Dragon Shrimp


This one is a 'fire-breather' for sure.... Proceed at your own risk. lol I serve it Cajun-style, with newspaper on the table instead of a cloth. Everybody just tosses the shells in the middle. When dinner is over, you wad it up and throw it all in the garbage. Just add plenty of cold beer and iced tea and plenty of hot French bread -- oh, and plenty of napkins!!

Recipe From food.com

Provided by highcotton

Time 35m

Yield 4 serving(s)

Categories < 60 Mins


  • If shrimp is frozen, thaw under cold, running water.
  • Drain and pat dry.
  • (If fresh, rinse and dry.) Put shrimp in a shallow roasting pan large enough that they don't overlap.
  • Melt butter in a small saucepan.
  • Remove from heat and stir in all remaining ingredients.
  • Pour sauce evenly over shrimp.
  • Cover with foil and marinate in refrigerator for 1 hour.
  • Preheat oven to 350 degrees.
  • Bake shrimp, covered, for approximately 30 minutes.
  • Remove and check for doneness before serving.
  • (If they aren't opaque, put them back in for about 3 minutes.) Serve bowls of sauce on the side, with lots of French bread for'dipping'.

Dragon Shrimp image

Number Of Ingredients: 11


  • 2 lbs raw large shrimp, in shells (21-30 count)
  • 1 cup butter
  • 2 tablespoons dried basil
  • 7 teaspoons black pepper
  • 2 large lemons, juice of
  • 6 tablespoons chili sauce (be generous -- about 2/3 cup)
  • 6 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 4 tablespoons sugar
  • 2 teaspoons salt
  • 3 -4 cloves garlic, minced


Delicious and festive uramaki sushi roll featuring unagi, avocado, and shrimp tempura. It's fun to decorate the roll to look like a dragon! Serve with unagi sauce, soy sauce, wasabi, and pickled ginger.

Recipe From allrecipes.com

Provided by Betsy Ann

Time 1h8m

Yield 2

Categories Seafood,Fish


  • Rinse rice in a strainer until water runs clear.
  • Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
  • Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
  • Arrange shrimp tempura on the baking sheet.
  • Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
  • Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
  • Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
  • Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

Dragon Roll image

Number Of Ingredients: 12


  • ¾ cup Japanese sushi-style rice
  • ¾ cup water
  • 1 ⅓ tablespoons rice vinegar
  • 1 ⅓ tablespoons white sugar
  • 2 ¼ teaspoons salt
  • cooking spray
  • 8 frozen tempura shrimp
  • 2 sheets nori (dry seaweed)
  • 2 sticks imitation crabmeat, cut into 1/4-inch pieces
  • 1 cucumber - peeled, seeded, and cut into 1/4-inch strips
  • 1 avocado, sliced
  • 10 ounces frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips


This is a satisfying one-dish meal that's easy to put together and customizable according to your pantry contents and dietary needs.

Recipe From allrecipes.com

Provided by Dole

Time 20m

Yield 4

Categories Trusted Brands: Recipes and Tips,Dole Pineapple


  • Drain pineapple; reserve 1/4 cup juice.
  • Stir together reserved juice, 1/3 cup soy sauce, 1 tablespoon cornstarch, pepper, garlic and 1/2 cup water; set aside.
  • Combine shrimp with remaining 1 tablespoon each cornstarch and soy sauce. Heat oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 2 minutes; remove. Add frozen vegetables and ginger; stir-fry 4 minutes. Pour in reserved soy sauce mixture and shrimp; cook, stirring, 1 minute or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.

Fiery Dragon Stir-Fry image

Number Of Ingredients: 11


  • 1 (20 ounce) can DOLE® Pineapple Chunks
  • ⅓ cup reduced-sodium soy sauce
  • 2 tablespoons cornstarch, divided
  • ¾ teaspoon crushed red pepper
  • ¾ teaspoon garlic powder
  • 1 pound fresh or thawed medium-size shrimp, peeled and deveined
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons vegetable oil
  • 1 (16 ounce) package frozen Oriental vegetable medley
  • 1 teaspoon minced fresh ginger
  • 4 cups cooked white or brown rice


