Shrimp are so easy and delightfully yummy but unless you live on the coast it can difficult to find fresh tasting shrimp. That was my delemia living in Southwest Virginia, but now I’ve found the solution. Kroger Private Selection Argentinean Raw, Peeled and Deveined, X-large Red Frozen Shrimp. The package say they taste like buttery lobster and that is exactly how they taste. An added bonus is that they are peeled and deveined, so no messy prep work. Here are three of my favorite ways to prepare shrimp – all easy and spicy!
1 pound Kroger Private Selection Argentinean Raw, Peeled and Deveined, X-large Red Frozen Shrimp, thawed according to package directions
1/4 cup cornstarch
1/4 cup vegetable oil
Chopped iceberg lettuce for serving
Place thawed shrimp on a plate lined with paper towels. Blot the shrimp with paper towels to remove any excess moisture. The shrimp need to be as dry as possible to fry correctly.
Place cornstarch in a plastic bag and add shrimp. Seal the bag and shake until all of the shrimp are covered with cornstarch.
Place vegetable oil in a wok. Rotate the wok so that the vegetable oil partially coats the sides of the wok. When the oil is very hot, add the shrimp in batches and fry until the shrimp are cooked – 2 or 3 minutes for each batch.
Soy Ginger Sauce:
1/3 cup soy sauce
1/3 cup rice vinegar
1 bunch green onions, sliced very thin (white part and half of the green part of the onion)
2 Tbs. mirin
1 Tbs. Asian sesame oil
1/2 tsp. finely chopped fresh ginger
1 tablespoon Clark and Hopkins Quintana Roo pepper sauce
Place soy sauce, rice vinegar, mirin, sesame oil, ginger and pepper sauce in a small saucepan. Stir and heat over medium-low heat. Add the green onions, stir and remove from heat.
Place chopped iceberg lettuce on a plate. Top with fried shrimp and pour half of soy ginger sauce over the shrimp.The sauce is meant to enhance the shrimp, not saturate it, but pour more sauce over shrimp if desired. Serve immediately with extra sauce on the side.
Clark + Hopkins Virginia Marinade for Shrimp
(Enough marinade for 12 Extra Large shrimp – multiply the recipe if you are preparing more than 12 shrimp.)
2 tablespoons vegetable oil
1 tablespoon Clark + Hopkins Virginia Pepper Sauce
3 tablespoons light brown sugar
Mix all ingredients together. Cover and refrigerate until ready to use.
Pour the marinade over the shrimp and toss with a spoon. Cover and refrigerate overnight. Shake the container to coat the shrimp once during the marinading process.
Brush a cast iron grill pan lightly with vegetable oil. (grill pan available for purchase on Ladles and Linens website: https://ladlesandlinens.com/collections/cookware
Heat the pan until the oil is sizzling. Place marinated shrimp in a single layer on the grill pan. Cook shrimp for a minute or two over medium low heat, then turn and cook the other side. The shrimp will be pinkish and opaque with some nice grill marks. Watch shrimp carefully so they do not burn and move the center ones to the outer rim of the pan while moving the outer ones to the center to allow them to completely cook since the center of the pan is the hottest area. Remove shrimp from pan and enjoy!
2 appetizer size servings
1/2 cup flour
2 teaspoons Old Bay Seasoning
1/2 pound peeled and deveined shrimp (26-30 count)
1/4 cup vegetable oil
1/4 cup Asian sweet chili sauce (I like Grama’s sweet chili sauce for this recipe – available at Fresh Market or on-line)
Juice and zest of 1 lime
Place flour and Old Bay seasoning in a plastic bag, seal and shake the bag. Place the shrimp in the bag, seal and shake to cover the shrimp with the seasoned flour.
Heat the oil in a medium size saute pan to sizzling. Add shrimp and cook until lightly browned then flip the shrimp to brown on the other side. Remove the shrimp from the pan an discard the oil. Return the shrimp to the pan and cover with Asian sweet chili sauce. Stir to coat the shrimp with the sauce. Spritz the shrimp with lime juice and sprinkle with lime zest. Serve on appetizer plates.
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