Tomato Shrimp Stir Fry 番茄炒虾仁 Recipes

THAI SHRIMP STIR-FRY WITH TOMATOES AND BASIL

Thai Shrimp Stir-fry with Tomatoes and Basil image

You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry. With 400 fewer calories than a similar sized serving of Shrimp Scampi, this is a dish worth trying.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons soy sauce
1 tablespoon water
2 teaspoons Southeast Asian fish sauce
4 teaspoons light brown sugar
3 tablespoons peanut oil
3 cloves garlic, chopped
1 tablespoon grated, peeled, fresh ginger
1/2 to 1 teaspoon red chile flakes
1 pound large shrimp, peeled and deveined
1/2 medium red onion, cut in 1-inch dice
1 medium yellow pepper, seeded, cut in 1-inch dice
1 jalapeno chile, thinly sliced into rounds
2 cups cherry tomatoes, halved
3/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
2 tablespoons freshly squeezed lime juice
Serving suggestion: Jasmine rice

Steps:

In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

Nutrition Facts : Calories 226 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 1336 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 18 grams, Sugar 7 grams

XIHONGSHI JIANG - STIR-FRIED SHRIMP IN TOMATO SAUCE

Xihongshi Jiang - Stir-Fried Shrimp in Tomato Sauce image

Make and share this Xihongshi Jiang - Stir-Fried Shrimp in Tomato Sauce recipe from Food.com.

Provided by FLKeysJen

Categories Chinese

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

10 ounces raw shrimp, peeled and deveined
1 teaspoon salt
1/2 egg white, lightly beaten
2 tablespoons cornstarch paste (mix equal parts cold water and cornstarch)
2 -3 firm tomatoes, skinned and cut in small wedges
1 garlic clove, minced
2 scallions, cut in short sections (separate white and green parts)
peanut oil, for stir-frying
2 tablespoons tomato paste
2 teaspoons sugar
1 tablespoon light soy sauce
2 teaspoons rice wine
1/2 cup chicken stock
1/2 teaspoon sesame oil
fresh cilantro leaves (to garnish)

Steps:

Blend the shrimp with a pinch of the salt, the egg white, and about half the cornstarch paste.
Heat some peanut oil in a preheated wok or pan. Stir-fry the shrimp for about 1-1/2 minutes, remove with a strainer and drain.
Pour off the excess oil, leaving about 1 tablespoon in the wok or pan. Stir-fry the garlic, the tomatoes and white parts of the scallions for about 30 seconds, then add the remaining salt together with the tomato paste, sugar, soy sauce, rice wine and stock. Blend well and bring to the boil.
Add the shrimp with the green parts of the scallions. Blend well and thicken the sauce with the remaining cornstarch paste. Sprinkle the sesame oil and serve hot, garnished with cilantro leaves.

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