Shanghai Ketchup Shrimp Dip Recipes

SHANGHAI NOODLE SALAD

Shanghai Noodle Salad image

Tangy, addictive, Asian pasta salad. Great for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients.

Provided by Tina Kauffman

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 2h40m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound fresh thick Chinese wheat noodles
¼ cup ketchup
3 ½ tablespoons sesame oil
3 ½ tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons kosher salt
1 ½ teaspoons lime juice
¼ cup chopped green onion
2 carrots, peeled and shredded
1 small zucchini, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 tablespoon toasted sesame seeds
1 teaspoon crushed red pepper flakes

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 41.9 g, Fat 7.4 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 1 g, Sodium 1314.8 mg, Sugar 6.9 g

KETCHUP DIP

Ketchup Dip image

This is so simple, yet delicious. I do not typically like ketchup, but my whole family loves this dip! Dip it with plain chips, or we use the kettle cooked crunchy ones. Just a nice dip to share at a picnic or outing, or to just have around the house. Not at all bad on a burger either!

Provided by sgoshkosh

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 2h10m

Yield 12

Number Of Ingredients 4

Ingredients

1 (16 ounce) container sour cream
½ cup ketchup, or more to taste
2 teaspoons Worcestershire sauce, or to taste
½ white onion, minced

Steps:

Stir the sour cream, ketchup, Worcestershire sauce, and white onion together in a bowl until smooth. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 4.7 g, Cholesterol 16.7 mg, Fat 8 g, Fiber 0.1 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 140.9 mg, Sugar 2.6 g

SHANGHAI KETCHUP SHRIMP DIP

Shanghai Ketchup Shrimp Dip image

This is a new thing for me. I'm a die-hard cocktail sauce gal for my shrimps. I thought this was pretty good and wouldn't hesitate to serve it to my guests.

Provided by Redneck Epicurean

Categories Spicy

Time 5m

Yield 1 medium bowl

Number Of Ingredients 3

Ingredients

2/3 cup hoisin sauce
1/4 cup orange juice
1/2 teaspoon garlic and red chile paste

Steps:

Mix well. Refrigerate until serving.

Nutrition Facts : Calories 403.6, Fat 5.9, SaturatedFat 1, Cholesterol 5.1, Sodium 2758.3, Carbohydrate 81.7, Fiber 4.9, Sugar 51.8, Protein 6.1

GAN SHAO XIA (SHANGHAI SWEET AND SOUR SHRIMP)

Gan Shao Xia (Shanghai Sweet and Sour Shrimp) image

Make and share this Gan Shao Xia (Shanghai Sweet and Sour Shrimp) recipe from Food.com.

Provided by Member 610488

Categories Chinese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup ketchup
2 tablespoons shaoxing wine
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sugar
1 tablespoon water
2 tablespoons canola oil
1 tablespoon ginger, minced
3 scallions, cut into 2 inch pieces
1 lb large shrimp, shelled deveined
salt & freshly ground black pepper, to taste
cooked white rice, to serve

Steps:

Whisk together ketchup, wine, soy sauce, mirin, sugar, and 1 tbsp water in a bowl. Set sauce aside.
Heat oil in a 14 inch flat-bottom wok or skillet over high heat. Add ginger and scallions. Cook, stirring, until fragrant (1 minute).
Add shrimp. Cook, stirring, until beginning to turn pink (2 minutes). Add sauce. Cook, stirring, until thick (1 minute).
Remove from heat and season with salt and pepper. Serve with rice.

Nutrition Facts : Calories 181.8, Fat 8.3, SaturatedFat 0.7, Cholesterol 143.2, Sodium 1087.2, Carbohydrate 10.2, Fiber 0.6, Sugar 7, Protein 16.6

SHANGHAI SHRIMP

Shanghai Shrimp image

Serve up this Shanghai Shrimp and your family will wonder when you found time to take a Chinese cooking class.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 9

Ingredients

4 green onions, cut into 1-inch pieces
1 tsp. minced peeled gingerroot
2 Tbsp. PLANTERS Peanut Oil
1 lb. large shrimp, peeled, deveined
1 cup chicken broth
1 Tbsp. cornstarch
1 can (11 oz.) mandarin oranges, undrained
1 can (8 oz.) sliced water chestnuts, undrained
4-1/2 cups hot cooked rice

Steps:

Cook and stir green onions and ginger in hot oil in large skillet on medium-high heat 3 min. Add shrimp; cook 3 to 4 min. or until shrimp turn pink.
Stir chicken broth into cornstarch. Add to shrimp mixture along with the oranges and water chestnuts; mix well. Reduce heat to medium-low; cover. Simmer until slightly thickened and heated through, stirring frequently.
Serve over the rice.

Nutrition Facts : Calories 330, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 145 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g

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