Shrimp Bruno Recipes

SHRIMP BRUNO RECIPE

Steps:

• Recipe Flour shrimp, shaking off excess and dip in egg wash. Heat pan until hot. Add the blended oil to hot pan. Place shrimp in the hot oil. Add salt and saute until golden brown. Add crushed garlic and continue to saute. Drain off excess oil and garlic. Recipe Note: For egg wash, separate egg yolks from egg white. Discard egg yolks. Lightly whisk egg whites to create egg wash.
• Flour shrimp, shaking off excess and dip in egg wash. Heat pan until hot. Add the blended oil to hot pan. Place shrimp in the hot oil. Add salt and saute until golden brown. Add crushed garlic and continue to saute. Drain off excess oil and garlic.
• For egg wash, separate egg yolks from egg white. Discard egg yolks. Lightly whisk egg whites to create egg wash.
• Sauce Add lemon juice and white wine. Let reduce. Add mustard, chicken stock, and butter, then stir. Line-up shrimp on plate. Strain sauce and pour on top of shrimp. Sauce Note: Use same pan. Squeeze juice from 1/2 lemon and take out any seeds.
• Add lemon juice and white wine. Let reduce. Add mustard, chicken stock, and butter, then stir. Line-up shrimp on plate. Strain sauce and pour on top of shrimp.
• Use same pan. Squeeze juice from 1/2 lemon and take out any seeds.

SHRIMP BRUNO

Steps:

• Place the flour and the beaten eggs in two separate shallow bowls near the stove.
• In a 12-inch saute pan, heat the oil over medium-high heat. Dredge the shrimp in flour, shaking off the excess. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment.
• Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for 3 minutes, until pale golden.
• Add the garlic and cook for one minute more, stirring. (Cook the shrimp in badges, if nesessary to avoid overcrowding).
• Drain off all but about one teaspoon of the cooking oil. Add the white wine, lemon juice and salt.
• Bring to a boil and cook for one minute. Transfer the shrimp to heated plates and increase the heat to high.
• Whisk in the mustard and simmer the sauce until it is reduced by two-thirds, about 2 minutes.
• Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together.
• Discard the garlic and spoon a little over sauce over each serving.
• Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve.

ADOBO SHRIMP TACOS WITH SMOKED BBQ CHIPOTLE COLESLAW

Steps:

• In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time. Fry until golden brown, about 3 minutes. Remove the shrimp from the oil and drain on paper towels.
• Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side. Spoon about 2 tablespoons of slaw in the center of the tortilla, then put 4 or 5 fried shrimp on top and fold like a taco. Repeat with the remaining ingredients. Serve hot or at room temperature.

SHRIMP WITH MANGO SALSA

Steps:

• Combine all the ingredients together in a bowl. Season to taste with salt and toss together.

SHRIMP GUMBO

Steps:

• In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.