THAI SHRIMP POT PIES
Shrimp, all veggies and coconut come together in this delicious pot pie recipe made using Progresso® chicken broth - a tasty Thai dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Brush 1 side of each wonton skin with melted butter; sprinkle evenly with sesame seed and 1/4 teaspoon of the salt. Place on ungreased cookie sheets. Bake 5 minutes or until golden brown.
- Meanwhile, spray 4-quart Dutch oven with cooking spray. Add mushrooms, pea pods, bell pepper, gingerroot and garlic; cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are softened. Stir in coconut milk.
- In small bowl, stir broth, flour, curry paste and remaining 1/2 teaspoon salt; stir into mushroom mixture. Cook 5 minutes, stirring constantly, until thickened. Stir in shrimp. Cook 5 minutes longer or until shrimp are pink. To serve, spoon shrimp mixture into 8 (10-oz) custard cups. Top each with 2 sesame wontons.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 670 mg
SHRIMP POT PIE
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.
- Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.
SHRIMP PAD THAI
Steps:
- Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger, and saute until golden brown. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
- Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
- Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. Stir briefly, add the drained noodles, and cook for 5 minutes.
- Add the bean sprouts, chopped scallions, and cilantro. Mix well and continue to cook until noodles are heated through. Season, if necessary, with a little more soy sauce or fish sauce, sprinkle in lime zest and juice, and serve while hot!
THAI-INSPIRED SHRIMP CAKES
These are very tasty little appetizers! Serve them alongside some sweet Thai chili sauce for dipping. They're delicious hot or at room temperature. Keep the size fairly small and flat so that they cook through quickly!
Provided by Rebekah Rose Hills
Categories Shrimp Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture).
- Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Allow to cool enough to handle, and then mince the carrot.
- Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. With the flat paddle attached, set speed to medium and blend until the mixture really comes together and forms a sticky paste, about 5 minutes.
- Heat cooking oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't overcrowd the pan). Cook until golden brown and cooked all the way through, 2 to 3 minutes per side. Repeat until all of the shrimp mixture has been used. Serve warm or at room temperature.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 0.7 g, Protein 19.7 g, SaturatedFat 1.5 g, Sodium 434.2 mg, Sugar 1.5 g
THAI SHRIMP & POTATOES
Thai Shrimp & Potatoes Shrimp and Grits was the inspriation for this dish. I wanted to create a unique dish with the Simply Potatoes Traditional Mashed Potatoes, along with a shrimp. My family LOVES mashed potatoes as well as shrimp, so I thought I'd try to come up with an entree that included both of our favorites! I invited a group of friends over to do the "taste testing" and this recipe won everybody over! One tip: don't throw out the bacon fat! Reserve your bacon fat and use it when cooking. It's not like we are adding tons of fat to the recipe here, just enough to help bring out the flavor. You can use any dry white wine, but I perfer to use a Sauvignon Blanc in this recipe because of the citrus level. Also, I love the brand "Taste of Asia" Sweet Chili Sauce, but feel free to choose the brand you love. I hope you enjoy making this recipe for your friends and family!
Provided by JazzyCooking
Categories One Dish Meal
Time 35m
Yield 4-6 3/4 cup, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauté pan, sauté bacon until cooked; be careful not to "crisp" the bacon. Set aside and reserve bacon fat for later use. Leave 2 tablespoons of bacon fat in sauté pan for spinach.
- Add spinach to sauté pan and quickly sauté over med. high heat until wilted. Remove spinach and set aside.
- In large saucepan, add mashed potatoes, cream, goat cheese, and cooked bacon (reserve 4 tablespoons of cooked bacon for later use). Cook over medium-low heat until potatoes are hot and cheese has melted completely. Stir in sautéed spinach and season with salt and pepper. Remove from heat and keep warm until ready to serve.
- Meanwhile, in sauté pan, heat 2 tablespoons of reserved bacon fat and olive oil. Add shrimp and sauté over med. high heat for approximately 2 - 4 minutes or until shrimp start to turn pink. Remove from pan and set aside.
- Add wine and sweet chili sauce to sauté pan and bring to a simmer over medium heat. Place shrimp and any juice from bowl in the sauce mixture. Continue cooking over medium heat until shrimp are completely cooked; approximately another 2 -3 minutes. Stir in reserved 4 tablespoons of cooked bacon. Remove from heat.
- To plate; place one large spoonful of mashed potatoes in center of plate and spoon on shrimp and sauce over potatoes.
SHRIMP PAD THAI
Pad Thai is Thailand's national dish, but not because it is traditional. The government codified it in the 1930s as a way of encouraging national pride in the unique ingredients of Thailand. It has been adopted and adapted all over the country, but one constant is that the dish is made almost entirely of long-lasting ingredients like rice noodles and tamarind, making it easy on the home cook. The savory, tart sauce is very simple to assemble, and it lasts well in the fridge. Watcharee Limanon, a cooking teacher in Yarmouth, Maine, who shared this recipe, said that although salty dried shrimp are used in the original recipe, many Thai cooks (and most of her students) now prefer fresh shrimp.
Provided by Julia Moskin
Categories noodles, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak for 20 to 30 minutes while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
- Meanwhile, make the sauce: Combine the fish sauce, tamarind and coconut palm sugar in a small saucepan. Bring to a simmer over medium heat, stirring often, just until sugar has dissolved, 3 to 4 minutes. Set aside to cool.
- Line up the ingredients in the order they'll be cooked: Place the garlic, shallot, radish and shrimp in a bowl, then line up the tofu, noodles, sauce, eggs, bean sprouts and chives. When ready to cook, place 1 cup of hot tap water near the stove.
- Heat 3 tablespoons of oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven medium-high heat until shimmering. (If using a smaller pan, cook in 2 batches.) Add the contents of the garlic bowl and stir-fry over medium heat, adjusting the flame so the ingredients are sizzling but not popping or scorching, until the shrimp are nearly pink, 2 to 3 minutes. Add the tofu and stir-fry to heat through, about 2 minutes.
- Add noodles and raise the heat as high as it goes, tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add about half the sauce and 1 tablespoon water, and stir-fry, tossing to coat and cook through.
- Taste a noodle for doneness and seasoning. If needed, add more sauce and water, and keep cooking, turning often, until noodles are softened and savory.
- Push noodles to one side of the pan, add enough oil to lightly coat the other side, and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, 1 to 2 minutes, then stir them into the noodles.
- Add the bean sprouts and chives, and stir to combine. Serve immediately, passing the peanuts, chile powder and lime wedges to adjust seasoning to taste.
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