"Shrimp Is The Fruit of the Sea" - Bubba

"Forest Gump" is still one of my favorite movies! If it's on TV, I am watching it. And, sometimes if I'm lucky, there is a marathon on TNT. It just makes me so happy :) I laugh and cry at the same parts every time, like I haven't seen it a million times before. I also share sweet Bubba's love of all things shrimp. If you are in Memphis, make sure to make it to the Farmer's Market downtown on Saturday. There is a wonderful man there that sells Royal Red shrimp. They are huge and delicious! They are my fav. Here are two shrimp appetizers that I like I have enjoyed lately....

Asian Style Sauteed Shrimp with Soy Ginger Dipping Sauce

1/4 cup ketchup
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon sugar
2 tablespoons fresh cilantro; chopped
1 pound large shrimp
Kosher Salt & Pepper
1 tablespoon olive oil
1 teaspoon sesame oil

Mix first 6 ingredients together in a small bowl.

Shell and devein shrimp, leaving the tail on. Season well with salt and pepper.

Heat a saute pan over medium heat, and add olive oil and sesame oil. Add the shrimp in one layer and cook for 1-2 minutes. Turn shrimp over and cook for another minutes. Remove to a plate/platter and enjoy immediately.

Sweet and Spicy Chili Shrimp

25 large shrimp; peeled & deveined; tail ON
1 tablespoon garlic; minced
1/2 tablespoon ginger; minced
1 tablespoon fresh cilantro; finely chopped
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1/4 teaspoon red pepper flakes
1 tablespoon sweet chili sauce
1 teaspoon cornstarch
15 eggroll wrappers; cut in half diagonally (2 triangles)
1 egg mixed with 1 teaspoon water (egg wash)

Combine marinade ingredients in a bowl and add the shrimp. Let marinate for 15 minutes.

Pat the shrimp dry with a paper towel. Wrap each shrimp in an eggroll wrapper triangle. Seal with egg wash.

Cook in an inch of hot veggie oil (375 degrees) for 3-5 minutes, or until it is golden brown. Enjoy with sweet chili sauce for dipping.