Drunken Shrimp Recipes

DRUNKEN SHRIMP

Steps:

• Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• Mix all ingredients in a small bowl. Cover and refrigerate until use.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
• Yield: 3 1/2 cups

DRUNKEN SHRIMP

Steps:

• In a large skillet, melt the butter over medium-high heat.
• Add the shallots and cook until soft, about 2 minutes.
• Add the garlic& ginger, then saute for 1 minute.
• Add the shrimp, Essence, salt, lemon juice,& whiskey to the pan and cook until the shrimp are pink.
• (about 2 minutes).
• Remove the shrimp from the pan with a slotted spoon and keep warm.
• Add the honey& cream to the pan and cook until thickened.
• Return the shrimp to the pan and stir well to coat.
• Serve immediately alone or over a bed of noodles or rice.

DRUNKEN SHRIMP

Steps:

• Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
• Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

DRUNKEN SHRIMP

Steps:

• Combine sherry, 2 ts cornstarch and 1/2 ts sugar in a medium bowl; stir in shrimp until well coated. Cover and refrigerate for 30 minutes.
• Meanwhile combine soy sauce, water, vinegar and remaining cornstarch and sugar; set aside.
• Heat oil in wok over high heat; add green onions, ginger and garlic and stir fry for 30 seconds.
• Add shrimp and stir fry for 3 minutes or until pink.
• Pour in soy sauce mixture; cook and stir until sauce thickens.
• Garnish as desired.

DRUNKEN SHRIMP

Steps:

• If you are using live shrimp, run them under cold water to clean them thoroughly. In any case, leave the shells on. Place the shrimp in a bowl with 1 cup of the wine, cover, and refrigerate for 20 minutes.
• Heat a wok or deep skillet over high heat, then add the remaining 1/4 cup wine. When the wine is almost boiling, carefully ignite it, then immediately add the shrimp with its marinade. (If you are not comfortable igniting the wine, bring it to a rolling boil.) Cook the shrimp, stirring, until they turn pink, about 5 minutes. Remove from the heat and serve

DRUNKEN SHRIMP

Steps:

• Combine all ingredients, except shrimp, in a large pot. Bring to a boil.
• Add the shrimp, and cook for 2 minutes.
• Leave the shrimp in the cooking liquid to cool, and marinate overnight in the refrigerator.
• Drain and serve cold, moistening the shrimp with some of the cooking liquid; serve on individual plates, spooning a bit of the marinade on top.
• Serve 8 as a tapa.