Stir Fry Shrimp with Nam Prik Pao Sauce ( Roasted Thai Chili Paste )

Tasty, Delicious and Quick. Stri Fry Shrimp with Nam Prik Pao Sauce ( Roasted Thai Chili Paste). Ingredients: Shrimp, Nam Prik Pao, White Onion-sliced, Red Bell Pepper-sliced, Garlic-chopped, vegetable oil, Seasoning Soysauce, Sweet Black Soysauce.

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The Best Shrimp Salad You Ever Ate!

Ingredients

1 head of Iceberg Lettuce

3 Romaine Lettuce hearts

1 medium onion

1 cup dill pickles slices

3 eggs

2 pounds of shrimp, heads off

4 tablespoons of seafood boil mixture (Zatarains Pro Boil is preferred)

4 celery sticks

2 cups of mayonnaise

1 cup horseradish mustard

1 tablespoon of Paprika

1 teaspoon of Garlic powder

1/2 teaspoon of salt

1/2 teaspoon red pepper

Preparation

The secret to this salad is you fine chop every ingredient.

Boil your eggs and when they are cooled remove the shell and set aside.

In a separate pot, cook the shrimp with shrimp boil mixture. Bring to a boil for 3 minutes. Set aside and let it cool for at least 5 minutes. Rinse in cold water, peel and set aside.

Wash your lettuce and either spin dry or paper towel dry and set aside. (If your lettuce is not dry your salad will be soggy)

Prepare your dressing:

Take 2 cups of mayonnaise and mix with one cup of horseradish mustard. Add one tablespoon of paprika. Set aside.

Put your salad plates in the freezer for 30 minutes to one hour before serving.

In a large mixing bowl chop the iceberg and two of the romaine hearts, saving one heart for plating.

Chop the celery, pickles, and onions and add to the lettuce

Take 1/2 of the shrimp and chop into 1/4 in pieces. Take the other half and cut each shrimp into thirds. Add to lettuce.

Chop the eggs and add to mixture.

Season with salt, red pepper, and garlic powder

DO NOT ADD THE DRESSING UNTIL YOU ARE READY TO SERVE.

Remove your plates from the freezer.

Take the remaining romaine and use as a base for the shrimp salad mix. Add the shrimp salad mixture, sprinkle with paprika and serve.

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Thai Food Cooking : Spicy Shrimp Soup [Tom Yum Goong]

Tom Yum Goong is the most famous dishes in Thai cuisine with hot and spicy taste. Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, slices of ginger and crushed chili peppers. Ingredients : - Shrimps or Prawn - Any kind of mushrooms - Lemon grass - Lime leaves - Bird Chilli - Tomatoes - Onion - Seasoning : Sugar, Lime Juice, Fish Sauce

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Thai Cooking Recipe: Shrimp in Chinese Clay Pot (Thai Food) from Lobo (www.lobo.co.th)

Thai Cooking Recipe: Shrimp in Chinese Clay Pot (Thai Food) from Lobo (www.lobo.co.th)// Ingredients: Lobo Potted Seafood Seasoning Paste, Bean vermicelli, Lard or bacon (or) vegetable oil, Shrimps, Chopped Chinese celery

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Great Coconut Shrimp Recipes

If you love coconut shrimp, here are several different, but very good coconut shrimp recipes to try.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs

1-3/4 cups all-purpose flour

3/4 cup beer

1 tablespoon baking powder

2 lb. medium shrimp, peeled and deveined

coconut oil

3 cups grated coconut

Seasoning Mix

1 tablespoon cayenne pepper

2-1/4 teaspoons salt

1-1/2 teaspoons sweet paprika

1-1/2 teaspoons black pepper

1-1/4 teaspoons garlic powder

3/4 teaspoon onion powder

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple

1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro

1/4 cup pineapple preserves (or apricot-pineapple preserves)

1 tablespoon finely chopped seeded fresh jalapeno chili

1 1/2 tablespoons fresh lime juice

1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked

1/3 cup coconut milk, canned and sweetened

2 tablespoons lime juice

1 garlic clove, crushed

1 teaspoon red chili peppers, seeded and minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground white pepper

12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut

1 cup chopped cilantro

1 cup chopped green onion

2 tablespoons fresh lime juice

2 tablespoons minced fresh ginger

1 to 2 teaspoons minced garlic clove

1/2 teaspoon sea salt

1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Caribbean Shrimp Run Down

1 lb shell-on shrimp, uncooked

3 tablespoons lime or lemon juice

3 cups coconut milk

1 large onion

3 cloves garlic

Finely chopped hot pepper to taste

1 lb. tomatoes, peeled and chopped

1 Tbsp. vinegar

1 t. fresh chopped thyme

Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

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Valentine's Day dinner, adventurous attic shrimp.

Comment, subscribe, try it, you'll like it. www.cookingfordads.net if you want more. I recommend a nice Pinot Grigio with this like we drank. The maker of the Thai Seasoning, Spice Hunter, has given me some coupons for free Spice Hunter products. The first 4 people to email me their addresses get them mailed tothem for free. rob@cookingfordads.net Here's a great idea for a Date night dinner for your loved one. You'll learn how to make coconut shrimp, couscous, roasted carrots with salad and desert. Super easy and delicious. These are just ideas meant to inspire. Do whatever combination fits you. You cancheck out the whole song video at: www.youtube.com A Special thanks to Kowalski's Market To sponsor your own family or child go to www.worldvision.com it's only $35 for a child and $40 for a family. Here' me making the shrimp live on KMSP's morning show. www.myfoxtwincities.com

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