Boiled Spiced Shrimp With Whole Tomato Ketchup Recipes

SPICED SHRIMP BOIL

Steps:

• Squeeze juice from lemon halves into a large bowl; add lemon and potatoes to bowl. Sprinkle with coriander, cayenne, allspice and cloves; toss to coat. Set aside., Place peppercorns, garlic, bay leaves, mustard seed and dill seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place the spice bag, celery, parsley and onions in a soup kettle; add water. Bring to a boil; cover and boil for 15 minutes. , Strain, reserving liquid and spice bag. Discard parsley and vegetables. Return cooking liquid with spice bag to the heat; carefully add potato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or until potatoes and corn are tender. , Stir in shrimp; cook for 3 minutes or until shrimp turn pink. Drain; discard spice bag and lemon. Transfer shrimp mixture to a large serving bowl. Sprinkle with salt and toss to coat.

KETCHUP SHRIMP WITH WILD MUSHROOMS AND LAP CHEONG RICE

Steps:

• Preheat the oven to 450 degrees F. Toss the mushrooms with some oil and salt and spread them out on two baking sheets. Roast until slightly shriveled but still tender, 15 to 17 minutes. Sprinkle with crumbled nori.
• Add the rice to a pot; cover with water by 1/4 inch. Bring to a boil and cook uncovered until small holes appear on the surface of the rice. Reduce the heat to a simmer, cover the pot and steam for another 12 to 15 minutes, until the rice is fluffy and all the water is evaporated.
• While the rice is cooking, saute the lap cheong in a skillet until the fat is rendered, about 4 minutes. Mix the sausage into the cooked rice.
• Heat 1 tablespoon canola oil in a wok. Add the garlic and ginger and saute until aromatic, about 2 minutes. Add the shrimp and saute briefly just to brown the shells, another minute or two. Add the ketchup, oyster sauce, Worcestershire, tamari and black pepper. Cook until the sauce is reduced and the shrimp are cooked through, about 3 minutes more.
• To serve: Arrange the shrimp, rice and mushrooms separately on each plate.

BOILED SHRIMP

Steps:

• Bring 2 cups of water to boil and add the Cajun seasoning. Add the shrimp and cook for 1 minute. Remove from the heat and drain. In a separate bowl, combine the mango, onion, vinegar, nutmeg, to taste, and cinnamon, to taste. After shrimp is cooked, toss the shrimp with the above mango mixture. To serve, place mixture in radicchio.

SHRIMP IN SPICED TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add onion and ginger; cook until onion is softened, about 3 minutes. Add coriander, cayenne, and lemon zest; cook, stirring frequently, until fragrant, about 2 minutes.
• Add tomatoes, breaking them up as you go. Bring mixture to a boil; reduce to a simmer and cook 10 minutes. Season tomato sauce with salt and pepper and let cool to room temperature.
• Place shrimp in a 1-gallon freezer bag and pour cooled tomato sauce on top. Press out air, seal bag, and freeze flat. Store in the freezer, up to 2 1/2 months.
• To serve, thaw shrimp mixture in refrigerator overnight. Transfer to a medium saucepan and bring to a simmer over medium-high; cook until sauce is hot and shrimp are opaque throughout, about 3 minutes. Serve sprinkled with cilantro, with couscous alongside if desired.