Shrimp And Pea Shao Mai Recipes

SHRIMP AND PEA SHAO MAI

Steps:

• For Sauce:
• Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• For Shao Mai:
• If using fresh peas, cook in boiling salted water 2 minutes. Drain; transfer to small bowl. Do not precook frozen peas. Puree shrimp in processor. Add 1 egg white and next 6 ingredients. Process just until blended, using on/off turns. Transfer mixture to bowl. Stir in 1/2 cup peas and green onion.
• Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush wrapper with egg white. Place 1 tablespoon filling in center. Gather wrapper around filling, leaving top of filling exposed and forming pouch. Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours ahead. Place on waxed paper-lined cookies sheet. Cover; chill.)
• Arrange dumplings 1/2 inch apart on oiled steamer basket or rack. Place over boiling water. Cover and steam until dough is tender and filling is cooked, about 10 minutes. Serve with sauce.

SHRIMP AND PEA SHAO MAI RECIPE

Steps:

• For Sauce: Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.) For Shao Mai: If using fresh peas, cook in boiling salted water 2 minutes. Drain
• transfer to small bowl. Do not precook frozen peas. Puree shrimp in processor. Add 1 egg white and next 6 ingredients. Process just until blended, using on/off turns. Transfer mixture to bowl. Stir in 1/2 cup peas and green onion. Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush wrapper with egg white. Place 1 tablespoon filling in center. Gather wrapper around filling, leaving top of filling exposed and forming pouch. Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours ahead. Place on waxed paper-lined cookies sheet. Cover
• chill.) Arrange dumplings 1/2 inch apart on oiled steamer basket or rack. Place over boiling water. Cover and steam until dough is tender and filling is cooked, about 10 minutes. Serve with sauce.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

SHAO MAI (PORK DUMPLINGS)

Steps:

• Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.
• Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)
• When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.
• Combine ingredients in a small bowl and serve with Pork Dumplings.

SHRIMP SHAU MAI

Steps:

• In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.
• Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
• Fill a large skillet or wok with 2 cups water; bring to a boil. Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.

SHRIMP AND SNOW PEA STIR-FRY

Steps:

• Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.

THAI SHRIMP AND SNOW PEAS

Steps:

• Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
• Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
• Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.