How To Make Smoked Shrimp Cocktail | Smoked Shrimps Recipe | Steven Raichlen | Bradley Smoker
In this video, chef Steven Raichlen, author of the book Project Smoke, and host of the TV show under the same name, shows us how to make a delicious smoked shrimp cocktail with chipotle-pineapple cocktail sauce – for detailed recipe instructions, visit:
#BradleySmoker
0:00 Introduction
0:32 Marinade
1:52 Smoking time
2:34 Cocktail sauce
3:42 Serving
Ingredients:
Shrimp and marinade:
1-1/2 pounds jumbo shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro or parsley
2 cloves garlic, minced
1 teaspoon minced canned chipotle chile, plus 1 teaspoon adobo juices
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
Coarse salt (kosher or sea) and coarsely ground black pepper
Cocktail sauce:
1 cup ketchup
6 tablespoons fresh pineapple juice
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 to 2 chipotle chilies, minced, plus 1 to 2 teaspoons can juices
Salt and freshly ground black pepper
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Spicy Shrimp Tower - easy to follow recipe
A very impressive and easy dish to create, this Shrimp Tower. We built ours with layers of avocado roulade, diced tomatoes with tarragon, diced mango with cilantro, topped with shrimp marinated in lime juice, and drizzled with sriracha aioli. The flavors blend perfectly and together create a slightly spicy dish.
We are using a food mold tube ( or you can use cuts of PVC pipe or can that has the top and bottom cut out).
With a rainbow color, this chilled appetizer dish is visually beautiful and is the perfect way to impress your guests. A perfect summer starter with a cold glass of white wine.
Recipe:
shrimps
avocado
tomatoes + tarragon
mango + cilantro
lime
salt and pepper
Shrimp Prawn Pakoras | Hakka Chinese Special | Kravings
In my quest to make perfect Pakoras, I’ve tried to recipe develop this a few times, but I think I finally got this perfect!
If you think that the whole Indo Chinese concept is odd – trust me, Hakka Chinese cuisine is amazing. This cuisine was born when Chinese immigrants who moved to India adapted the cuisine to the Indian palate. More soya, more chilli, add some coriander and it’s Hakka Chinese!
Here are the ingredients and steps to make this recipe!
Ingredients
800 gms raw Tiger Shrimp approx 1.7 lbs
200 gms cooked salad Shrimp approx 7 oz
3 tbsps Schezwan sauce
2 tbsps minced green Chillies
4 tbsps minced Ginger
1 tbsps minced Garlic
4 tbsps sliced green Onion
2 tbsps Fish sauce
1/8 tsp red food colouring
1/2 cup diced Coriander
Salt to taste
Batter
1/2 cup Corn starch
1/2 cup Flour
1 cup Water
Salt to taste
1 tsp Baking powder
Instructions
Shell and devein the Tiger Shrimp and cut into small bite size pieces
To the raw and cooked shrimp add the schezwan sauce, green chillies, minced ginger and garlic, green onion, fish sauce, salt to taste and mix well together
Add food colouring if required and diced coriander and mix well
Prepare the batter by mixing together the corn starch and flour and adding the water a little at a time whisking vigorously
Add the salt and when ready to use mix in the baking soda
Add the batter directly into the shrimp mixture and mix well
Heat some oil and when hot, drop in spoonfuls of the shrimp mixture and cook for 3-5 mins
Once cooked, drain on some kitchen towel
Bookmark the recipe on my blog -
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
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Sushi Rolls, Shrimp Tempura Sushi Rolls, Dragon sushi rolls, How to make Sushi, Sushi
Shrimp tempura sushi rolls
Yields 6-7 rolls, less depending on size of nori
Shrimp tempura:
10-14 jumbo shrimp
Tempura batter (mix with water for a thin batter)
Panko
Oil for deep frying
Sushi rice:
2 1/2 cups short grain or sushi rice (uncooked), after cook mixed with rice vinegar water (1/4 cup rice vinegar mixed with 2 TB sugar and 1 tsp salt)
Imitation crab mixture:
4-8 sticks imitation crabs
Kewpie may and sriracha (adjust per preference)
For 4 sticks, add 1/4 cup mayo and 1 1/2 tsp sriracha sauce)
Other ingredients:
1/2 cucumber
1 avocado
Nori (dried seaweed), 6-7
Tezu mixture: 1 1/2 cup water mixed w/ 1 tsp rice vinegar
Jalapeño
Furikake
Capelin row
Unagi sauce
Spicy may sauce: 1/3 cup kewpie may mixed with 1/2 tsp sirracha
Fried onions
Dice green onions
Supplies:
Sushi mat
Saran Wrap
Cutting board
Sharp knife
Music: Dear Autumn
Musician: @iksonmusic
SeaQuest Shrimp Ring: What I Say About Food
Web chef, Kimberly Turner, from shares with you what she has to say about...SeaQuest Shrimp Ring!
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Credits:
SeaQuest by Loblaws:
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Music: Acid Jazz by Kevin MacLeod -
Sounds: Mike Koenig @
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Eric Ripert's Butterflied Garlic Shrimp Recipe | Reserve Channel Recipes | Reserve Channel
World renowned chef, Eric Ripert, shares his secrets on how to make delicious a delicious shrimp dish with just a toaster oven. Using a special butter seasoning mad frome herbs and spices, Eric then butterflies the shrimp, applies the butter and lets it cook. The result is a great appetizer!
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Eric Ripert's Butterflied Garlic Shrimp Toaster Oven Recipe | Reserve Channel Recipes | Reserve Channel