Steamed Ginger Shrimp Dumplings in Ginger Broth

4 cups shrimp stock
1/2 pound peeled ginger, large, diced
1 tablespoon olive oil
1/2 pound shrimp, peeled and chopped
1/4 cup onions, chopped
2 teaspoons garlic, minced
3 tablespoons fresh ginger root, peeled and grated
1/2 cup green onions, chopped, divided
3 tablespoons cilantro, chopped
1 tablespoon plus 1 teaspoon sesame oil
3 teaspoons sesame seeds, toasted
1 large egg, beaten
1 teaspoon soy sauce
1/2 teaspoon orange zest, grated
1 pinch cayenne
Salt, to taste
Freshly ground black pepper, to taste
20 wonton skins
1 cup stir-fried vegetables, julienned
1 tablespoon parsley, finely chopped
Fresh cilantro sprigs


In a sauté pot, bring the shrimp stock and diced ginger up to a boil. Reduce to a simmer and cook the liquid for 1 hour to infuse the stock. Strain and season with salt and pepper.


In a sauté pan, heat the olive oil. When the oil is hot, stir-fry the shrimp for 1 minute. Add the onions, garlic, and ginger, and stir-fry for 1 minute. Add the green onions and cilantro. Stir-fry for 1 minute. Remove from the heat. Turn the stir-fry mixture into a bowl. Add 1-teaspoon sesame oil, seeds, egg and soy sauce, orange zest, and cayenne. Season with salt and pepper. Brush the topside of each wonton with water. Fill each wonton with 1 tablespoon of the filling. Bring the corners to the center and twist, sealing the edges with water. Bring the ginger broth up to boil. Poach the dumplings in the broth for about 4 minutes, or until the dumplings are tender. Remove the dumplings with a slotted spoon. Mound the stir-fry vegetables in the center of a shallow bowl. Arrange the dumplings around the vegetables. Ladle the broth over the vegetables. Garnish with parsley and cilantro sprigs.

Creamed Shrimp

5 tablespoons butter
5 tablespoons flour
1 1/2 cups milk
Salt
Pepper
&nbs p; Paprika
3 tablespoons lemon juice
10 tablespoons mayonnaise
2 cups cooked shrimp
1 cup english peas


Cook in top of double boiler until thick. Good to serve as a main luncheon dish in casserole or on toast.

Completely Mock Lobster Salad

4 hard-cooked eggs, chopped
1 green pepper, finely minced
1 medium onion, finely minced
1 cup finely minced celery
3 cups shrimp, broken into small pieces
1/2 cup chili sauce
1 cup mayonnaise


Combine all ingredients. Chill for at least 2 hours before serving. Serve on lettuce with crackers or toast.

Coconut Battered Shrimp

6 large shrimp; tail on, peeled and de-veined
2 cup oil
1 teaspoon bayou blast - {emeril's creole seasoning}
1/4 cup flour
1 egg; beaten with
2 tablespoon water
1 cup coconut flakes

For the sauce:
1 tablespoon honey
2 tablespoon creole mustard


In a deep fat fryer or heavy sauce pan, heat oil until a deep fry thermometer registers 360 degrees. Season shrimp with bayou blast. Holding the tail of the shrimp, dredge each shrimp in the flour, shake off the excess and then dip into the egg mixture. Be sure to completely coat the shrimp with the egg mixture. Allow the excess egg to drip off of the shrimp. Then dredge the shrimp into the coconut, pressing the coconut securely onto the shrimp. Place the shrimp into the fryer or heavy sauté pan, turning as they begin to brown. Remove shrimp when brown on all sides. Drain on paper towels and place on a serving platter. To make the sauce: In a small bowl mix together the honey and the mustard. Serve with the shrimp.