Bonnies Shrimp With A Kick Recipes

BONNIE'S SHRIMP AND SCALLOP STEW

Steps:

• 1. Chop the artichoke bottoms and set aside.
• 2. Chop the fennel bulb, onion and mince the garlic.
• 3. Place the shrimp in a bowl of water to thaw. You will add the shrimp in the last step, just to heat it through. It is already cooked. This will keep it from getting tough.
• 4. Thaw the scallops according to package directions.
• 5. Heat one tablespoon of olive oil in a large soup pot over medium heat. Add minced garlic and chopped onion and cook until tender and brown, stirring frequently.
• 6. Add the chopped fennel bulb and cook about five minutes more.
• 7. Add the minced anchovies to the chicken broth and stir. They are soft; you can easily mash them with a fork. The addition of anchovies , which is the secret ingredient, adds great fish flavor to the stew, and no you won't taste anchovies!
• 8. Then add the broth and anchovy mixture to the pot. Add tomatoes, lemon juice, basil and cayenne. Bring to a boil, reduce heat, cover the pot and simmer 15 minutes.
• 9. Add pasta to the pot and cook 10 minutes, stirring once.
• 10. Add the scallops and chopped artichoke bottoms.
• 11. Simmer over low heat 10 minutes more, then add the shrimp just to warm through and serve immediately with some crusty bread. Enjoy!

COCONUT SHRIMP WITH A KICK - BAKED OR FRIED

Steps:

• Combine cornstarch, salt and cayenne in a shallow dish.
• Beat egg whites in a mixing bowl until stiff peaks form.
• Place coconut in a zipper bag or on a plate.
• Make a slit down inner curve of shrimp and press lightly to flatten shrimp.
• Coat shrimp with cornstarch mixture.
• Holding each shrimp by the tail dip in egg mixture.
• Coat shrimp with coconut.
• To FRY: in hot oil (375°F) fry shrimp a few at a time for 1 1/2 to 2 minutes on each side- or until golden brown- don't overcook! Drain on paper towels or a clean brown paper bag.
• To BAKE: in a 450°F oven bake shrimp on a lightly oiled baking sheet for 12-14 minutes or until brown turning once.