Category: Seafood

Salt and Pepper Shrimp

Salt and Pepper Shrimp Entrée.

The Best Cantonese Fried Shrimp

If you don’t already know, Salt and Pepper Shrimp is a Chinese fried shrimp recipe developed by the Cantonese in South China. Much like the united states, the food is different and diversified in the south and practically has an entirely separate culture mixed into their food.

Though I use peeled shrimp in this recipe, this dish is usually fried with the shell of the prongs still intact. The coated breading is also traditionally thin. Instead of a thick batter, on the outside of the shrimp, or even a light tempura, the marinated shrimp are tossed in potato starch, which give the shrimp a thin crisp texture.

The dish is finished with Kosher salt and coarse ground black pepper, a garnish of spicy chili peppers and fresh grated carrot. I like to use both Jalapeno and sweet lunch box peppers, however, to make the flavor more diverse on the pallet.

2 lbs of marinated green shrimp in a stainless steel bowl on the counter.
30 oz bag of Potato Starch on the counter top.
Chopped Jalapeno, red Lunch box peppers and grated carrot in a white bowl for a garnish.

Salt and Pepper Shrimp Ingredients:

2 lbs Raw Shrimp, peeled and deviened

Marinade
1 egg
2 tbsp Canola Oil
1 tsp Soy Sauce
1/4 tsp Ginger Powder
1/4 tsp Garlic powder
1/4 tsp White Pepper
3 tbsp Corn Starch

Garnish
1 Jalapeno Pepper, sliced
1 Sweet Pepper, red diced
1/4 cup Carrot, grated
1 Lemon wedge, squeezed

3 finger Kosher Salt and Pepper pinch to taste

3/4 cup Potato Starch, light breading on the shrimp
2 cups Canola Oil for frying, 375° for 2 minutes

Follow the directions in the short video tutorial and I’ll show you exactly how to make Salt and Pepper Shrimp.

Shrimp Burger style Po’ boy Sandwich

2 Shrimp burger style Po’ boy sandwich’s. One regular(right) and one extra crispy.

The Best Shrimp Burgers

If you love shrimp and you’ve been craving big bites of it, through and through, this Shrimp Burger Recipe is for you. I show you how to make shrimp patties that have about a 1/2 pound of meat, in each one, and are 3/4 of an inch thick, once they’re cooked. I show you how to make two different styles of shrimp burgers, too; regular and/or extra crispy.

One regular Shrimp Burger with a seasoned and sautéed Shrimp patty.

Regular Shrimp Burgers

The regular Shrimp Burger is my wife’s favorite because it has more of a grilled chicken style texture to the shrimp patty, even though it isn’t actually grilled. It is made with a ground and seasoned patty with out the seasoned deep fried crispy crust around the outside and it’s delicious. It can be grilled, though, if you prefer it that way, as long as it holds it’s integrity, once it’s removed from the freezer, the patties grill just fine.

One extra crispy Shrimp burger made with a ground seasoned shrimp patty, pan fried with a panko crust.

Extra Crispy Shrimp Burgers

Personally, I do prefer the extra crispy Shrimp Burger because it’s got a pan fried, seasoned panko crust, just like fried shrimp should have. I had just a few other simple ingredients to the burger, including a few condiments you may or may not want to add but, I’m telling you, you should give this a try before you change up anything.

Shrimp Burger video tutorial by PoorMansGourmet.
Shrimp Burgers Ingredients: makes 4 to 5

2 lbs Raw Shrimp, peeled & deveined
4 Hamburger buns, toasted
1 Tomato, sliced
1 cup Shredded Lettuce
1/4 cup Mayonnaise
4 tbsp Cocktail Sauce
2 tsp Crab Boil seasoning
1/4 vegetable Oil for Frying

Just follow the instructions in the Shrimp Burger style Po’ Boy Sandwich video tutorial and I’ll show you exactly how to make this burger.

Lobster Thermidor with Saffron Sauce

3 Lobster tails stuffed and baked in a dish as Lobster Thermidor.

The Best Lobster Thermidor

If you’re a fan of lobster meat, you’re going to love this Lobster Thermidor recipe. The very definition is Lobster meat, cooked in a cream sauce, returned to it’s shell, sprinkled with cheese and baked to perfection. Well, in not so many words, my recipe is very similar, only better. My Saffron sauce is what I use in this recipe and it’s to die for. It’s a cream sauce with the cheese already cooked into it, much like an Alfredo, with the addition of Bread Crumbs over the top for a light crisp.

3 Lobster tails with the meat removed on a cutting board with a pair of sheers.

How to Prepare Lobster Tails

Removing the membrane, on the underside of the lobster tail, with the fins, is the best way, in my opinion, to stuff the tails with meat. Once the meat is removed, you can rinse and clean the shells and devein the tails. Instead of chopping the meat into pieces, afterwards, I prefer to cut them in half, first. This makes it easier to add a nice sear on the tail meat. I little color and texture go a long way, flavoring this dish. I also like to marinate the meat before searing.

If you’re looking for a recipe to stuff an entire lobster, check out my Stuffed Lobster recipe. It’s preparing with a creamy sauce including shrimp, scallops and crab meat stuffed into the cavity along with the addition of Lobster Claw and Tail meat.

Chopped Sautéed Lobster in Saffron Sauce.

Making the Saffron Sauce

I came up with this Saffron Sauce a while back for my Sea Scallops and when I first tasted it I knew, this sauce was liquid gold. It can pair with just about any oceanic recipe including mollusks, crustaceans and fish or squid, it’s that good. So, pairing it with this Lobster to make it Thermidor was a no brainer and the results are fabulous.

After I sear the marinated Lobster tail meat, I remove it from the pan and chop it into smaller bite size pieces. Then I make the sauce in the same pan. Once all of the ingredients are added, I add the tail meat back to the pan so it can finish cooking in the Saffron Sauce. Once the meat is cooked all the way through, I remove it from the pan, once again, and I continue to cook the sauce until it reduces and thickens like a gravy. Then remove it from the heat.

Lobster Thermidor Ingredients:

3 to 4 12 oz Lobster tails or 10 5 oz tails

Marinade
4 tbsp Butter, melted
1/2 tsp Blackened Seasoning
1/2 tsp Parsley, dried
1 Garlic Clove Chopped
1 pinch Kosher Salt and Pepper

Saffron Sauce
1 Garlic Cloves, chopped
4 tbsp Butter
1/4 cup Sweet Vermouth
1/4 cup Lobster Broth
1/4 cup Heavy Cream
1/4 cup Parmesan
1 tsp Chives, dried
1 pinch Saffron
Salt & Pepper to taste

1/2 cup Seasoned Panko

Follow the instructions in the video tutorial and I’ll show you exactly how to make this Lobster Thermidor with Saffron Sauce.