NANO BREAD RECIPES

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FRIED BUTTERFLIED SHRIMP RECIPE | ALLRECIPES



Fried Butterflied Shrimp Recipe | Allrecipes image

These shrimp will knock your socks off! The batter doesn't overcoat the shrimp, which helps it maintain a wonderful flavor! Enjoy!

Provided by Joy Fleming

Categories     Shrimp Recipes

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

1 pound large shrimp, peeled and deveined and butterflied
1 quart water
1 ½ cups cornstarch
2 eggs
2 cups fresh bread crumbs
5 cups oil for deep frying

Steps:

  • Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
  • In a large bowl, pour in water and mix in cornstarch and eggs.
  • Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
  • Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

Nutrition Facts : Calories 795.3 calories, CarbohydrateContent 83.9 g, CholesterolContent 265.5 mg, FatContent 34.8 g, FiberContent 2.9 g, ProteinContent 33.5 g, SaturatedFatContent 5.3 g, SodiumContent 609.7 mg, SugarContent 3.5 g

PRAWN RISOTTO RECIPE - BBC FOOD



Prawn risotto recipe - BBC Food image

Prawns are overlooked as a risotto ingredient, but they make for a full-flavoured and surprising, light and bright dish. Each serving provides 591 kcals, 37g protein, 67g carbohydrates (of which 2g sugars) 17g fat (of which 3g saturates), 3g fibre and 0.8g salt.

Provided by Rachel Roddy

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 11

500g/1lb 2oz prawns in shells, peeled and black vein removed, shells and heads reserved (or 350g/12oz peeled prawns)
1.3 litres/2¼ pints water (or light fish stock)
1 small brown onion, finely chopped
1 stick celery, finely chopped
1 small fennel bulb, finely chopped (optional)
pinch salt
5 tbsp extra virgin olive oil, plus extra to serve
320g/11½oz risotto rice
100ml/3½fl oz dry white wine
1 lemon, zest only
1 tbsp roughly chopped fresh parsley (optional), to serve

Steps:

  • To make the prawn stock, put the reserved heads, shells and tails in a pan and cover with 1.5 litres/2¾ pints of cold water. Add a pinch of salt, bring to a gentle boil, then simmer for 20 minutes. Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm.
  • Put the olive oil, chopped vegetables and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the vegetables over a medium-low heat until soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil.
  • Add the wine and let it evaporate. Make a note of the time, and start adding the prawn stock or fish stock a ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the prawns after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.
  • Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve.

Nutrition Facts : Calories 591kcal, CarbohydrateContent 67g, FatContent 17g, FiberContent 3g, ProteinContent 37g, SaturatedFatContent 3g, SugarContent 2g

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PRAWN RISOTTO RECIPE - BBC FOOD
Prawns are overlooked as a risotto ingredient, but they make for a full-flavoured and surprising, light and bright dish. Each serving provides 591 kcals, 37g protein, 67g carbohydrates (of which 2g sugars) 17g fat (of which 3g saturates), 3g fibre and 0.8g salt.
From bbc.co.uk
Reviews 5
Cuisine Italian
Calories 591kcal per serving
  • Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve.
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