GRILLED GINGER SHRIMP
Serve with plum sauce or a spicy-hot dipping sauce. Adapted from "Quick and Easy Chinese" by Nancie McDermott. (Prep time includes 30 minutes marinating time) Dried chili flakes are my addition.
Provided by dianegrapegrower
Categories Chinese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except shrimp, in a medium bowl. Stir well to dissolve. Add shrimp and stir to coat. Cover and place in refrigerator to marinate for 30 minutes, up to 2 hours.
- Put 3-5 shrimp per skewer, depending on size. Grill on lightly oiled hot grill until done - approximately 2 minutes per side. Large shrimp may not require skewers and be placed individually on the grill.
- Transfer to serving plate and serve hot or warm.
Nutrition Facts : Calories 93.7, Fat 1.7, SaturatedFat 0.2, Cholesterol 143.2, Sodium 895.3, Carbohydrate 2.5, Fiber 0.1, Sugar 0.6, Protein 16.1
CHINESE STYLE SHRIMP
Make and share this Chinese Style Shrimp recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Chinese
Time 45m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Shell and devein shrimps.
- Rinse thoroughly with cold water.
- Drain and pat dry.
- Soak the dried Chinese black mushrooms in hot water for 20 minutes.
- Drain and pat dry.
- Remove and discard stems.
- Cut caps into triangular pieces.
- Set aside.
- Cut straw mushrooms in half and white mushrooms into 4 slices.
- Set aside.
- Cut green onion in 2, separating the white bulb from the green stems.
- Cut green stems into 1 inch pieces and set aside for garnish.
- Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion.
- In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute.
- Do not let it smoke.
- Add shrimps and fry them until pink and curled.
- Drain and set aside.
- Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each.
- Drain and set aside with shrimps.
- In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil.
- Add slices of ginger root and white bulb of green onion.
- Discard any ginger root or onion that turns brown.
- Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.
- Mix thoroughly and bring sauce to a boil.
- Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce.
- Mix corn starch with water.
- Add to the shrimp mixture and cook for 1 minute.
- Add sesame oil and white pepper to taste.
- Spoon onto warm serving platter and sprinkle with green onions.
Nutrition Facts : Calories 4037.7, Fat 443.6, SaturatedFat 57.7, Cholesterol 49, Sodium 1331.1, Carbohydrate 19.3, Fiber 1.6, Sugar 4.3, Protein 10.8
CHINESE-STYLE CRISPY SHRIMP WITH SWEET & SOUR SAUCE
Another recipe to celebrate the Chinese New Year! I included the chilling time with the recipe. Some very nice and crunchy shrimp appetizers with a hot Asian sauce.
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 20 appetizers, 20 serving(s)
Number Of Ingredients 17
Steps:
- RED SWEET AND SOUR SAUCE:.
- Mix all ingredients.
- Have ready for shrimp.
- SHRIMP:.
- Remove shells from shrimp, leaving tails intact.
- If shrimp are frozen do not thaw; peel under running cold water.
- Make a shallow cut lengthwise down back of each shrimp and devein.
- Slit shrimp lengthwise down the back almost in half.
- Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp.
- Cover and refrigerate 10 minutes.
- Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F.
- Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt.
- Stir shrimp into batter until coated.
- Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain.
- Serve hot with sauce.
CUMIN-LIME SHRIMP WITH GINGER
These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin's not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
- Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 965 milligrams, Sugar 0 grams, TransFat 0 grams
CHINESE HOT HOT CHICKEN BY DINAH SHORE 1978
This was in Bon Appetit magazine in 1978, and that was the first time I tried it, but not the last. Give it a try, I am sure its one you will use again and again also.
Provided by andypandy
Categories Poultry
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Sauce;.
- Combine all the first eight ingredients from the stock to sesame seed oil. Blend and mix all well. Set aside.
- Heat the two cups peanut oil in the wok to 375 degrees F.
- Combine the egg white, cornstarch, and salt well together, add the pieces of chicken and coat evenly. Deep fry in two or three batches until light golden and almost fully cooked. Remove from the wok with slotted strainer to paper towels to drain.
- Add the dry roasted peanuts to oil and stir until a golden brown. Remove with slotted spoon to paper towels.
- Drain all oil now into a stainless pot to cool and use for another use.
- Place two tablespoons oil back into wok, add the dried chili peppers and stir until dark red, but watch so they do not burn.
- Add in the green sliced onion, garlic, and stir fry for 30 seconds.
- Return chicken to pan and cook now one minute over high heat. Add the sauce and stir until glazed and heated thru.
- Quickly toss in peanuts.
- Serve over steamed rice.
Nutrition Facts : Calories 1434, Fat 126.4, SaturatedFat 21.2, Cholesterol 137.3, Sodium 1215.6, Carbohydrate 13.1, Fiber 3, Sugar 3.7, Protein 63.8
GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
- Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
- In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
- Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
- Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
- Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams
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4.9/5 (14)Total Time 15 minsCategory Fish And SeafoodCalories 191 per serving
- Defrost your shrimp and give them a quick rinse, checking them for any veins. After they are defrosted and clean, place them into a colander to drain well. Pat them dry with a paper towel.
- Cut the scallions into 2 1/2 inch pieces and slice the ginger to about 1/8 inch thickness. Heat the oil in your wok over medium heat and spread the ginger across the wok. Let it fry in the oil for about 20 seconds to infuse the oil with all that great flavor, and immediately turn up the flame to the highest setting.
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