Jumbo Shrimp Rolls With A Sweet Soy Sauce Recipes

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JUMBO SHRIMP AND ASPARAGUS



Jumbo Shrimp and Asparagus image

If you don't love asparagus, this will bring you into the fold. It's fantastic.

Provided by AMYSTEPHEN

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 6

Number Of Ingredients 9

2 cups water
2 bunches asparagus, trimmed and cut into 1 inch pieces
2 tablespoons vegetable oil
24 large fresh shrimp, peeled, deveined and cut in half lengthwise
2 teaspoons chopped fresh ginger root
3 tablespoons soy sauce
2 teaspoons granulated sugar
1 teaspoon dry sherry
salt to taste

Steps:

  • In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
  • Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

Nutrition Facts : Calories 107 calories, Carbohydrate 7.8 g, Cholesterol 44.3 mg, Fat 5.2 g, Fiber 2.8 g, Protein 9.2 g, SaturatedFat 0.8 g, Sodium 537.6 mg, Sugar 3.3 g

JUMBO SHRIMP ROLLS WITH A SWEET SOY SAUCE



Jumbo Shrimp Rolls With a Sweet Soy Sauce image

These crisp, golden-fried little mouthfuls are packed with flavor and served with a hot-and-sweet soy dip -- perfect to stimulate appetites at the start of a meal, or as a tasty hot snack.

Provided by CHILI SPICE

Categories     Sauces

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 small red bird's eye chili, seeded
1 teaspoon honey
4 tablespoons soy sauce
2 tablespoons chopped fresh cilantro
1 garlic clove, finely chopped
1 1/2 teaspoons red curry paste
16 wonton wrappers (found in the refrigerated part of the produce department at most grocery stores)
1 egg white, lightly beaten
16 jumbo shrimp, raw, peeled with tails on
sunflower oil (for frying)

Steps:

  • To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside.
  • To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste.
  • Brush each wonton wrapper with egg whites and place a small dab of the cilantro mixture in the center. Place a shrimp on top and fold over, enclosing the shrimp and leaving the tail exposed. Repeat with the other shrimp.
  • Heat the oil in a deep heavy bottomed pot or pan to 350 degrees F. Fry shrimp in small batches for 1-2 minutes (turning to prevent burning) each until are golden brown and crisp. Drain on paper towels.
  • Serve with the dip.
  • TIP -- If you prefer, use phyllo pastry in place of wonton wrappers, put the paste and a shrimp on one end, then brush with egg white and wrap the pastry around the shrimp to enclose and fry.

Nutrition Facts : Calories 233.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 173.1, Sodium 1368.4, Carbohydrate 22.3, Fiber 0.8, Sugar 1.8, Protein 28.7

JUMBO SHRIMP WITH SWEET-AND-SOUR SAUCE



Jumbo Shrimp With Sweet-And-Sour Sauce image

A simple and delicious shrimp dish. The sauce can be made ahead of time. I decreased th marmalade after reading Kitz review because 1/2 cup was my typo. Should be 1/4 cup marmalade, but feel free to add more if you like it sweeter.

Provided by Nimz_

Categories     No Shell Fish

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 teaspoons minced garlic
1/2 teaspoon minced ginger
1/4 cup orange marmalade
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon light soy sauce
1 tablespoon peanut oil
2 lbs large shrimp, peeled and deveined (16-20)
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pure chile powder
1/2 teaspoon paprika
1/4 teaspoon fresh ground black pepper

Steps:

  • For the Sauce:.
  • In a small saucepan warm the peanut oil over medium heat.
  • Add the ginger and garlic.
  • Cook until golden brown, about 60 to 90 second, stirring often.
  • Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
  • Remove from heat and set aside at room temperature.
  • If made ahead, warm the sauce over medium heat until the marmalade has melted again.
  • Shrimp:.
  • In a large bowl mix the oil, salt, chile powder, paprika and pepper.
  • Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
  • Thread shrimp onto metal skewers or you can also use a fish basket.
  • Heat grill to 500 to 550 degrees (high heat).
  • With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
  • Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.

