Best Shrimp Pu Pu Recipes

PUPU PLATTER

Pupu Platter image

Categories Ginger Appetizer Super Bowl Kid-Friendly Oscars Dinner Lunch Pineapple Steak Bacon Shrimp Family Reunion Poker/Game Night Party Soy Sauce Candy Thermometer Gourmet Small Plates

Yield Makes 6 servings

Number Of Ingredients 24

Ingredients

For shrimp toasts:
1/2 pound shrimp, peeled and deveined
1 tablespoon finely chopped peeled ginger
1 tablespoon Asian sesame oil
1 tablespoon medium-dry Sherry
1 tablespoon soy sauce
1 large egg white
2 tablespoons finely chopped cilantro
2 scallions, finely chopped
6 slices firm white sandwich bread, cut into 1 1/2-inch rounds (24 total)
About 6 cups vegetable oil for frying
For bacon-wrapped pineapple:
12 slices bacon (about 3/4 pound), halved crosswise
1 (1 1/2-pounds) pineapple, peeled, cored, and cut into 24 (1-inch) chunks
1 bunch scallions, greens cut into 5-inch-long pieces and halved lengthwise
For beef teriyaki:
3 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 garlic cloves, minced
2 teaspoons grated peeled ginger
1 medium zucchini
1/2 pound flatiron steak, cut across grain into 1/8-inch-thick slices
24 wooden picks; 24 (6-inch) bamboo skewers, soaked in water for 30 minutes; Equipment: an adjustable-blade slicer; a deep-fat thermometer
Accompaniment: hoisin and Sriracha sauce

Steps:

Assemble shrimp toasts:
Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 teaspoon salt. Spread on bread (a scant tablespoon each).
Make bacon-wrapped pineapple:
Preheat oven to 450°F with rack in middle.
Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.
Meanwhile make beef teriyaki:
Stir together soy sauce, vinegar, garlic, and ginger.
Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.
Meanwhile, fry shrimp toasts:
Heat 2 inches vegetable oil to 360° in a 4-quart saucepan over medium-high heat.
Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.
To serve:
Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.

HAWAIIAN BEACH SHRIMP

Hawaiian Beach Shrimp image

This recipe is great for hibachi on the beach or in your backyard. You can also broil it in your oven if you're not in Hawaii or near a beach. It's a easy way to prepare a shrimp dish that's 'ono' (delicious) and moist! You can serve this either as an appetizer (pupu) or entree. I prepare it either with or without the shells on - depending on how fast I want people to eat 'um up! Aloha from Hawaii!!! Enjoy!

Provided by Nancy LY

Categories Seafood Shellfish Shrimp

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons white sugar
2 tablespoons lemon pepper seasoning
1 tablespoon minced fresh parsley
2 tablespoons finely minced garlic
1 tablespoon oyster sauce
1 cup mayonnaise
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
12 (10 inch) wooden skewers

Steps:

In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight.
Preheat a grill for medium-high heat. Soak skewers in water.
Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 6.8 g, Cholesterol 244.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 25.3 g, SaturatedFat 4.7 g, Sodium 953.8 mg, Sugar 4.8 g

KUNG PAO SHRIMP

Kung Pao Shrimp image

Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 to 6 chiles de arbol or other dried chiles
3 tablespoons (45 ml) vegetable or canola oil
2/3 cup (150 g) whole roasted cashews
3 cloves garlic, chopped
3 pounds (600 g) large shrimp, about 21 to 25, peeled and deveined
1 red bell pepper, cut like French fries
1 medium onion, cut into large dice
1/3 cup (90 ml) oyster sauce
2 tablespoons (30 ml) sambal oelek (an Asian chile paste), or more to taste
1 teaspoon cornstarch
1/4 cup (60 ml) chicken stock or water
3 scallions, sliced
1/2 teaspoon sesame oil
Ground white pepper
Steamed rice, for serving

Steps:

In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
Serve immediately with steamed rice.