1 lb Shrimp, cooked and peeled 1/2 lb Butter 1/2 ts Salt 1/8 ts Celery salt 1/8 ts Cayenne Pepper 1/2 ts Nutmeg Toast crumbs Grind the shrimp very fine. Cream the butter until soft and add the ground shrimp, mixing well. Then add the seasonings and combine thoroughly. Place in an oblong baking dish and sprinkle toast crumbs over the top of the shrimp mixture. Brown in a hot oven (400) for about three minutes. Cool and place in the refrigerator until time to serve (for several hours at least.) This paste is not as firm as the preceding one, and it has a much more buttery flavor. The nutmeg is quite noticeable, although it blends well with the shrimp. --Mrs. Walter Pringle From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
How To make Shrimp Paste's Videos
Ginisang Bagoong Alamang (Sauteed Shrimp Paste)
Ginisang bagoong (or Alamang kung tawagin sa amin sa laguna) is what I consider as soulmate of mangoes (yung hilaw at manibalang). I love my mangoes with Alamang, especially something sweet and spicy. There are so many versions and ways of cooking this dip, but today, I will share you mine. Enjoy!
INGREDIENTS:
2 cups fresh shrimp paste (alamang / bagoong) 1 cup brown sugar 1 cup pork fat 1 tbsp. vinegar 1/2 tsp. ground black pepper 1 pc onion (minced) 4 cloves garlic (minced) 2 pcs. tomatoes (minced) Siling labuyo (optional)
Here's a hardcore recipe for all you adventurous eaters! The first 1000 people to use the link will get a free trial of Skillshare Premium Membership:
Shrimp paste dip or nam prik gapi is a classic Thai dish that's eaten all over Thailand. It's a bit of an acquired taste, but once you've acquired it there is nothing quite like it. Not everyone is a fan of shrimp paste, but you might be surprised. Even Adam loves this dip!
00:00 Intro 00:49 How to make shrimp paste dip 08:05 What to serve with shrimp paste dip 09:58 Tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Healthy Shrimp Pasta | The Golden Balance
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Pasta For Them Gainz ????
Macros: .5 cup white onion (32 kcals) Chopped garlic 3-4 cloves (10 kcals) Avocado oil 1 tsp (120 kcals) Sun dried tomatoes 3 pieces (30 kcals) Shrimp 260 grams (183 kcals) Whole wheat linguini (380 kcals) Coconut milk lite 320 ml (200kcals)
I used 1 tbsp of creole seasoning across the recipe
We are nearing the final recipe. We made the tapioca noodle (Bánh Canh Bột Lọc) and the perfect basic pork broth, and now the shrimp paste. This shrimp paste is another building block to our final recipe on Bánh Canh Bột Lọc Cua. This shrimp paste is a perfect addition to these noodles. We used it to make shrimp balls, but feel free to use it how you prefer, may it be fried shrimp cakes, as a filling in dumplings, or whatever your heart desires.
Hey hey, I’m Niki from Sweet Rehab, thank you for watching my video, please be sure to check out my other recipe tutorials where you’ll find delicious recipes. I hope you enjoy watching!
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This is how Shrimp paste is prepared ????????
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