Combine all ingredients except shrimp in a large pot. Heat to bubbling. Add shrimp and cook until done. Serve with French bread.
Simmer mirin, tangerine juice, soy sauce, sugar, sesame oil, tangerine peel, ginger and chili powder in large skillet over medium-high heat for 3 min.
Combine 3 tbl water and cornstarch, stir into sauce. Simmer 1 to 2 min until thick and glossy. Add shrimp, cook 3 to 5 min or until shrimp turn pink. Sprinkle with green onions and sesame seeds.
Cornmeal shortcakes:
Shrimp and chorizo in cream:
Cornmeal shortcakes: Heat oven to 375 degrees.
In a food processor bowl, pulse together the flour, cornmeal, sugar, baking powder and salt. Add the cold cubed butter and pulse just until the mixture has the texture of lightly moistened cornmeal. There may be a few pea-sized chunks of butter remaining.
Pour in 3/4 cup whipping cream all at once and then pulse 4 to 6 times just to moisten the dough. Do not overmix or the dough will be tough.
Turn the dough out onto a lightly floured work surface and gather into a crumbly mass. Knead 3 to 4 times to make it cohesive and then pat into a rough circle 6 to 7 inches in diameter and a consistent 3/4 to 1 inch in height.
Using a sharp knife, cut the circle into 6 wedges. Transfer to a cookie sheet, brush with a little cream, and bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking. Remove to a cooling rack.
Shrimp and Chorizo Cream: Melt the butter in a medium skillet over medium heat. Add the diced chorizo and cook until it begins to brown and crisp, about 3 minutes. Add the mushrooms and cook until they soften, about 5 minutes. Add the shallot and cook until it softens, about 3 minutes. Add the white wine and cook until it reduces to a syrupy glaze, about 5 minutes. Add the shrimp and toss them in the glaze. Add the cream and smoked paprika and simmer until the cream has reduced enough to lightly coat the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper.
Split each shortcake in half horizontally. Place the bottom half on a plate and spoon the shrimp mixture over. Sprinkle lightly with minced green onion, place the shortcake tops on top and serve immediately.
Chicago Tribune
Preheat oven to 450 degrees F.
Arrange the tomatoes, garlic, bread, and nuts on a baking sheet; roast for 10 to 15 minutes.
Transfer to a food processor and pulse to roughly break up. Add the pimentos, vinegar, oil, and paprika. Pulse again until well combined, add salt. This sauce is best if allowed to rest so the flavors can meld (may be made a day in advance).
Heat oil to almost smoking in a large skillet or roasting pan. Toss the prawns in half the romesco sauce to coat, and pan sear the shrimp quickly in the oil just until barely opaque. Then roast for 10 to 12 minutes in a 450 degree F oven. Serve the remaining sauce on the side for dipping.
Tyler Florence
Bring 1/2 cup water to boiling in a small pot. Stir in bulgur. Cover, remove from heat and let stand 15 minutes or until water is absorbed and bulgur is chewy, not hard. Spoon into a large salad bowl and set aside to cool. Add shrimp, olives, tomatoes, scallion and parsley to bulgur. Stir well. Combine vinegar, oil and cumin in a small cup. Pour over salad. Toss gently but well. Season with salt and pepper. Set aside 10 minutes for flavors to blend.
Chicago Tribune