Showing posts sorted by relevance for query Shrimp. Sort by date Show all posts
Showing posts sorted by relevance for query Shrimp. Sort by date Show all posts

Sunday, February 05, 2023

Honey Walnut Shrimp with Rice

 

 








 

 


 

 

 

One of my favorite foods in the whole world is the Honey Walnut Shrimp from Panda Express.  Its one of those dishes you crave most of the time.  Big succulent shrimp with a light and crispy tempura coating and that sweet creamy sauce is to die for.  And then there’s those sweet bits of glazed walnuts that take it over the top.  I truly used to crave it all the time.  But then I moved out to the country and the closet Panda Express is 50 miles away.  Besides, it was expensive.  So, a year or so ago, as I was eating my last Panda Express meal, I decided I can make this.  And so, I did…. And I make it a lot…every time I get a craving! I will rank this as one of my top meals here at Welcome Home.  It’s that delicious.

 

 

 

 

 

 

 

 

 

 

 

Honey Walnut Shrimp with Rice

 


 

 

 

 

 

 

 

 

 

 

 

 


Shrimp

 

1 lb. medium raw or frozen shrimp, peeled, de-veined, tails removed

1 cup all-purpose flour

1 cup cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

7-up or carbonated club soda

2 tablespoons cornstarch

vegetable or canola oil, for frying

 

Sauce

 

1/4 cup Japanese mayonnaise (I used Kewpie)

1 tablespoon sweetened condensed milk

1 1/2 teaspoons honey

1 teaspoon lemon juice, fresh squeezed

1/2 cup glazed walnuts

 

First, make your sauce.  Add all the ingredients except for the walnuts to a medium sized bowl and whisk until smooth.  Set aside.


 

 

 

 

 

 

 

 



Shrimp

Next, prepare your shrimp. Pat them dry with paper towels.  If using frozen shrimp, let them completely thaw first.  Set aside.

Add salt, garlic powder and onion powder to a medium bowl. Add in the flower and corn starch and whisk until blended.  Next, pour a little carbonated soda or seltzer water in the bowl and mix to make a batter.  You want the batter the consistency of pancake batter…. Not too thin as it has to coat the shrimp.

 

 

 

 

 

 

 

 

 

 

 

Add about 1/2 inch of vegetable oil to a large skillet with deep sides over medium-high heat until it reaches 350 degrees and shimmering. (The oil should sizzle immediately if you sprinkle water into it.)

Dredge the shrimp in the batter and allow excess batter to drip back to the bowl.  Add to hot oil. Make sure you fry your shrimp in batches, not touching.   

 

 

 

 

 

 

 

 

Fry for 2-3 minutes on each side until golden brown. Using a slotted spoon, remove the shrimp to a paper towel line plate while you continue to fry the remaining shrimp.

 

 

 

 

 

 

 

 

 

 


When the shrimp have drained but are still hot, add them with walnuts to a large bowl, pour the sauce on top. Toss everything together until combined.  Serve over rice.

 


 

 

 

 

 

 

 

 

 


This is a recipe you want to serve as soon as you prepare it. The heat of the shrimp can cause the mayo to melt and turn clear. It’ll still taste great; it just won’t look as pretty! Serve immediately with a sprinkle of scallions for garnish.

 

 

 

 

 

 

 

 

 

 

 


NOTES:

I use medium or large frozen cooked shrimp. They come already peeled, de-veined, and the tails removed. Then I thaw them out in the refrigerator overnight.  Frozen shrimp is usually much cheaper than fresh so you can save some money.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Don’t skip on the cornstarch. Its what gives the shrimp that light crispy coating.

I used Japanese mayonnaise called Kewpie. But you can use any brand.  You can even use regular mayo if you can’t find Japanese. However, Kewpie adds a subtle rich and sweet flavor. It’s thicker, creamier, sweeter, and tangier than traditional mayo.

 

 

 

 

 

 

 

 

 

 

Glazed walnuts – For flavor and a nice crunch to the dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


I add some scallions as a garnish because it makes the dish so pretty and gives it color.

 

 

 

 

 

 

 

 

 

Add the sauce when the shrimp is hot. As soon as the shrimp is finished cooking and has been drained for a few seconds, add the sauce. The heat of the shrimp will help make the sauce a loose consistency and mix better than when it’s had time to cool off. 


 

  





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Saturday, March 28, 2020

Shrimp Cocktail
























If you’ve never had Shrimp Cocktail, you have no idea what you’re missing.  But it’s so expensive to order in a restaurant and so easy to make at home.  And trust me, once you’ve made your own Shrimp Cocktail, you won’t ever order it again.  Oh, you say…I can get some at the grocery store.  Don’t even.  No comparison.  Let’s just say, I always have to buy an extra pound of shrimp when I make it for friends and family because I can eat a pound all by myself!  This is the best Shrimp Cocktail you will ever eat.

Shrimp Cocktail

2 pounds de-veined, shell-on extra-large or jumbo shrimp
2 1/2 tablespoons salt
10 sprigs fresh thyme
2 teaspoons peppercorns
3 bay leaves
1/2 teaspoon celery seed
8 (2-inch) strips lemon peel plus 1/4 cup juice, from 2 lemons (reserve the lemon halves that have been juiced)
8 cups ice

Combine the shrimp, 4 cups cold water, salt, thyme, peppercorns, bay leaves and celery seeds in a large pot. Cook the mixture over medium-high heat, stirring every so often, until the shrimp are just beginning to turn pink, 5 to 7 minutes.





























Remove the pot from the heat and add the lemon peels, lemon halves of the lemons that were already juiced. Cover the pot and let the mixture sit until the shrimp are completely pink and firm, 5 to 7 minutes.

Stir the ice into the pot and let the shrimp cool completely, about 5 minutes. The ice stops the cooking of the shrimp so they don’t get rubbery and tough.

























Drain the water and peel the shrimp, leaving the tails intact. Refrigerate the shrimp up to 24 hours until ready to serve. If you can’t wait, keep them in the fridge until completely chilled.

Cocktail Sauce

1 cup ketchup
1/4 cup prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning
1/8 teaspoon cayenne pepper

Whisk all the ingredients together until combined. Store in the refrigerator until ready to serve with the shrimp.  Lay out shrimp on platter and serve sauce on the side.  Or you can hang the shrimp over a glass or parfait dish of cocktail sauce for a prettier presentation.  Enjoy!







NOTE:  If using frozen shrimp, be sure and thaw them completely before using. 

NOTE:  If you can’t find Old Bay Seasoning, you can make your own:














 










Homemade Old Bay Seasoning

1 tablespoon ground dried bay leaves
2 teaspoons celery salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons ground black pepper
1 teaspoon sweet or smoked paprika
1 teaspoon ground celery seeds
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice

 












Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken.






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