Type what you have

Ingredients

• ✓ shrimp
• mayonnaise
• thai sweet chili sauce
• chile-garlic sauce
• cornstarch
• vegetable oil
• lettuce
• green onion

Instructions

1. 1 Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
2. 2 Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Deep fry shrimp in batches until meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
5. 5 Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in sauce.
6. 6 Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

By Mark

Ingredients

• ✓ shrimp
• russet potato
• butter
• sour cream
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
3. 3 Lay potatoes on their sides and slice off the top third. Use a spoon to scoop out all of the flesh from both potatoes and tops; place flesh into a large mixing bowl. Return emptied potato shells and tops to the baking sheet.
4. 4 Add softened butter to potato flesh. Mix on medium to high speed with an electric mixer until well combined. Mix in sour cream, salt, and pepper.
5. 5 Set four shrimp aside; roughly chop remaining shrimp. Stir chopped shrimp and Cheddar cheese into potato mixture until combined; spoon into potato shells, molding it high. Spoon any filling overflow into potato tops. Slice four reserved shrimp in half lengthwise; place two pieces on top of each filled potato.
6. 6 Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

By Rebekah Rose Hills

Ingredients

• ✓ shrimp
• chicken broth
• evaporated milk
• grits
• salt
• cheddar cheese
• bacon
• bacon drippings
• green bell pepper
• onion
• cheddar cheese

Instructions

1. 1 Pour chicken broth and evaporated milk into a large saucepan and bring to a boil. Stir in grits and salt; return to a boil. Reduce heat to low, cover, and simmer grits, stirring often, until thick, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
2. 2 Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Drain all but 2 tablespoons bacon drippings from the skillet.
3. 3 Return the skillet to medium heat. Cook and stir shrimp, bell pepper, and onion in hot bacon drippings until shrimp are bright pink and no longer translucent inside and bell pepper is tender, 5 to 8 minutes. Stir cooked bacon into shrimp mixture.
4. 4 Spread grits into a serving dish, top with shrimp mixture, and garnish with 1 tablespoon Cheddar cheese.

By Diane

Ingredients

• ✓ shrimp
• egg
• iceberg lettuce
• cherry tomato
• avocado
• cucumber
• crabmeat
• mayonnaise
• chile sauce
• sweet pickle relish
• salt
• pepper
• parsley
• lemon

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
2. 2 Evenly divide lettuce, tomatoes, avocado, cucumbers, and eggs between 4 salad plates. Top with crab and shrimp.
3. 3 Prepare the dressing by whisking together mayonnaise, chili sauce, relish, salt, and pepper. Spoon dressing over salad and garnish with parsley and lemon.

By Jackie

Ingredients

• ✓ shrimp
• water
• salt
• grit
• olive oil
• tasso ham
• onion
• green bell pepper
• white wine
• heavy cream
• salt
• black pepper
• green onion

Instructions

1. 1 Bring water and 1 pinch salt in a saucepan to a boil; slowly stir in grits, stirring constantly. Reduce heat to low; simmer grits until tender and smooth, about 20 minutes, stirring often. Set aside and keep warm.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add ham; cook and stir until crisp. Stir in onion and bell pepper; cook until onion is translucent, about 4 minutes. Add shrimp; cook until just pink, 30 to 45 seconds. Transfer shrimp to a plate; set aside.
3. 3 Pour wine into the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Slowly add cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
4. 4 Divide grits between 2 serving plates; line edges of plates with 10 shrimp. Pour cream sauce over grits; sprinkle servings with green onions.

By Amber Taylor Futch

Ingredients

• ✓ shrimp
• chicken broth
• milk
• garlic
• grits
• cheddar cheese
• salt
• black pepper
• butter
• olive oil
• onion
• garlic
• hot pepper sauce

Instructions

1. 1 Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
2. 2 Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
3. 3 Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
4. 4 Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
5. 5 Serve grits in a large serving bowl topped with shrimp mixture.

By AURORAGLXY7

Ingredients

• ✓ shrimp
• green onion
• sherry
• half-and-half
• black pepper
• salt
• bacon drippings
• garlic
• green onion
• tomato
• vegetable oil
• butter
• american cheese
• goat cheese
• farmers cheese
• grits
• water

Instructions

1. 1 Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm.
2. 2 Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper.
3. 3 Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.

By Bella V

Ingredients

• ✓ shrimp
• rice vermicelli
• rice wrapper
• carrot
• lettuce
• basil
• hoisin sauce
• water

Instructions

1. 1 Bring a medium saucepan of water to a boil. Place rice vermicelli in boiling water, remove from heat, and let soak until soft, 3 to 5 minutes. Drain and rinse with cold water. Set aside.
2. 2 Fill a large bowl with hot water. Dip one rice wrapper in hot water until soft, about 1 second. Lay wrapper flat; place desired amounts of noodles, shrimp, carrot, lettuce, and basil in the center. Roll edges of wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly roll up ingredients. Repeat with remaining wrappers.
3. 3 Mix hoisin sauce with water in a small bowl until desired consistency has been attained. Heat mixture for a few seconds in the microwave.
4. 4 Serve spring rolls with warm dipping sauce.

By Claudine

Ingredients

• ✓ shrimp
• vegetable oil
• garlic
• okra
• red chili pepper
• chili shrimp paste
• water
• soy sauce

Instructions

1. 1 Heat oil in a wok or skillet over medium-high heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir in shrimp, okra, red chile peppers, and belacan. Cook and stir until chilies begin to soften and shrimp start to turn opaque and pink, about 2 minutes. Pour in water and soy sauce. Cook and stir until okra is tender and sticky, 2 to 4 more minutes.

By dkny919

Ingredients

• ✓ shrimp
• butter
• garlic
• lemon
• butter
• onion
• sambal oelek
• water
• sushi rice
• green onion

Instructions

1. 1 Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
2. 2 Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
3. 3 Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
4. 4 Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
5. 5 Serve shrimp over rice, topped with remaining lemon juice and green onions.

By LaurenSyd

Ingredients

• ✓ shrimp
• rice noodle
• chicken leg
• pork tenderloin
• soy sauce
• black pepper
• cabbage
• carrot
• green onion

Instructions

1. 1 Place rice noodles in a large bowl; cover with warm water. Set aside until noodles are softened; cut into 4-inch lengths. Drain and set aside.
2. 2 Brown chicken and pork in a skillet over medium heat until no pink shows; season with soy sauce and black pepper. Transfer to a bowl; set aside.
3. 3 Cook cabbage and carrots in the same skillet until tender. Stir in noodles, shrimp, and green onions; cook for 4 to 5 minutes. Stir in chicken and pork; cook 5 minutes more.

By Ozzyzmommy

Ingredients

• ✓ shrimp
• salt
• white sugar
• coconut water
• maple syrup
• olive oil
• sesame oil
• shallot
• garlic
• fish sauce
• chive

Instructions

1. 1 Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes.
2. 2 Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside.
3. 3 Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes.
4. 4 Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.

By Diana71

Ingredients

• ✓ shrimp
• egg
• shallot
• sesame oil
• cornstarch
• brown sugar
• fish sauce
• garlic
• salt
• black pepper
• bread crumb
• egg
• vegetable oil

Instructions

1. 1 Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
2. 2 Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
3. 3 Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
5. 5 Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
6. 6 Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.

By Arads

Ingredients

• ✓ shrimp
• rice noodle
• vegetable oil
• pork
• onion
• garlic
• ginger
• bok choy
• chicken broth
• oyster sauce
• red pepper flakes
• green onion

Instructions

1. 1 Soak rice noodles in warm water in a bowl for 20 minutes; drain.
2. 2 Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Sauté noodles for 1 minute; transfer to a serving dish. Keep warm. Add remaining 2 tablespoons oil to wok; sauté shrimp, pork, onion, garlic, and ginger for 1 minute.
3. 3 Stir in bok choy, chicken broth, and oyster sauce; season with pepper flakes. Cover; cook until bok choy is wilted, about 1 minute. Serve over noodles; garnish with green onion.

By Allrecipes Member

Ingredients

• ✓ shrimp
• butter
• ginger
• garlic
• onion
• acorn squash
• coconut milk
• green bean
• firm tofu
• salt
• pepper
• white sugar

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
2. 2 Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.

