Baked Shrimp

By  Holly Bergstrom  On  January 29, 2020

Ingredients:

  • 1 lb jumbo prawns/shrimp , peeled and deveined
  • 3/4 cup (185 ml) dry white wine (sub chicken broth)
  • 5 tbsp unsalted butter , melted
  • 2 tbsp lemon juice
  • 3 garlic cloves , minced
  • 1/2 tsp salt
  • 1/4 tsp pepper

Crunchy Topping:

  • 3/4 cup panko breadcrumbs
  • 1/4 cup parmesan , finely shredded
  • 1/4 tsp salt
  • 1 1/2 tbsp olive oil

Garnish:

  • Finely chopped parsley
  • Lemon

Instructions:

  1. Preheat oven to 430°F.
  2. Pour wine and half the butter into Xtrema 10in Skillet. Place in oven for 10 minutes to reduce.
  3. Toss prawns with remaining butter, garlic, lemon juice, salt and pepper.
  4. Mix Crunchy Topping ingredients.
  5. Remove skillet from oven. Add prawns - spread out in single layer, but snug.
  6. Top with Crunchy Topping. Bake 12 minutes.
  7. Flick to broiler/grill on high, broil for 1 - 2 minutes (max) to brown top a bit more.
  8. Sprinkle with parsley. Serve immediately with lemon wedges and crusty bread.

 

 

 

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Honey Garlic Shrimp Stir Fry

By  Holly Bergstrom  On  April 3, 2019

Ingredients:

  • 6 cups stir fry vegetables (broccoli, bell pepper, carrot, onion, etc)
  • 1/2 cup white wine
  • 1/2 pound cooked shrimp
  • 2 tbsp honey
  • 3 garlic cloves, minced

Directions:

  • preheat a large Xtrema Wok or Skillet on low heat.
  • In a large Xtrema mixing bowl, combine all the ingredients.
  • Add the mixture to your large Xtrema Wok.
  • Cook, stirring occasionally, over medium heat for 10 – 15 minutes or until the mixture starts to simmer, the vegetables are cooked, and the shrimp’s flesh turns opaque.
  • Serve over a bed of your favorite rice and enjoy!

 

 

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Thai Shrimp Lettuce Wraps

By  Holly Bergstrom  On  June 11, 2018

Serves: 4

Ingredients:

  • 2 lbs jumbo Shrimps, peeled and deveined
  • Pinch of Sea Salt
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves, sliced or minced
  • 1 inch Fresh ginger, grated
  • 2 Green onions, chopped + for garnish
  • ½ tablespoon Organic Coconut oil
  • Pinch of Sea Salt
  • 1 tablespoon Thai Red Curry Paste
  • Large iceberg lettuce leaves or any larger lettuce leaves

Garnish:

  • Chopped fresh Thai basil, cilantro or parsley (optional)
  • Sesame seeds
  • Dry cilantro leaves

Instructions:

  1. Wash, peel and deveine all the shrimps, then place them in a large mixing bowl.
  2. Add 2 tablespoons of fresh lime juice, 2 garlic cloves, grated ginger, sea salt and green onions. Mix it well, and allow it to marinate for 15 minutes (if you marinate it longer, place it in the fridge).
  3. Heat Xtrema 10” Skillet for a couple minutes at medium temperature. Add ½ tablespoon of coconut oil, and let it melt.
  4. Add shrimps carefully in the hot oil, and cook for about 20-30 seconds on each side. Season the shrimps with pinch more of Sea Salt.
  5. Add 1 tablespoon or more of RED curry paste, stir to coat the shrimp, place the lid on and cook for 3 minutes; Remove from the heat, but keep the lid on until ready to be served.
  6. Wash the lettuce, and pat dry with paper towels.
  7. Garnish the sauce with sesame seeds, dry cilantro and/or Fresh cilantro, Thai basil or parsley and chopped green onions.
  8. Serve the shrimps in the skillet along with the lettuce and dipping sauces on the side.

NOTE

  • Shrimps could be replaced with chicken breast, cut into strips.
  • For the best results, use fresh shrimps.
  • You may use Thai GREEN curry paste as a substitute.

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