Hot Pot With Beef And Shrimp Recipes

HOT POT (BEEF AND SHRIMP) SHABU SHABU

Hot pot (beef and shrimp) shabu shabu image

Easy, delicious and healthy Hot pot (beef and shrimp) shabu shabu recipe from SparkRecipes. See our top-rated recipes for Hot pot (beef and shrimp) shabu shabu.

Categories Beef/Pork Low Carb Low Carb Beef/Pork Dinner Beef/Pork Dinner

Yield 6

Number Of Ingredients 9

Ingredients

Chicken broth
Spices and herbs (juniper berries, garlic, basil, parsley, marjoram etc)
beef tenderloin sliced for shabu shabu
12 shrimp
Napa cabbage
Other veggies your family likes
Glass noodles or japanese noodles. Not included in this calorie count as this recipe is set up for low carb but others can enjoy.
This calorie count does not include the typical sauces created.
Dumplings, if desired.

Steps:

Chicken broth with other spices (juniper berries, garlic, parsley, basil, marjoram).
Put in the cabbage at the beginning for longer cooking.
Each person dips their own meat and shrimp.
Noodles at the very end when the broth becomes soup.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

CHINESE SEAFOOD HOT POT

Chinese Seafood Hot Pot image

Provided by Food Network

Categories main-dish

Time 1h34m

Yield 6 servings

Number Of Ingredients 24

Ingredients

6 green onions, chopped finely
10 cups rich seafood or chicken stock*
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4 ounces dried bean thread noodles, soaked and cut into bite-size pieces
1 pound leafy greens, such as spinach/bok choy/ Napa cabbage, chopped into bite-size pieces
8 sea scallops, sliced
4 small squid, cut into rings
1 (16 ounce) package soft tofu, drained and cut into 1-inch cubes
12 shrimp, peeled, deveined and butterflied
8 shucked oysters
Garlic Mustard, recipe follows
Ginger Soy Sauce, recipe follows
3 tablespoons garlic, minced
2 tablespoons sugar
1/4 cup water
3/4 cup dried mustard powder
2 tablespoons sesame oil
3/4 teaspoon cooking oil
2/3 cup rice wine vinegar
1/4 cup ginger, minced
2 tablespoons honey
1 teaspoon sesame oil
3/4 cup soy sauce

Steps:

Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition.
In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.

HOT POT WITH BEEF AND SHRIMP

HOT POT WITH BEEF AND SHRIMP image

Categories Soup/Stew Shellfish Vegetable Dinner

Number Of Ingredients 15

Ingredients

1 pound top sirloin steak, sliced thin in strips
1/2 pound of large prawns, cooked, peeled, deveined and tails removed
6 bunches baby bok choy, sliced
2 red Fresno chills, sliced - seeds and veins removed (you could use jalapenos if you want it hotter)
2 large shallots, sliced thin
3 stalks celery, sliced including the leaves
3/4 pound Shitake mushrooms, sliced
1/2 pound snow peas, ends removed and sliced diagonally
1 big handful of mung bean sprouts
3-4 Tablespoons fish sauce, depending on your desired taste
2 Tablespoons oyster sauce
3-4 packages of fresh Udon Noodles, or any other noodle you like: Soba, Rice Stick; cooked, rinsed and set aside
1 quart of stock, beef or Thai Ginger Broth
1 bunch of fresh cilantro, coarsely chopped - for garnish
6-8 green onions, sliced on the diagonal, for garnish

Steps:

Prep the steak, shrimp and veggies as listed. To make slicing the steak easier, pop it in the freezer for about 15 minutes. Once all your ingredients are prepped, bring the broth to a boil in a large pan or wok, that you have a lid for. Add the shallots and chilies, fish stock and oyster sauce, simmer for about 5 minutes, add the celery, mushroom and snow peas, cover and simmer about 4 minutes. Make sure the broth is simmering, add the noodles. Simmer about 3 minutes, covered. Add the steak, stir to combine simmer about 3 minutes. Add the bok choy and bean sprouts. Cover and simmer about 3 more minutes. Lastly, add the shrimp, cover simmer 2-3 more minutes until the shrimp are hot. Serve in big soup bowls, garnish with chopped cilantro and sliced green onions. I really liked this cooking method. No stir frying in hot oil! You could vary the ingredients to suit your taste - vegetables, tofu .the possible combinations are endless.

INSTANT POT® PEEL-AND-EAT SHRIMP

Instant Pot® Peel-and-Eat Shrimp image

Peel-and-eat shrimp is easy to do on the stovetop but even easier in your Instant Pot®. Not only do you not have to wait for the pot of water to boil, you also don't need a lot of liquid, which means way less seasoning is needed to flavor. Serve with crusty bread if desired.

Provided by Soup Loving Nicole

Categories Seafood Shellfish Shrimp

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup beer
1 pound large raw shell-on shrimp, frozen
2 tablespoons unsalted butter
1 tablespoon seafood seasoning (such as Old Bay®)
¼ cup chopped fresh parsley
¼ cup cocktail sauce, or to taste

Steps:

Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in parsley.
Transfer shrimp to serving plates and serve with cocktail sauce for dipping.

Nutrition Facts : Calories 186.2 calories, Carbohydrate 6.4 g, Cholesterol 187.8 mg, Fat 7 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 3.9 g, Sodium 824.7 mg, Sugar 2.5 g

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