The Best Deep Fried Shrimp...Ever

INGREDIENTS

• 6 cups canola or vegetable oil to fry
• ¼ cup mayonnaise- I used Kewpie (Japanese mayo), but regular mayo can work too
• 2 tablespoons sweet chili sauce
• 1 tablespoon chili garlic sauce
• ½ lb (21/25 size) raw shrimp-peeled and deveined (dried really well)
• 2-3 tablespoons cornstarch
• Chopped green onions, for garnish

DIRECTIONS

1. Preheat oil in wide deep pot to 350 degrees
2. In small bowl mix mayo, sweet chili sauce and chili garlic sauce; set aside
3. In medium bowl add shrimp and cornstarch, lightly coat shrimp well but shake off excess - set aside.
4. Gently place shrimp in oil, cook about 30 seconds or until shrimp gets slightly crispy; remove from oil
5. Coat shrimp with a little sauce at a time to your liking, place on serving plate, garnish with green onions.

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Shrimp Scampi on Polenta

INGREDIENTS

• 3 cups boiling water
• pinch Kosher salt
• 1 cup polenta
• 4 tablespoons butter, divided
• 1lb fresh raw shrimp, peeled, deveined, tail-on (31/50 size)
• 2 cloves garlic, minced
• 1/8 cup Dry Vermouth  
• pinch red pepper flakes
• 1/2 lemon, fresh juice
• ½ cup cooked red bell pepper, diced small (optional)
• ½ cup cooked crispy bacon, diced small (optional)

DIRECTIONS

1. Bring water and pinch of salt in medium saucepan to a boil
2. Gradually whisk in the polenta, whisk for a minute and bring to a simmer. Cook for 10 minutes, stirring every 2-3 minutes
3. In the meantime, in a large skillet on medium heat 2 tablespoons of butter, add shrimp and cook for 2 minutes
4. Add garlic and cook for 1 minute, then add vermouth and lemon juice – season with kosher salt and pepper flakes
5. When shrimp is cooked thoroughly, remove in a plate/bowl, leaving the sauce in the skillet on low heat
6. Slowly stir in 1tablespoon of butter to the sauce, until melted – keep warm
7. When polenta is cooked, take off the heat and thoroughly stir in 1 tablespoon butter. Plate up, with a layer of creamy polenta and top with a few shrimp, garnish with a little red bell pepper and bacon, then drizzle the sauce on top.

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Pancit

This simply delicious Filipino classic is one of my favorites – and hopefully will be yours too. 

INGREDIENTS

• 1 tablespoon neutral oil
• 1/3 cup diced yellow onion
• 8 oz bihon vermicelli rice noodles
• 1 large clove garlic, minced
• 1/3 cup sugar snap peas, cut into thin strips across
• 1/3 cup thinly sliced (like wood matches) carrot strips
• 1/2 pound 21/25 shrimp, raw, peeled & deveined
• 1 cooked chicken breast, thinly sliced
• 2 cups thinly shredded green cabbage
• ¼ -1/3 cup soy
• 1 cup chicken broth

DIRECTIONS

1. Heat oil in a wok on medium high and add onions – cook about 2 minutes
2. Whit they cook put noodles in a large bowl (breaking the bundle in half to make them fit is perfectly fine) and cover with very hot or just boiled water – set aside
3. Add garlic to onion and cook another minute or until fragrant
4. Add snow peas and carrots and cook until vegetables begin to soften, a couple minutes more
5. Add shrimp to pan and cook about 2 minutes being sure to stir well so they cook on all sides
6. Add sliced chicken and stir well to mix
7. Add cabbage and stir until beginning to wilt – a couple minutes
8. Add soy and stir thru to mix, then add broth – mix thru really well
9. Drain noodles well, then add and mix all to combine
10. Turn down to medium and let continue for about 5 minutes to let all the flavors come together
11. Serve.

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SEE HOW TO MAKE IT

Udon with Shrimp

Yes, I make a lot of Asian food. And so should you cuzit’sway better for you than fast food and certainly much faster.

