Spicy Steamed Shrimp

Tonight was my 2nd daughter's B-day....she turned 8. At our house you get to pick what you want to eat all day on your birthday.

For dinner she wanted Spicy Steamed Shrimp, Buttered Brown Rice, Broiled Asparagus, Raw carrot sticks and fresh orange slices. Not bad choices....not sure I would have put these together. But it was a wonderful meal.

The shrimp was REALLY good so I wanted to get down what I did...since it doesn't match anything on paper. :)


Spicy Steamed Shrimp

Ingred:
1 1/2 C Stock (Shrimp, mild chicken or veggie) or Sub with water.
1 1/2 C Apple Cider Vinegar
1 stick of butter, 8oz
3 tsp Sea Salt
6 Tbs of Old Bay Seasoning
3lbs of Shrimp, deveined shell on

Directions:
1. Combine first 5 ingredients in a saucepan. Bring to a boil.
2. Add shimp, stir gently to coat. Cover: Steam until pink, usually less than 5 minutes. I did stir twice during the time to coat well. I think necessary because my pan was taller than it should have been. They needed to be coated more.

Serve Immediately.

I served on a platter with a little sprinkle of old bay on top.
Serve with sides pf clarified butter, lemon and homemade cocktail sauce.

Don't toss the sauce from the shrimp...it is wonderful over some steamed rice!

Sizzling Coconut Shrimp Cakes

Here is another yummy that my friend Kerry Ann recommends. My family LOVES these.

--------------------------------------------------------------------------------

Originally this recipe comes from The Pampered Chef

Ingredients:
8 ounces peeled, de-veined, cooked shrimp, finely chopped
1 tbs peeled and finely chopped fresh ginger root
1/4 cup thinly sliced green onions with tops
1/4 cup finely diced red bell pepper
1/4 cup grated carrot
1 lemon, juiced
1/4 cup mayonnaise
1 egg
2 tsp rice vinegar
2 garlic cloves, pressed
1/3 cup bread crumbs of your choice (gluten free - cooked rice works great)
1/4 tsp cayenne pepper
1 cup coconut flakes, lightly toasted

Preheat oven to 375. Combine all ingredients except 1/2 cup coconut. Form into 16 equal balls and flatten. Sprinkle with remaining coconut and transfer to a baking stone. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Serve with sauces.

Chinese Mustard Sauce
Combine 1/2 cup mayo, 1/4 cup chinese-style mustard and 1/4 cup thinly sliced green onions with tops.

Thai Curry Sauce
Combine 1/2 cup mayo, 2 tbs freshly snipped cilantro, 2 tsp lime juice and 1/2 tsp Thai red curry paste.