Asianmaryland Fusion Hard Cider Shrimp Recipes

ASIAN/MARYLAND FUSION HARD CIDER SHRIMP

Steps:

• Combine 1/2 bottle of the cider and the rest of the ingredients (except the shrimp and the powdered hot pepper) in a gallon size sealable bag or marinating container, and mix well.
• Add shrimp to the marinade, and lay flat in refrigerator, marinating for about 15 minutes on each side.
• Pour the rest of the cider into a medium/large saucepan (one big enough to lay out all of the shrimp in a single layer) and bring to a boil.
• Reduce heat to medium, and add marinated shrimp, along with all of the marinade liquid. Spread shrimp out in a single layer. Sprinkle with half of the hot pepper, if you're using it.
• Saute shrimp for about 5-7 minutes per side, keeping it moving (but not allowing them to overlap - gently shaking the pan occasionally does the trick). The shrimp are done once they are pink throughout.

ASIAN DRUNKEN SHRIMP

Steps:

• Peel and devein shrimp, leaving the tails on.
• Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
• Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
• Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
• Add shrimp, stir fry 3 minutes, or until pink.
• Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
• Garnish as desired, and serve as desired.

ASIAN FRIED SHRIMP

Steps:

• Devein the shrimp and remove the shells. You may leave the shell on the tails if desired.
• Pat the shrimp dry and set aside.
• In a mixing bowl, make up the tempura batter per the package instructions.
• Put the panko breadcrumbs in a shallow dish, like a pie plate.
• Heat the oil in a saucepan or other vessel over medium-high heat until hot.
• Dip each shrimp in the tempura batter and then coat well with the panko bread crumbs.
• Fry the shrimp, in batches, until golden brown. Place the cooked shrimp on paper towels to drain, until all of the shrimp has been fried. Serve immediately.

CARIBBEAN FUSION SHRIMP AND RICE

Steps:

• Prepare Jasmine rice according to package instructions.
• While rice is cooking, heat coconut milk, all seasonings and garlic in large non-stick pan over medium heat until garlic is tender.
• Cut red and green bell peppers into wide strips.
• Add tomato puree and pepper strips to pan and continue cooking until peppers are near tender.
• Add shrimp to pan and continue cooking until shrimp are pink and cooked through.
• Serve over jasmine rice.

ASIAN SHRIMP AND CRAB CAKES

Steps:

• Blend first 4 ingredients in medium bowl.
• Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
• Season with pepper.
• Place remaining 1 cup breadcrumbs on plate.
• Drop 1/4 of crab mixture into breadcrumbs; turn to coat.
• Shape into 2 1/2-inch-diameter cake.
• Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
• Heat oil in heavy medium skillet over medium heat.
• Add cakes and sauté until crisp, about 5 minutes per side.

FUSION SHRIMP

Steps:

• Spicy Fruit Salsa: Mix all ingredients together and chill for 1-6 hours.
• Shrimp: Place cleaned shrimp on paper towels to dry.
• Flour shrimp to coat shaking off excess, set aside.
• To the remaining flour add the graham crumbs, set aside.
• Place the egg whites in a bowl whisk lightly add peanut butter, sesame oil and ginger whisk to combine.
• Dip into egg white mixture then coat with the graham crumbs and set aside.
• Heat 1 inch peanut oil or vegetable oil till hot over medium high heat in a large frying pan. When oil is hot add half the shrimp fry for 1 minute flip and fry 1 more minute. Remove to a paper towel to drain.
• Repeat with rest of shrimp.
• Plate the shrimp with the bowl of chilled salsa.
• This would be fun to enjoy wrapped in romaine lettuce or with rice.