2010

PACIFIC
ELECTRONIC SHRIMP-MAGIC – THE FIRST FIVE
PUBLISHERS

Five Fun Shrimp Recipies | Jack Feka

 — The Shrimp-Magic.com Cookbook—
The First Five is a sampling of fun shrimp or prawn recipes featured on
Shrimp-Magic.com.

Copyright © 2010 Jack Feka. All rights reserved.

Published by
Pacific Electronic Publishers
Vicente Reyes 305
Villarrica, Chile
Telephone +56 (45) 41-0028

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 — The Shrimp-Magic.com Cookbook—
Contents
Bang Bang Shrimp Recipe ............................................................................................... 5

Baked Stuffed Shrimp Recipe ......................................................................................... 7

Boiled Shrimp Recipe ....................................................................................................... 9

Cajun Shrimp Recipe ..................................................................................................... 11

Coconut Shrimp Recipe ................................................................................................. 13

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For optimum reading and use we suggest that you view this ebook in a
PDF reader using a 2-up page format. This will show the recipe
description and ingredients on the left page and the preparation steps
on the facing right page.
 INGREDIENTS
BANG BANG SHRIMP THE SAUCE
RECIPE  3 garlic cloves,
chopped to perfection
 1 large whole egg (or 2
Bang bang shrimp is a zesty, spicy
egg yolks)
delight; however, it's the secret sauce
that brings it to life. A simple, yet  1 tablespoon (15 ml)
delicious mayo sauce does the trick. of freshly squeezed
You may want to make the mayo from lemon juice
scratch, as bottled mayo lacks the  1 teaspoon (5 ml)
refreshing zip of fresh lemon and Dijon. Dijon mustard
 ½ teaspoon (2.5 ml)
Preparation time: 10 Min. table salt
Cooking time: 10 Min.  ½ teaspoon (2.5ml)
Servings: 4 ground white pepper
 ½ cup (118 ml) olive
oil
 ¼ cup (60 ml) sweet
chili sauce
 1 tablespoon (15 ml)
hot chili sauce
 The Shrimp
 1 pound (0.45 kg)
uncooked shrimp
 1 cup (236 ml)
buttermilk
 2 cups (472 ml) flour
to coat the shrimp
(seasoned flour or dry
bread crumbs can be
used instead)
 ¼ cup (60 ml)
chopped scallions
 1 head of lettuce (cut
into quarters)
 PREPARATION
THE SAUCE
1. Combine all ingredients
except the oil into a blender or
food processor for 45 seconds.
Start adding the oil slowly
until you have reached your
desired consistency.
2. Set aside (sauce will thicken
slightly) while preparing your
shrimp
THE SHRIMP
You are now ready to prepare and cook
the shrimp and enjoy a feast of a
lifetime! For this recipe you can use any
size shrimp that you like, just make sure
the tails are removed and the shrimp is
cleaned and de-veined.
1. Lightly rinse shrimp in water.
2. Add the shrimp to your
buttermilk to evenly coat
shrimp.
3. Remove the shrimp from the
buttermilk and place shrimp
either in a bag filled with the
flour or bread crumbs or on a
plate with the flour. The idea is
to coat all your shrimp in the
flour mixture to coat.
4. In a skillet or frying pan, cook
shrimp until golden brown
(generally about 2 minutes).
5. Remove shrimp from pan and
place on a paper towel to drain
excess oil.
6. Lightly brush shrimp with the
mayo sauce or use sauce a
dipping sauce.
7. Serve shrimp in a lettuce lined
bowl and top with your
scallions.
Voila! You are ready to enjoy your bang
bang shrimp! This dish is wonderful
alone or can be coupled with a fried rice
side or a noodle side.
 BAKED INGREDIENTS
STUFFED SHRIMP  1 pound large shrimp
RECIPE (0.45kg) uncooked
 ¾ cup (177 ml) soda
cracker crumbs (about
Stuffed anything is fabulous, but our 18 crackers)
baked stuffed shrimp recipe is just to die  3 tablespoons butter
for! (45ml) melted
 1 (6-ounce-180 ml) can
Stuffed shrimp is generally served as a minced clams
gourmet item on menus of high class  2 tablespoons (30 ml)
restaurants, but now with this east to finely chopped fresh
make recipe, you can enjoy it at home. parsley leaves
 1/8 teaspoon (0.6 ml)
This recipe is surprising easy to make, garlic powder
too. You could enjoy this dish all by  Salt and pepper
itself as an appetizer or add some  1/3 cup (78 ml) sherry
wonderful steamed vegetables and your (dry or sweet)
favorite bread to make it a grand meal  Parsley sprigs for
garnish
Preparation time: 20Min.
 Lemon wedges for
Cooking time: 20 Min.
garnish
Servings: 2-4
 PREPARATION To serve, arrange shrimp on a serving
1. Preheat oven to 350 degrees F. platter. Garnish with fresh parsley and
(177° C) lemon wedges. Serve warm.

