Sizzled Chili Shrimp Recipes

Steps:

• Pour the olive oil into a wide, heavy-bottomed frying pan. Then add the chile and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time. Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender. Pour in the white wine and let it bubble up. You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce. Another minute or so should do it. Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley. Eat with some good hunks of baguette. I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner.
• If you want, you can add a tablespoonful or so of brandy before throwing in the wine.

Steps:

• Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
• Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to 2 hours).
• Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, 1 to 2 minutes. Drain and arrange on a large serving platter. Keep warm.
• Set a wok or large cast-iron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
• Add chile strips to oil in wok, sprinkle lightly with salt and cook about 1 minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
• Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.

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.

Steps:

• In large stock pot, add olive oil, pepper, onion and garlic and saute for several minutes.
• Add all other ingredients except shrimp.
• Reduce heat to low, cover and simmer for 30 minute.
• 10 min before serving, add shrimp, and cook until just pink.
• Serve with grated cheese if desired.

Steps:

• Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
• Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
• Return the shrimp and any accumulated juices to the pan; heat through.
• Season with salt, sprinkle with parsley and serve immediately.

Steps:

• Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds.
• Add shrimp and season with salt.
• Stir until shrimp turn pink, 2 to 4 minutes.
• Stir in wine and lemon juice.
• Adjust seasonings.
• Transfer to a platter and sprinkle with parsley; remove bay leaf.
• Serve immediately.

Steps:

• Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl.
• Add shrimp and toss to coat.
• Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
• Drain well, reserving marinade.
• Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
• Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
• Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
• Return the shrimp and any accumulated juices to the pan; heat through.
• Season with salt, sprinkle with parsley and serve immediately.
• About 4 servings- 3/4 cup each.