Hot Braised Shrimp Recipes

BRAISED SHRIMP

Steps:

• Add bacon to a large skillet over medium heat. Cook, stirring often, about 10 minutes, or until bacon is almost crispy.
• Season shrimp with salt and pepper. Increase heat to medium high, add Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate and water and bring liquid to a simmer. Cover skillet and cook about 2 minutes, until shrimp are opaque and slightly curled.
• Remove pan from heat and add parsley and butter, stirring until butter melts. Taste and season as needed with more salt and pepper.

BUTTER BRAISED SHRIMP

Steps:

• Combine the butter, lemon juice, salt, and pepper in a large skillet over medium heat. Cook the mixture, stirring constantly, until the butter melts, about 1 minute.
• Stir in the shrimp. Cover the pan and reduce the heat to medium-low. Cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.

HOT-SAUCE SHRIMP

Steps:

• Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
• Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
• Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
• Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.

HOT & SPICY BRAISED PRAWNS

Steps:

• Combine Oil,Garlic and Ginger in a fry pan or Wok.
• Stir and fry until the oil has absorbed the fragrance (10 seconds).
• Add Sherry, soy sauce,Chili oil and cook about 90 seconds.
• Add Prawns, braise until they turn pink and look opaque 60-90 seconds.
• Do not over cook the prawns.
• Add green onion cook 30 seconds.

TOMATO-BRAISED SHRIMP

Steps:

• Heat the olive oil and garlic in a medium skillet over medium-high heat until the garlic is lightly golden, 2 minutes. Add the wine and cook until reduced by half, 3 minutes. Stir in the diced tomatoes and tomato paste. Cook, stirring occasionally, until thickened, 6 to 8 minutes. Stir in the oregano, salt and red pepper flakes.
• Add the shrimp to the sauce in an even layer. Simmer over medium heat until opaque, about 8 minutes. Top with chopped parsley and serve with toasted bread.

BRAISED SHRIMP WITH VEGETABLES

Steps:

• Remove shells and back veins from shrimp.
• Cut broccoli into pieces.
• Drain mushrooms.
• Cut whole bamboo shoots into thin slices.
• Heat oil in wok over high heat Stir fry shrimp in oil until tender, about 3 minutes.
• Add broccoli to shrimp.
• Stir fry 1 minute.
• Add mushrooms and bamboo shoots Stir fry 1 minute longer.
• Combine remaining ingredients.
• Pour mixture over shrimp-vegetable mixture.
• Cook and stir until liquid boils Cook and stir 1 minute longer.
• Serve over Rice.

BROILED BUTTERY SHRIMP

Steps:

• In a large bowl, combine the first eight ingredients; add shrimp and toss to coat. Arrange shrimp in a single layer in a greased 15x10x1-in. baking pan. , Broil 4-6 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once.

HOT AND SWEET SHRIMP

Steps:

• Mix sugar and fish sauce together, then stir in 1/2 cup water. Add the pepper, ginger and garlic. Place in a nonstick skillet and cook over high heat about five minutes, until the mixture starts to become syrupy.
• Add the shrimp and cook, stirring, until firm and pink. Cook a few minutes longer, turning the shrimp constantly, so it becomes coated with the sauce.
• Stir in the lime juice and basil and serve with steamed rice.

HONEY-GARLIC SHRIMP

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.