2. Peel and de-vein the shrimp,

leaving tails on.

3. Using a sharp knife, butterfly

shrimp by cutting along the
inner curve or underbelly about
halfway (almost completely
through), leaving the tails firmly
attached. Press the shrimp down
flat like a butterfly.

4. In a medium bowl, combine the

cracker crumbs, butter, clams
(including liquid), parsley,
garlic powder, salt and pepper
to taste.

5. Stuff each of the shrimp with

the clam mixture. Arrange the
stuffed shrimp in a large baking
dish; pour sherry around the
shrimp.

6. Bake approximately 10 to 15
minutes or until shrimp are
opaque in center (cut to test).
Remove from oven.
 BOILED INGREDIENTS
SHRIMP RECIPE  2lbs. (0.90 kg) frozen
or fresh shrimp
 2 celery stalks cut into
This Boiled Shrimp recipe Shrimp will
2-inch lengths
produce a delicacy craved by many!
 1 whole lemon, cut
It's amazing how few really know how into quarters
to cook these tasty little morsels but our  ½ bunch fresh parsley
recipe is a "no fail" method that even the chopped thin (can be
novice "shrimper" can use. This no fuss substituted for dried
recipe takes the guess work out of parsley)
cooking shrimp.  1 medium or large
onion cut into eighths
The first to publish this tasty recipe is or quartered
thought to be Irma Rombauer. She  8 black peppercorns
collected recipes from many of her (gives it a wonderful
friends and fellow cooks to self publish,
Cajun taste)
"The Joy of Cooking", a cookbook
 ½ tsp. (2.5 ml) of
classic which is home to about 3,000
ground red pepper
tantalizing dishes.
 2 bay leaves
So let's get started, shall we? When  1 tbsp (15 ml) salt
boiling shrimp, it is a great idea to leave  10 cups (2.2 l) of
their shells on to prevent drying out or water
over-cooking fatalities. Shrimp are
naturally full of flavor, so by keeping
the shells on while cooking; you are
preserving that flavor while keeping the
moisture too.

Preparation time: 10 Min.

Cooking time: 20 Min.
Servings: 12 to 15 appetizer
servings
 PREPARATION
1. In a pot, combine the
ingredients. Bring to a rapid
boil, reduce heat to a simmer
and cook uncovered for 10
minutes.
This boiled shrimp recipe is fabulous
with a simple cocktail sauce, tartar sauce
or served over rice and vegetables. This
will be sure to please every shrimp lover
from sea to shining sea

2. Strain all of the liquid to

separate the vegetables from
the broth liquid.

3. Return your liquid back to the

pot and add your shrimp. Pay
close attention to timing with
this recipe as shrimp and
veggies can take a turn for the
worst if cooked too long. Now,
with your shrimp and sauce
ready, bring to an initial boil
and then reduce heat back to a
low simmer. Cook uncovered
for exactly 2 minutes
(remember shrimp cooks
quickly).

