Grilled Tomato Soup With Sweet And Sour Shrimp Recipes

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GRILLED TOMATO SOUP WITH SWEET AND SOUR SHRIMP



Grilled Tomato Soup with Sweet and Sour Shrimp image

Provided by Marcus Samuelsson

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

6 beefsteak tomatoes, halved
2 cloves garlic, crushed
1 red chile, seeds and ribs removed
4 tablespoons olive oil
Juice from 2 limes
1 English cucumber, peeled, seeds removed, coarsely chopped
1 tablespoon chopped fresh basil, plus more for garnish
1 tablespoon chopped fresh cilantro, plus more for garnish
Salt and freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons granulated sugar
2 tablespoons red wine vinegar
1 tablespoon soy sauce
Eight to ten 21/25 count shrimp, cleaned, deveined, tails removed
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 teaspoon sesame oil

Steps:

  • For the soup: Prepare a grill over high heat. Brush the tomatoes, garlic and chile with 2 tablespoons of the olive oil, then grill until softened and slightly charred, turning occasionally, 5 to 10 minutes. Transfer to a blender with the lime juice, cucumber and the remaining 2 tablespoons olive oil and puree in batches until smooth. Fold in the basil and cilantro. Season with salt and black pepper. Refrigerate until chilled, 1 to 2 hours.
  • For the shrimp: Combine the lemon juice, sugar, vinegar and soy sauce in a small saucepan. Bring to a boil over medium heat, and then reduce the heat and simmer for 5 minutes. Remove and let cool.
  • Sprinkle the shrimp with salt and black pepper. Heat the olive oil in a large saute pan over high heat. Add the garlic and saute until just golden. Remove the garlic and discard. Add the shrimp and saute until cooked through and opaque, about 1 minute per side. Add the sweet and sour sauce and bring to a boil. Remove from the heat, let cool and stir in the sesame oil.
  • To serve, divide the soup among 4 shallow soup bowls and place 2 shrimp in the center of each. Garnish with basil and cilantro.

SWEET-AND-SOUR SHRIMP SOUP



Sweet-and-Sour Shrimp Soup image

Provided by Molly O'Neill

Categories     one pot, soups and stews, appetizer

Time 1h30m

Yield About 7 cups

Number Of Ingredients 14

3 pounds medium shrimp, shells on
2 tablespoons vegetable oil
1 stalk lemongrass, smashed
1 2-inch piece ginger
1/2 teaspoon dried chili powder
1 cup tomatoes, chopped and stewed
1 tablespoon roasted sesame-seed oil
2 cups 1/2-inch chunks fresh pineapple
2 teaspoons Vietnamese fish sauce
4 scallions, julienned
2 1/2 teaspoons lime juice
3/4 teaspoons sugar
Salt and freshly ground black pepper to taste
1/2 cup cilantro leaves

Steps:

  • To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.
  • To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 634 milligrams, Sugar 5 grams, TransFat 0 grams

HEIRLOOM TOMATO SWEET AND SOUR SAUCE



Heirloom Tomato Sweet and Sour Sauce image

Tangy and sweet heirloom tomato sauce with a savory undertone. Great with heavier meats, grilled seafood, or greasy foods!

Provided by Jenny

Time 20m

Yield 3

Number Of Ingredients 4

1 medium heirloom tomato
2 tablespoons white sugar, or more to taste
1 tablespoon fish sauce, or more to taste
2 medium limes, juiced

Steps:

  • Dice tomato into small cubes.
  • Heat a small saucepan over medium-high heat. Add tomato and sugar; cook, untouched until a frond (crust) develops, 2 to 3 minutes. Mix and scrape tomatoes until the frond dissolves. Repeat the forming and dissolving of the frond until tomatoes have turned into a sauce, 10 to 15 minutes.
  • Stir in fish sauce and turn off heat. Transfer to a bowl and mix in lime juice. Taste and adjust seasoning.

Nutrition Facts : Calories 54.7 calories, Carbohydrate 14.8 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.9 g, Sodium 367.7 mg, Sugar 10.3 g

HOT AND SOUR SHRIMP SOUP



Hot and Sour Shrimp Soup image

Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.

Provided by Kathleen Burton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 40m

Yield 6

Number Of Ingredients 16

4 ounces thin egg noodles
1 tablespoon vegetable oil
½ cup sliced fresh mushrooms
2 cloves garlic, chopped
1 large tomato, cut into wedges
1 cup fresh pineapple chunks
1 stalk celery, sliced
2 tablespoons white sugar
3 cups chicken broth
3 cups water
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 pound large shrimp, peeled and deveined
⅛ teaspoon crushed red pepper
½ cup bean sprouts
1 green onion, thinly sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 23.7 g, Cholesterol 131.1 mg, Fat 4.3 g, Fiber 1.6 g, Protein 16.2 g, SaturatedFat 0.7 g, Sodium 996.4 mg, Sugar 9.1 g

GRILLED SHRIMP WITH SWEET-AND-SOUR SAUCE



Grilled Shrimp With Sweet-And-Sour Sauce image

This is one of my families favorite shrimp recipes. It gives the shrimp a very nice flavor and is easy to make.

Provided by NedsChef

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon peanut oil
2 teaspoons garlic (crushed)
1 teaspoon ginger (crushed)
1/2 cup orange marmalade
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon fish sauce
2 lbs medium shrimp, cleaned
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon pure chile powder
1 teaspoon paprika
1/4 teaspoon fresh ground black pepper

Steps:

  • In a small saucepan warm the peanut oil over medium heat. Add the ginger and garlic; cook until golden brown, 1 to 2 minutes, stirring frequently. Add the marmalade, rice vinegar,Dijon mustard and fish sauce; stir until the marmalade has melted. Remove the saucepan from the heat and set aside at room temperature. (Can make the sauce ahead of time and warm up over medium heat before serving.).
  • In a large bowl mix the oil, salt, chile powder, paprika, and pepper. Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly.
  • With the lid closed, grill the shrimp over High heat (500° to 550°F) until they are just opaque in the center and firm to the touch, 5 to 7 minutes, turning once. Serve warm with as much sauce as you like drizzled over the top, serve extra sauce on the side.

Nutrition Facts : Calories 467.6, Fat 17.7, SaturatedFat 2.8, Cholesterol 345.6, Sodium 932, Carbohydrate 30.3, Fiber 0.9, Sugar 24.2, Protein 46.7

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