Recipe From foodnetwork.com

Provided by Alex Guarnaschelli

Time 45m

Yield 2 rolls

Categories main-dish


  • For the tempura: Set a large bowl inside a larger bowl filled with ice and let sit until the top bowl becomes cold to the touch (see Cook's Note). Add the eggs and ice water and whisk vigorously to combine. Sift the flour and cornstarch directly over the liquid and stir only a few times to combine. (It's okay if the batter has some lumps. The gluten in the flour must not be overworked or the batter won't be light.)
  • Pour the oil into a deep, heavy-bottomed pot to a depth of about 4 inches and heat to 360 degrees F over medium heat. Line a baking sheet with paper towels and get a slotted spoon ready.
  • Cut a few incisions down the inside length of each shrimp tail so it relaxes, straightens out and no longer curls. Sprinkle with salt.
  • Dunk the shrimp into the batter to coat. Carefully transfer to the hot oil, gently swirling the oil for even frying on all sides. Fry until the shrimp are light brown with a crispy exterior, 2 to 3 minutes. Remove with a slotted spoon to the paper towels and immediately season with salt.
  • For the spicy mayonnaise: Stir together the mayonnaise, sriracha, dark soy sauce, lime zest and lime juice in a medium bowl. Taste and adjust the seasoning. Set aside.
  • For the sushi roll: Completely wrap a bamboo sushi-rolling mat in a tight layer of plastic wrap. (This keeps the rolls from sticking to the mat.)
  • Put one nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread about 1/2 cup sushi rice into a shape that matches the nori, leaving a 1/2-inch border around the edges.
  • Starting at the end closest to you, spoon spicy mayonnaise along the edge of the rice layer. Lay 2 cucumber batons on top and another drizzle of spicy mayo. Place 2 pieces of shrimp tempura on top. Roll the nori up over the fillings, tucking the clean edge underneath to completely encase them. Top with the bamboo mat and gently press, curling your fingers to tighten up the roll.
  • Remove the roll from the mat and cut into 8 even pieces with a serrated knife, but do not separate them. Shingle the pieces on a plate, slightly overlapping. Top each piece with tobiko wasabi and drizzle the roll with spicy mayonnaise.
  • Repeat the rolling process with the remaining ingredients. Serve the rolls with freshly grated wasabi, pickled ginger and soy sauce on the side.

Dragon Roll with Shrimp Tempura image

Number Of Ingredients: 17


  • 2 cold large eggs, lightly beaten
  • 1 2/3 cups ice water
  • 2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • Canola oil, for frying
  • 4 extra-large shrimp (about 8 ounces), peeled and deveined
  • Kosher salt
  • 1/2 cup Japanese mayonnaise, such as Kewpie brand, or regular mayonnaise
  • 2 tablespoons sriracha
  • 2 teaspoons dark soy sauce
  • Zest and juice of 1/2 lime
  • 2 sheets toasted nori
  • 1 cup cooked sushi rice, warm
  • 1 Persian cucumber, peeled and cut into 9 long batons
  • 2 to 4 ounces tobiko wasabi
  • Freshly grated wasabi and pickled ginger, for serving
  • Soy sauce, for serving


Recipe From keyingredient.com

Provided by Coppermouse


  • Peel and clean the shrimp and then toss them with one tablespoon oil and one tablespoon chili garlic sauce. Let marinate for at least 15 minutes. 2. Prepare all your veggies: Chop bok choy, red onions, and shred carrots. Mince the ginger and slice garlic into thin slivers. 3. Cook rice noodles according to package. When cooked, drain, rinse with cold water, and toss with sesame oil to prevent sticking. 4. Add shrimp to a large skillet and sear over medium high heat for 3 minutes per side until shrimp are just cooked through. Remove from pan and wipe pan clean. 5. Add 2 tablespoons oil to a large skillet or wok over LOW heat. Add garlic slivers only and cook for 5 minutes until garlic is starting to brown and crisp. Remove from pan. 6. Add onions, ginger, and carrots to the pan and cook until veggies start to soften over medium heat, about 5 minutes. 7. Add bok choy to pan along with soy sauce and lime juice and cook until bok choy wilts slightly. 8. Add shrimp back to pan just to reheat. 9. Reheat noodles either in a pan over medium heat or in a microwave in 30 second bursts . 10. Serve veggie mixture over noodles topped with five shrimp per serving. 11. Garnish with garlic chips and extra soy sauce and chili garlic sauce. Serve immediately!

Garlic Dragon Shrimp Recipe - (3/5) image

Number Of Ingredients: 13


  • 20 large shrimp, peeled and cleaned
  • 1 tablespoon chili garlic sauce
  • 4 cloves garlic, sliced thin
  • 4 heads baby bok choy, chopped
  • 1 inch fresh ginger, chopped
  • 1/2 red onion, diced
  • 1 cup shredded carrots
  • 1 large lime, juice only
  • 10 ounces rice noodles, boiled
  • tablespoon sesame oil, for noodles
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • Fresh cilantro (garnish)

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