Shrimp On Wonton Crackers With Slaw Recipes

FRIED SHRIMP WITH TARTAR SLAW

Steps:

• Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve.
• Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes.
• Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry.
• Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw.

TAHINI CRACKERS

Steps:

• Whisk together both flours, the onion powder, garlic powder, kosher salt, baking powder and cayenne in a large bowl. Make a well in the center and add the tahini and 5 tablespoons water. Stir with a wooden spoon, then use your hands to form a slightly tacky ball, adding another tablespoon of water if needed.
• Transfer the dough to a lightly floured surface and knead 4 or 5 times to form a smooth ball. Press into a rectangle, wrap in plastic wrap and refrigerate until firm, 45 minutes to 1 hour.
• Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Combine the white and black sesame seeds and flaky salt in a small bowl and set aside.
• Remove the dough from the refrigerator and place between 2 sheets of parchment paper. Roll out the dough into a 12-by-13-inch rectangle, about 1/16 inch thick (the dough should be very thin and even). Use a pizza cutter or bench scraper to trim the edges and cut the dough into 48 crackers: 8 rows crosswise and 6 rows lengthwise. Prick each cracker a few times with a fork. Brush the crackers with sesame oil and sprinkle with the sesame seed mixture. Use your fingers to lightly press the seeds into the crackers.
• Using an offset spatula, transfer the crackers to the baking sheet. Bake until golden brown and crisp, 15 to 20 minutes. Transfer the pan to a rack and let the crackers cool completely.

SMOKY SHRIMP SLAW

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the bacon strips on top of a grill rack on a baking sheet. Bake until crispy, about 10 to 12 minutes. Remove from the oven and reserve.
• In a large bowl, add the cabbages, celery, green onion and parsley. Toss together and set aside.
• In a medium bowl, add the olive oil, garlic, lemon juice, the smoked paprika and the shrimp.
• In a large saute pan over medium-high heat, add the shrimp. Saute, tossing frequently, until the shrimp are cooked through, about 4 to 5 minutes. Remove from heat and allow to cool.
• In a blender, add the mayonnaise, sour cream, olive oil, cider vinegar, mustard, cayenne, salt, pepper and garlic and blend together until smooth. Add the mixture to the bowl with the cabbage. Stir in the crumbled bacon and the shrimp and serve.