 inches in length.
• Place on a plate and set aside.
• Beat the egg whites and water together in a small bowl.
• Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper.
• Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees.
• Meanwhile, dip the shrimp into the egg whites and then coat completely with the cornstarch flour mixture. Lay the shrimp out in a single layer on a sheet lined with waxed paper.
• Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you're ready.
• Deep fry the shrimp, no more than 8 at a time, in the hot oil.
• When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees.
• Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine.
• Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl.
• Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli.
• Heat a wok or large frying pan over a high flame.
• Add the peanut oil and swirl to coat the bottom.
• Quickly stir-fry the broccoli.
• In stir frying, keep the contents of the wok in constant motion, using a metal spatula or wooden spoon. This prevents browning and provides fast cooking.
• When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds.
• Make a ring of the broccoli around the edge of a platter and keep warm.
• Return the wok to the high flame.
• Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic.
• After 30 seconds add the white wine and reduce.
• Add the remaining sauce ingredients and bring to a boil.
• Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar.
• When sauce becomes clear and thickens slightly, stir in the shrimp.
• Toss gently to coat.
• Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli.
• Serve immediately with steaming white or brown rice.

Steps:

• Rinse shrimp in cold water and pat dry with paper towels.
• Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
• Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
• Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
• Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

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 saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.
• When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.

Steps:

• Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.
• Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.
• Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.
• Preheat grill to 450ºF.
• Place shrimp on grill and cook 2 minutes per side, until pink and firm.
• Remove from grill and serve with dipping sauce.