Shrimp Day Continued

What really goes well with a nice cold class of juice on a Sunday night (you thought I was going to say beer...haha silly readers, though these recipes do go well with beer too) is a small plate of shrimp. Now, I am off to salute my weekend ending with some episodes of my favorite show, ciao!
Oh, and this will be the last you see of shrimp as a main ingredient for a while...so be sure to try em out!

Pineapple Shrimp:

Ingredients:

5 garlic cloves, minced, or 1 tbsp (15 mL) bottled chopped garlic

1 tbsp (15 mL) finely grated fresh ginger

340 g fresh peeled uncooked shrimp

3 plum tomatoes

1 onion

1 green pepper

1 tsp (5 mL) each vegetable oil and dark sesame oil (if you can’t find sesame oil just use 2 tsp of veg oil)

1/2 cup (125 mL) teriyaki sauce

14 oz (398 mL) can pineapple chunks, drained, or 1 cup (250 mL) chopped mango

1/4 tsp (1 mL) hot chili flakes (optional)

2 tbsp (30 mL) cornstarch

2 green onions, sliced, or 1/4 cup (50 mL) chopped fresh coriander

Directions:

1. Prepare garlic and ginger. If using frozen shrimp, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt and shrimp separate. 
2. Drain well, then pat dry with paper towels and place in a bowl. Slice tomatoes and onion into thin wedges. Slice pepper into strips.
3. Heat oil in a large frying pan set over medium heat. Add garlic, ginger and onion. Stir frequently until onion starts to soften, 3 minutes. 
4. Pour in teriyaki. Using a wooden spoon, scrape up and stir in any brown bits. Add tomatoes, pepper, pineapple and chili flakes. 
5. Stir occasionally until tomatoes start to break down, 5 minutes.
6. Meanwhile, place shrimp in a medium-size bowl, sprinkle with cornstarch and toss until evenly coated. After tomatoes have cooked 4 minutes, increase heat to medium-high. Add shrimp. 
7. Stir often until shrimp turn bright pink, 4 to 5 minutes. 
8. Sprinkle with green onions and serve over anything you like. I use rice noodles

Coconut Shrimp with Spicy Mayo:

Shrimp:

1/3 cup rice flour

1/2 tsp cayenne pepper

1 tsp salt

2 eggs

1 cup panko breadcrumbs

1/2 cup desiccated coconut

1/3 cup mayonnaise

1 tbsp sriracha sauce

1/2 lime, juiced

Directions:

1. Peel the shrimp, leaving the tail on the shrimp. Devein the shrimp, if desired.
2. Line up three bowls. In the first bowl, mix the rice flour, cayenne pepper and salt. In the second lightly beat the eggs. In the third bowl mix the panko with the coconut.
3. Hold the shrimp by the tail and dredge in the flour. Shake it to remove any excess flour. Then dip the shrimp in the egg mixture. Finally, place the shrimp in the panko and coconut mixture. Move the shrimp around to make sure the breading is all over the shrimp.
4. Heat the oil to 375F. Drop the shrimp into the hot oil. Place only as many shrimp in as your fryer can handle. Do not overcrowd the fryer.
5. The shrimp cooks very quickly. After about a minute (or even less!) the breading will be a golden brown and the shrimp should be cooked through. Remove from the oil and drain on a paper towel.
6. To make the Thai mayo, mix together the mayo, sriracha sauce and lime juice.

Bitter mood makes bitter food. So fucking smile! :D