Chinese Shrimp With Tomato Sauce Recipes

CHINESE SHRIMP WITH TOMATO SAUCE

Steps:

• If necessary, cut each shrimp down the back and remove vein. Remove shells and clean.
• Heat 6 Tbsp of oil in a wok and cook the shrimp until bright pink.
• Add the sauce to the shrimp and stir fry about 3 minutes. Transfer the shrimp and sauce to a bowl and set aside.
• Heat another 3 Tbsp oil in the wok- stir fry onion and ginger about 2 minutes.
• Add ketchup and stir fry 1 minute.
• Add the shrimp and sauce mixture back to the wok with the onion and ginger. Cook another 1 minute.
• Add the cornstarch paste and stir fry until thickened.
• Remove from heat.
• Serve and enjoy!

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE

Steps:

• In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
• Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.

SHRIMP IN SPICED TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Add onion and ginger; cook until onion is softened, about 3 minutes. Add coriander, cayenne, and lemon zest; cook, stirring frequently, until fragrant, about 2 minutes.
• Add tomatoes, breaking them up as you go. Bring mixture to a boil; reduce to a simmer and cook 10 minutes. Season tomato sauce with salt and pepper and let cool to room temperature.
• Place shrimp in a 1-gallon freezer bag and pour cooled tomato sauce on top. Press out air, seal bag, and freeze flat. Store in the freezer, up to 2 1/2 months.
• To serve, thaw shrimp mixture in refrigerator overnight. Transfer to a medium saucepan and bring to a simmer over medium-high; cook until sauce is hot and shrimp are opaque throughout, about 3 minutes. Serve sprinkled with cilantro, with couscous alongside if desired.

TOMATO & BASIL SHRIMP IN GARLIC BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
• Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon.
• Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp.
• Serve over cooked pasta and garnish with additional chopped fresh basil

CHINESE TOMATO SOUP WITH SHRIMP

Steps:

• Heat oil in saucepan over medium heat.
• Add onions and saute until onions are clear.
• Stir in the garlic (powder) and mix well.
• If using garlic, cook until garlic starts to brown.
• Pour the soup plus 1 can water over the onions.
• Add the shrimp, water chestnuts, green onions and pepper.
• Heat throroughly then add the frozen peas and heat through.
• Season to taste with the salt if needed.
• Ladle into soup bowl and garnish with chopped cilantro.

SHRIMP WITH TOMATO SAUCE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add zucchini and artichokes; cook and stir 2 min. Add shrimp and 1 cup pasta sauce; cook and stir 5 min. or until shrimp turn pink. Stir in remaining pasta sauce; cook 1 to 2 min. or until heated through, stirring frequently.
• Drain pasta. Serve topped with pasta sauce mixture, cheese and basil.

SHRIMP IN SPICY TOMATO SAUCE

Steps:

• Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
• Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
• Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.

XIHONGSHI JIANG - STIR-FRIED SHRIMP IN TOMATO SAUCE

Steps:

• Blend the shrimp with a pinch of the salt, the egg white, and about half the cornstarch paste.
• Heat some peanut oil in a preheated wok or pan. Stir-fry the shrimp for about 1-1/2 minutes, remove with a strainer and drain.
• Pour off the excess oil, leaving about 1 tablespoon in the wok or pan. Stir-fry the garlic, the tomatoes and white parts of the scallions for about 30 seconds, then add the remaining salt together with the tomato paste, sugar, soy sauce, rice wine and stock. Blend well and bring to the boil.
• Add the shrimp with the green parts of the scallions. Blend well and thicken the sauce with the remaining cornstarch paste. Sprinkle the sesame oil and serve hot, garnished with cilantro leaves.