CHILI SHRIMP
This spicy shrimp appetizer is a hit at every buffet I host. The fiery sauce clings to the succulent shrimp, which look so pretty arranged on a festive platter. Best of all, the shrimp can be easily prepared the day before your event.-Beth Schaefer, Sherwood, Ohio
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink., Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 58mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchange
SIZZLED FIVE-SPICE SHRIMP WITH RED PEPPER
This flavorful wok-fried shrimp dish makes an easy but very impressive dinner. Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets. Use red bell peppers instead if you want to tame the heat. Look for fresh or frozen wild shrimp when possible, from the Eastern Atlantic, the Gulf of Mexico or Alaska. Make sure to buy farmed shrimp from a certified sustainable source; imported farmed shrimp are not always reliable or of good quality.
Provided by David Tanis
Categories dinner, quick, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
- Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to 2 hours).
- Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, 1 to 2 minutes. Drain and arrange on a large serving platter. Keep warm.
- Set a wok or large cast-iron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
- Add chile strips to oil in wok, sprinkle lightly with salt and cook about 1 minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
- Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 807 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP WITH GARLIC AND CHILI PEPPER
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 7m
Yield 1 servings or 4 appetizer portions
Number Of Ingredients 7
Steps:
- Pour the olive oil into a wide, heavy-bottomed frying pan. Then add the chile and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time. Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender. Pour in the white wine and let it bubble up. You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce. Another minute or so should do it. Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley. Eat with some good hunks of baguette. I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner.
- If you want, you can add a tablespoonful or so of brandy before throwing in the wine.
SIZZLING SHERRY SHRIMP WITH GARLIC
This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.
Provided by MMZEHER
Categories World Cuisine Recipes European Spanish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
- Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g
CARAMELIZED CHILI SHRIMP
Quick-to-cook shrimp means you can get this spicy appetizer on the table in just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
- In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.
- Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp; squeeze juice from lime over shrimp. Place on serving platter; serve immediately.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 55 mg, Fiber 0 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 8 g, TransFat 0 g
SHRIMP AND NOODLES WITH CHILI CRISP SAUCE
Shrimp is cooked with garlic, ginger, and shallots, mixed with noodles, and combined with a tangy chili crisp sauce.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
- Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
- Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
- Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
- Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.
Nutrition Facts : Calories 466.9 calories, Carbohydrate 50.4 g, Cholesterol 175.2 mg, Fat 16.7 g, Fiber 2.7 g, Protein 27.4 g, SaturatedFat 2.4 g, Sodium 1482 mg, Sugar 4.1 g
SPANISH SIZZLED SHRIMP
No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods. From 'EatingWell.com' and posted for ZWT5 and ZWT8.
Provided by kitty.rock
Categories Spanish
Time 20m
Yield 8 appetizer servings, 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds.
- Add shrimp and season with salt.
- Stir until shrimp turn pink, 2 to 4 minutes.
- Stir in wine and lemon juice.
- Adjust seasonings.
- Transfer to a platter and sprinkle with parsley; remove bay leaf.
- Serve immediately.
Nutrition Facts : Calories 61.1, Fat 2.3, SaturatedFat 0.3, Cholesterol 71.4, Sodium 321.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 7.8
CURRIED CHILI SHRIMP
Categories Blender Food Processor Ginger Sauté Quick & Easy Coconut Shrimp Jalapeño Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- On a work surface with the flat side of a knife mash together the shallots, the gingerroot, the garlic, and the jalapeño chili with the salt until mixture forms a coarse paste. In a heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the paste, stirring, for 1 minute. Add the turmeric, the curry powder, and the onion and cook the mixture over moderately low heat, stirring, for 2 minutes. Stir in the coconut milk and 1/2 cup water and simmer the mixture for 4 to 6 minutes, or until the liquid is reduced to about 1/2 cup. Add the shrimp in one layer and cook them, turning them once, for 3 to 4 minutes, or until they are just firm. Serve the shrimp mixture over the rice, tossing the rice with the sauce.
- To make thick coconut milk:
- With an ice pick or a skewer test the 3 eyes of the coconut to find the weakest one and pierce it to make a hole. Drain the liquid and reserve it for another use. Bake the coconut in a preheated 400°F. oven for 15 minutes, breaking it with a hammer, and with the point of a strong knife lever the flesh carefully out of the shell.
- Chop into small pieces enough of the coconut meat to measure 1 cup, reserving the remainder for another use, and in a blender or food processor blend it with 1/2 cup boiling water for 30 seconds. In a cheesecloth-lined sieve set over a bowl let the mixture drain in 5 minutes and squeeze it in the cheesecloth to extract more coconut milk. Makes about 1/2 cup.
CRISPY CILANTRO-CHILE SHRIMP
These zesty, pan-fried shrimp are inspired by the cuisine of Maharashtra, the state on the west coast of India that includes Mumbai. Maharashtrian cooking often features lots of seafood and bright, fresh flavors, like the wallop of cilantro that flavors this dish. (Puréeing cilantro, as in this recipe, changes the enzyme that makes it taste soapy to some people, and reveals a deeply savory, almost mellow side to the herb.) A coating of farina, of which Cream of Wheat cereal is made, gives a dramatically craggy, crunchy texture; rava or semolina flour also work well. Be sure to pat the farina onto the shrimp before frying to help the coating adhere. Serve the shrimp with flatbreads, like chapatis.
Provided by Sarah DiGregorio
Categories dinner, weeknight, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
- Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
- Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.
SIZZLED CITRUS SHRIMP
Serve this as a main dish or present as an appetizer. From the Spring 2004 edition of Eating Well Magazine, who says, "This Spanish-inspired saute is a lesson in simplicity!" Very simple shrimp dish. Hope you enjoy it!
Provided by Bev I Am
Categories Spanish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl.
- Add shrimp and toss to coat.
- Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
- Drain well, reserving marinade.
- Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
- Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
- Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
- Return the shrimp and any accumulated juices to the pan; heat through.
- Season with salt, sprinkle with parsley and serve immediately.
- About 4 servings- 3/4 cup each.
Nutrition Facts : Calories 166.4, Fat 5.4, SaturatedFat 0.8, Cholesterol 172.8, Sodium 315.8, Carbohydrate 3.2, Fiber 0.2, Sugar 0.4, Protein 23.4
CRUNCHY CHILI LIME SHRIMP
Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright, flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice. -Julie Peterson Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.
Nutrition Facts : Calories 230 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
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