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Seafood Forever Tempura Recipe

Ingredients

3 tablespoons olive oil

2 tablespoons vegetable oil

1 tablespoon onion, minced

1 tablespoon dried oregano

1 tablespoon garlic powder

1 teaspoon salt

1/2 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon dried basil

6 large tomatoes, chopped

2 medium onions, diced

6 scallions, coarsely chopped

4 fresh jalapeno peppers, seeded and chopped

1 (6 ounce) can sliced mushrooms, drained

, or as directed on package

Directions

Heat olive oil in deep-fryer or large metal bowl until bubbly, but not smoking.

In large pot over medium-high heat, heat oil over low heat until bubbles come out. Add onion, oregano, garlic powder, salt and basil; heat, stirring occasionally, until vegetables are bright green. Remove from heat; stir in tomatoes, onions, scallions and mushrooms. Bring to a cold, reduce heat and simmer for 10 minutes.

Discard remaining dressing and combine tomatoes, onion, and mushrooms; stir into pot. Return to a slow simmer. Cover, reduce heat to medium-low, and simmer 5 minutes. Remove from heat and add shrimp or lobster. Stir in cornstarch.

Stir in olive oil and vinegar. Cook for 5 minutes to maintain liquid volume. Remove shell from fish and toss with tomato mixture, onion mixture, and orange juice. Heat over medium-high heat.

When heat is about to release from pan, add tomato mixture, onions and mushrooms. Continue cooking for 5 minutes, until all vegetables are heated through. Serve at room temperature or chill overnight.

Comments

JJWhuutD> writes:

⭐ ⭐ ⭐ ⭐ ⭐

RealysideNut 5.0 I was born in this country, but both parents are Nepalese. My Grandmother had Neem Tem-Pal, which she used to infuse every aspect of the dish--from the crust to the filling. This is how I always get my Spicils--smashed and hailed as a homeowner trait. If I could give more a skeptic, this is where I'd send them. :-)