INFERNO SHRIMP
After trying a hot and spicy shrimp dish at various Chinese buffets, I decided to re-create this favorite of mine at home.It fits well with Chinese themed menus, but I believe it would also be good marinated(in the same sauce you cook it in) skewered and grilled. Or if you are just in a shrimp mood, have it with whatever accompanyments, as it a very versatile dish and will fit into any menu. I think you hot and spicy fans will love this one.
Provided by ngdarlen
Categories Asian
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a wok to medium heat.Add sesame oil, black pepper,pepper flakes and garlic.Stir and cook fast, about 1-2 minutes.
- Add the butter and all other ingredients except shrimp, allowing the butter to melt.When the butter has melted, add the shrimp and toss to coat. Stirring frequently, cook the shrimp till done, usually about 5 minutes, or until the tails curl.
- Enjoy.
Nutrition Facts : Calories 562.4, Fat 39.3, SaturatedFat 17.2, Cholesterol 502.7, Sodium 672.5, Carbohydrate 3, Fiber 0.7, Sugar 0.2, Protein 48.1
NO-BOIL SHRIMP BOIL
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Add the potatoes, 1 teaspoon seafood seasoning and 1 tablespoon olive oil to a mixing bowl. Toss to coat the potatoes in the oil and seasoning. Add the potatoes to a rimmed baking sheet. Bake until the potatoes are slightly browned and tender, but still have some resistance when pierced with a fork, 10 to 15 minutes.
- In the meantime, add the butter, garlic and remaining 4 tablespoons olive oil to a small saucepan. Heat over medium heat until the butter is melted. Add the shrimp and corn to a large mixing bowl. Add the butter mixture and remaining tablespoon seafood seasoning. Toss everything together so the shrimp and corn are covered in the seasoning.
- Remove the baking sheet from the oven and add the shrimp, corn and sliced andouille sausage.
- Transfer back to the oven and cook until the shrimp is cooked through and the corn is tender, another 15 minutes.
- Remove the baking sheet from the oven and top with the juice of 1 lemon and the chopped parsley. Serve with extra lemon wedges on the side.
HOT AND SPICY SHRIMP
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
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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