By Vanessa H

Ingredients

• ✓ shrimp
• rice noodle
• ground chicken
• egg
• carrot
• wood fungus mushroom
• green onion
• white sugar
• salt
• black pepper
• rice paper wrapper
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
3. 3 Combine noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Add sugar, salt, and black pepper; stir well.
4. 4 Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Place on a damp cloth laid out on a flat surface.
5. 5 Place 1 tablespoon filling mixture into the center of softened rice paper. Fold the bottom edge into the center, covering filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
6. 6 Heat oil in a wok or large skillet over medium heat.
7. 7 Working in batches of 3 or 4, fry spring rolls in hot oil until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

By agoldstone

Ingredients

• ✓ shrimp
• ground pork
• onion
• carrot
• green onion
• soy sauce
• monosodium glutamate
• salt
• black pepper
• spring roll wrapper
• egg white
• vegetable oil

Instructions

1. 1 Combine ground pork, shrimp, onion, carrots, green onions, soy sauce, MSG, salt, and black pepper in a bowl until well mixed.
2. 2 Place wrappers on a plate; cover with a damp cloth. Place 1 wrapper on a work surface; spoon ground pork filling in a thin line (the width of your little finger) across one side of wrapper, about 1/2 inch from edge. Roll wrapper tightly around filling; seal edges with egg white. Repeat with remaining wrappers, filling, and egg white.
3. 3 Heat oil in a deep heavy pan or deep fryer to 375 degrees F (190 degrees C). Lower lumpia in batches of 3 to 4 carefully into the hot oil; fry, turning once, until rolls float and turn golden brown, about 3 minutes. Drain on paper towels, cut rolls into thirds, if desired. Repeat with remaining lumpia.

By Elise

Ingredients

• ✓ shrimp
• ground pork
• water chestnut
• salt
• black pepper
• wonton wrapper
• olive oil
• onion
• garlic
• chicken breast
• chicken broth
• bok choy
• green onion

Instructions

1. 1 Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for soup. Wrap about 1 tablespoon of remaining filling in a wonton wrapper. Repeat until all filling is used up.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in chicken and reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop filled wontons into soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minutes more. Garnish with green onions.

By lola

Ingredients

• ✓ shrimp
• bean thread
• shiitake mushroom
• ground pork
• carrot
• shallot
• fish sauce
• sugar
• salt
• black pepper
• egg roll wrapper
• egg
• oil

Instructions

1. 1 Soak cellophane noodles and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushroom.
2. 2 Combine noodles, mushroom, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed, evenly distributed, and to break up pork.
3. 3 Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush beaten egg on top wrapper corner; continue rolling to seal. Repeat filling and rolling with remaining wrappers, pork filling, and beaten egg.
4. 4 Heat oil in a deep fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
5. 5 Lower egg rolls carefully into the hot oil in batches. Fry until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags. Repeat with remaining egg rolls.

By Joann Lai

Ingredients

• ✓ shrimp
• white vinegar
• fish sauce
• white sugar
• lime juice
• garlic
• red pepper flakes
• rice vermicelli
• rice wrapper
• lettuce
• mint leaves
• cilantro
• thai basil

Instructions

1. 1 Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
2. 2 Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
3. 3 Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
4. 4 To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

By Allrecipes

Ingredients

• ✓ shrimp
• rice vermicelli
• rice wrapper
• lettuce
• mint
• cilantro
• thai basil
• water
• lime juice
• white sugar
• fish sauce
• garlic
• garlic chili sauce
• hoisin sauce
• peanut

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.
3. 3 Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
4. 4 Lay wrapper flat; place 2 shrimp halves, some cooled noodles, lettuce, mint, cilantro, and basil in a line across middle of wrapper, leaving about 2 inches uncovered on each side.
5. 5 Fold opposing uncovered sides of wrapper inward, then tightly roll 1 of the opposing edges of the wrapper around the filling. Repeat with remaining ingredients.
6. 6 Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl; set aside.
7. 7 Combine hoisin sauce and peanuts in a separate small bowl; set aside.
8. 8 Serve spring rolls with both sauces for dipping.