Serves 1

INGREDIENTS 

• 1/3 cup oyster sauce
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• ½ pound peeled, deveined shrimp (31-40 size)
• 2 small bunches baby bok choy
• 1 package udon noodles – frozen noodles work too
• 1 tablespoon vegetable/canola oil
• Sesame seeds to garnish

DIRECTIONS

1. Combine oyster sauce, soy and sesame oil in a small bowl – mix well
2. Add half the sauce to the shrimp and let marinate
3. Prepare bok choy-cut the ends to separate individual leaves
4. Cooking noodles according to package directions – adding bokchoy after about a minute
5. Heat a pan or wok over medium/high, add oil and marinated shrimp, cook until done - about 3 minutes
6. Drain noodles & bokchoy, put back in pot and mix with remaining sauce
7. Place the noodles/bok choy in a bowl and top with shrimp, garnish with sesame seeds

WATCH ME MAKE THIS

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Double Wrapped Shrimp & Bacon Tacos

Makes about 6

I like the idea of putting everything out in bowls, and letting my guests make their own.  I mean come on – why do I have to do all the work?  

INGREDIENTS

• 1 tablespoon canola oil
• 3/4 lb peeled, uncooked shrimp cut into bite-sized pieces
• 1 teaspoon Old Bay seasoning
• 1 lime cut in half, then one half into wedges
• 6 soft corn tortillas
• 3/4 cup refried beans, warmed
• 6 hard taco shells, warmed according to package directions
• 1/3 cup sour cream
• Lettuce, shredded
• 6 slices bacon, cooked, crispy and crumbled
• 3 green onions, finely diced
• Cholula hot sauce

DIRECTIONS

1. Heat pan well then add oil and shrimp - stir-fry quickly as the shrimp will cook fast 
2. When almost done (about 2 minutes) sprinkle shrimp with Old Bay then squeeze juice from the lime half on top 
3. Give them one quick mix and remove to a bowl alongside the tortillas, beans, sour cream and lettuce, bacon and green onions 
4. Now simply let people make their own: put some beans on one side of a soft tortilla, the wrap that around a hard shell tortilla
5. Add some sour cream, some lettuce, the shrimp, some bacon, some green onions and finally a few shakes of hot sauce
6. Eat – as if that wasn’t fricking obvious

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Salt and Pepper Shrimp

Makes 6 appetizer servings

Put this in front of your friends - they won't believe it! You can say "Yeah, I made it - I mean I made that!" No one has to know it took about 5 minutes in the kitchen but you.

Ingredients

• 1/2 tablespoon Kosher salt
• 1/2 tablespoon fresh ground pepper
• 1 tablespoon peanut oil
• 1 pound shrimp, raw shell-on & de-veined – 31/40’s are the prefect size
• 2 large cloves garlic, chopped fine
• 1/2 inch fresh ginger,minced
• 1 bunch green onions, cut into 2 inch lengths

Directions

1. Mix salt & pepper in small bowl and set aside
2. Turn on the fan above your stove and heat a wok or pan until really really hot and smoking and then add the oil
3. Wait until it smokes even more
4. Don't get freaked out by the smoke
5. Add garlic, ginger, green onion and the shrimp
6. Stir often so all is mixed and shrimp are fully cooked – which should not take more than a couple minutes, then add the salt & pepper
7. Stir fry quickly to coat shrimp in the salt and pepper mixture – serve
8. Prepare yourself for the compliments to come

WATCH ME MAKE THIS, AND A BUNCH MORE

BEST CHINESE STIR FRY SAUCE

This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood.

Makes about 1 cup

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped fine

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1/4 cup chicken broth, vegetable broth or even water

• 1 tablespoon sriracha

• 2 tablespoons sugar

• 1 tablespoon cornstarch

DIRECTIONS

1. Combine all ingredients in a small bowl or Tupperware and mix well

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

WATCH ME MAKE THIS

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OLD SCHOOL SHRIMP SCAMPI

Not sure how you beat this. And considering this is "Super quick dinner week" and it goes from zip to amazing in less than 15 minutes...you gotta make it.