4. For the last step, drain the

shrimp and place on serving
platter, discard the broth or
save for dipping!
 CAJUN SHRIMP INGREDIENTS
RECIPE  • 1.5 Sticks (0.9 ml)
butter
 • 1.5 sticks (0.9 ml)
Our Cajun Shrimp Recipe takes shrimp,
margarine
which is commonly used to prepare
 • ¼ cup (60 ml)
many gourmet dishes, appetizers and
Worcestershire sauce
main course delights, and kicks it up a
 • 1 teaspoon (5 ml)
notch! If spicy is your taste, you will
ground black pepper
love this incredibly easy recipe.
 • 5 teaspoons (25 ml)
Preparation time: 10 Min. crushed rosemary
Cooking time: 15 Min.  • 1 teaspoon (5 ml)
Servings: 3-4 Tabasco sauce
 • ¼ teaspoon (1 ml) salt
 • 3 cloves garlic
 • juice of 1 lemon
 • 1 lemon sliced
 • 2-3 pounds (0.9 - 1.4
kg) large raw shrimp in
shell
 PREPARATION
1. Start making this great food
recipe by preheating oven to
400°F degrees (204° C)

2. Time to become a Cajun chef!

Mix all ingredients (except
lemon slices and shrimp) in a
bowl. Spread ¼ cup of the
Worcestershire sauce in the
bottom of a roasting pan. Any
pan that can go in an oven is
good for this Cajun Shrimp
recipe.

3. Arrange layers of shrimp and

lemon slices. Get creative for a
fabulous presentation!

4. Pour remaining sauce over the

shrimp and lemon slices.

5. Bake uncovered for 10-15

minutes. Stir once or twice as
it is cooking to ensure even
baking and browning.
 COCONUT INGREDIENTS
SHRIMP RECIPE  egg
 ½ cup (120 ml) all-
purpose flour
It's hard to imagine anything more  2/3 cup (160 ml) beer
appetizing than crispy fried shrimp in a  1 ½ teaspoons (7.5 ml)
coconut beer batter. This Coconut baking powder
shrimp recipe is one appetizer that  ¼ cup (60 ml) all-
everyone (even non-lovers of beer) will purpose flour
love!  ½ cup (120 ml)
cornstarch
 2 cups (480 ml) grated
coconut
 24 shrimp
 3 cups oil for frying 680
ml


SAUCE INGREDIENTS
 ½ cup (120ml) orange
marmalade
 ¼ cup (60ml) Dijon
mustard
 ¼ cup (60ml) honey
 3 drops Tabasco sauce
Coconut shrimp

You can also use white wine instead of

beer for a different flavor. Serve these
coconut shrimp with tangy-sweet sauce.

Preparation time: 10 Min.

Cooking time: 20 Min.
Servings: 2-4
 PREPARATION
1. Combine all the ingredients -
egg, 1/4 cup flour, cornstarch,
beer and baking powder - in a
medium sized bowl.

2. Take another bowl and place

coconut in it. In another bowl
place the remaining flour.

3. Taking one shrimp at a time by

its tail drag it in flour and shake
off the excess. Dip the shrimp
in the . batter and drip off
excess batter.

4. Next, roll this shrimp. in

coconut flakes and place on a
wax paper lined baking sheet.
Store in fridge for 30 minutes.

5. While the shrimp. cool, heat oil

in a deep fryer at 350º F (120º
C.).

6. Remove shrimp. from fridge

and fry them in batches. Allow
to cook for not more than 2-3
minutes and turn once to fry
evenly. Allow to turn golden
brown, remove on paper towel
to drain oil.

7. Mix the marmalade, Dijon

mustard, honey and Tabasco
sauce to prepare the dipping
sauce.

8. Serve warm shrimp. with the

tangy dipping sauce.
If you’ve enjoyed these recipes, there are many more together
with comprehensive information about shrimps ranging from
everything you might want to know about them to tips on buying,
storing, and preparing them for the most enjoyment, visit the
website of Shrimp-Magic.com for more.