SHRIMP ROLLS WITH CITRUS-GINGER DIPPING SAUCE
Cooked in a steamer, these cabbage-encased shrimp rolls become a lighter take on Chinese takeout. The low-fat bites are flavored with scallions, chile, and garlic, and are served with a tangy citrus dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 17
Steps:
- Make the dipping sauce: Stir juices, ginger, oil, sugar, and chile in a bowl. Refrigerate until ready to use, up to 1 day.
- Make the shrimp rolls: Remove 6 of the best whole leaves from each cabbage; set aside. (Reserve remaining cabbage for another use.) Place shrimp in a medium bowl; sprinkle with salt. Stir in water chestnuts, ginger, scallions, cilantro, garlic, and chile. Add egg white and cornstarch; stir until combined. Turn mixture out onto a cutting board. Finely chop all ingredients just until a paste forms.
- Place 2 tablespoons filling at base of 1 cabbage leaf; shape into a log. Fold leaf's ends in and roll tightly around filling. Place in a bamboo steamer. Repeat with remaining leaves and filling.
- Fill a wok or large skillet with 1 inch of water; bring to a boil. Place steamer over wok (bottom slats should not touch water); reduce heat to medium. Cover, and steam until cabbage leaves are soft and shrimp are cooked through, 20 to 25 minutes. Halve rolls diagonally, and serve with the dipping sauce.
Nutrition Facts : Calories 127 g, Cholesterol 86 g, Fat 2 g, Fiber 4 g, Protein 15 g, Sodium 173 g
SHRIMP AND BRUSSELS SPROUT SPRING ROLLS WITH SESAME GINGER DIPPING SAUCE
Steps:
- Fill a high-sided, 5-quart pot halfway with canola oil. Preheat the oil over medium heat to 350 degrees F
- Sprinkle the shrimp on both sides with salt and pepper. Coat a large saute pan with enough oil to coat the bottom and place on medium heat. Add the shrimp and saute, flipping once, until they begin to curl and turn opaque, 1 to 2 minutes. Add the garlic to pan halfway through and cook briefly, making sure not to burn. Deglaze the pan with the white wine and cook off the liquid. Remove from the heat and pour the contents onto a tray to cool.
- Bring the pan back to the heat and add a little more oil. Add the Brussels sprouts, cook to sweat and then season with salt and pepper. Add the chiles and cook for another minute. Remove from the heat and set aside to cool. Place the cooked shrimp on the cutting board and run knife through it for a rough chop. Place into a mixing bowl. Mix in the Brussels sprouts, chopped peanuts and Thai basil. Season with salt and pepper.
- To build the egg roll, lay the wrapper flat on the work surface like a diamond, with one corner facing you. Brush a little egg wash over the top corner and edges of the wrapper. Lay some of the stuffing in the bottom third of the wrapper in a horizontal log, leaving a 1-inch gap on either side. Fold the bottom corner over the stuffing, then fold the sides inside like an envelope and roll all the way to the top. Place the egg rolls on a sheet tray until ready to fry.
- Fry the egg rolls in the oil until golden brown and crispy, 3 to 4 minutes. Remove from the oil carefully and place them on a paper-towel-lined sheet tray. Place on a platter and serve with the Sesame Ginger Dipping Sauce.
- In a small bowl whisk together the soy sauce, honey, scallions, vinegar, ginger, oil and chiles. Add salt to taste.
CRUNCHY SHRIMP
Provided by Food Network
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- First, mix the flour and 1 cup water together. Then stir in the sugar. Put the shrimp into the batter and thoroughly cover.
- Remove the shrimp and put into a mixing bowl that contains the panko and cover the shrimp with the panko.
- Heat the soybean oil in a large, heavy pot to about 350 degrees F. Fry the shrimp until golden brown and crispy, about 4 minutes. Serve with the dipping 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
CRUNCHY SHRIMP WITH TOASTED COUSCOUS & GINGER-ORANGE SAUCE
Grand Prize Winner/Entrees in the first annual Cooking Light Ultimate Reader Recipe Contest, where she received a $10,000 prize and a $5000 family vacation. Courtesy of Karen Tedesco, Webster Groves, Mo. "The sauce that accompanies the shrimp is one of my favorites. I've used it as a dipping sauce for vegetables, and to top grilled chicken and salmon." Please ignore the long laundry list of ingredients, the cooking is easy.
Provided by Manami
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- To prepare sauce:.
- Bring 1 cup orange juice to a boil in a small saucepan over medium-hig heat; cook until reduced to 1/4 cup(about 10 minutes).
- Remove from heat; cool completely.
- Stir in 1 tablespoon cilantro and the next seven ingredients(through red pepper), set aside.
- To prepare couscous:.
- Place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly.
- Add 1-1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil.
- Remove from heat, cover and let stand 5 minutes.
- Fluff with a fork, add onions, almonds and butter, stirring until butter melts.
- Keep warm.
- To prepare shrimp:.
- Combine shrimp and egg white in a large bowl, tossing to coat.
- Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger and black pepper in a large zip-top plastic bag.
- Add shrimp to the bag, and seal and shake to coat.
- Heat oil in a large nonyick skillet over medium-high heat; arrange shrimp in a single layer in pan.
- Cook for 2 minutes on each side or until done.
- Place 3/4 cup of couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1-1/2 tablespoons sauce.
- Enjoy!
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