Asian Drunken Shrimp Recipes

DRUNKEN SHRIMP

Steps:

• Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
• Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

ASIAN DRUNKEN SHRIMP

Steps:

• Peel and devein shrimp, leaving the tails on.
• Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
• Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
• Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
• Add shrimp, stir fry 3 minutes, or until pink.
• Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
• Garnish as desired, and serve as desired.

CHINESE DRUNKEN PRAWNS

Steps:

• Heat work with both oil. Stir fry ginger until fragrant.
• Add prawns and fry for 1 minute.
• Add rice wine and bring to boil. Blend in salt and sugar.
• Dish out when prawns are cooked and serve immediately with garnish.

GRILLED DRUNKEN SHRIMP TACOS

Steps:

• For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
• Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
• Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
• For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
• For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
• To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.

DRUNKEN NOODLES

Steps:

• Cook noodles according to package instructions.
• Mix sauce in a small bowl and set aside.
• Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
• Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
• Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.

SPICY DRUNKEN SHRIMP

Steps:

• Stir beer, lemon juice, seafood seasoning, thyme, and hot pepper sauce together in a non-reactive saucepan; bring to a boil and add shrimp. Return liquid to a simmer and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
• Remove pan from heat and let shrimp sit in liquid at least 5 minutes more before draining. Let shrimp cool until cool enough to touch.

MY FAMOUS DRUNKEN NOODLES

Steps:

• Make sauce: Combine all of the ingredients in a small bowl. Set aside.
• Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
• Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
• Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
• Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.