Hunan Hot And Spicy Shrimp Recipe 485

HUNAN HOT-AND-SPICY SHRIMP RECIPE - (4.8/5)

Hunan Hot-and-Spicy Shrimp Recipe - (4.8/5) image

Provided by á-25087

Number Of Ingredients 27

Ingredients

For the shrimp coating:
1 pound large shrimp (40 count per pound)
2 tablespoons lightly beaten egg whites
2 tablespoons peanut oil
2 tablespoons Shaoxing wine
1 tablespoon mung bean starch
1 teaspoon sugar
1/2 teaspoon salt
Pinch of white pepper
For the sauce:
5 tablespoons ketchup (see Note below)
1 tablespoon oyster sauce
2 teaspoons white rice vinegar
2 teaspoons light soy sauce
1 1/2 teaspoons pepper flakes from Hot Pepper Oil (below) or 1 1/2 teaspoons coarsely ground dried Thai chiles
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/4 cup peanut oil
1 tablespoon peeled and of minced ginger
1 tablespoon minced garlic
1/2 cup 1/4-inch-dice shallots
1 1/2 tablespoons Shaoxing wine
Hot Pepper Oil:
Makes about 1 cup oil and pepper flakes
1/2 cup hot pepper flakes
1/3 cup sesame oil
1/2 cup peanut oil

Steps:

Peel the shrimp, leaving the tail segments intact, then devein and clean them. In a bowl, mix together all of the ingredients to make the shrimp coating. Add the shrimp and turn to coat. Refrigerate for 30 minutes. To make the sauce mix together all of the ingredients in a small bowl and reserve. Heat a wok over high heat for 30 seconds. Add the peanut oil, and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the ginger and stir briefly. Add the garlic and stir briefly. Add the shallots, stir to mix, and lower the heat to medium. Cook for 2 to 3 minutes, or until the shallots soften. Raise the heat to high, add the shrimp and their coating, and stir to mix. Spread the shrimp in a single layer and cook for 1 minute, or until the shrimp begin to turn pink. Turn the shrimp over and mix. Drizzle in the wine, adding it along the edge of the wok, and mix well. Stir the sauce, pour it over the shrimp, and mix well. Stir-fry for about 1 1/2 minutes, or until the shrimp are well-coated and the sauce begins to bubble. Turn off the heat, transfer to a heated dish, and serve. Hot Pepper Oil: For this infused oil to be a success, the pepper flakes must be very hot, which is why I prefer dried Thai chilies for making the flakes. Heat a wok over high heat for 20 seconds. Add the sesame oil, peanut oil, and pepper flakes and stir. Reduce the heat to medium and cook for 2 to 3 minutes, or until the oil is very hot, but not boiling. Turn off the heat and let cool to room temperature. Pour the oil, including the pepper flakes, into a sterilized glass jar and close tightly. Allow the oil to rest for 10 minutes and then it can be used. The oil will keep at room temperature for up to 1 week or refrigerated for up to 3 months. The longer the oil is stored, the hotter it will become.

HOT HUNAN SHRIMP

HOT HUNAN SHRIMP image

Categories Shellfish Appetizer Stir-Fry Quick & Easy

Yield 4 people

Number Of Ingredients 13

Ingredients

1 pound large shrimp
1 tablespoon Shaoxing wine or dry sherry
1/2 teaspoon salt
3 tablespoons peanut oil
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons chile-garlic sauce
2 teaspoons minced pickled chiles
1/3 cup water
1/2 teaspoon dark soy sauce
2 scallions, green parts thinly sliced
1 tablespoon finely chopped red bell pepper
1/4 teaspoon Asian sesame oil

Steps:

1. Using scissors, cut down the curved side of the shrimp shells and remove the veins, leaving the shells intact. Transfer the shrimp to a medium bowl and toss them with the Shaoxing wine and the salt. 2. Heat a large wok until very hot. Add the peanut oil; heat until small puffs of smoke rise. Pat the shrimp dry, add to the wok and stir-fry until curled and nearly cooked, about 2 minutes. Add the ginger, garlic, chile-garlic sauce and pickled chiles and stir-fry until fragrant, about 1 minute. Add the water, soy sauce, scallion greens and bell pepper and stir-fry until the liquid is slightly reduced and the shrimp are cooked through, about 2 minutes. Drizzle the sesame oil on the shrimp, toss and serve.

HOT AND SPICY SHRIMP

Hot and Spicy Shrimp image

More like a Louisiana-Style "barbecued" shrimp rather than an Asian stir fry. Serve with some garlic bread and a salad.

Provided by SharleneW

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter
1 onion, finely chopped
4 cloves garlic, minced
1 lb roma tomato, cored and chopped
1 -2 teaspoon chinese chili paste with garlic
8 ounces sliced mushrooms, rinsed
1 cup dry white wine
1 lb frozen raw tail-on shrimp, thawed (41 to 50 per pound)
1 cup chicken broth
2 tablespoons minced parsley
2 green onions, including tops,ends trimmed and thinly sliced on the diagonal

Steps:

In a 12-inch fry pan, melt butter over medium-high heat.
Add onion and garlic and stir often until onion is limp but not browned, 3 to 5 minutes.
Stir in tomatoes, chili paste, mushrooms, and wine.
Bring to a boil over high heat; boil, uncovered, stirring often, until most of the liquid has evaporated, 5 to 8 minutes.
Reduce heat to medium-high.
Add shrimp and stir often just until shrimp begin to turn pink, 1 to 2 minutes.
Stir in broth, parsley, and green onion.
Stir just until hot and shrimp are no longer translucent in center (cut one to test), about 1 more minute.

Nutrition Facts : Calories 324.3, Fat 13.6, SaturatedFat 7.8, Cholesterol 251.4, Sodium 541.3, Carbohydrate 12.5, Fiber 2.6, Sugar 6.1, Protein 28.4

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