P. F. Chang's China Bistro Lemon Pepper Shrimp

P. F. Chang's China Bistro Lemon Pepper Shrimp

1 lb medium raw shrimp (31/40 count), shelled and deveined
½ cup cornstarch
1 cup vegetable oil
4 thin lemon slices, each cut into quarters

sauce:
1 Tbsp vegetable oil
2 Tbsp chopped garlic
½ tsp minced ginger
1/3 cup soy sauce
¾ cup water
2 tsp cornstarch
¼ cup dark brown sugar
2 tsp lemon juice
2 tsp coarse grind black pepper

garnish:
1 tsp vegetable oil
2 large green onions
1 cup bean sprouts

Make sauce by heating 1 tbsp oil in a wok or large saucepan over medium heat. Saute garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat.

Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.

Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and saute for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and dump oil. Replace shrimp back in the wok along with the lemon slices, saute for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp.

As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the green onions into 3-inch lengths. Add those green onion slices and bean sprouts to hot oil along with a dash of salt and pepper. Saute for a couple minutes until green onions begin to soften.

Build the dish by pouring the green onions and sprouts onto a serving plate. Dump the shrimp over the veggies and serve!

Crispy Shrimp Won Tons

Crispy Shrimp Won Tons


½ pound shrimp
¼ cup chopped green onions
2 tablespoons minced onion
1 tablespoon minced carrots
1 tablespoon chopped cilantro
2 tablespoons shoyu
1 tablespoon sesame oil
2 eggs
1 ½ tablespoons cornstarch

For Deep Frying:

1 egg
10 ounces (1 package) won ton wrappers
Oil for deep frying


Peel and devein the shrimp. Chop them very fine. Chop the green onions, peel and mince the onion. Peel and mince the carrots; chop the cilantro. Crack the eggs into a bowl and whisk to mix.

Put the chopped shrimp, green onion, onion, carrot, cilantro, shoyu, sesame oil, 2 eggs and cornstarch in a bowl and mix well. Set the shrimp mixture aside.

To make egg wash, crack 1 egg into a bowl and add 1 tablespoon water; whisk well. Set the bowl of egg wash on the counter next to the stack of wonton wrappers and the bowl of shrimp poke.

Using a teaspoon, place a 1 teaspoon of shrimp poke in the center of 1 wonton wrapper. Brush egg wash on two adjoining edges of the wrapper and fold it over, forming a triangle. Crimp the edges of the wonton with a fork. Repeat until you have filled all the wonton wrappers.

Heat oil in a deep fryer or heavy pot to 350 degrees. Deep fry the wontons until they are golden brown. Remove from the oil and drain on paper towels. You will probably have to do this in several batches. Do not crowd the oil.

Dip in honey wasabi aioli to serve.


Honey Wasabi Aioli:

1 ½ cups Best Foods mayonnaise
2 tablespoons honey
1 ½ tablespoons wasabi powder
1 tablespoon sesame oil
1 tablespoon sesame seeds (black or white)
1 teaspoon shoyu

Whisk or blend all ingredients. Refrigerate.

Shrimp Stuffed Potatoes

recipe from Paula Deen

Shrimp Stuffed Potatoes

Ingredients


6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and Sauteed
Paprika


Directions

Preheat oven to 350 degrees.

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.

Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.