ASIAN SHRIMP SOUP
"I love this soup so much, I sometimes double the recipe," notes Michelle Smith from Sykesville, Maryland. "In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. , In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender., Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through.
Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 725mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
CHINESE SHRIMP OMELETTE
YUM !! I finally got this down to as good as any omlette I have had in a Chinese restaurant. A great addition to your other chinese dish.
Provided by Captain_67
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Prepare sauce by adding oyster sauce to chicken broth then whisk.
- Heat wok or skillet until extremely hot.
- Add 1 tablespoon of oil & stir fry shrimp, onion & green onion until just cooked then remove.
- Add 2 tablespoons oil to wok & when hot, add the beaten eggs.
- Return shrimp & onions to wok.
- Stir in the shrimp once so they become part of the omlette & then let them sit, continue to break holes in the egg between the shrimp to allow raw egg to contact the wok.
- Jiggle, poke & shimmy the omlette to prevent sticking until mostly cooked.
- Flip or turn omlette & finish cooking on other side for a few second then turn out onto warm plate & cover with foil.
- Return wok to heat.
- Add cornstarch to sauce & whisk then add to wok.
- Boil sauce until thick then pour over omlette.
- A "slight" burn on the egg tastes great with the sauce but not too much.
SHRIMP OMELETTE
Make and share this Shrimp Omelette recipe from Food.com.
Provided by FloridaGrl
Categories Breakfast
Time 20m
Yield 1 omelette, 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
- Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
- Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
- Garnish with diced tomatoes and shredded cheese.
Nutrition Facts : Calories 408.1, Fat 36.6, SaturatedFat 6.9, Cholesterol 372, Sodium 145.2, Carbohydrate 6.8, Fiber 1, Sugar 2.7, Protein 13.4
SHRIMP AND MUSHROOM OMELET
Have you ever tried shrimp for breakfast? They may not be the first thing that come to mind when you think of it, so we suggest you give this recipe a chance. It involves pairing shrimp with eggs and mushrooms. The result is a delicious omelet, with a rich and fluffy texture!
Provided by Vlad Popa
Categories Breakfast & brunch, Eggs & cheese, Fish & seafood, gluten-free, low carb, nut-free, salty
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a skillet over medium heat.
- Add the mushrooms and butter, and wait for it to melt. Cook the mushrooms for 2-3 minutes, until golden.
- Add the shrimp, season them with salt, and cook them for 1 minute.
- Add the eggs. Lower the heat and stir in the pan. Add the sliced chili.
- Cook the eggs until they look slightly undone. Turn off the heat and leave them in the pan for about half of a minute. They will continue to cook themselves thanks to the heat of the pan.
Nutrition Facts : Calories 402 calories, Protein 7 grams, Fat 26 grams, Carbohydrate 31 grams
MUSHROOM, SHRIMP, AND WINTER MELON SOUP
With the refreshing taste of winter melon and umami from dried shiitake mushrooms and shrimp, this soup is a perfect mushroom recipe, especially for summer!
Provided by nukuien
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
- Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
- Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
- Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
- Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 35.3 g, Cholesterol 172.9 mg, Fat 4.2 g, Fiber 6.7 g, Protein 23.6 g, SaturatedFat 0.7 g, Sodium 944.2 mg, Sugar 1.6 g
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