#8 Operation Honey Walnut Shrimp

I’ve been craving mayonnaise based dishes..ha! How fatty of me!  So of course…I needed to try honey walnut shrimp.  I used 2 different recipes from allrecipes and the nook & pantry blog and I used Adri’s advice.

recipe verdict: super easy, super yummy, and how can you go wrong with fried shrimp.

I warn you though…my plating presentation really sucks this time and it tasted way better than it looks.  I’m not so good at getting the tempura batter looking nice and clean.

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Honey Walnut Shrimp (ala All Recipes, Nook & Pantry, and Adri)

Glazed Nuts

3/4 C walnuts or pecans halves

2 tsp honey*
Scant tsp water

sesame seeds (optional)


Shrimp
1 lb frozen shrimp, thawed, peeled, and deveined
Box of Tempura Mix (can also use corn starch, mochiko, & eggs)
Oil for frying

Sauce:
1/4 C mayo
2 tsp honey*
1/4 tsp Salt

To make the glazed nuts, mix the honey with a bit of water until its smooth and liquidy but not too thin.  Toss the nuts with the honey glaze and spread into an even layer on a baking sheet. Sprinkle sesame seeds on top.  Bake at 300ºF for about 15 minutes, toss them every 5 minutes. They’ll crisp up when they’re completely cool.

Once the shrimp is thawed and peeled, mix tempura mix according to the package.  Dip the shrimps in the tempura mix and fry till golden. Remove and drain on a paper towel lined plate.

In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.**

*Adri mentioned to do equal parts of condensed milk and mayonnaise and a few table spoons of honey and just .  I started off with 1/4 cup of mayonnaise like the recipe said and added the condensed milk to taste.  I added a little of both here and there till I got the right amount of sweetness and mayonnaise.

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