Serves 2

INGREDIENTS

• 1/2 lb fresh large raw shrimp (21-30 size)

• 1/2 pack spaghetti

• 3 tablespoons butter

• 1 tablespoon olive oil

• 2 cloves garlic, crushed

• 1/3 cup Dry Vermouth

• pinch red pepper flakes

• 3 tablespoons curly parsley, finely chopped, (flatleaf will do)

• 1/2 lemon, fresh juice

• lemon wedge for serving

• drizzle of EVOO

• Optional: handful grated Parmesan cheese

DIRECTIONS

1. In large pot boiled salted water add spaghetti, cook al dente

2. While that cooks... In a large skillet, on medium heat, add butter, oil, garlic, cook 30 seconds

3. Add vermouth, red pepper flakes, simmer 4 minutes to reduce liquid

4. Add shrimp, these guys only need 2 minutes, flip cook for 1 more minute

5. Add lemon juice and half parsley

6. Drain pasta, add to skillet coat in sauce

7. Serve garnished with parsley, drizzle of EVOO and a wedge of lemon. Sprinkle of Parmesan if you feel like it.

WATCH ME MAKE THIS

Kewpie shrimp

INGREDIENTS

• 30 raw shelled Shrimp (size: 21/25)
• 2-3 tablespoons Kewpie mayonnaise (Japanese mayo) 
• Nanami Togarashi (Japanese Mixed pepper seasoning) *
• 1-2 tablespoons EVOO
• Kosher salt
• Fresh black pepper
• wooden skewers, soaked in water

DIRECTIONS

1. Preheat grill
2. Pinch tails off, skewer each shrimp so it is straight, see photo  
3. Drizzle EVOO, sprinkle with big pinch Kosher salt
4. Grill 2 minutes maximum, each side, remove from grill
5. Brush on Kewpie mayo to one side, sprinkle with Togarashi 
6. Place back on flaming hot grill for 15 seconds, until a little blacked, or if you have one use a gas torch, that's what I use.
7. eat

* If you don't have this seasoning, you can sub, with a mix of fresh Kosher salt, Paprika and  fresh black pepper.

RECIPE FEATURED ON "NEW OUTDOOR KITCHEN DAY" EPISODE OF SAM THE COOKING GUY SHOW

WATCH ME COOK THIS...

Crispy Panko Shrimp Tacos

I never really deep fried much because I thought it was a pain in the ass. Well not only are these simple, but they are so damn good - Kelly has asked for them again - and that's saying a lot.

Serves 3-4

INGREDIENTS

• 6 cups canola or vegetable oil
• 1/2lb  31/40 raw shrimp, deveined and tails removed
• 1/2 cup flour
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle or reg chili powder
• 2 eggs, whisked
• 2 cups panko breadcrumbs
• 1 cup non-fat greek yogurt
• 1 tablespoon chipotle adobo sauce
• 2 cups napa cabbage, shredded
• pack small wheat tortillas

DIRECTIONS

1. Preheat oil in wide deep pot to 350 degrees
2. Mix yogurt and chipotle adobo sauce
3. Bread your shrimp individually: dusting of flour, dip in egg, coat with panko 
4. Warm tortillas
5. Gently place shrimp in oil, cook in batches of approx 8 (the temperature goes down the more shrimp goes in. For each batch bring heat back up to 350) cook 1 minute
6. Build taco: tortilla, yogurt sauce, cabbage, shrimp, eat.

WATCH ME MAKE THIS...

Black Bean Shrimp & Bok Choy

I have a couple of variations of this duo, Shrimp & Bok Choy, this one calls for Chili Black Bean sauce, so you can forget tak out tonight!

Serves 4

INGREDIENTS

• 1 clove garlic, crushed
• 1 tablespoon Chili Black Bean sauce
• 1 tablespoon neutral oil (peanut, canola, vegetable etc)
• 1 pound shrimp, peel & deveined
• 1 pound baby bok choy, ends removed & leaves separated
• Rice for serving
• 2 green onions, white & light green parts only - diced for garnish

DIRECTIONS

1. Heat wok until almost smoking and add oil, and garlic (don't let it burn), cook 30 seconds
2. Put in shrimp and cook about a minute, then add bok choy. Stir everything until shrimp are just done and bok choy is wilted – 2 to 3 more minutes. Add sauce, mix through well and serve on rice.
3. Garnish with green onion.

WATCH SAM MAKE THS... 

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Shrimp & Egg Salad Sandwich

Perfect combo, egg & shrimp salad sandwich. Not much more to say than that. Except that there's bacon too. And it's really good.

