Grand Marnier Shrimp With Honey Walnut Recipes

JUMBO SHRIMP GRAND MARINER RECIPE - (3.9/5)

Steps:

• SHRIMP: Peel and devein the shrimp. Pat dry with a paper towel. Dredge the shrimp in corn starch and set aside. SAUCE: Add the evaporated milk, honey, Grand Marnier, cayenne pepper, white pepper and nutmeg to a sauce pan over medium high heat until it comes to a slight boil. Mix the cornstarch for the sauce with a few tablespoons of cold water to dissolve. Add the cornstarch slurry to the sauce and stir until it thickens to the consistency of pancake batter. Taste the sauce and adjust the ingredients to taste ...start with a little more Grand Marnier. When you're satisfied with the sauce, keep warm over very low heat stirring occasionally to prevent skimming. FRY SHRIMP: Add the vegetable oil (peanut, olive, or canola) to a deep frying pan or wok to a depth of about 1/4 to 1/2 inch. Heat to a shimmer. Carefully place the shrimp in the oil. Fry for about 1 to 1 1/2 minutes on each side. Do not overcook the shrimp. Remove from the pan and set aside. Arrange the shrimp on a serving platter in a pile, see photo. With a large serving spoon, drizzle the sauce over the shrimp to taste. Garnish with finely chopped parsley or other green herb. Serve immediately.

GRAND MARNIER SHRIMP WITH HONEY WALNUT

Steps:

• Combine the mayonnaise and sweetened condensed milk in a small bowl or cup. Set aside. Fill a fryer or deep pot with at least 4 inches of oil. Place a fryer basket in the oil. Heat the oil to 350 degrees. Bring a large pot of water to a boil. Place dry tempura mix in a shallow dish for coating the shrimp. In another bowl, combine more dry tempura mix with water according to the package directions to make a batter. Dip the shrimp in the batter, then place the shrimp in the dry mix (see Photo A) and toss to coat. Roll the shrimp in the dry mix until the pieces are separate and look shaggy. The shrimp are ready to cook. Stretch them out slightly as you add them to the fryer basket, one by one. After all the shrimp are added, do not shake the fryer or pot -- let them cook until they begin to turn golden brown and start to float. Shake the fryer basket a few times, then turn the shrimp onto a shallow plate (Photo B). The total cooking time should be 2-3 minutes. Add the broccoli florets to the boiling water. Heat a large saute pan over medium-low heat, then add the mayonnaise mixture. Stir the mixture just until warmed through and loosened up. Remove from the heat and add the shrimp to the pan -- stir to coat. Drizzle with the Grand Marnier (Photo C) and gently toss just until combined, being careful not to break up the shrimp. Using a slotted spoon, remove the broccoli from the boiling water -- it should be just fork-tender. Place the hot rice in a small deep bowl and invert it onto the center of a dinner plate. Place the broccoli florets in a circle around the rice toward the edges of the plate (Photo D). Set the shrimp on their heads, tails up, between the florets. Sprinkle walnuts along the shrimp. Garnish the shrimp and broccoli with dried parsley and the rim of the plate with sweet paprika. Makes 1 main-dish serving.

GRAND MARNIER SAUCE

Steps:

• Slice butter into 1/4-inch slices.
• In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
• Increase heat and bring to boil.
• The mixture will thicken and become syrupy.
• Whisk the mixture and add the butter, piece by piece.
• When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.

PF CHANG'S SHRIMP WITH CANDIED WALNUTS

Steps:

• The the walnuts:.
• Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
• Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.
• An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.
• For the sauce:.
• Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.
• The the shrimp:.
• Clean and dry shrimp well.
• Whisk egg whites lightly in a bowl, add the shrimp and coat well.
• Combine the flour and cornstarch with some salt and pepper. Dredge the shrimp.
• Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.
• Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts and a light sprinkling of coconut. Serve over rice!