Shrimp With Red Sauce Recipes

RED SHRIMP SAUCE WITH IMPORTED ITALIAN PASTA

Steps:

• Peel and devein shrimp. Save shells.
• Core, peel and coarsely chop garlic cloves.
• In a pot large enough to hold all ingredients, saute garlic over low heat until translucent; remove. Increase heat to medium and add shells. Stir until pink. Discard shells with a slotted spoon retaining as much juice as possible.
• Quick cook shrimp in the same pot until partly cooked through. Remove and reserve shrimp in a bowl. Refrigerate until final reheat and cooking at the end. Protect all secreted juices.
• Place tomatoes, red pepper flakes, remaining olive oil, several stalks of basil, salt and pepper in the pot. Simmer for about 2 hours, adding water or optional clam broth as needed.
• When close to serving, place pasta in a pot of salted and rapidly boiling water. Cook pasta according to package until al dente.
• Just before pasta is ready, remove basil and reheat the shrimp in the sauce.
• Strain pasta and place some of the shrimp sauce in the empty pasta pot. Add cooked pasta and mix, adding more sauce if needed to make sure pasta is coated with sauce. Place in a large serving bowl and top with a generous amount of additional sauce. Serve with additional sauce on the side.

SHRIMP WITH RED SAUCE

Steps:

• Mix first six ingredients together and marinate shrimp in mixture for 3 hours, refrigerated.
• Mix all the sauce ingredients except the sesame oil and set aside.
• Heat 3 cups vegetable oil in wok to 350 degrees. Add marinated shrimp and cook 1 minute, until shrimp change color. Drain shrimp and set aside. Drain wok and reserve 2 tablespoons of the oil.
• Heat wok over high heat and add reserved oil. When a wisp of white smoke appears add carrots, giner, garlic, onions and scallion and stir-fry thoroughly. Add sauce to mixture, stirring until it boils and thickens. Add shrimp and stir a few seconds to heat. Turn off heat, stir in sesame oil and serve immediately in a preheated serving dish.

COCONUT SHRIMP WITH RED CURRY SAUCE

Steps:

• Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
• In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
• Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
• Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
• Yield: 1 cup

COCONUT SHRIMP WITH RED CURRY SAUCE

Steps:

• Shrimp:.
• Heat 3" of oil in a large deep skillet or heavy pot to 325°F.
• In a small bowl, mix the cornstarch, egg whites, salt and pepper until foamy. Spread the coconut out in a pie dish.
• Dredge the shrimp with the cornstarch/egg white mixture; shake off any excess.
• Press the shrimp into the coconut flakes, then turn shrimp over and press into coconut again to coat both sides.
• Deep-fry the shrimp in batches until the coconut is golden brown, about 2-3 minutes.
• Using tongs or a slotted spoon, remove the shrimp to paper towels to drain.
• Arrange the shrimp on a platter, serve immediately with Red Curry Sauce, and garnish with green onion and mint.
• Red Curry Sauce:.
• Place a small pot over medium heat and coat with the oil.
• Stir the red curry paste into the pan, and fry until aromatic.
• Slowly pour in the coconut milk, and continue to stir to incorporate.
• Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5-10 minutes to thicken.
• Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
• Makes 1 cup.

LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE

Steps:

• For curry sauce:
• Combine all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, whisking to blend. Reduce heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
• For lime leaf batter:
• Using on/off turns, mix flour and next 5 ingredients in processor until blended. Transfer flour mixture to medium metal bowl. Gradually whisk in 3/4 cup ginger ale. (Can be made 6 hours ahead. Cover and refrigerate. Add more ginger ale by tablespoonfuls if batter thickens.)
• For shrimp:
• Add enough oil to heavy large saucepan to measure 1 1/2 inches deep. Attach deep-fry thermometer to side of pan (do not allow tip to touch bottom of pan). Heat oil to 370°F to 380°F. Place cornstarch in shallow bowl. Place coconut in medium bowl. Lightly dredge shrimp in cornstarch, shaking off excess. Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off. Dredge shrimp in coconut. Fry shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
• Divide warm sauce among 6 plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.

SHRIMP ALLA MARINARA

Steps:

• Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
• Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
• When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
• Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

SHRIMP IN CREAM SAUCE

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.