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Thursday, December 2, 2010

Sticky Shrimp

Shrimp is one of those foods that I could eat day in and day out and never tire of it. Its such a HUGE favorite of mine...too bad shrimp's not cheap OR a favorite of the "man" of the house....so needless to say, I don't cook it very often. BUT on the occasion when I DO make it, this a one of my favorite recipes. It's a recipe that I've had for a long time and don't really remember where it came from, but it's so delicious (for lack of a bigger and better word...because "delicious" doesn't do this recipe justice) and I find myself craving it often so once in awhile I decide to get crazy in the kitchen and make a big chinese dinner...this is one of the dishes that I just devoir and always want more of!

Sticky Shrimp
4 lb.. frozen pre-cooked shrimp
1 c. cornstarch (or more)
4 egg whites (or more)

Oil (for cooking)

In a deep fryer or large pan, heat enough oil that shrimp won't touch the bottom of the pan (4-5 c). Mix cornstarch and egg whites together to make a batter. Cut tails (or pull them off, whichever you want to do) from shrimp, rinse shrimp and put them on a paper towel, pat dry. Place shrimp into batter and coat thoroughly. Once the oil is hot enough for cooking, place shrimp into frying pan (or deep fryer) a "shrimp at a time" so that they won't get all "clumped together". After the batter is browned remove shrimp from the oil with tongs and place shrimp on a plate or tray covered with a paper towel to absorb the remaining oil. Continue until all the shrimp are cooked. 

Sticky Sauce:

1 can sweetened condensed milk
1/2 c sugar
1 c. Mayonnaise (NOT salad dressing, has to be the "real" thing)

Combine all ingredients in a small saucepan. Heat on low until sticky sauce is warm and sugar is dissolved. Stir constantly so that the sauce won't scorch. Place cooked shrimp in a large bowl and pour sauce over the shrimp. Stir so that all the shrimp is covered with sticky sauce. Serve "as is" or over steamed rice. (I like mine "as is").

Happy Cooking~
Julie

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