DRUNKEN SHRIMP
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 32
Steps:
- Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- Mix all ingredients in a small bowl. Cover and refrigerate until use.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
- Yield: 3 1/2 cups
MY FAMOUS DRUNKEN NOODLES
Provided by Jet Tila
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make sauce: Combine all of the ingredients in a small bowl. Set aside.
- Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
- Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
- Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
- Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.
DRUNKEN SHRIMP
Original recipe was from the Food Network courtesy of Emeril. Changed the recipe a bit to fit our tastebuds and let me just say, this is a terrific way to make shrimp. Presentation is good enough for a dinner party.
Provided by Chippie1
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, melt the butter over medium-high heat.
- Add the shallots and cook until soft, about 2 minutes.
- Add the garlic& ginger, then saute for 1 minute.
- Add the shrimp, Essence, salt, lemon juice,& whiskey to the pan and cook until the shrimp are pink.
- (about 2 minutes).
- Remove the shrimp from the pan with a slotted spoon and keep warm.
- Add the honey& cream to the pan and cook until thickened.
- Return the shrimp to the pan and stir well to coat.
- Serve immediately alone or over a bed of noodles or rice.
Nutrition Facts : Calories 370.1, Fat 28.2, SaturatedFat 17.4, Cholesterol 142.1, Sodium 571.2, Carbohydrate 15.7, Fiber 0.2, Sugar 8.9, Protein 6.9
ASIAN DRUNKEN SHRIMP
I always double the sauce ingredients and serve this over rice and really enjoy the Asian flavor. This can also be used as an appetizer.
Provided by arroz241_11561377
Categories Onions
Time 26m
Yield 1 lb, 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein shrimp, leaving the tails on.
- Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
- Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
- Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
- Add shrimp, stir fry 3 minutes, or until pink.
- Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
- Garnish as desired, and serve as desired.
Nutrition Facts : Calories 169.6, Fat 8, SaturatedFat 1, Cholesterol 143, Sodium 1398.7, Carbohydrate 5.4, Fiber 0.3, Sugar 1.5, Protein 17.1
DRUNKEN SHRIMP
Spicy large shrimps cooked in beer which my mom makes during weekends.
Provided by misch
Categories Main Dish Recipes Stir-Fry Shrimp
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
- Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 11.5 g, Cholesterol 230.4 mg, Fat 8.6 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.1 g, Sodium 380.8 mg, Sugar 5.5 g
DRUNKEN SHRIMP
Because this dish has only two ingredients, finding the best shrimp is of utmost importance. In Hong Kong, where only live fish is considered fresh, live shrimp are common. Here you may find them at some fishmongers (especially in Chinese neighborhoods) and even in some Western supermarkets. The wine traditionally used for this dish in the south of China is Mei Kuei Lu Chiew and is quite strong and a little sweet; you can find it at many Chinese markets. Shopping hassles aside, this dish is worth trying. Serve it with an assortment of other Chinese dishes or as a starter.
Yield makes 4 servings
Number Of Ingredients 2
Steps:
- If you are using live shrimp, run them under cold water to clean them thoroughly. In any case, leave the shells on. Place the shrimp in a bowl with 1 cup of the wine, cover, and refrigerate for 20 minutes.
- Heat a wok or deep skillet over high heat, then add the remaining 1/4 cup wine. When the wine is almost boiling, carefully ignite it, then immediately add the shrimp with its marinade. (If you are not comfortable igniting the wine, bring it to a rolling boil.) Cook the shrimp, stirring, until they turn pink, about 5 minutes. Remove from the heat and serve
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