THAI SHRIMP AND CABBAGE
"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
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.
SEAFOOD AND CABBAGE SALAD
This is a beautiful and delicious salad that was popular in our salad bar when we had our restaurant. Red and green vegetables are mixed together with the imitation crab, and then tossed with a light and lemony dressing.
Provided by Wilma Scott
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together mayonnaise, lemon juice, sugar, white wine vinegar, garlic, Worcestershire sauce, salt and pepper, and chile sauce.
- In a large bowl, combine cabbage, broccoli, bell peppers, and crab. Toss mixture with dressing. Cover, and refrigerate until ready to serve.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 0.5 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 661.2 mg, Sugar 9.6 g
SHRIMP AND CABBAGE STIR-FRY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
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
SHRIMP WITH NAPA CABBAGE AND GINGER
Steps:
- Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
- Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
- Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
- Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil. When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.
- Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes. Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated. Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
- Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.
SHRIMP AND CABBAGE SALAD
This is yet another version of Ramen Noodle Slaw, but with a little different twist -- lime. Also,no nuts, as my family isn't wild about them in a main dish. The bottled dressings listed are Good Seasons and Kraft brands, because that's available here. This makes a great lunch or light supper when it's too hot to eat (but when is that???). It's easy to put together: use a LARGE Tupperware bowl with a lid, and you don't even need to stir, just turn it over a few times, and chill! (Cooking time is chilling time)
Provided by Cinnamom in Illinois
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice (shred) Napa cabbage and place in large bowl.
- Grate carrot into the cabbage.
- Add drained water chestnuts, bean sprouts and shrimp.
- Crush ramen noodles and add those to bowl; sprinkle spice packet over all.
- Pour in both salad dressings. The directions are for 1/3 cup each, but add or subtract amounts to your liking. Most times, I just squirt until it looks good!
- Juice the lime over all.
- Place lid on the bowl and turn over several times. Best chilled for at least an hour.
Nutrition Facts : Calories 391.8, Fat 23, SaturatedFat 4.3, Cholesterol 110.4, Sodium 770.1, Carbohydrate 31.5, Fiber 3.1, Sugar 9.6, Protein 17
SHRIMP AND CABBAGE SALAD
Categories Salad Citrus Leafy Green Shellfish
Number Of Ingredients 14
Steps:
- Salad: 1. Heat a medium-size pot of water to boiling. Add edamame and cook as per package directions, about 5 minutes. Drain, cool and shell beans from pods (you will have about 1-1/4 cups). 2. With a sharp knife, cut peel and white pith from oranges. Following membranes, cut out orange sections and place in a small bowl. Squeeze any extra juice from membranes into bowl, then discard membranes. 3. In a large bowl, combine edamame, orange sections, shrimp, cabbage and scallions. Prepare Dressing: 4. In small bowl, whisk together vinegar, hoisin, sugar, sesame oil, soy sauce and 1/4 teaspoon of the salt. While whisking, add oil in a thin stream. Add dressing to bowl; toss to combine. Season with remaining 1/4 teaspoon salt; serve.
ASIAN SHRIMP AND CABBAGE SALAD
Rather like a deconstructed Thai Spring Roll. If you want to make it super easy, purchase pre-cooked shrimp from your deli counter. From Melissa Clark in the New York Times.
Provided by lecole54
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Step 1: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
- Step 2: In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.
SHRIMP AND CRAB SEAFOOD SALAD
A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.
Provided by Darrel Tyler
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
- Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
- Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
- Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.3 g, Cholesterol 108.1 mg, Fat 22.7 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 950.1 mg, Sugar 4.5 g
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