Beth's Easy Shrimp Roll Recipe (Summer Entertaining Collab with Rachel Talbott)
Learn how to make a quick dinner recipe for easy Summer Entertaining in this fun collab with Rachel Talbott!
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BETH’S SHRIMP ROLLS AND CORN SALAD RECIPES
Serves 6-8
SHRIMP ROLLS:
2 lb shrimp (900 g), shelled, deveined, tails on and butterflied
1 tbsp (15 ml) olive oil
salt and pepper to taste
½ cup (120 ml) mayonnaise
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) lemon juice
Pinch of Cayenne Pepper
½ cup (120 ml) celery, diced
2 tbsp (30 ml) shallots, minced
1 tbsp dill, minced
salt and pepper to taste
Split top hotdog buns
2 tbsp melted butter
METHOD:
Preheat oven to 400F (200C).
Butterfly shrimp by slicing shrimp down their backs ¾ of the way. Shrimp halves should stay intact.
Toss with 1 tbsp (15 ml) olive oil, salt and pepper to taste. Roast in the oven for 5 mins each side, or until pink and opaque. Allow to cool. Remove tails. And roughly chop shrimp into bite-sized pieces.
In a large bowl combine mayonnaise, zest and juice, celery, shallots, dill, salt and pepper. Reserve 3 tbsp (45 ml) in a small bowl, and then toss the rest with the shrimp. Cover and keep refrigerated until ready to serve.
Moments before serving, brush outsides of split top buns with butter, grill each side until golden brown.
Add reserve dressing to shrimp and toss to re-freshen. Scoop shrimp salad into buns and serve immediately
CORN SALAD RECIPE
Serves 6-8
8 Ears Fresh Corn, husked
1 cup (240 ml) cherry tomatoes, diced in half
1 cup (240 ml) orange bell peppers, diced
¼ cup (60 ml) fresh basil, cut into ribbons
Juice of 1 lime or 1 tsp (5 ml) red wine vinegar
1 garlic clove, minced
½ tsp (2.5 ml) dried tarragon
3 tbsp (45 ml) olive oil
salt and pepper
METHOD:
Blanch corn in boiling water for 5 mins. Remove and allow to cool. Slice corn off the cob and transfer to a large bowl. Add cherry tomatoes and peppers.
In a small bowl add red wine vinegar, garlic, tarragon, salt and pepper, and combine. Slowly add olive oil whisking all the while.
Keep dressing covered and refrigerated until ready to serve.
Moments before serving, pour dressing over the salad, add basil and toss.
How to Make Vietnamese Spring Rolls With Peanut Sauce | Easy Shrimp Spring Rolls | Eats With Gasia
In this video I show you how to make Vietnamese shrimp spring rolls with peanut sauce. These spring rolls were so EASY and DELICIOUS! Not to mention the tasty peanut sauce that goes with it! They taste exactly like restaurant style spring rolls.
What you'll need:
1 lb deveined shrimp
16-18 rice papers
200 g vermicelli noodles
2-3 cups shredded carrots
Basil, cilantro, mint (your choice of amount)
1 tbsp peanut butter
1/2 cup hoisin sauce
1 tsp sugar
1 lime
1-2 tbsp water
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How to Cook Crispy Shrimp Spring Rolls , CiCi Li - Asian Home Cooking Recipes
A lot of you loved the vegetable spring roll recipe that I did before. And many of you asked me to make another spring roll recipe, so today I’m sharing with you my favorite shrimp spring roll recipe!
Recipe:
中文影片:
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Mini Prawn Spring Rolls - Marion's Kitchen
Whether you call them Thai spring rolls or Thai egg rolls, these mini spring rolls are an awesome crowd pleaser. These are Thai shrimp egg rolls using Mama Noi's classic Thai spring roll recipe.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Fried Shrimp Rolls | Vietnamese Recipe | Easy Holiday Appetizer Hors D'oeuvres
These shrimp rolls are so easy and use very minimal ingredients. They're a great option if you're looking for a delicious hors d'oeuvre that's a little different this holiday season!
RECIPE:
25 peeled and deveined shrimp, tail on or off
1/4 sliced onion
3 Tbsp oyster sauce
1 tsp sugar
2 tsp chicken bouillon
black pepper
egg roll wrappers
flour and water paste