If you ever eaten har gow in a dim sum restaurant or any of those absolutely fresh prawns for easy appetizers you will notice these prawns are crunchy. While the actual breading part of breaded shrimp can vary, there is a specific process that must be followed in order to get golden brown and crispy shrimp appetizer recipes.
If you're a Salt and Vinegar chip fan, you probably really like them. You probably ... The chips are crunchy, not greasy, and have a real strong potato-y flavor.
Sarah Cohen of RT 11 Potato Chips invites Chef Paul Pelt of the Tabard Inn (Washington DC) to demonstrate how to make Salt and Vinegar Crispy Shrimp with RT 11's Salt & Vinegar Potato Chips.
12 large mushrooms
¼ cup of crab meat
4 ounces of cream cheese
1 green onion, finely chopped
1/8 teaspoon of basil, finely chopped
½ teaspoon of lemon juice
1/8 teaspoon of garlic powder
1 dash of Worcestershire sauce
¼ cup of shredded cheddar cheese
1 tablespoon of parmesan reggiano
Today we are going to make stuffed mushrooms with crab. Preheat your oven to 450 F. Hollow out your mushroom caps and set aside. Dice up the mushroom insides and put into a bowl along with your cream cheese, green onion, basil, lemon juice, garlic powder, and Worcestershire sauce and mix well.
Stuff your mushrooms evenly, being careful not to over stuff. Top with shredded cheddar cheese and parmesan reggiano. Place in your oven for 12 to 15 minutes.