Sauce Of Small Shrimp And Scallions Recipes

Steps:

• Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
• Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
• Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
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Steps:

• Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.
• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.
• In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.
• Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.
• In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.
• Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining shrimp and garnished with scallion greens.

Steps:

• In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
• Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.

Steps:

• Put chopped scallops and shrimp in a bowl. Add salt, pepper, ginger, scallions, sesame oil, chopped cilantro and serrano chile. Mix well with a wooden spoon, then cover and refrigerate at least 1 hour. (Mixture may be prepared up to 1 day ahead.) You should have about 2 1/2 cups filling.
• Working in batches, line up dumpling wrappers on a work surface. Place 2 teaspoons filling in the center of each wrapper. Lightly moisten the edge of each wrapper with water and pinch together to surround filling and form a half-moon. Pleat edges to secure the seal.
• Bring a large low pot of well-salted water to boil over high heat. Meanwhile, make the dipping sauce: Whisk together rice vinegar, spicy sesame oil and slivered scallions in a small serving dish.
• Add 12 dumplings at a time to the pot. When they bob to the surface, simmer 4 minutes, then remove with a slotted spoon or spider. Serve each person 3 or 4 dumplings in a small bowl. Drizzle with 1 teaspoon dipping sauce and garnish with cilantro sprigs.

Steps:

• Bring a large pot of salted water to boil. If you are using dry pasta, start cooking the pasta 5 minutes before you start sauce; if you are using fresh, start the sauce and then put on the pasta to cook at the same time.
• Pour the olive oil into a big skillet, scatter the garlic slices in, and set over medium-high heat. Cook for 1 minute, until the garlic is sizzling.
• Scatter the slices of peperoncino in a hot spot; cook for 1 minute; shake the pan now and then.
• Push the garlic and peppers to the side; turn the heat to high. Drop the shrimp in the center of the skillet and spread them so they're not crowded. Sprinkle on the salt, and let them sizzle for 1/2 minute.
• Flip the shrimp over, giving the skillet a good toss or stirring and turning them; cook another 1/2 minute or so, until the flesh is just turning opaque.
• Scatter the scallions into the skillet; toss and stir in with the shrimp, for 20 to 30 seconds, just until they're sizzling.
• Stir in 2 tablespoons butter and cook until it is melted and starts to simmer, 10 to 20 seconds.
• Ladle in 2 cups of boiling pasta water. Stir up everything in the skillet, and let the sauce boil for only a moment. If the pasta is ready to add, turn down the heat to very low. If the pasta is not ready, remove the skillet from the heat immediately; set it back over low heat when you do add the pasta.
• When the pasta is done al dente, scoop it up and drop into the shrimp pan. Toss briefly, sprinkle on the parsley, and toss again. Remove from the heat, drop the remaining 2 tablespoons butter on top of the pasta, and toss in. Serve right away.
• USING "PASTA WATER" TO MAKE A QUICK SAUCE
• Boiling, salted pasta water is an essential component of skillet pastas, both in the sauce-making stage and in finishing the dish. Here are tips for when to add pasta water:
• After you've caramelized all your seasonings and sauce ingredients, add water from the pasta pot as a medium to extract and blend their flavors.
• Add water to prevent scorching if something is browning too fast!
• In a large skillet, liquid will evaporate quickly. Replenish the moisture with pasta water whenever needed.
• If your sauce is complete but must wait a while for the pasta to cook, it may thicken. Add more water (and bring it to a good simmer) before dropping in the pasta.
• If there's not enough sauce to coat the pasta when you're tossing them together in the skillet, add more water.
• A thin pasta, like capellini or spaghetti, will absorb more liquid than a tubular pasta, so be prepared to add more water as you toss the strands with sauce.
• Remember that the cooking water is salty and starchy-qualities that can add seasoning and body during the final cooking of pasta and sauce.
• Good With . . .
• Linguine
• Cappellini
• Tagliatelle

Steps:

• Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.

Steps:

• Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
• Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
• Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
• Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.