Shrimp Shanghai Recipes
SHANGHAI SHRIMP
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
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
SHANGHAI SHRIMP STIR-FRY - YOU BAO XIA (油爆虾)
Shanghai-style shrimp stir-fry or you bao xia (油爆虾) is a classic Shanghainese dish that uses whole shrimp. Wok fried until they are crispy and then soaked in a savory sauce, this Shrimp stir fry dish is also a favorite Shanghai Chinese New Year dish.
Provided by Judy
Categories Fish and Seafood
Time 25m
Number Of Ingredients 10
Steps:
- Start by preparing the shrimp. Using kitchen shears, trim off the legs and the sharp pointy part at the top of the head. Then devein the shrimp by using a toothpick to carefully expose and pull it out, without damaging the shell (see the photo!). Rinse the shrimp thoroughly, drain, and pat dry with a paper towel.
- Heat the oil in a wok over high heat until it just starts to smoke. Carefully lower the shrimp into the oil in two batches, frying gently for about 5 - 10 seconds with each batch. The shrimp will go opaque very quickly. Immediately scoop them out into a metal strainer, to drain excess oil back into the wok. Set the shrimp aside.
- Now, let the oil heat up again until it's smoking. Lower the shrimp into the oil again (in two separate batches), and fry for another 5 - 10 seconds. The frying time varies depending on shrimp size--over frying will dry out the shrimp.
- Turn off the heat and scoop out the oil into a heat-proof bowl, leaving about 1 tablespoon of oil in the wok. Turn the heat on to low and add in the scallion whites and ginger. Cook for 2 minutes, until fragrant. Add the Shaoxing wine, chicken broth, sugar and vinegar. Turn up the heat, so the mixture comes to a simmer. Stir for 30 seconds.
- At this point, you can choose to remove the scallions and ginger from the wok, or simply leave them in there! Finally, add the shrimp back to the wok along with the sesame oil. Stir-fry for 5-10 seconds, until the shrimp are coated in the sauce. Add salt to taste, and serve.
Nutrition Facts : Calories 294 kcal, Carbohydrate 2 g, Protein 24 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 891 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP SHANGHAI
Adapted from Morey Amsterdam's Benny Cooker Crock Book. Although the title comes from a joke from Amsterdam's night club act, the recipes are all genuine. Prep time is marinating time.
Provided by Chocolatl
Categories Chinese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
- Add shrimp and mix well.
- Cover and refrigerate for 1 hour.
- Drain shrimp, reserving marinade.
- Heat oil in a wok or large skillet over high heat.
- Add shrimp and stir-fry 2-3 minutes.
- Add peas and stir-fry 1 minute.
- Add water chestnuts and stir-fry 1 minute.
- Remove shrimp and keep warm. (Leave the vegetables in the pan.).
- Mix cornstarch with enough cold water to form a thin paste.
- Stir into marinade.
- Pour marinade mixture into pan with the vegetables.
- Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
- Pour sauce over shrimp.
- Serve with rice and cherry tomatoes.
WOK STIRRED SHANGHAI NOODLES WITH SHRIMP AND HARICOTS VERTS
Steps:
- In a bowl, mix shrimp, cornstarch, coriander and sesame oil. In a hot wok, coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes keeping them rare. Set aside. In the same wok, add a little more oil and caramelize garlic, ginger and onions. Season. Add mushrooms, oyster sauce and chicken stock. Add noodles, haricots and shrimp. Quickly heat up and serve immediately.
SHRIMP SHANGHAI
Adapted from Morey Amsterdam's Benny Cooker Crock Book. Although the title comes from a joke from Amsterdam's night club act, the recipes are all genuine. Prep time is marinating time.
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
- Add shrimp and mix well.
- Cover and refrigerate for 1 hour.
- Drain shrimp, reserving marinade.
- Heat oil in a wok or large skillet over high heat.
- Add shrimp and stir-fry 2-3 minutes.
- Add peas and stir-fry 1 minute.
- Add water chestnuts and stir-fry 1 minute.
- Remove shrimp and keep warm. (Leave the vegetables in the pan.).
- Mix cornstarch with enough cold water to form a thin paste.
- Stir into marinade.
- Pour marinade mixture into pan with the vegetables.
- Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
- Pour sauce over shrimp.
- Serve with rice and cherry tomatoes.
Nutrition Facts : Calories 549.1, Carbohydrate 18.7, Cholesterol 478.9, Fat 18, Fiber 2.7, Protein 58.4, SaturatedFat 2.3, Sodium 4203.7, Sugar 5.1
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