Almond Coated Shrimp Moghalai Jhinga Recipes

ALMOND-CRUSTED SHRIMP

Steps:

• Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
• Dip each shrimp into egg white, then into almond mixture; lay on baking sheet or platter until ready to cook.
• Preheat 1 tablespoon oil in large skillet over medium heat; cook shrimp in skillet in batches, cooking 3 to 4 minutes until golden.
• Use remaining oil as necessary.
• Serve immediately, accompanied by lemon wedges, if desired.

GARLIC ALMOND SHRIMP

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside., In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer. , Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.

MANDARIN-ALMOND SHRIMP

Steps:

• Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
• Heat oven to 350°F. Mix water, mushrooms, rice, salt, ginger, onion, garlic and shrimp in ungreased square baking dish, 8x8x2 inches. Cover tightly and bake 35 to 40 minutes or until liquid is absorbed and shrimp are pink and firm.
• Stir in almonds, orange segments and pea pods. Cover and let stand about 3 minutes or until pea pods are hot. Serve with soy sauce.

GLUTEN-FREE SHRIMP PAD THAI

Steps:

• In medium bowl, mix Tamarind Sauce ingredients until well blended; set aside.
• In 5-quart saucepan, heat 4 cups water to boiling over medium-high heat. Add noodles; remove from heat. Let stand about 3 minutes or until noodles are limp but still slightly firm. Drain; rinse with cold water. Set aside.
• In 12-inch skillet, heat oil over medium-high heat. Stir in green onion whites and garlic; cook and stir 30 seconds. Stir in shrimp; cook 1 to 2 minutes or until shrimp are bright pink.
• Add egg; quickly cook and stir egg about 30 seconds. Add noodles, bean sprouts and half of the tamarind sauce. Cook and toss 3 to 4 minutes to prevent noodles from sticking. Thoroughly cook sprouts until they are no longer crisp. Add remaining tamarind sauce; remove from heat.
• Stir in green onion tops and 1/3 cup chopped cilantro. To serve, divide mixture among 4 serving plates; top with chopped peanuts and cilantro sprigs. Serve each with a lime wedge to squeeze over top.

INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)

Steps:

• In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
• Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

MARINATED GRILLED SHRIMP (TANDOORI JHINGA)

Steps:

• Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to a bowl; cool 3 to 5 minutes.
• Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
• In medium bowl, mix 1 teaspoon of the garam masaala and all remaining shrimp ingredients in medium bowl. Cover and refrigerate 30 to 60 minutes to blend flavors but no longer than 24 hours.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread 4 shrimp on each of four 10-inch bamboo or metal skewers, leaving space between each shrimp. Cover and grill over high heat 3 to 5 minutes, turning once, until shrimp are pink and firm.

ALMOND-CRUSTED SHRIMP CAKES WITH LEMON SOY MAYONNAISE

Steps:

• Make lemon soy mayonnaise:
• Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve.
• Make shrimp cakes:
• Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée). Soak bread in milk in a shallow bowl until very soft, about 30 seconds. Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined.
• Transfer shrimp mixture to a bowl, then stir in scallions, cilantro, cornstarch, salt, sugar, and pepper until combined well.
• Spread almonds on a large plate. Using a 1/4-cup measure, drop 1 mound of shrimp mixture onto almonds. Sprinkle almonds over shrimp mound to coat, gently pressing to form a (3 1/2-inch) cake (1/3 inch thick). Transfer cake to a wax-paper-lined baking sheet. Make 7 more cakes in same manner, transferring to baking sheet. Discard any remaining almonds.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 4 cakes, turning over once and rotating for even browning, until almonds are golden and cakes are just cooked through, 4 to 6 minutes total. Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil. Discard any almonds left in skillet, then add remaining tablespoon oil and cook remaining 4 cakes in same manner. Serve warm, with lemon soy mayonnaise.

ALMOND-CRUSTED SHRIMP

Steps:

• Heat oven to 375°F. Generously spray 15x10x1-inch pan with cooking spray.
• In shallow dish, mix flour and salt. In another shallow dish, beat egg and water with fork or wire whisk until well mixed. In third shallow dish, mix bread crumbs and almonds.
• Coat shrimp with flour mixture. Dip shrimp into egg, coating well; finally, cover with bread crumb mixture, spooning mixture over shrimp and pressing to coat. Place coated shrimp in pan. Drizzle with butter.
• Bake 30 to 35 minutes or until shrimp are pink and firm.