SAUTEED SHRIMP WITH SCALLION RICE AND SOY-LIME SAUCE
Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a small saucepan, heat 1 teaspoon oil over medium. Add scallion whites, season with salt and pepper, and cook until softened, about 2 minutes. Add rice and 1/3 cup water and bring to a boil. Cover and reduce to a simmer; cook until rice is tender, about 15 minutes. Remove from heat; let stand 5 minutes.
- Meanwhile, combine soy sauce, lime juice, sugar, and chile. In a small nonstick skillet, heat 2 teaspoons oil over medium-high. Add shrimp and cook until opaque throughout, 2 to 3 minutes. Fluff rice with a fork and top with scallion greens and cilantro. Serve shrimp with scallion rice and soy-lime sauce for dipping.
SPICY SHRIMP AND TOMATOES WITH SCALLION RICE
The sauce for these shrimp is made by simply tossing quickly sauteed tomatoes and shrimp in a bowl with what is known as compound butter: room temperature butter that has been flavored by mashing in something tasty like herbs or seasoning--in this case, lemon zest and hot sauce. You can make the butter and cook the shrimp and tomatoes in the time it takes to cook the rice.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat; add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice, 1/2 teaspoon salt and the bay leaf, increase the heat to medium high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
- Meanwhile, zest the lemon into a large mixing bowl and add the remaining 4 tablespoons butter, the hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
- Sprinkle the shrimp liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and some salt and cook, shaking the skillet frequently, until the tomatoes just start to pop, about 5 minutes. Transfer to the mixing bowl with the butter. Heat the remaining 1 tablespoon olive oil in the skillet. Add the shrimp and cook until the bottoms turn pink, about 1 1/2 minutes; flip and cook until just cooked through, about 1 minute more. Add the shrimp to the tomatoes and toss gently to coat everything with the butter and mush the tomatoes a bit more.
- Fluff the rice and stir in the scallion greens. Divide the rice among 4 dinner plates, top with the shrimp, tomatoes and sauce, scatter the remaining parsley leaves over the top and put a lemon wedge on each plate. Serve immediately, with extra hot sauce.
SAUTEED SHRIMP
Easy, Easy!!! Chinese/Asian flavored and would be great on top of Chinese Fried Rice, Lo Mein Noodles, Pasta or Chinese Salad. Quick preparation and wonderful flavor!!!
Provided by Seasoned Cook
Categories High Protein
Time 21m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl mix olive oil, lemon juice, honey, soy sauce, parsley and paprika. Add shrimp and toss to coat. Refrigerate 1 hour.
- In a large saucepan, sautee shrimp for approximately 5 to 6 minutes on low heat, stirring occasionally, until they are pinkish and cooked through.
- Serve with a garnish of lemon wedges or on top of fried rice, lo mein noodles, pasta, top of salad or with side dishes.
- Time does not include refrigeration time.
Nutrition Facts : Calories 401.5, Fat 26.6, SaturatedFat 3.8, Cholesterol 230.4, Sodium 561.8, Carbohydrate 8.6, Fiber 0.2, Sugar 6.1, Protein 31.6
GARLIC, CILANTRO, AND LIME SAUTEED SHRIMP
Steps:
- Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
- Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 7.4 g, Cholesterol 345.6 mg, Fat 4.4 g, Fiber 1.2 g, Protein 38.1 g, SaturatedFat 0.9 g, Sodium 402.9 mg, Sugar 2.6 g
SHRIMP IN SPICY LIME SAUCE
Few people I know have gone food hunting in Cambodia, so I was curious when Deb Winson, a New York-based food stylist, came back with an ecstatic report. ''Everything was so fresh and beautiful, and everything was so simple,'' she said. When I asked her to describe her favorite dish, she told me about a great preparation for shrimp cooked in lime. The ingredients were much as I expected: limes, sugar, salt, chiles and garlic, all common in Southeast Asian cooking. But the technique sounded unusual. The shrimp were not stir-fried, as you might expect, but instead were simmered in a very pungent sauce so that they took on strong flavor and still stayed juicy. This is my version.
Provided by Mark Bittman
Categories easy, quick, seafood, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chile flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy.
- Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 13 grams, TransFat 0 grams
CILANTRO GARLIC LIME SAUTEED SHRIMP
Shrimp sauteed in cilantro, garlic, lime, salsa, and white wine. So simple, yet so delicious! A twist on the usual garlicky sauteed shrimp. The best shrimp recipe I have ever eaten. Served with tortillas or over rice.
Provided by Emily
Categories Seafood Shellfish Shrimp
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Toss shrimp and half the cilantro together in a bowl.
- Heat olive oil in a skillet over medium heat; saute onion until translucent, 1 to 2 minutes. Add garlic and saute until browned, 1 to 2 minutes.
- Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 14.8 g, Cholesterol 258.9 mg, Fat 15.4 g, Fiber 3.5 g, Protein 30.9 g, SaturatedFat 2.3 g, Sodium 1086.3 mg, Sugar 6.7 g
LINGUINE WITH SCALLION SAUCE AND SAUTEED SHRIMP
Categories Pasta Quick & Easy Dinner Shrimp Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a main course
Number Of Ingredients 6
Steps:
- Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.
- In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.
- Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.
- In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.
- Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining shrimp and garnished with scallion greens.
SHRIMP AND SCALLION STIR-FRY
Stir-frying is a smart shortcut to a healthy dinner in 20 minutes or less. This light and flavorful version amps up shrimp with garlic, red pepper flakes, and fresh lemon juice.
Provided by Martha Stewart
Categories Shrimp Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.
Nutrition Facts : Calories 237 g, Fat 5 g, Fiber 1 g, Protein 21 g
SHRIMP IN SPICY LIME SAUCE
From Mark Bittman in The New York Times. "This recreation of a Cambodian dish may not be entirely authentic, but it is really good, a striking balance of mildly sweet and mouth-puckeringly sour. And if you start with peeled shrimp, it is also ridiculously fast. Let the lime-and-sugar mixture cook until it is syrupy; this won't take long, about three minutes, but it will guarantee that the liquid coats the shrimp nicely."
Provided by JackieOhNo
Categories Lime
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chili flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy.
- Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.
DRIED SHRIMP AND SCALLION RICE ROLLS
Commonly sold on Styrofoam trays at Chinese and Southeast Asian markets, these opaque white rice rolls flecked with orange dried shrimp and green scallion are a terrific southern Chinese snack. Purchased ones are seldom as tasty as homemade because producers tend to be skimpy with the dried shrimp, which give the rolls their oomph. These steamed rolls can be eaten as is, dipped in sweet soy sauce. Or they can be panfried to a delicate crisp. When served with other dishes, a few rolls are all you will need. For a light main course with a salad, double or triple the recipe.
Yield makes 3 rolls, serving 4 to 6 as a snack or with 2 or 3 other dishes
Number Of Ingredients 6
Steps:
- In a small bowl, combine the dried shrimp and scallions. Set aside near the stove.
- Follow the instructions in "How to Make Rice Sheets" on page 155 to prepare each rice sheet. After pouring the batter into the baking pan and spreading it out to cover the entire surface of the pan, let the batter set for 5 to 10 seconds. Then sprinkle one-third of the shrimp and scallion mixture on the surface. Cover and cook the rice sheet for 5 minutes, or until translucent and set.
- Remove the pan from the steamer tray or pot, if poaching, and cool for 2 to 3 minutes on a rack, until cool enough to handle the rice sheet. Meanwhile, lightly oil a plate. Remove the rice sheet from the pan as directed on page 155 and place it on a work surface with the smoother bottom-side down. Gently roll up the rice sheet as you would a scroll of paper. If you roll it up too tightly, it will be too heavy, so leave it loose in the center. Aim for 1-inch-diameter rolls. Place the finished roll on the prepared plate, seam side down, before making another one, washing and drying the pan first. If you are not serving the rolls right away, lightly coat them with oil to prevent drying, cover with plastic wrap, and set aside at room temperature for up to 4 hours. They can be refrigerated but will harden, and the best way to revitalize them is by panfrying.
- Serve the rolls at room temperature. Or, warm them by steaming them for about 2 minutes, if needed. Use a knife to cut them into 1-inch pieces and return them to their plate. Drizzle on the sweet soy sauce and finish with a sprinkling of the sesame seeds. Present with the chile garlic sauce.
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