THAI SHRIMP AND CABBAGE
"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.
Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO
Appropriate for Phase I. In later phases, you can add cooked soba noodles. Substitute chopped scallions if you don't like cilantro.
Provided by TXOLDHAM
Categories Thai
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot.
- Add ginger and onion.
- Cook, stirring frequently for about 3 minutes.
- Add broth and red pepper flakes and bring to a low boil.
- Add cabbage and cook for approximately 2 to 3 minutes.
- Add shrimp, lime zest and lime juice.
- Cook just until shrimp turns pink.
- Serve hot sprinkled with cilantro or scallions.
THAI CILANTRO SHRIMP
Steps:
- Combine all ingredients in a covered container and toss well. Cover and refrigerate overnight, stirring or tossing once or twice. Cook shrimp over high heat on BBQ or under broiler, for about 3 minutes total, turning once. Transfer to a platter and serve warm or cold, accompanied by Avocado and Tomato salsa MAKE SWEET CHILI DRESSING In a blender combine 3 Tbs. rice vinegar 2 Tablespoon Thai Sweet Chili Sauce 1 1/2 tsp Dijon mustard Slowly drizzle 1/3 cup vegetable oil into processor in a thin stream to create a creamy emulsified dressing. AVOCADO AND TOMATO SALSA 2 vine-ripened tomatoes 2 avocados 4 green onions finely chopped 1/2 tsp kosher or sea salt 1/2 tsp freshly ground black pepper 4 tsp fresh lime juice 1 recipe Sweet Chili Dressing Core and halve tomato pieces and remove most of the seeds. Cut into tiny 1/8 inch diced pieces. Dice avocado flesh small. Mix all ingredients in a bowl. Serve salsa on a platter surrounded by the shrimp. Because avocado turns brown, I don't complete the salsa until shortly before serving.
THAI-STYLE BROILED SHRIMP
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 10m
Number Of Ingredients 9
Steps:
- Turn on the broiler, and put the rack close to heat. Mash 1 garlic clove and a few minced Thai chiles with 1 teaspoon salt until it forms a paste. Add to it 1 teaspoon sugar, 1 tablespoon fish sauce, 2 tablespoons lime juice and a little black pepper. Rub paste all over1 1/2 pounds peeled shrimp. Broil, 2 to 3 minutes per side. Garnish: Cilantro and mint.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 0 grams, Sodium 1318 milligrams, Sugar 2 grams, TransFat 0 grams
CILANTRO SHRIMP
Make and share this Cilantro Shrimp recipe from Food.com.
Provided by PanNan
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat.
- Stir in flour and cook 3 minutes, stirring constantly, to make a golden brown roux.
- Add onions, celery, jalapeno and garlic.
- Cook 3 minutes.
- Gradually stir in clam juice (or shrimp broth).
- Add cilantro, salt and pepper.
- Cook 1 more minute.
- Add shrimp and toss to coat.
- Cover skillet and cook 3 minutes, or until shrimp is pink and no longer translucent.
- Remove from heat, add lime juice and season to taste. (Tabasco is our preferred seasoning)
- Serve immediately with cooked rice or angel hair pasta.
Nutrition Facts : Calories 279.9, Fat 13.7, SaturatedFat 7.7, Cholesterol 203.3, Sodium 755.8, Carbohydrate 14, Fiber 1, Sugar 2.9, Protein 24.5
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- Grilled Prawns with a Spicy Peanut-Lime Vinaigrette. View Recipe. Shrimp are briefly marinated in peanut oil, flavored with lemongrass, fresh ginger, garlic, cilantro, and chile pepper.
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- Thai Noodle Salad. View Recipe. This colorful Thai shrimp dish is packed with noodles and vegetables. They're tossed with a peanut butter, tahini, rice wine vinegar, and sweet chile sauce for a scrumptious salad.
- Thai Shrimp Curry with a Kick. View Recipe. This is a rich, Thai-inspired coconut curry crammed with shrimp, tomatoes, and mushrooms. If you're a keen chile eater and fancy something with a little more punch, throw in some sliced chile peppers along with the crushed red pepper flakes.
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- Tom Yum Koong Soup. View Recipe. This version of the classic Thai soup uses fresh bird's eye chilies for heat, and a homemade shrimp stock for depth of flavor.
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