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Ingredients

  • 20 Shrimp, peeled and deveined with tails on
  • Vegetable oil, as needed
  • Salt and pepper, to taste
  • 4 Tablespoons shallots, brunoise (about 1 1/2 shallots)
  • 1 Tablespoon finely chopped garlic (about 4 cloves)
  • 4 Very ripe bananas (so ripe that the skins are black)
  • 1/2 Cup low-sodium soy sauce
  • 1/2 Cup water
  • 3 Tablespoons sambal
  • 1 Teaspoon honey
  • Juice of 2 limes
  • 1 Cup fresh cilantro, chopped
  • Onion sprouts, for garnish

Directions

Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt, and pepper. Add the shallots and garlic.

Once the shrimp are partially cooked, after about 1 minute, remove from the skillet.

Add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.

Mix the water and soy together, add the sambal and honey, and saute another minute until heated through.

Return the shrimp to the skillet and finish cooking, 2 to 3 minutes.

Finish with the lime juice and cilantro, and then season again if necessary.

Spoon the banana sauce into bowls. A small concave vessel with a large bell is best.

Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.

Nutritional Facts

Servings4

Calories Per Serving207

Folate equivalent (total)53µg13%

Riboflavin (B2)0.2mg11.3%


Recipe Summary

  • 3 quarts cold water
  • ¼ onion, sliced
  • ½ lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot bring to a simmer and cook until flavors blend, about 15 minutes.

Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl refrigerate until chilled, at least 15 minutes.

Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold drain. Arrange cold shrimp on a platter and serve with chilled sauce.


Recipe Summary

  • 3 quarts cold water
  • ¼ onion, sliced
  • ½ lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot bring to a simmer and cook until flavors blend, about 15 minutes.

Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl refrigerate until chilled, at least 15 minutes.

Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold drain. Arrange cold shrimp on a platter and serve with chilled sauce.


Recipe Summary

  • 3 quarts cold water
  • ¼ onion, sliced
  • ½ lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot bring to a simmer and cook until flavors blend, about 15 minutes.

Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl refrigerate until chilled, at least 15 minutes.

Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold drain. Arrange cold shrimp on a platter and serve with chilled sauce.


Recipe Summary

  • 3 quarts cold water
  • ¼ onion, sliced
  • ½ lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot bring to a simmer and cook until flavors blend, about 15 minutes.

Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl refrigerate until chilled, at least 15 minutes.

Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold drain. Arrange cold shrimp on a platter and serve with chilled sauce.


Recipe Summary

  • 3 quarts cold water
  • ¼ onion, sliced
  • ½ lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot bring to a simmer and cook until flavors blend, about 15 minutes.

Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl refrigerate until chilled, at least 15 minutes.

Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold drain. Arrange cold shrimp on a platter and serve with chilled sauce.


Recipe Summary

  • 3 quarts cold water
  • ¼ onion, sliced
  • ½ lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot bring to a simmer and cook until flavors blend, about 15 minutes.

Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl refrigerate until chilled, at least 15 minutes.

Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold drain. Arrange cold shrimp on a platter and serve with chilled sauce.


Recipe Summary

  • 3 quarts cold water
  • ¼ onion, sliced
  • ½ lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot bring to a simmer and cook until flavors blend, about 15 minutes.

Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl refrigerate until chilled, at least 15 minutes.

Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold drain. Arrange cold shrimp on a platter and serve with chilled sauce.


Recipe Summary

  • 3 quarts cold water
  • ¼ onion, sliced
  • ½ lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot bring to a simmer and cook until flavors blend, about 15 minutes.

Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl refrigerate until chilled, at least 15 minutes.

Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold drain. Arrange cold shrimp on a platter and serve with chilled sauce.


Recipe Summary

  • 3 quarts cold water
  • ¼ onion, sliced
  • ½ lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot bring to a simmer and cook until flavors blend, about 15 minutes.

Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl refrigerate until chilled, at least 15 minutes.

Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold drain. Arrange cold shrimp on a platter and serve with chilled sauce.


Recipe Summary

  • 3 quarts cold water
  • ¼ onion, sliced
  • ½ lemon
  • 2 cloves garlic, peeled and bruised
  • 2 sprigs fresh tarragon
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • ½ cup ketchup
  • ¼ cup chili sauce
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 drops hot sauce, or to taste
  • 1 pinch salt
  • 2 pounds shell-on deveined jumbo shrimp

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot bring to a simmer and cook until flavors blend, about 15 minutes.

Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl refrigerate until chilled, at least 15 minutes.

Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold drain. Arrange cold shrimp on a platter and serve with chilled sauce.


Watch the video: GRABEH TO! PANOORIN NYO AT KAYO NA ANG BAHALANG HUMUSGA!


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