Pittsburgh's going to the Super Bowl. It's party time -- but it can't be a party without good food. Kitchen Mailbox today and next Thursday will feature recipes that qualify as super dishes for the Super Bowl.
This week we have two shrimp dishes: Sauteed Shrimp With Hot Sauce and Spicy Shrimp.
Sauteed Shrimp With Hot Sauce was sent by Kathy Jacoby of Murrysville in response to a request from Lauren Schneider of Ligonier. Ms. Schneider requested a recipe for a Sichuan dish called Ocean Flavor Shrimp. For this hot and spicy dish you will need a wok or a large deep skillet. If you're using a skillet make sure there is enough room for the ingredients to be tossed around. This is not a difficult recipe, but it's a good idea to read through the recipe before beginning. Measuring all the ingredients beforehand also was helpful.
If you prefer spicy to "hot," today's second recipe is just for you. This easy-to-make shrimp dish is served with a loaf of crusty bread and a Cajun dipping sauce. Spicy Shrimp was provided by Jim and Marilyn Renckly of Mt. Lebanon, and just like the Steelers, it is a winner. Amount of shrimp per pound according the "The Food Lover's Tiptionary," by Sharon Tyler Herbst: Colossal, 10 or fewer; Jumbo, 11 to 15; Extra Large, 16 to 20; Large, 21 to 30; Medium, 31 to 35; Small, 36 to 45.
SAUTEED SHRIMP WITH HOT SAUCE
- 1 pound peeled and de-veined shrimp (fresh or frozen)
- 2 tablespoons chopped green onion
- 1 tablespoon ginger
- 1 egg white
- 1 teaspoon wine (any kind)
- 1 1/2 teaspoons salt, divided
- 1 1/2 tablespoons plus 2 teaspoons cornstarch
- 2 tablespoons ketchup
- 1 tablespoon hot pepper sauce
- 1/2 teaspoon granulated sugar
- 3 tablespoons soup stock (what type stock depends upon your taste, we used chicken stock)
- 1 teaspoon sesame oil
- 4 cups oil
Mix well egg white, wine, 1 teaspoon of salt and 1 1/2 tablespoons of the cornstarch in a large bowl. Add the shrimp and lightly toss with the egg mixture. Allow to marinate for at least 1/2 hour.
Heat the oil to 300 degrees. Add the shrimp. Deep fry until the shrimp begins to turn white. Remove shrimp with a slotted spoon and place on paper towels to drain. Remove all but 2 tablespoons of oil. Add the onion and ginger and stir fry for a minute. Add the ketchup, stock, sugar and remaining salt. Add 2 teaspoons cornstarch and stir until thickened (we used a wire whisk). Add shrimp, pepper sauce and sesame oil. Stir to combine. Serve.
Note: We served the shrimp with white rice.
- 1 cup olive oil
- 4 tablespoons Cajun seasoning
- 1/4 teaspoon salt
- 4 tablespoons fresh lemon juice
- 4 tablespoons fresh very finely chopped parsley
- 2 tablespoons honey or light corn syrup
- 2 tablespoons soy sauce
- 2 pounds shrimp, shelled and deveined
Combine all ingredients but shrimp in a bowl and whisk.
Pour the sauce into a 9-by-13-inch baking dish. Add the shrimp, coating all sides. Cover and refrigerate for about 1 hour.
Preheat oven to 450 degrees and bake covered for 12 minutes or until shrimp are cooked through.
Serve with French bread for dipping and lemon wedges if desired.
Serves about 10.
Donna Pekar of North Braddock: "I would like a recipe for onion rye bread similar to the Guentert's Bakery of North Braddock."
Carol Hallberg of Edgewood: "In the '70s I purchased a Betty Crocker recipe card set. I have lost the card for the Mexican fondue and would love to have the recipe again if anyone out there still has their cards intact."
If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail to firstname.lastname@example.org . Include a name, neighborhood/city/borough/township and state and a daytime phone number.