Yukina Savoy With Sweet Chili Shrimp Recipes

YUKINA SAVOY WITH SWEET CHILI SHRIMP

YUKINA SAVOY WITH SWEET CHILI SHRIMP image

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 bunch yukina savoy, stems separated and cut into 1/4" pieces
1 bunch green onions, cut in 1/4" pieces
1 pound large shrimp, peeled
1/4 cup sweet chili sauce

Steps:

In a large skillet, heat oil over medium heat one minute. Add stems and onion. Reduce heat and saute vegetables until tender, about 5 minutes. Increase heat to high and move vegetables to one side of the skillet. Add shrimp in one layer. Cook 3 minutes on one side, then turn and cook 2 minutes more. Stir in yukina savoy leaves and chili sauce and stir constantly, heating until leaves are wilted. Serve immediately.

SWEET AND CHILI SHRIMP

Sweet and Chili Shrimp image

This is a popular dish in Japan that I love to prepare because it has so much going for it: complex sweet and tangy flavors, a heavenly ginger and garlic aroma, and wonderful textures. I've included puffed rice paper "chips" to add a nice crunch and a bit of flair. With its fiery colors, this dish makes a beautiful conversation-stopping presentation. I divided my recipe into seven small parts, each of which you prepare separately, then combine everything at the end. The trick here is to make sure you finish your prep before you cook-the actual cook time for the shrimp is only 5 minutes, so you'll have to move fast! To make the recipe easy to follow, I have paired the ingredients for each step with the instructions.

Yield serves 4

Number Of Ingredients 23

Ingredients

1 tablespoon sake
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cornstarch
14 ounces large shrimp, peeled and deveined, with tails on (you can use frozen 16/20 shrimp)
2 tablespoons finely minced ginger
2 teaspoons finely minced garlic
2 tablespoons tobanjan (Chinese chili paste)
5 tablespoons ketchup
1 tablespoon Japanese soy sauce
2 tablespoons sake
2 tablespoons sugar
3/4 teaspoon salt
5 tablespoons water
1 tablespoon cornstarch
1 tablespoon water
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
2 scallions, both white and green parts, minced (see tip below)
2 sheets rice paper, halved (sold in supermarkets and Asian markets, made from rice flour)
Kosher salt
1 pint plus 3 tablespoons vegetable oil

Steps:

In a large bowl, combine the sake, oil, salt, pepper, and cornstarch. Add the shrimp and mix well. Cover and refrigerate for 15 to 20 minutes.
Combine the ginger and garlic in a small bowl and set aside.
Combine all the ingredients in a small bowl, mix well, and set aside.
Combine all the ingredients in a bowl, mix well, and set aside.
Mix the cornstarch and water together in a bowl and set aside. (Be sure to remix with a fork just before using.)
Combine the ingredients in a bowl, mix well, and set aside.
To a large heavy-bottomed pan or deep fryer, add the 1 quart vegetable oil or enough oil to fill to 1 inch deep, and heat at 400°F until it begins to smoke. This may take up to 10 minutes.
Meanwhile, heat a large nonstick sauté pan and 1 tablespoon of the remaining vegetable oil over high heat for 1 minute, or until the oil begins to recede. Add the marinated shrimp in a single layer and slowly move around in the pan so they sear evenly on both sides but do not cook completely. Remove the shrimp from the pan and set aside in a bowl.
Decrease the heat to low. Add the remaining 2 tablespoons oil and the garlic and ginger aromatics. Continue to cook over low heat until the garlic just begins to brown, about 1 minute. Remove the pan from the heat, stir in the chili sauce, then add the sake sauce. Return the pan to the burner and increase the heat to high. Cook until the sauce comes to a boil, then return the shrimp to the pan and finish cooking, about 2 minutes longer. Stir in the cornstarch thickener until the sauce just begins to thicken. Remove the pan from the heat and mix in the vinaigrette and scallions.
By this time, the pan of oil should be just beginning to smoke. Turn off the heat and carefully drop in half a sheet of rice paper and immediately remove it using tongs. The rice paper will expand as soon as it makes contact with the hot oil, so it is important to move quickly. Gently place the puffed rice paper on a paper towel-lined plate and sprinkle with a pinch of kosher salt. Repeat with the remaining rice paper.
Transfer the shrimp to a large serving platter and set the puffed rice paper around the rim. Serve immediately.
Begin by slicing the scallions lengthwise into quarters, then bunch the pieces together and cut very thin. Finish by chopping the slices. This will save time by making the pieces smaller in the beginning.

ONE-PAN SWEET CHILI SHRIMP AND VEGGIES

One-Pan Sweet Chili Shrimp and Veggies image

This one-pan shrimp and veggies recipe has everything I'm looking for in a weeknight family dinner: quick, flavorful, nutritious and all three of my kids will eat it! My oldest son loves shrimp and I thought it would work well as a sheet-pan supper. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 medium zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1 medium sweet orange pepper, julienned
3 tablespoons sweet chili sauce
1 tablespoon canola oil
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
3 green onions, chopped
1/4 cup minced fresh cilantro

Steps:

Preheat oven to 400°. Place shrimp, zucchini, mushrooms and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat., Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 199 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 22g protein.

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