Shrimp With Water Chestnuts Recipes

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CASHEW SHRIMP WITH WATER CHESTNUTS



Cashew Shrimp with Water Chestnuts image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 5 servings (10 to 12 ser

Number Of Ingredients 13

1 pound shrimp, shelled
1/2 cup water chestnuts, diced
1/2 cup carrots, diced
1 cup celery, diced
2 cups vegetable oil
1 cup cashews
1 teaspoon garlic, minced
Rice wine
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch

Steps:

  • In a medium bowl, place 2 cups warm water and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces.
  • Mix all sauce ingredients together in a small bowl.
  • Bring a saucepan of water to a boil. Place the celery and carrots in boiling water for 1 minute. Remove from heat and rinse with cold water until cooled. Set aside.
  • Heat the oil to 325 degrees F.
  • Fry cashews until light brown (watch carefully as they burn easily). Drain on paper towel.
  • Add the diced shrimp to the oil and blanch for 5 seconds. Remove shrimp with a slotted spoon from oil and remove oil from the wok.
  • Reheat wok until hot and add minced garlic and all the diced vegetables. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Remove to platter and sprinkle cashews over top. Serve.

SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS



Shrimp With Snow Peas and Water Chestnuts image

Make and share this Shrimp With Snow Peas and Water Chestnuts recipe from Food.com.

Provided by Jens Kitchen

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb shrimp (uncooked)
1/4 cup dry sherry
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon fresh ginger, peeled and minced
1 cup fresh mushrooms, sliced
1/2 lb snow peas, rinsed, stems and strings removed
1/2 cup sliced scallion
1/2 cup sliced water chestnuts
1 teaspoon cornstarch, dissolved in
3 tablespoons water
hot cooked rice

Steps:

  • Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
  • Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
  • Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
  • Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

Nutrition Facts : Calories 202.4, Fat 8.2, SaturatedFat 1.1, Cholesterol 142.9, Sodium 1152.4, Carbohydrate 10.7, Fiber 2.5, Sugar 3.6, Protein 18.9

SHRIMP WITH WATER CHESTNUTS



Shrimp With Water Chestnuts image

Make and share this Shrimp With Water Chestnuts recipe from Food.com.

Provided by Creation In Hope

Categories     Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb shrimp
1 garlic clove, minced
1 onion, chopped
1 (8 ounce) can water chestnuts, drained
2 tablespoons sherry wine
1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 1/3 cups chicken broth, canned
4 cups rice, hot and cooked

Steps:

  • In a bowl mix shrimp, garlic, onion, chestnuts and mushrooms.
  • In a skillet in hot oil add shrimp mixture.
  • Cook stirring constantly, until shrimp are pink and tender (about 3 minutes).
  • In a bowl mix cornstarch and sherry.
  • Stir until all is dissolved.
  • Stir in sugar, salt, soy sauce and chicken broth.
  • Pour mixture over shrimp.
  • Cook, stirring constantly until slightly thickened.
  • Serve over rice.

Nutrition Facts : Calories 465.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 110.4, Sodium 676.7, Carbohydrate 86.7, Fiber 2.4, Sugar 2.5, Protein 19.9

SHRIMP BALLS WITH WATER CHESTNUTS AND SPICY SOY DIPPING SAUCE



Shrimp Balls with Water Chestnuts and Spicy Soy Dipping Sauce image

Provided by Anne Burrell

Time 50m

Yield about 30 to 40 shrimp balls

Number Of Ingredients 18

2 pounds shrimp, peeled and deveined
4 cloves garlic, smashed and finely chopped
1 (2-inch) piece ginger, grated
6 scallions, white and green parts, thinly sliced
3 tablespoons fish sauce
2 tablespoons cornstarch
2 egg whites
3 tablespoons soy sauce
2 tablespoons Asian chile paste (sambaal oeleck)
3 tablespoons sesame oil
2 (12-ounce) cans sliced water chestnuts, drained and coarsely chopped
1 cup panko breadcrumbs
1 1/2 cups soy sauce
3/4 cup rice wine vinegar
1 (1-inch) piece ginger, grated
3 cloves garlic, smashed and finely chopped
4 scallions, white and green parts, thinly sliced
2 to 3 tablespoons Asian chile paste (sambaal oeleck)

Steps:

  • For the shrimp balls: Preheat the oven to 375 degrees F.
  • Combine all the shrimp ball ingredients in a large bowl, except the panko breadcrumbs. Stir to thoroughly combine. Working in 3 batches, pulse the mix in a food processor until it becomes a coarse paste. Transfer each batch to a bowl. Do not overcrowd the processor bowl. When all the shrimp has been pulsed and transferred to a bowl, stir in the panko breadcrumbs until thoroughly combined.
  • Working with wet hands, roll the mixture into 1-inch balls. Place the shrimp balls on a sheet tray and bake in the oven for 10 minutes.
  • For the dipping sauce: Combine all the ingredients in a bowl and whisk together to combine.
  • To serve: Remove the shrimp balls from the oven. Serve warm on toothpicks or skewers with the dipping sauce on the side.

SHRIMP TOAST



Shrimp Toast image

This was given to me by a co-worker several years ago and it is delicious. It is a little time consuming, but worth it.

Provided by Diane Ferguson

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 12

½ pound medium shrimp, peeled and deveined
1 slice fresh ginger root, chopped
1 clove garlic, chopped
½ cup water chestnuts, drained and chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons dry sherry
1 egg white
1 teaspoon baking soda
3 slices white bread, crusts trimmed
3 tablespoons sesame seeds
3 cups oil for deep frying

Steps:

  • In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C).
  • In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth.
  • Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds.
  • Deep fry shrimp toast until golden brown. Drain on paper towels.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 15.6 g, Cholesterol 86.3 mg, Fat 21.5 g, Fiber 1.8 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 1169 mg, Sugar 1.4 g

CURRIED SHRIMP SALAD



Curried Shrimp Salad image

The recipe is easy to prepare and tastes great as a main dish. The water chestnuts and celery give it just enough crunch.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1 pound cooked large shrimp, peeled and deveined
1 can (8 ounces) sliced water chestnuts, drained
1 celery rib, thinly sliced
2 green onions, thinly sliced
3/4 cup Miracle Whip
2 tablespoons soy sauce
1/2 teaspoon curry powder
Leaf lettuce
1/4 cup slivered almonds, toasted

Steps:

  • In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.

Nutrition Facts :

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