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Fast And Easy Shrimp Meal

Submitted by: Pablo Gelman

Football season means party time, and nothing is far more fun than tailgating with close friends previous to the large game.

Joe Cahn, the self-proclaimed “commissioner of tailgating,” suggests celebrating in design with Crazy American shrimp, a finger food that easily complements beer, wine and soft drinks.

“Wild American shrimp go fantastic with tailgating mainly because it is quick, straightforward and very good,” stated Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way through a lot more than 370 tailgate parties.

Crazy American shrimp is caught off the Gulf and South Atlantic coasts. Very much of the shrimp consumers consume is pond-raised and imported.

“You have a choice and may possibly not realize you’re eating shrimp grown in ponds and imported to this country,” Cahn stated. “And shrimp in the Gulf and Atlantic just tastes better.”

Crazy American shrimp might be cooked forward of time or grilled minutes prior to serving. Low in weight and packed with flavor, protein and cardio-protective omega-3 fatty acids, it gives party-goers plenty of energy to cheer for their favorite team.

1. In a mixing bowl, toss the shrimp along with salt, black pepper, and cornstarch. Make sure these ingredients mix well. Let this mixture marinate for about 10 minutes. Meanwhile, place a wok on high heat. When the wok becomes hot, pour cooking oil inside it. Move the wok around to ensure its surface gets evenly coated with oil.

2. Add shrimp to the wok. Let it fry for about 30 seconds. After 30 seconds, turn the shrimp over to the other side and let it fry for another 30 seconds. Once both sides of the shrimp have been cooked evenly, remove the shrimp from the wok.

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3. Reduce the heat to medium and allow it to become hot again. Break the three eggs inside the wok and stir the yolks to make scrambled eggs. When the eggs get cooked, remove them from the pan and place them on the same plate as that of the cooked shrimp.4. Wipe the wok clean with paper towels. Make sure no trace of cooking oil remains around its surface. Place the wok on high heat again and add one tablespoon of cooking oil to it. Again, move the wok around so that the oil spreads on the wok s entire surface. When the oil heats up, add green onions to it.

5. Fry the onions for about 15 seconds. Now add the rice to it, stir the contents well so that the green onions and the rice get mixed up well. Spread the rice grains on the surface of the wok, and let it fry. Do not stir while it gets cooked. This will take about 2 minutes. After two minutes, stir the rice grains with a spatula.

6. Add some soy sauce to the rice and stir well. Add the peas and carrots to the mixture. Then add the cooked shrimp and scrambled eggs to the wok along with one teaspoon of sesame oil. Mix thoroughly.

7. You can now serve your shrimp fried rice.

For the next tailgating celebration, try this simple recipe from Wild American Shrimp Inc..


(Makes six servings)

1/4 cup vegetable oil

1/4 pot tequila

1/4 cup red wine vinega

2 tablespoons Mexican lime juice

1 tablespoon ground red chiles

1/2 teaspoon salt

two cloves garlic, finely chopped

1 red bell pepper, finely chopped

24 large raw shrimp, peeled and

de-veined (tails left on)

Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for one hour.

Get rid of shrimp from marinade, reserving liquid. Thread 4 shrimp on every single of six (8-inch) metal skewers. Grill above medium coals, turning once right up until pink, 2 minutes to 3 minutes on each and every side.

Inside a non-reactive saucepan, bring marinade to a boil. Minimize heat and simmer, uncovered, right up until bell pepper is tender, about five minutes. Serve with shrimp.

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