Caramelized Chili Shrimp Recipes

Steps:

• 1. In a large skillet, heat four cups of water to boiling. Add the noodles and cook until tender, 1 to 2 minutes. Use tongs to remove them and place in a colander. Rinse with cool water.
• 2. Once the water returns to a boil, add the broccoli and cook until tender crisp, 3 minutes. Pour into another colander, toss with green onions and season with salt and pepper.
• 3. To the skillet, add 1 tablespoon water and sugar. Heat over medium high heat to dissolve the sugar. It will be an amber color. Stir in oil, garlic, and red pepper flakes. Stir. Add fish sauce and shrimp, stirring 2 to 3 minutes until the shrimp is opaque.
• 4. Remove from heat, stir in cilantro and season with pepper. Divide the noodles and broccoli among serving plates. Spoon shrimp and sauce over top.

Steps:

• In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
• Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
• Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!

Steps:

• For the shrimp: In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and chili powder and cook, stirring, until fragrant, less than 1 minute. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned and almost cooked through, but still slightly translucent, 2 to 3 minutes total. Transfer the shrimp to a plate and wipe out the wok with a paper towel. Place a measuring cup with 1⁄4 cup water next to your cooktop. Set the wok over medium heat and add the brown sugar, lime juice (this helps keep the sugar from crystallizing) and 2 tablespoons water. Cook, stirring often, until the sugar turns into an amber-colored caramel (it should be as thick as honey), 6 to 7 minutes. Then, stir in the fish sauce and soy sauce and remove from the heat. Once a smooth sticky sauce forms (about as thick as honey), after 30 seconds or so, add the cooked shrimp, scallions and scallions, toss to coat.
• Assemble the lettuce wraps: Remove the Quick Pickles (see recipe below) from the fridge and arrange the lettuce leaves, cucumber and cilantro on a serving platter. To serve, spoon some of the shrimp onto a lettuce leaf along with some rice (if using) and top with a few pickles, cucumber and a sprig of cilantro. Roll up and eat immediately.
• In a medium bowl, combine the vinegar water, sugar and 2 pinches of salt and stir until the sugar is dissolved. Add the carrot and radishes and toss to combine. Transfer to the fridge to chill for at least 20 minutes.

Steps:

• In a skillet, heat water to boiling over high heat; add noodles and cook until tender, 1 or 2 minutes.
• Remove 3 minules, with tongs, to a colander; rinse under cold water to stop cooking.
• Once the water returns to a boil, add broccoli and cook until tender crisp, about 3 minutes.
• Drain broccoli and toss with green onions and 1/4 teaspoons salt; set aside.
• Wipe out skillet, add 1 tablespoon water and 3 tablespoons sugar over medium high heat, stirring to dissolve sugar, about 3 to 4 minutes (will turn an amber color).
• Stir in oil, garlic, red pepper flakes; cook 10 seconds.
• Stir in the fish sauce and shrimp; cook until shrimp is opaque, 2 to 3 minutes, stirring frequently.
• Remove from heat and stir in cilantro and 1/4 teaspoon pepper.
• Divide noodles and broccoli among serving plates; spoon shrimp and sauce over top.

Steps:

• Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink., Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm.