Red Cabbage Recipes Recipe Paper Recipe For Shrimp

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SHRIMP AND CABBAGE STIR-FRY



Shrimp and Cabbage Stir-Fry image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 large egg white
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon soy sauce
1 1/4 pounds medium shrimp, peeled and deveined
2 teaspoons hoisin sauce
1 1/2 teaspoons sherry vinegar or rice wine vinegar
1/2 cup low-sodium chicken broth or water
2 tablespoons vegetable oil
4 scallions, cut into 1/2-inch pieces, white and green parts separated
1 tablespoon finely grated peeled ginger
1 clove garlic, finely grated
1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
Cooked white rice, for serving (optional)

Steps:

  • Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
  • Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
  • Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

Nutrition Facts : Calories 262, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 219 milligrams, Sodium 516 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams

THAI SHRIMP AND CABBAGE



Thai Shrimp and Cabbage image

"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 1 serving.

Number Of Ingredients 9

1 cup shredded cabbage
3 teaspoons canola oil, divided
1 slice onion, halved
1 garlic clove, minced
8 uncooked large shrimp, peeled and deveined
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon minced fresh cilantro
1/8 teaspoon crushed red pepper flakes

Steps:

  • In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.

Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

RED CABBAGE



Red Cabbage image

Make and share this Red Cabbage recipe from Food.com.

Provided by bmpdesign

Categories     Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 red cabbage
vinegar
1 tablespoon sugar
1/2 teaspoon salt
clove
1 sour apple (Granny)

Steps:

  • Chop the red cabbage.
  • Heat oil in a pot.
  • Saute red cabbage in oil.
  • Add vinegar.
  • Add 1 tbsp sugar.
  • Add 1/2 tsp salt.
  • Add clove.
  • Chop 1 Granny apple and add.
  • Cook until softened.
  • Add flour on top to thicken.

Nutrition Facts : Calories 100.9, Fat 0.4, SaturatedFat 0.1, Sodium 347.8, Carbohydrate 24.9, Fiber 5.5, Sugar 15.9, Protein 3.1

SHRIMP AND CABBAGE LO MEIN



Shrimp and Cabbage Lo Mein image

Strips of sliced cabbage echo the shape of the noodles in our version of a familiar Chinese-American dish. Cooked briefly, the cabbage wilts slightly but keeps some crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 12

8 ounces linguine
Coarse salt and ground pepper
1/4 cup soy sauce
1/4 cup rice vinegar
2 teaspoons grated peeled fresh ginger
1/2 teaspoon sugar
1/2 teaspoon red-pepper flakes
1 tablespoon vegetable oil, such as safflower
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
1 head green cabbage (2 pounds), halved, cored, and thinly sliced
1/4 cup fresh cilantro leaves, for serving (optional)

Steps:

  • Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red-pepper flakes; set mixture aside.
  • While pasta is cooking, heat oil in a large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet).
  • Place cabbage, remaining garlic, and 1/2 cup water in skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.

RED CABBAGE COLESLAW



Red Cabbage Coleslaw image

This is an awesome coleslaw that I make occasionally, because it is tart, crunchy, and flavorful. Unlike traditional coleslaw, my recipe is not sweet at all, but is sour because of the acidity from the lemon juice and pickles. The crunchy vegetables and creamy dressing makes it refreshing as a side dish for a barbeque or a quick and easy salad to accompany a weekday dinner. Enjoy!

Provided by Nanor

Categories     Salad     Coleslaw Recipes     With Mayo

Time 25m

Yield 4

Number Of Ingredients 11

½ medium head red cabbage, shredded
2 medium carrots, shredded
2 stalks celery, very thinly sliced
1 small yellow onion, diced
1 spear dill pickle, diced
8 sprigs Italian parsley, chopped
2 tablespoons mayonnaise
½ medium lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Aleppo pepper

Steps:

  • Combine cabbage, carrots, celery, onion, pickle, and parsley in a large bowl.
  • Whisk mayonnaise, lemon juice, salt, pepper, and Aleppo pepper together in a small bowl; pour over cabbage mixture and toss until well coated.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 18.6 g, Cholesterol 2.6 mg, Fat 6.3 g, Fiber 6.3 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 814.7 mg, Sugar 7.2 g

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