Fish Consomme With Shrimp Dumplings And Edamame Recipes
SHRIMP AND EDAMAME DUMPLINGS
I love dumplings. This meat-free version is very tasty. You can add a drop or two of half and half to the food processor with the edamame, if you have some, or one tablespoon of olive oil to make the mix a bit creamier. Substitute different fillings if you like. I've used ground pork instead of shrimp and edamame, and I recently made an all-veggie version with edamame, spinach, bok choy and mushrooms. Soooooo goooooood. If you use pork or other meat, you may need to increase the steam time (after you add the water to the pan) and additional minute or two. Shrimp cooks faster than meat!
Provided by JEN14221
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
- Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
- Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
- Pour about 2 tablespoons water in a dish.
- Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
- Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
- Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
- Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
- Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
- Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
- For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 32.2 g, Cholesterol 42.7 mg, Fat 14.8 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 2.4 g, Sodium 1573 mg, Sugar 2 g
SHRIMP AND EDAMAME WITH LIME
Don't rely on heavy sauces this summer -- a squeeze of fresh lime juice and some garlic bring bold flavors to this simple dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- Cook rice, according to package instructions. Meanwhile, in a large nonstick skillet, heat oil over medium-high. Add shrimp and garlic and cook, stirring occasionally, 4 minutes. Add edamame and scallion whites and cook until shrimp are opaque and garlic is golden, about 3 minutes. Add scallion greens and lime juice and cook 1 minute. Season to taste with salt and pepper; serve with rice and lime wedges, if desired.
Nutrition Facts : Calories 347 g, Fat 7 g, Fiber 5 g, Protein 38 g
STEAMED SHRIMP WITH CORN AND EDAMAME
Make and share this Steamed Shrimp With Corn and Edamame recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a large skillet filled with 2 inches of water over high heat; cover and bring to a boil.
- Whisk the first four ingredients together in a small bowl to make a vinaigrette.
- Cut four 10x12 inch pieces of aluminum foil.
- Place 1/2 cup corn and 1/2 cup edamame in the center of each piece of foil.
- Top each pile of corn and edamame with 5 shrimp.
- Drizzle shrimp with vinaigrette and top with scallions.
- Season with salt and pepper.
- Fold up each piece of foil to form a packet, making sure to seal.
- Place packets in a bamboo steamer and set steamer in skillet with the boiling water.
- Reduce the heat to low, cover, and steam for 13 minutes or until shrimp are thoroughly cooked. (Rotate packets halfway through cooking time.).
- Carefully open packets to release steam.
- Sprinkle with basil and serve.
Nutrition Facts : Calories 372.4, Fat 15.8, SaturatedFat 2, Cholesterol 53.2, Sodium 171.8, Carbohydrate 37.5, Fiber 8.5, Sugar 3.2, Protein 27.2
SHRIMP AND EDAMAME DUMPLINGS
I love dumplings. This meat-free version is very tasty. You can add a drop or two of half and half to the food processor with the edamame, if you have some, or one tablespoon of olive oil to make the mix a bit creamier. Substitute different fillings if you like. I've used ground pork instead of shrimp and edamame, and I recently made an all-veggie version with edamame, spinach, bok choy and mushrooms. Soooooo goooooood. If you use pork or other meat, you may need to increase the steam time (after you add the water to the pan) and additional minute or two. Shrimp cooks faster than meat!
Provided by JEN14221
Categories Dumplings
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
- Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
- Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
- Pour about 2 tablespoons water in a dish.
- Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
- Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
- Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
- Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
- Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
- Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
- For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 32.2 g, Cholesterol 42.7 mg, Fat 14.8 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 2.4 g, Sodium 1573 mg, Sugar 2 g
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