Deep Fried (3)

Number of Servings: 4Ingredient: 20 - U/15 Ocean Garden® Shrimp peeled, deveined and butterflied10 - strips bacon3 - ounces prepared horseradish2 - ounces Dijon mustard3 - ounces prepared or homemade mayonnaiseTabasco sauce to tasteWorcestershire sauce to tasteSalt and pepper to tasteInstructions: Mustard Sauce: Combine 1 ounce horseradish, the mustard, mayo, Tabasco, Worcestershire, salt and pepper. Shrimp: Fill each butterflied side with remaining horseradish and wrap with ½ strip of bacon; secure with a toothpick. Heat deep fryer to 350° F and deepfry shrimp for 6 minutes or until bacon is crispy. (An alternate method to cook shrimp would be to bake at 400° F for 15 minutes or until bacon is crispy). Drain shrimp and pat dry with paper towel to remove excess fat and oils. To serve: Place mustard sauce in a squeeze bottle and drizzle on 4 plates. Arrange 5 shrimp per plate and serve. Source: Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ Average: 0 No votes yet

Number of Servings: 4Ingredient: 1 – pound 16/20 or 26/30 Ocean Garden® Mexican Shrimp, peeled and deveinedBatter¾ - cup flour1 – egg, beaten½ - tablespoon baking powder½ - cup beerMix all ingredients together until smooth.Coating¼ - cup flour1 ½ - cups dried grated coconut1 – tablespoon salt½ - tablespoon ground black pepper½ - tablespoon paprika1 – tablespoon garlic powder (not garlic salt)½ - teaspoon dried thyme½ - teaspoon dried oreganoMix all ingredients except coconut until smooth. Add coconut and stir to mix.Instructions: Dip shrimp individually into the batter and then roll in the coating. Deep-fry until golden and allow to drain on paper towel. Serve with various dips: --Honey, soy sauce and Tabasco® --Honey, mustard --Marmalade & ginger Source: Ocean Garden Products and Chef Tony Hamati, Bravo Bistro, Scottsdale, AZ Average: 0 No votes yet

This festive appetizer, which is great for any occasion, looks just like a firecracker!Number of Servings: 2Ingredient: 12 Large Shrimp, in the shell1 teaspoon salt½ teaspoon garlic salt, divided4 sheets spring roll wrappers24 carrot strips (3 x ¼ inch)1 egg beatenDipping Sauce¼ cup mayonnaise2 tablespoons hot pepper sauce3 cups vegetable or canola oil for fryingInstructions: Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt, stir to desolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with ¼ teaspoon garlic salt. Cut each spring roll wrapper into thirds, making 3 long, narrow strips. Place the carrot strips in a small bowl, sprinkle with the remaining ¼ teaspoon garlic salt, and set aside. Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrot from the other – to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots. To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside. In a wok, heat the vegetable oil to 350 F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with dipping sauce. Source: Katie Chin, author of “Everyday Chinese” Average: 0 No votes yet