What’s the secret ingredient?
Hope everyone is having a great Memorial Day weekend. I always think of my dad on Memorial day and the letters I have read that he sent back to his mom. He was just 17 when he signed up and this one particular letter he talked about cookies his aunt was going to send him and that all the guys wanted him to go out drinking but he didn’t want to. He was just thinking of home and probably his mom’s cooking.
I thought of him yesterday when I bought a Vitamix and remember at least 25 years ago him seeing an ad in one of his magazines and telling me this machine would make ice cream and soup and how could one machine make both hot and frozen things. Well, I don’t remember the machine but it had to be the Vitamix because it has been around since 1921.
I can’t wait to try out this new appliance — like I need one more appliance. But I say, why not! Both of my kids in Austin have one and they love it.
It’s been almost three weeks since we were in Austin for the birth of our newest grandson, Thomas. We were there almost two weeks and I missed him the minute I walked out the door. I always miss all our grandsons as soon as the kisses, hugs and goodbyes are said. One of the weekends we were there before his birth we went to an Asian restaurant and had a honey walnut shrimp dish that was so good and it had a sweetness (just like my babies) that I could not figure out.
For all my surfing the internet for a recipe for Walnut Shrimp ALL results came up with the same secret ingredient. The secret is out and the secret ingredient of Walnut Shrimp has sweetened condensed milk.
Now don’t get me wrong, there’s nothing wrong with condensed milk and it seems like everyone loves the sweet gooey mixture in many desserts. But for an entree? Yes. Believe me you will go back for seconds. The truth is there’s only about two tablespoons of it in the sauce that coats the tempura battered shrimp.
Do you think I will ever run out of recipes to try out on you? I doubt it and I hope not. Do you think my husband will ever get tired of trying my new dishes and giving me feedback? I doubt it.
So, I have done all the surfing for you and if you’re ready to give it a try, here goes…..
BLAST FROM THE PAST: Chambord Ganache Raspberries are delicious and the perfect little bite to finish off a meal.
Most of the staring ingredients in this recipe.
Walnuts boiling in the sugar and water. If you don’t like this method just candied them the way you do other nuts.
I wanted my walnuts a little crunchy so I threw them in the microwave. Just a little too long because I burned some of them.
After dipping the shrimp in the cornstarch mixture fry in skillet until nice and brown. This Calphalon pan of mine is good for nothing but frying. It’s the hardest pan I have to clean so it only gets to fry.
Doesn’t it look beautiful and delicious.
Pour on the sauce and mix until shrimp is coated.
Add in the green onions and I added a little crushed red pepper.
I mixed some steamed broccoli with some cooked rice. Top with walnut shrimp and serve.
Honey Walnut Shrimp
1 c. water
2/3 c. white sugar
1 c. walnuts
3 egg whites
1/2 c. cornstarch
salt and pepper to taste
1 lb. large shrimp, peeled and deveined
3 Tbsp. mayonnaise
2 Tbsp. honey
2 Tbsp. lemon juice, use the zest also for the sauce
1-2 Tbsp. sweetened condensed milk
oil for frying
green onions, for garnish
3-4 c. cooked rice
1 bunch broccoli, steamed or sautéed broccoli
2 Tbsp. butter
Cook the rice according to package directions and keep warm.
Prepare the broccoli and either steam it or saute and keep warm until ready to serve.
In a small saucepan, boil water and sugar together. Add the walnuts and continue boiling for 2-3 minutes. Drain and place walnuts on parchment paper and set aside.
Whip together the egg whites and cornstarch. Season with salt and pepper.
Heat oil until it reaches 350°.
Dip shrimp into the batter and fry in the oil until golden brown, about a couple minutes each side.
Remove with a slotted spoon and drain on paper towels.
In mixing bowl, stir together mayonnaise, honey, lemon and sweetened condensed milk. Add the shrimp and toss to coat with the cause.
Add candied walnuts together with the shrimp.
To serve, toss some of the broccoli with the rice and top with the honey walnut shrimp.
Another way of doing candied walnuts —
1 cup walnut halves/pieces (you can also use this recipe for candied pecans)
1/4 cup white granulated sugar
1 Tbsp butter
Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. You don’t want to give the nuts a chance to turn into a wad of inseparable delicous goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.
Once the coating hardens (5-7 minutes), you can transfer them to a bowl and either inhale them right then and there or save ‘em for a salad or somethin’.