By Paula

Ingredients

• ✓ shrimp
• rice flour
• white sugar
• salt
• turmeric
• coconut milk
• water
• vegetable oil
• shallot
• garlic
• fish sauce
• salt
• mung bean sprout
• lettuce leaf

Instructions

1. 1 Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
2. 2 Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
5. 5 Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
6. 6 Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

By foxyamf

Ingredients

• ✓ shrimp
• rice noodle
• olive oil
• onion
• garlic
• chicken
• salt
• black pepper
• soy sauce
• cabbage
• celery
• carrot
• water
• pancit canton
• yellow chinese noodle

Instructions

1. 1 Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
2. 2 Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
3. 3 Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

By lola

Ingredients

• ✓ shrimp
• vegetable oil
• garlic
• onion
• bok choy
• broccoli
• cauliflower
• carrot
• green onion
• water
• cornstarch
• fish sauce
• oyster sauce
• sugar
• black pepper
• salt

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in water, cover, and cook until shrimp is no longer translucent in the center and vegetables are tender, about 15 minutes.
2. 2 Dissolve cornstarch into fish sauce in a small bowl. Stir into the cap cai along with oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.

By eliza

Ingredients

• ✓ shrimp
• pork loin
• fish sauce
• monosodium glutamate
• rice flour
• water
• coconut milk
• green onion
• saffron
• vegetable oil
• bean sprout
• basil
• lime juice
• fish sauce
• water
• sugar
• red chile pepper
• garlic
• monosodium glutamate
• mustard green

Instructions

1. 1 Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
2. 2 Mix rice flour, water, coconut milk, green onions, and saffron powder.
3. 3 Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
4. 4 Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

By MrMe

Ingredients

• ✓ shrimp
• mint
• thai basil
• cilantro
• peanut
• daikon radish
• carrot
• cucumber
• bean sprout
• lettuce
• rice vermicelli noodles
• skewer
• shallot
• canola oil
• red pepper flakes
• garlic
• lime juice
• white sugar
• fish sauce
• white vinegar

Instructions

1. 1 To make the dressing: Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl; set aside.
2. 2 Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
4. 4 Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate noodles.
5. 5 Assemble vermicelli bowl by placing cooked noodles in one half of each serving bowl; place lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots. Serve with shrimp skewers and sauce on the side. Pour dressing on top and toss thoroughly to coat before eating.

By Allrecipes

Ingredients

• ✓ shrimp
• sesame oil
• soy sauce
• oyster sauce
• jasmine rice
• garlic
• vegetable oil
• pea
• water
• cornstarch
• soy sauce
• soy sauce
• water
• shallot
• garlic
• vegetable oil
• black pepper
• salt
• sesame oil
• cornstarch
• oyster sauce
• cooking wine
• pork belly

Instructions

1. 1 Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.
2. 2 Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.
3. 3 Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
4. 4 Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.
5. 5 Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.
6. 6 Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.

By Yasmin Reyes

Ingredients

• ✓ shrimp
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wrap shrimp in bacon strips; secure with toothpicks.
3. 3 Cook on the preheated grill until bacon is fully cooked, flipping once, 3 to 4 minutes. Shrimp will be done when bacon is fully cooked.

By stacy candlish

Ingredients

• ✓ shrimp
• salt

Instructions

1. 1 Set a steamer basket into a heavy saucepan and pour in enough water, so the steamer basket sits just on top of the water without touching it. Remove steamer basket and bring water to a boil.
2. 2 Meanwhile, butterfly the shrimp with a sharp paring knife, carefully running the knife 1 inch down the bottom of the shrimp without cutting all the way through. Press shrimp open.
3. 3 Set shrimp into the steamer basket and sprinkle with salt. Set steamer basket over the boiling water (shrimp should not touch the water).
4. 4 Steam shrimp until they are bright pink on the outside and the meat is opaque, carefully moving shrimp around using tongues so they cook evenly, about 5 minutes.
5. 5 Serve immediately or chill for later use.

By thedailygourmet

Ingredients

• ✓ shrimp
• bacon
• barbecue seasoning

Instructions

1. 1 Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. 4 Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

By Jan