Here's another version of the deviled eggs recipe from panlasangpinoy.com. I've seen the picture of the deviled eggs with salmon presentation and it sure looks so yummy. It's really perfect as appetizer. Below is a video on how to make deviled eggs with salmon.
Ingredients:
6 pieces hard boiled eggs, cut in half lengthwise with yolk separated from the whites
Another variation of garlic shrimp recipe. This time it's called buttered garlic shrimp. Watch the cooking video below from panlasangpinoy.com. Sooo, yummmyy!
Ingredients: 2 lbs shrimp 2 tbsp parsley, finely chopped ½ cup butter 4 tbsp garlic, minced 2 cups lemon soda
Drunken shrimps or nilasing na hipon as it is called is simply shrimp marinated in wine or liquor. Here's how to make crispylicious drunken shrimps or nilasing na hipon recipe from panlasangpinoy.com.
Ingredients:
1 lb shrimp
2 cups white wine (you may also use either gin, vodka, or beer)
3 cups flour
1 tsp salt
1 tsp ground black pepper
3 cups cooking oil
Cooking procedure:
1. Marinade the shrimps in wine (or liquor) for 30 to 40 minutes
2. Place the flour, salt, and pepper in a clear plastic bag and mix well by shaking
3. Put the shrimps in the plastic bag and shake until all the shrimps are coated with flour
4. In a deep pot or pan, put-in the cooking oil and deep fry the shrimps until the shrimps floats
5. Remove from the pot and place in a plate with napkin or paper towel to absorb the excess oil
I bet you love shrimps, too. So here's a quick guide on how to devein shrimps, ready for your great and yummy garlic shrimp recipe (Hawaiian and Buttered), Deviled Shrimp Ragu or that what they call drunken shrimps.
Another yummy garlic shrimp recipe, called the Hawaiian Shrimp Truck Scampi. Watch the video below from ChefTips and try this recipe for yourself.
Ingredients:
10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter
Cooking Procedure:
To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.
Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.
After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.
Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.
Makes 2 servings of 5 jumbo shrimp each.
Chef's Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.
I love shrimps so much. Yummy shrimp recipes really makes my mouth water. So, I'd like to share this yummy shrimp recipe I found. Here's how to make Deviled Shrimp Ragu, a spicy shrimp recipe from foodwishes.
Ingredients:
1/2 pound raw shrimp, peeled and deveined, shells reserved
