Spicy Shrimp and Rice Stamp and Go Recipe

Ingredients with Measurements:
- 1 lb large shrimp, peeled and deveined
- 1 cup cooked white rice
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh parsley
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp baking powder
- 1/2 cup milk
- 1 egg
- Vegetable oil for frying

Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet
- Slotted spoon
- Paper towels

Step-by-step instructions:

1. In a large mixing bowl, combine the cooked white rice, all-purpose flour, cornmeal, chopped scallions, chopped fresh parsley, minced garlic, minced ginger, salt, black pepper, cayenne pepper, smoked paprika, and baking powder. Mix well.

2. In a separate bowl, whisk together the milk and egg.

3. Add the milk and egg mixture to the dry ingredients and stir until well combined.

4. Add the peeled and deveined shrimp to the mixture and stir until the shrimp are well coated.

5. Heat vegetable oil in a large skillet over medium-high heat.

6. Once the oil is hot, use a spoon to drop spoonfuls of the shrimp and rice mixture into the skillet.

7. Fry the shrimp and rice mixture until golden brown, about 2-3 minutes per side.

8. Use a slotted spoon to remove the shrimp and rice stamp and go from the skillet and place them on a plate lined with paper towels to drain excess oil.

9. Serve hot with your favorite dipping sauce.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings

Nutritional information:
Calories per serving: 350
Fat per serving: 10g
Carbohydrates per serving: 45g
Protein per serving: 20g

Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use shrimp with tails on instead of peeled and deveined shrimp.
- You can use green onions instead of scallions.
- You can use dried parsley instead of fresh parsley.
- You can use ground ginger instead of minced ginger.

Variations:
- You can add chopped jalapenos for extra spice.
- You can substitute the shrimp with diced chicken or tofu for a vegetarian option.
- You can add grated Parmesan cheese to the mixture for extra flavor.

Tips and tricks:
- Make sure the oil is hot before adding the shrimp and rice mixture to the skillet.
- Do not overcrowd the skillet with the shrimp and rice mixture to ensure even cooking.
- Use a slotted spoon to remove excess oil from the shrimp and rice stamp and go.

Storage instructions:
Store any leftover shrimp and rice stamp and go in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the shrimp and rice stamp and go in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Serve the shrimp and rice stamp and go on a platter with your favorite dipping sauce.

Garnishes:
Garnish with chopped scallions and fresh parsley.

Pairings:
Pair with a side of coleslaw or a green salad.

Suggested side dishes:
- Coleslaw
- Green salad
- Roasted vegetables

Troubleshooting advice:
- If the shrimp and rice stamp and go are not crispy, increase the heat of the oil.
- If the shrimp and rice stamp and go are falling apart, add more flour to the mixture to bind it together.

Food safety advice:
- Make sure the shrimp is fully cooked before consuming.
- Use a food thermometer to ensure the shrimp has reached an internal temperature of 145°F.

Food history:
The stamp and go is a popular Jamaican street food that is typically made with saltfish and flour. This recipe puts a spin on the traditional stamp and go by using shrimp and rice.

Flavor profiles:
This dish is spicy and savory with a crispy texture.

Serving suggestions:
Serve as an appetizer or as a main dish with a side salad.

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Region: Jamaican

Taste: Spicy, Savory, Garlicky, Tangy, Herby