TEMPURA-FRIED GREEN BEANS AND SHRIMP WITH GREMOLATA AND LEMON-PARSLEY AIOLI
Gremolata is an herb condiment that adds tons of bright, bold, fresh flavor to any dish. Here, it's tossed with tempura-battered and fried shrimp and green beans. They're served alongside a creamy foolproof aioli, which features the same ingredients in the gremolata: lemon, parsley and garlic.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 1/2 inches canola oil in a Dutch oven over medium heat until a deep-fry thermometer registers 375 degrees F. Line a rimmed baking sheet with paper towels.
- While the oil is heating, place the lemon zest, minced parsley and half of the garlic on one side on the prepared baking sheet.
- In a mini food processor, combine the remaining 1 cup parsley and minced garlic with the egg yolks and lemon juice. Process on high speed until the parsley is well incorporated. Add the 1/2 cup canola oil and pulse until the aioli is emulsified. Transfer to a medium bowl. While whisking, slowly stream in the olive oil, until the aioli has thickened. Season with salt and pepper. Set aside.
- Whip the egg whites in a large bowl with a handheld mixer until stiff peaks form, about 3 minutes. Whisk in the rice flour and seltzer.
- Dip the green beans into the tempura batter then remove with a slotted spoon or a spider, letting any excess batter drip off. Fry in batches (to prevent the beans from clumping together) until golden brown and crispy, 2 to 3 minutes. Transfer to the other side of the baking sheet to drain.
- Dip the shrimp in the batter, letting any excess drip off, and fry until golden and crispy, 2 to 3 minutes. Transfer to the baking sheet to drain.
- To make the gremolata, combine the minced parsley and garlic with the lemon zest in a small bowl. Toss together with a spoon until well incorporated.
- Combine the green bean tempura with 1/2 of the gremolata in a medium bowl; season with salt, toss to evenly coat, then transfer to a plate. Repeat with the shrimp tempura and remaining gremolata.
- Serve the tempura with the lemon-parsley aioli, for dipping. Enjoy!
TEMPURA-FRIED GREEN BEANS WITH MUSTARD DIPPING SAUCE
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan. He fries green beans in a tempura batter, then serves them - hot, crunchy, with plenty of salt - aside a sweet-and-spicy mustard sauce. You'll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes. They are Buffalo chicken wings for people with good art on the wall and a capacity for avoiding, as A.J. Liebling wrote, the fatal trap of abstinence. You simply can't eat just one.
Provided by Sam Sifton
Categories easy, quick, one pot, appetizer
Time 25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the egg whites until soft peaks form. Whisk in the flour and club soda. Place the batter in the refrigerator until ready to use.
- Pour the oil into a large pot so that it is at least a few inches deep. Heat to 350 degrees over a medium-high flame.
- Meanwhile, combine the mustard, honey and soy and hot sauces in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes. Set aside.
- Dip the trimmed beans into the batter, letting the excess run off. (A slotted spoon or spider is useful here.) Carefully lower them into the hot oil in small batches, so that they do not stick together. Fry until the batter is golden brown and the beans are bright green, about 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Season with salt. Repeat until the beans are finished. Serve with a bowl of dipping sauce.
Nutrition Facts : @context http, Calories 1003, UnsaturatedFat 60 grams, Carbohydrate 89 grams, Fat 66 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 1140 milligrams, Sugar 13 grams, TransFat 0 grams
FRIED GREEN BEANS
Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!
Provided by Kris Swiggum
Categories Side Dish Vegetables Green Beans
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 4.8 g, Cholesterol 7.6 mg, Fat 9.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 1 g
ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY
Here's what you need: shrimp, salt, pepper, broccoli, green beans, carrot, soy sauce, honey, garlic, ginger, sesame seed
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Mix together all sauce ingredients in a small bowl.
- Heat oil over a nonstick pan and add shrimp stirring until cooked.
- Pour sauce in pan and stir to coat meat.
- Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
- Cook until meat is cooked through and veggies are soft.
- Serve over rice or alone.
- Enjoy!
Nutrition Facts : Calories 544 calories, Carbohydrate 67 grams, Fat 7 grams, Fiber 8 grams, Protein 56 grams, Sugar 49 grams
CRISPY SHRIMP TEMPURA
Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.
Provided by S. Sundt
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
- One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
Nutrition Facts : Calories 891.2 calories, Carbohydrate 25.3 g, Cholesterol 138.6 mg, Fat 81.5 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 11 g, Sodium 224.6 mg, Sugar 0.2 g
GREMOLATA GREEN BEANS
Make and share this Gremolata Green Beans recipe from Food.com.
Provided by Bergy
Categories Beans
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To make the gremolata: The ingredients must be hand chopped with a knife.
- Stir together the zest, parsley, garlic and salt.
- Slowly pour in the oil constantly stirring until it is well blended.
- It can be kept covered in the fridge for 3 days.
- Steam the bean until crisp tender.
- While hot, toss with two tablespoons of "Gremolata" and sprinkle with lemon juice
- Serve hot or at room temperature (the lemon juice will turn the beans brown so do not do this ahead of time).
Nutrition Facts : Calories 164.4, Fat 13.7, SaturatedFat 1.9, Sodium 157.4, Carbohydrate 10.2, Fiber 4.2, Sugar 1.7, Protein 2.6
GREEN BEANS WITH LEMON, GARLIC & PARMIGIANO GREMOLATA
With the Milanese sauce, these beans shine at room temperature and could be done a day in advance. They will hold at room temperature about 2 hours; after that, chill them. This recipe is from "The Splendid Table's How to Eat Supper", by Lynne Rosetto Kasper & Sally Swift. Cook to Cook: You'll need 2 large, shallow pans for the beans. Ideally they should be straight-sided sauté pans, but big slope-sided skillets work, too. Improvise lids with cookie sheets or foil. Serves 10 to 14 as part of a large meal.
Provided by blucoat
Categories Lemon
Time 25m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- 1. Lightly film the bottom of 2 straight-sided 12-inch sauté pans with oil. Heat them over medium-high heat. Add the beans and generous sprinklings of salt and pepper, and sauté for 2 minutes, or until the beans begin to brown. Add 1/2 cup of water to each pan and immediately cover it. Turn the heat to medium-low. Cook the beans for 15 to 20 minutes, checking them often for burning and adding a little water if necessary. You want the beans very tender.
- As the beans cook, make the gremolata. Put the garlic and 1/3 cup water in a coffee mug and microwave 1 minute, or simmer in a small saucepan to 1 to 2 minutes (this mellows the garlic just a little). Then, in a food processor, mince together the garlic (with its liquid), lemon zest, and parsley. Salt and pepper the mixture to taste.
- When the beans are tender, uncover them, cook off any liquid in the pan, and turn them into a serving bowl. Toss the beans with the gremolata and the grated cheese.
Nutrition Facts : Calories 69.3, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.2, Sodium 154.3, Carbohydrate 8, Fiber 3.5, Sugar 1.4, Protein 5.2
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