How To Develop Recipes Recipes Recipe For Shrimp
STEAMED SHRIMP
This how-to steam shrimp recipe results in perfectly steamed shrimp you can add to any pasta dish, or feel free to serve chilled with cocktail sauce.
Provided by thedailygourmet
Categories Shrimp Recipes
Time 15m
Yield 4
Number Of Ingredients 2
Steps:
- Set a steamer basket into a heavy saucepan and pour in enough water, so the steamer basket sits just on top of the water without touching it. Remove steamer basket and bring water to a boil.
- Meanwhile, butterfly the shrimp with a sharp paring knife, carefully running the knife 1 inch down the bottom of the shrimp without cutting all the way through. Press shrimp open.
- Set shrimp into the steamer basket and sprinkle with salt. Set steamer basket over the boiling water (shrimp should not touch the water).
- Steam shrimp until they are bright pink on the outside and the meat is opaque, carefully moving shrimp around using tongues so they cook evenly, about 5 minutes.
- Serve immediately or chill for later use.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 1 g, Cholesterol 172.5 mg, Fat 2 g, Protein 23.1 g, SaturatedFat 0.4 g, Sodium 168 mg
GINGER-GARLIC SHRIMP WITH COCONUT MILK
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.
Provided by Yasmin Fahr
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
- Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
- Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.
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