Fried Shrimp and Onion Rings

[expand title=’Ingredients’]1 lg. onion, sliced 1/4 inch thick and separated in rings
1 1/2 c. milk
2 lb. med. raw shrimp, shelled
1/4 tbsp. salt
2 tbsp. flour, unsifted
1 egg

Combine onion rings and milk; let stand for 1-2 hours. Drain onions, reserving milk. Split shrimp along back vein cutting almost through the shrimp to make it lie flat. Remove the vein. Rinse shrimp; pat dry, then sprinkle on salt and flour, shaking off excess. Set aside. In a blender, combine egg, milk, 1 cup flour and 1/2 teaspoon salt. Whirl until smooth. Place wok in ring stand. Pour oil into wok to a depth of about 1 1/2 inch and heat to 350 degrees. Dip shrimp into batter. Drain and place into oil. Don’t crowd. Cook until crisp and browned, about 2 minutes. Remove with slotted spoon and drain on paper towel. Keep warm. Coat onion rings with batter; fry until crisp and brown, about 1 minute. Drain on paper towel. Sprinkle with salt and serve with the shrimp.

Italian Shrimp Puffs

[expand title=’Ingredients’]1 (8 oz.) pkg. cream cheese, softened
1 garlic clove, minced
1/2 c. celery, finely chopped
1/2 tsp. basil leaves
1/8 tsp. oregano leaves
1/8 tsp. thyme leaves
1/2 tsp. lemon juice
1 (6 oz.) bag frozen cooked shrimp, thawed, rinsed
2 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls[/expand]

Heat oven to 375 degrees. In medium bowl, combine cream cheese, garlic, celery, basil, oregano, thyme, and lemon juice; mix well. Fold in shrimp. Separate dough into 8 rectangles; press perforations to seal. Spread about 2 tablespoons cream cheese mixture evenly over each rectangle. Starting at longest side, roll up jelly roll fashion. Pinch seams to seal. Cut each roll into 4 pieces. Place seam side down on ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes or until deep golden brown. Garnish if desired. Makes 32 appetizers.

Crispy Shrimp

[expand title=’Ingredients’]1 lb. fresh or frozen shrimp
1 egg, slightly beaten
1 tbsp. cornstarch
1 tsp. dry white wine
1/2 tsp. soy sauce
1/4 tsp. salt
1/2 c. flour
1/2 c. water
3 tbsp. cornstarch
1 tbsp. vegetable oil
1/2 tsp. baking soda
1/2 tsp. Salt[/expand]

Remove shells from shrimp. Slit shrimp lengthwise down back almost in half. Mix egg, 1 tablespoon cornstarch, wine, soy sauce and 1/4 teaspoon salt in glass or plastic bowl; stir in shrimp. Cover and refrigerate 10 minutes. Heat vegetable oil (1 1/2 inches) in wok to 375 degrees. Mix flour, water, 3 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Stir shrimp into batter until well coated. Fry 5 to 6 shrimp at a time until golden brown, turning occasionally, 2 to 3 minutes.

Shrimp Egg Rolls

[expand title=’Ingredients’]1 c. cooked or canned shrimp, chopped
1 c. bean sprouts, chopped
1 c. finely chopped celery
1 tbsp. finely shredded onion
1 1/2 tsp. salt
1 tsp. monosodium glutamate
1/2 tsp. sugar
1 c. sifted flour
1 tsp. salt
4 eggs
3 tbsp. dry mustard
Cold water

Combine shrimp, bean sprouts, celery, onion, 1 1/2 teaspoon salt, monosodium glutamate and sugar. For batter, combine flour, remaining salt, and 3 beaten eggs. Slowly stir in 1 cup water until a smooth, thin batter is formed. Heat 1 teaspoon oil in a 7 inch skillet. Pour in 3 tablespoons of batter. Roll until bottom is covered. Cook until surface sets; slide onto paper towel. Repeat until batter is all used. To fill, place 1 heaping teaspoon of filling off center on one wrapper; fold two sides over. Brush with some of remaining beaten egg; roll. Repeat until all wrappers are filled. Fry in 1 inch of oil at 375 degrees, two at a time, until browned; drain on paper towel. Repeat. Bake 10 minutes at 400 degrees. Mix mustard, water and vinegar for sauce to dip.

Shrimp Parmesan

[expand title=’Ingredients’]2 tbsp. real butter
2 cloves garlic, minced
1/4 lb. fresh shrimp, peeled & deveined
1 1/2 tsp. snipped fresh parsley
1 1/2 tsp. grated Parmesan[/expand]

Saute minced garlic in butter. Put shrimp in baking dish. Pour garlic and butter over shrimp. Sprinkle on parsley. Bake at 400 degrees for 10-15 minutes. Stir in Parmesan. Serve warm. 2-4 servings.

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