Nutrition Facts : Calories 416.3, Fat 17.6, SaturatedFat 2.7, Cholesterol 345.6, Sodium 885.9, Carbohydrate 16.5, Fiber 0.5, Sugar 12.1, Protein 46.6

SHRIMP SUMMER ROLLS WITH SESAME-SOY DIPPING SAUCE RECIPE - (4.5/5)



Shrimp Summer Rolls with Sesame-Soy Dipping Sauce Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 14

2 ounces uncooked rice vermicelli noodles
12 medium shrimp, peeled and deveined (8-ounces)
4 (8-inch) round rice paper sheets
1/2 cup Napa (Chinese) cabbage, very thinly sliced
16 fresh mint leaves
4 teaspoons unsalted, dry-roasted peanuts, chopped
1 small Serrano chile, seeded and thinly sliced
2 tablespoons green onions, chopped
1 tablespoon Mirin (sweet rice wine)
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
2 1/2 teaspoons lower-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon fish sauce

Steps:

  • Bring a medium saucepan filled with water to a boil. Add rice noodles and shrimp; cook 2 minutes or until shrimp and noodles are done. Drain and rinse with cold water. Drain. Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place a dry kitchen towel on a work surface. Place rice paper sheet on towel. Place 3 shrimp on bottom third of sheet, leaving a 2-inch border. Top with 2 tablespoons cabbage, 4 mint leaves, 1 teaspoon peanuts, one-fourth of the chile, and 1/4 cup cooked rice noodles. Fold bottom of sheet over filling. Fold sides of sheet over filling; roll up, jelly-roll fashion, starting with filled side. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining wrappers, shrimp, cabbage, mint, peanuts, chile, and noodles. Combine green onions and remaining ingredients in a small bowl, stirring with a whisk until sugar dissolves. Serve with summer rolls.

SHRIMP SPRING ROLLS WITH CHIMICHURRI SAUCE



Shrimp Spring Rolls with Chimichurri Sauce image

A light-and-bright chimichurri sauce gives these rolls an Argentinean twist.

Provided by Allrecipes Magazine

Categories     Appetizers and Snacks     Wraps and Rolls

Time 55m

Yield 10

Number Of Ingredients 18

1 ½ cups lightly packed fresh parsley
¼ cup olive oil
¼ cup rice vinegar
4 cloves garlic, minced, or more to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1 head romaine lettuce, shredded
¾ cup coarsely shredded carrot
½ cup fresh cilantro leaves
½ cup fresh mint leaves
2 green onions, thinly sliced
1 ounce rice vermicelli noodles
10 rice paper sheets
10 sprigs fresh Italian parsley
10 cooked peeled and deveined shrimp, halved lengthwise
1 tablespoon reduced-sodium soy sauce, or to taste
½ teaspoon crushed red pepper, or to taste

Steps:

  • Pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper in a food processor or blender until chopped but not pureed. Transfer to a large bowl.
  • Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes.
  • Meanwhile, bring a saucepan of lightly salted water to a boil. Add rice noodles. Cook until just tender, about 3 minutes; drain. Rinse with cold water; drain again. Snip noodles into small pieces.
  • Pour some warm water into a pie plate. For each spring roll, carefully dip 1 rice paper into the water and transfer to a dinner plate. Let stand several seconds to soften. Put 1 parsley sprig and 2 shrimp halves just below the center of the paper; top with about 1/3 cup vegetable mixture and some of the rice noodles. Tightly roll up rice paper from the bottom, tucking in the sides as you roll.
  • Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 7.5 g, Cholesterol 672.2 mg, Fat 9.7 g, Fiber 2.5 g, Protein 74.4 g, SaturatedFat 1.8 g, Sodium 915.9 mg, Sugar 1.4 g

SHRIMP ROLLS WITH SPICY VIETNAMESE DRESSING



Shrimp Rolls with Spicy Vietnamese Dressing image

Provided by Nina Simonds

Categories     Marinate     Sauté     Quick & Easy     Lime     Basil     Shrimp     Carrot     Sake     Healthy     Noodle     Lettuce     Self

Number Of Ingredients 14

1 1/2 lb medium shrimp, peeled and deveined
1 tbsp minced ginger
1/3 cup rice wine or sake
1 1/2 tsp toasted sesame oil
Juice from 6 limes (about 1 cup)
1/2 cup sugar
1/2 cup Splenda Granulated
1/3 cup light soy sauce
1 1/2 tbsp minced fresh garlic
1 tsp red pepper flakes
2 heads Boston, or butterhead, lettuce
2 cups fresh basil leaves
3 medium carrots, peeled and finely grated (about 1 1/2 cups)
1/3 lb rice stick noodles, softened in boiling water and drained thoroughly

Steps:

  • In a bowl, toss shrimp with ginger, wine, and oil. Cover with plastic wrap and refrigerate 20 minutes.
  • For dressing:
  • Mix lime juice, sugar, Splenda, soy sauce, garlic, and pepper flakes in a bowl; set aside. Core lettuce and separate leaves; rinse and dry them. Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes.
  • To make wraps:
  • Place 3 shrimp inside each lettuce leaf along with 2 or 3 basil leaves, 1 tbsp carrots and a small handful of noodles and roll up. Divide dressing among 4 small dishes for dipping.

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