INGREDIENTS

• 1lb raw shrimp, deveined  
• 6 freshly boiled eggs, roughly chopped
• 12 bacon strips
• 1/3 cup celery stalks (and leaves), diced
• 1/4 cup green onions, chopped
• 1/3 cup Kewpie mayonaise
• Kosher salt & fresh black pepper
• 1 -2 teaspoons Cholula Hot Sauce
• 8 romaine lettuce leaves
• 4 crusty white rolls

DIRECTIONS

1. In large pot of boiling water poach shrimp for 2 minutes, dice them up
2. Cook your bacon
3. In a large bowl mix your eggs, celery, cooked shrimp, green onions, 1/4 cup of mayo, Kosher salt and fresh black pepper and Cholula
4. Butter and toast or grill your split roll
5. Layer on a bit more of the mayo, add 2 romaine lettuce leaves, then a generous helping of the salad and top with bacon, enjoy.

Shrimp & BBQ Sauce

Makes about 2 dozen large shrimp

My great friend 'Tommy the Fishmonger'  whips this up in seconds and clearly it's as easy and delicious as it gets.  

INGREDIENTS

• 2 tablespoons butter
• 1 pound large shrimp (21/25's would be ideal), shelled, deveined and butterflied
• 1/4 - 1/3 cup Hungry Chef Original BBQ Sauce or whatever bbq sauce you like
• Fresh rice for serving
• Lemon wedges
• Green onions, diced for garnish

DIRECTIONS

1. Heat cast iron skillet or wok on high add butter and shrimp and cook until shrimp are almost done, 2 to 3 minutes
2. Add bbq sauce to shrimp and heat until sauce is bubbly about a minute
3. Serve shrimp on rice, with a squeeze of lemon and garnished with green onions

Creamy Chipotle Tequila Shrimp

Serves 2-3

So good, creamy & wonderful. Positively dreamy. 

Ingredients

• 1 tablespoon each butter & olive oil
• 1 pound, raw peeled & deveined shrimp
• Kosher salt & fresh ground pepper
• 1 large clove garlic, minced
• 1/4 cup tequila, silver would be most appropriate here
• 1/3 cup Mexican crema
• 1-2 chipotle chiles, minced
• 2-3 tablespoons chopped cilantro

Directions

1. Heat a large non-stick pan over medium heat and add butter, oil & shrimp
2. Season with salt & pepper and cook until about 1/2 way done
3. Pull pan off heat and add tequila - slowly slide back as it will likely flame (you want this)
4. Let the flame burn down - it will only take a few seconds and put in garlic
5. Stir well about 30 seconds and add crema and chipotle - stir well to combine
6. Let thicken, add cilantro.
7. Serve this on rice, pasta or by itself.

Shrimp & Corn Chowder

Makes 4 servings

So good, so simple, so quick. Made even easier by keeping a bag of raw shell-on shrimp in the freezer and a can of corn in the pantry.

Ingredients

• 1 tbsp butter
• 1/2 cup onion, finely diced
• 1 - 15 ounce can whole corn kernels
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 1/3 cups milk
• 1 cup chicken broth
• 1 large potato, cut into large dice
• Salt to taste
• 1 pound 31/40 raw shrimp, peeled, deveined

Directions

1. Melt the butter in a large saucepan over medium heat and add onion, garlic and corn
2. Cook until softened then add the paprika and cayenne and cook, stirring until mixed well
3. Add the milk, stock, potato and salt
4. Bring almost to a boil, reduce to a simmer and cover
5. Stir occasionally for about 30 minutes, or until potatoes are tender
6. Add shrimp during the last 5 minutes of cooking, and cook until they just turn opaque
7. Add some fresh chopped parsley on top
8. Serve with tons of good crusty bread and a big fat salad

Tomato & Yellow Pepper Gazpacho

Serves 6

This is big and bold and full of flavor and deserves to be made.

