Yum Yum Shrimp Recipes

HIBACHI SHRIMP WITH YUM YUM SAUCE

Steps:

• Peel and devein the shrimp and mix with the marinade.
• Marinate refrigerated one hour or more.
• Stir together the Yum Yum sauce; cover and chill.
• Break apart the cold rice so there are no clumps; set aside.
• Heat the tablespoon of oil in a skillet; season the eggs with salt and pepper and scramble; chop into small pieces and set aside with the chopped scallions.
• Saute the onions, peas and carrots in the sesame oil and butter until the onions soften.
• Add the rice to the pan along with the remaining rice ingredients and stir until cooked and heated through.
• Cover and keep warm while grilling the shrimp (should only take a few minutes).
• Preheat grill to moderate heat and spray a grill pan with grill spray.
• Drain the shrimp from the marinade and discard the marinade.
• Drizzle shrimp lightly with oil.
• Grill the shrimp until firm and lightly charred.
• Serve with sesame fried rice and yum yum sauce.

YUM YUM SHRIMP

Steps:

• Mix 3 cups ice water, sugar and salt in a bowl.
• Add the shrimp and set aside 15 minutes, then drain well and pat dry. In another bowl, toss the shrimp with 1/2 teaspoon Cajun seasoning.
• Mix the flour, cornstarch, powdered sugar, the remaining Cajun seasoning and the beer in a bowl to make a smooth batter.
• Add the shrimp and stir until evenly coated.
• Heat oil to 350 degrees.
• Working in batches, fry shrimp until golden, about 3 minutes.
• Remove and drain on paper towels; season with salt.

JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE

Steps:

• Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
• Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
• Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
• Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

YUM YUM SAUCE

Steps:

• In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.
• Yum yum sauce can be refrigerated in an airtight container for up to 5 days.