Best 3 Bengal Shrimps Recipes

BAJA GARLIC SHRIMP

Steps:

• Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.

COPYCAT BANG BANG SHRIMP®

Steps:

• Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
• Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
• Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

BENGAL SHRIMPS

Steps:

• If the prawns are not cleaned, peel and devein them, and rinse in a colander. It's better to buy a little more than specified above! Prawns/shrimps shrink a lot in cooking. (Do not buy cooked prawns as they will simply overcook).
• If using fresh tomatoes, peel and chop them, and peel and chop the onion.
• Heat a generous film of oil in a large pot. When hot, add the onion, stir, and let soften over fairly high heat.
• Bash your choice of whole spices in a mortar and pestle -- just to crush them coarsely. When onion has fried about 5 minutes, add the curry powder and the tablespoon bashed whole spices.
• Stir well, let spices fry -- not burn! -- for about two minutes, to bring out their flavours. Stir a few times.
• Add the tomatoes and sugar to the pot, and let them sauté with the spices and onion for about a minute, stirring a couple of times.
• Add the raw prawns all at once, over fairly high heat; stir through very well but gently, so all the prawns pick up some of the spices and tomato.
• Add the coconut cream, and then the fish and oyster sauce.
• Stir to mix, gently, then bring to a boil. Cook for about 3 - 5 minutes, depending on size of the prawns. Do not overcook. When the prawns turn pink and curl up, they are done. Add the lemon/lime zest and lemon/lime juice; stir again.
• Taste the sauce off the heat: it might need salt. If the taste is very mild, you could add a few drops chilli pepper sauce.
• Serve with rice and a mixed green salad, or serve in bowls with a Continental-type bread.