Ingredients

• 2 yellow peppers, seeded & cut into big chunks
• 4 medium ripe Roma tomatoes, quartered with just the stem end removed
• 2 long English cucumbers, or 1.5 medium ones - cut lengthwise and then into 1 inch chunks
• 1 medium yellow onion, peeled and cut into big chunks
• 2 cloves garlic
• 2 tablespoons hot sauce, I like Cholula
• 1 large bunch Cilantro or Parsley - no stems
• 3-5 ounces tomato juice or Bloody Mary mix - depending how thick or thin you like it
• Salt & pepper to taste
• Extra virgin olive oil for serving

Directions

1. The key is to blend everything, so if you can fit everything in a processor or blender the first time, go ahead and blend until still a bit chunky
2. If you need to do it in 2 shifts, do that - eventually everything will fit for a final blend, but don't blend it too perfect - keep it a little chunky
3. Put in a bowl and drizzle with a little olive oil

Barbequed Shrimp (no bbq required)

Serves maybe 5 as an appetizer

I have always been a proponent of keeping a bag of frozen shell-on & de-veined shrimp in the freezer, and this recipe proves my point beautifully. At the absolute last minute you can have an awesome, delicious and fun meal. But it's a shame to eat these alone - turn them into a party.

Ingredients

• 1 pound 21/25 shrimp raw, shell-on & deveined (and defrosted)
• 1.5 sticks butter
• 1 tablespoon chopped, fresh garlic
• 1 tablespoon Worcestershire sauce
• 1 tsp each: crushed red pepper, cayenne pepper, and fresh ground black pepper.
• Juice of 1/2 lemon
• 1/2 bottle beer

Directions

1. Melt 1 stick of butter with garlic over medium heat.
2. Add spices and mix well then add shrimp - turn over when shrimp are pink on bottom side
3. When shrimp are cooked on both sides, add remainder of butter, beer, Worcestershire sauce and lemon juice - heat through.
4. Serve with lots of cold bottled beer, warm crusty bread and newspaper as placemats.
5. Lots of napkins too.

Grilled Pesto Shrimp

Serves 6

2 ingredients - OK, technically 3 if you count the stick. Larger shrimp like at least 31/40's are great. That just means there are between 31 and 40 shrimp per pound.

Ingredients

• 24 large shrimp, de-veined with shell & tail removed
• 2 cups pre-made pesto, store bought is easier
• 24 wooden skewers

Directions

1. Thread 2 shrimp onto 2 skewers - the 2 sticks keep them from spinning around.
2. Coat shrimp well with pesto and let sit about 15 minutes - reserve some pesto for serving.
3. Heat grill or grill pan
4. Cook a couple of minutes on each side and serve with extra pesto for dipping

Shrimp Tacos

Makes about 4 or 5

I say it all the time - keep a bag of raw, unpeeled shrimp in the freezer for easy last minute recipes like this. The chipotle/sour cream/lime mix that goes with this is so good. But don't get all freaked out with the chipotles, they're not weird. You just buy them in a little can for about a buck and a half in the supermarket. Actually, buy 2 cans - I also use them in my Chicken Enchiladas.

Ingredients

• 1/2 lb peeled, uncooked shrimp, (31/50's are perfect) cut into smallish pieces
• 2 limes
• 1/2 tablespoon Old Bay seasoning
• corn tortillas
• purple cabbage, shredded
• 1/2 cup sour cream
• 1 small chipotle from a can, pay attention now - not a whole can of them - just one as they're hot, minced fine

Directions

1. Mix well sour cream, chipotle and juice from 1/2 a lime in small bowl - set aside
2. Heat pan well then add oil
3. Add shrimp and stir fry quickly - the shrimp will cook fast
4. When almost cooked, sprinkle with Old Bay then squeeze juice from half a lime on top
5. Give 'em a quick mix and you're done
6. That's it. I like to put everything out and let people make their own. Put some of the chipotle sour cream on a tortilla, add a little cabbage, add the shrimp and squeeze a little more fresh lime juice over the top.
7. Yeeeeeeeeeeeeeeehaaaaaaaaaaaaaaaa!

David Abella's 'Wasabi Cocktail Sauce'

From the Executive Chef/Partner of Roy's Restaurant in La Jolla, this simple sauce makes something as plain as grilled shrimp come alive. Make it once, and you'll say goodbye to the store bought version forever. Wasabi powder is available at any supermarket. For more info about Roy's, have a look at their website www.roysrestaurants.com.

Ingredients

• 3 Tablespoons Wasabi powder
• 2 Tablespoons Grated Horseradish
• 1/4 cup Ketchup
• Juice of 2 Limes

Directions

1. Add enough water to wasabi powder to make a thick paste.
2. Add horseradish, ketchup and lime juice.
3. Mix smooth and you're done.
4. Serve on the side anywhere you might use regular cocktail sauce.