Singapore Velvet Shrimp Recipes

Steps:

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm. , Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture.

Steps:

• Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions.

Steps:

• Make sauce: combine all the ingredients in a bowl; mix well and set aside.
• Place a stir-fry pan over high heat until hot; add oil, swirling to coat all sides.
• Add in lemongrass, garlic, and ginger; cook, stirring, until fragrant, about 15 seconds.
• Add in yellow onion, red bell pepper, and green onion pieces and stir-fry until the onion slices begin to brown on the edges, about 2 minutes.
• Add in the shrimp and stir-fry until they begin to curl and turn pink, 1 ½ to 2 minutes.
• Add in the sauce and cook, stirring, until the sauce boils and thickens slightly, about 30 seconds.
• Add in the sesame oil and toss to coat the shrimp evenly.
• Transfer to a plate, sprinkle with the chopped green onion, and serve.

Steps:

• Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

Steps:

• If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions. Drain well.
• Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry powder and cook for 1 min more.
• Add the cabbage and carrot and stir-fry for 2 mins. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until piping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.

Steps:

• Cook pasta according to package directions.
• Meanwhile, in large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute.
• Stir in seasoning and cook 1 minute more.
• Add shrimp and cook for 3-4 minutes, or until shrimp turn pink; remove from skillet and keep warm.
• Combine flour and cream until smooth; stir into skillet, scraping up browned bits.
• Bring to boil; cook and stir for 2 minutes or until thickened.
• Reduce heat and stir in cheese just until melted.
• Return shrimp to pan and heat through. Drain linguine and top with shrimp mixture.

Steps:

• Heat butter in a 10-inch skillet over high heat for 1 minute.
• Stir in green onions and 2 tsp.
• of the seasoning mix; cook for 1 minute.
• Add shrimp and garlic; cook, stirring occasionally, for 2 minutes.
• Stir in cream and remaining seasoning mix; cook for 1 minute.
• Remove shrimp with slotted spoon.
• Boil cream in same skillet, whisking constantly, for 2 minutes.
• Stir in cheese, then add shrimp back to skillet.
• Serve immediately.