Cantonese Shrimp Scramble Recipes

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SIMPLE SHRIMP SCRAMBLE



Simple Shrimp Scramble image

"My husband is a big fan of breakfast," says Patty Cloninger from Rochester, Washington. "When I was looking for something different to make I came up with this recipe. He raved over it."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 small onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
3 tablespoons butter, divided
1 package (5 ounces) frozen cooked salad shrimp, thawed
8 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar or Colby-Monterey Jack cheese

Steps:

  • In a large skillet, saute the onion, green pepper and garlic in 1 tablespoon butter until tender. Stir in shrimp. Remove to a bowl and keep warm. , In the same skillet, melt remaining butter over medium heat. Add eggs; cook and stir until completely set. Stir in the shrimp mixture, salt and pepper. Sprinkle with cheese. , Remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 370 calories, Fat 27g fat (15g saturated fat), Cholesterol 547mg cholesterol, Sodium 758mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

CANTONESE SHRIMP SCRAMBLE



Cantonese Shrimp Scramble image

Make and share this Cantonese Shrimp Scramble recipe from Food.com.

Provided by Mercy

Categories     Breakfast

Time 10m

Yield 3 serving(s)

Number Of Ingredients 7

5 large eggs
1/2 lb medium raw shrimp, peeled and deveined
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon fish sauce
1 tablespoon vegetable oil
1 green onion, thinly sliced

Steps:

  • Break eggs into a large bowl; beat with a fork until thoroughly blended but not frothy.
  • Add shrimp, cornstarch, salt, and fish sauce; mix well.
  • Place a medium frying pan over high heat until hot.
  • Add oil, swirling to coat surface.
  • Add egg mixture and cook undisturbed until eggs are almost set, about 1 minute.
  • Stir eggs gently with a spoon and continue cooking until shrimp turn pink and eggs form creamy curds, about 2 minutes.
  • Sprinkle with green onion and serve.

CANTONESE SCRAMBLED EGGS & SHRIMP (滑蛋蝦仁)



Cantonese Scrambled Eggs & Shrimp (滑蛋蝦仁) image

Whip up these silky-smooth homestyle Cantonese eggs in 15 minutes!

Provided by Made With Lau

Categories     side dish

Time 15m

Yield 4

Number Of Ingredients 10

5 oz shrimp
5 egg
1 small amount green onion
2 tbsp oil
0.5 tsp salt
0.5 tsp white pepper
1 tsp cornstarch
1 tsp oil
0.5 tsp salt
0.5 tsp sugar

Steps:

  • Peel the shrimp by pulling off the shell at the third section, right before the tail. Then, hook a finger underneath to peel off the rest of the shell.
  • Chop the green onion into small pieces, but keep it separate from the eggs for now. Crack the eggs into a bowl, and add oil, salt, and sugar.
  • Turn the stove to the highest heat, and let the wok heat up for a minute. Add oil, give it a swirl to coat the wok, and add the shrimp. Cook for about 30 seconds, until they are about 80-90% cooked and have almost turned entirely orange.
  • Turn the stove back on high heat and add the rest of the oil. When the wok is hot, pour all of the egg mixture in.
  • As soon as the eggs are cooked to your liking, take them out of the wok and onto the serving plate. Enjoy!

CANTONESE SHRIMP



Cantonese Shrimp image

Make and share this Cantonese Shrimp recipe from Food.com.

Provided by silky

Categories     One Dish Meal

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb medium shrimp
1 tablespoon cornstarch
3 cloves garlic
1 tablespoon salted fermented black beans
3 tablespoons oil
6 slices gingerroot, ¼ inch thick
1/4 lb ground pork or 1/4 lb beef
3 green onions, in 1 inch pieces
1 medium egg, beaten
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon sugar
1 1/4 tablespoons cornstarch
3/4 cup chicken broth

Steps:

  • Peel and devein the shrimp.
  • Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
  • Peel and smash the garlic.
  • Rinse the black beans under hot water, then drain well.
  • In separate bowls, combine the First and Second Sauces so they are ready to be added.
  • Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
  • Drain and pat dry.
  • Place on a platter.
  • Heat a wok and add the oil.
  • Heat for 15 seconds, then add the ginger slices.
  • Stir until lightly browned, then add the garlic.
  • Stir until lightly browned.
  • Remove and discard both.
  • Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
  • Stir vigorously to mix and break up the meat.
  • Cook until the meat is no longer pink and add the green onions.
  • Stir another 30 seconds, add the shrimp, and stir to mix well.
  • Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
  • Shovel the contents of the wok to one side.
  • Mix the Second Sauce quickly and pour down the vacated side of the wok.
  • Stir to thicken with the point of the spatula.
  • Mix with the shrimp.
  • Reduce the heat.
  • Pour the beaten egg over the shrimp.
  • Allow to set for 15 seconds then fold in slowly until soft threads appear.
  • Stir gently to mix.
  • Remove to a platter and serve immediately.

SHRIMP CANTONESE



Shrimp Cantonese image

"This recipe proves you don't have to sacrifice good taste when you need something fast," reports Bobby Taylor of Michigan City, Indiana. The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons cornstarch
1-1/4 cups chicken broth
1/4 cup soy sauce
1/4 teaspoon pepper
2 cups sliced onions
2 cups sliced celery
2 tablespoons butter
3/4 pound uncooked medium shrimp, peeled and deveined
8 ounces fresh spinach, torn
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
Hot cooked rice

Steps:

  • In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 131 calories, Fat 3g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 732mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

CANTONESE STYLE PORK AND SHRIMP DUMPLINGS



Cantonese Style Pork and Shrimp Dumplings image

I love dumplings and have come up with this recipe using all ingredients that I like. The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!

Provided by Vivian Lee

Categories     Main Dish Recipes     Dumpling Recipes

Time 50m

Yield 10

Number Of Ingredients 12

¼ pound ground pork
1 cup chopped watercress
½ (8 ounce) can water chestnuts, drained and chopped
¼ cup chopped green onions
1 tablespoon oyster sauce
1 ½ tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
⅛ teaspoon ground white pepper
⅛ teaspoon salt
1 (16 ounce) package round dumpling skins
1 pound peeled and deveined medium shrimp

Steps:

  • In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
  • Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
  • To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 28.2 g, Cholesterol 81.2 mg, Fat 5.9 g, Fiber 1.2 g, Protein 15.8 g, SaturatedFat 1.5 g, Sodium 402.4 mg, Sugar 0.4 g

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