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Almost-Famous Spicy Fried Shrimp Recipe

Almost-Famous Spicy Fried Shrimp Recipe
Directions Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside. Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Toss the shrimp with the prepared sauce. Photograph by Stephanie Foley Related:  seafood

Cod Oreganata Recipe from CDKitchen recipe at a glance 5 stars 3 reviews time: under 30 minutesserves/makes: 4recipe id: 57120 ingredients 24 ounces cod fillets2 tablespoons olive oil3/4 cup seasoned bread crumbs1/4 cup chopped parsley3 tablespoons lemon juice1 clove garlic, minced1/4 teaspoon salt1/4 teaspoon dried oregano directions Preheat the oven to 425 degrees F. Place the cod on the prepared baking sheet, leaving space between the pieces. Press the mixture lightly on top of the fish. nutrition 287 calories, 9 grams fat, 17 grams carbohydrates, 34 grams protein per serving. Get our best recipes delivered right to you! ratings & reviews Jul 23, 2012 Miggy Fantastic! Jul 3, 2009 Guest Foodie Even my non-fish loving family loved this dish. Jul 3, 2008 cjmom This recipe was EASY to make and everyone MOANED about it.

1 family. friendly food. » Fish ‘n chips Sometimes I let the guys cook. They play in the kitchen, taking their time, talking, discussing the recipe, but using tongs because they don’t like touching the food and getting their hands dirty, ha ha. The little guy helps his dad by reading the recipe out loud. …and measuring the ingredients, then whisking the batter The big guy gets really focused in his job of frying the fish. You can notice that he does not overcrowd the pa. I must say, they clean up too. I actually think that they would have loved to cook/play in the kitchen more frequently if I let them. Sometimes when our son was about 2-3 years old, I turned into the cook-who-tries-to-put-it all-together-quickly-so-there’s-dinner-on-the-table-by 6:30 pm (7 pm the latest). And, it’s my little weekdays’ getaway. But somehow fish and chips became my husband’s house specialty. I bought fresh wild True Cod and we had baked potatoes “chips” with it, and a simple salad. Begin the potatoes and while they bake, prepare the fish.

Lemon Garlic Shrimp and Vegetables Recipe 4 teaspoons extra-virgin olive oil, divided 2 large red bell peppers, diced 2 pounds asparagus, trimmed and cut into 1-inch lengths 2 teaspoons lemon zest, freshly grated 1/2 teaspoon salt 5 cloves garlic, minced 1 pound raw shrimp, (26-30 per pound), peeled and deveined 1 cup reduced-sodium chicken broth 1 teaspoon cornstarch 2 tablespoons lemon juice 2 tablespoons fresh parsley, chopped © Meredith Corporation. All rights reserved. Spicy Scampi I have this thing for seafood. It’s the perfect appetizer; so tasty, light and pretty. I honestly believe that 50% of how food tastes is determined by how its presented. Lucky for me; there’s absolutely nothing easier and more beautiful to serve than gorgeous pink shrimps. I decided that one of our Christmas days (we have 2 official days of Christmas here) will be reserved for seafood. No matter how much I love to cook, though, I don’t want to spend big part of my holidays in the kitchen so I’ll show you my favorite way to make a shrimp appetizer with as little work as possible. Ingredients: 1 pound jumbo shrimps 2/3 stick butter (75gr) 1/3 red chili pepper 1 large garlic clove flat leaf parsley pepper salt Directions: Preheat your oven to 400F (200C). I’ve used frozen ones (straight from the freezer). They look so fancy pink! Finely chop 1/3 to 1/2 a red chili pepper. Now add 2/3 stick (75 grams) of melted butter and give everything a good stir. Add a bit of salt and pepper to taste.

Skinny Shrimp Scampi with Zucchini Noodles Recipe Every once in a while, I find the need to detox from all the cheese-stuffed, chocolate-dipped, sprinkled-topped creations that graze these pages. And there seemed like no better time than the present to lighten the caloric load with a healthier take on a comfort food favorite: Shrimp Scampi with Linguine. Gone is the butter. Gone is the pasta. Gone is the white wine. I can sub olive oil for butter and zucchini noodles for pasta until the cows come home. Codfish With Cheddar & Tomatoes Special request posting. I was asked to shoot a low-carb friendly recipe that requires little work, and only uses simple ingredients. Whew, take away their carbs and they become real demanding, I tell you! I’m happy to oblige, though. This is easy as it gets! Here’s a recipe I bumped into about 5 years ago—when I was an avid low-carber myself—and I’ve been eating it ever since. This is simple but so colorful and creamy. Ingredients: 3 cod fillets 5 tbsp sour cream 2 tsp coarse mustard 3 Roma tomatoes 5oz cheddar pepper salt Directions: * I like to serve this fish in individual small baking dishes. Nothing beats fresh codfish. Place each cod in a small baking dish and season them with a generous amount of salt and pepper. I’m using 3 Roma tomatoes for this. Slice the tomatoes and place them on top of the cod. Combine 5 slightly heaping tbsp sour cream with 2 slightly heaping tsp coarse mustard. Cheddar. Bake them in a preheated oven at 400F (200C) for 25 minutes. Kay

Grilled Haddock Our outdoor grill is used often during this hot humid weather. We do not wait until visiting the Cape to enjoy seafood! Grilled Haddock is easy to prepare and delicious to eat. The method of preparation is similar to preparing Sockeye Salmon when the salmon is grilled. On a large dish pour about 2 TBS. A grilling container is definitely needed, because the Haddock will break apart while grilling. So easy and so good! Enjoy! Yummy!

Kay’s Fish Pie As far as I know—and I could be dead wrong about this—a Fish Pie is traditionally a British dish. I think we just blatantly stole it from them. Like their Sheperd’s pie. And lots of other stuff we’ll never give back. This is one of those family recipes that’s a food trip down memory lane to me. You’ll probably be happy to know that, though there’s white sauce in my fish pie—sorry, but fish pie really needs white sauce—there’s not a drop of cream in it, making it not only a comforting meal that most kids take to naturally because of the mellow flavors, but not too unhealthy either. Ingredients: Mashed potatoes: 1 1/2 pounds potatoes roughly 2/3 cup of milk little knob of butter salt, pepper, nutmeg Fish & Vegetable: 14 oz white fish 1 1/2 cup milk 2/3 cup vegetable (or fish) broth 1 1/2 cups green peas 1 small onion 3 cloves 1 bay leaf 1/2 tsp salt 1 large carrot 1 lemon flat-leaf parsley cheese White Sauce: 5 tbsp all-purpose flour 3 oz butter 1/2 a tsp salt white pepper Directions:

Grilling the Haddock Yes, our outdoor thermometer did read 68°F and the sun shined brightly today! WooHoo! Our outdoor grill did its thing with my hubby's guidance and Grilled Haddock tasted so good tonight! In the spring this particular dinner is always anticipated. Our local grocery store, Big Y, has a good fish department stocking the fresh "wild caught" Haddock. Grilled Haddock is easy to prep. *A grilling basket or container (sprayed with PAM) is needed, because the fish can break apart while grilling. :) The steps are easy and quick. Grilled Haddock Ingredients:Haddock FilletsOlive Oil Paprika Thyme (optional - I use.) Method: A Ziploc Freezer bag of Butternut Squash was located in our freezer then heated in the microwave. Do you grill fish? We enjoyed!