BURNT SUGAR SHRIMP
This is a nice quick stir-fried shrimp with that sweet-and-salty taste I love. The shrimp can be used cold in a salad as well as serving hot with rice. Prep time includes marinating.
Provided by EdsGirlAngie
Categories Lactose Free
Time 47m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a plastic zipper bag, combine olive oil, corn syrup, shallots, lemon juice, rosemary, thyme and black pepper.
- Add shrimp and marinate, refrigerated, at least 30 minutes in this mixture.
- Heat skillet over high heat; add shrimp (with about a couple tablespoons of the marinade); sprinkle with brown sugar and sea salt and stir to coat.
- Continue to stir-fry over high heat about 6 to 7 minutes.
Nutrition Facts : Calories 469.1, Fat 20.7, SaturatedFat 3, Cholesterol 230.4, Sodium 232.1, Carbohydrate 33.6, Fiber 0.3, Sugar 16.3, Protein 31.1
BURNT SUGAR FROSTING
Make and share this Burnt Sugar Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 25m
Yield 3 cups?
Number Of Ingredients 6
Steps:
- Place half of the cup sugar in a heavy skillet and cook, stirring over medium heat till melted.
- Add the boiling water and stir till a syrup forms.
- heat the remaining 2 cups of sugar and milk.
- Add the cooked sugar mixture and cook to 234* -- soft ball stage.
- Cool for 10 minutes without stirring.
- Add the butter, salt and vanilla.
- Beat till thick enough to spread easily.
- If frosting becomes too stiff, add some milk.
- enough frosting for 1 8" or 9" double layer cake.
Nutrition Facts : Calories 972.4, Fat 33.7, SaturatedFat 21.3, Cholesterol 92.7, Sodium 364.2, Carbohydrate 170.6, Sugar 166.5, Protein 3
SALT AND SUGAR SHRIMP
Rubbing with salt and sugar before grilling results in really succulent shrimp. This is a Sunset recipe.
Provided by Hey Jude
Categories High Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse shrimp and drain. In a large bowl mix together salt and sugar. Add shrimp and stir to coat evenly. Cover bowl and chill at least 45 minutes or up to 2 hours.
- If using wooden skewers, get them soaking in water for about 20 minutes. Prepare grill for direct-heat cooking.
- Rinse salt and sugar from shrimp and pat dry. Thread shrimp in a C shape onto metal or wooden skewers. Lay the skewers in a rimmed pan. In a glass bowl, combine oil, lemon juice and garlic; Pour over shrimp and turn skewers to coat evenly. Let stand 5 to 10 minutes.
- Lay skewers on grill over hot coals or high heat on a gas grill. Close lid on gas grill. Cook, turning once, until shrimp are bright pink on the outside and opaque but still moist-looking in center of thickest part, about 5 minutes.
- Transfer skewers to a platter and serve with lemon wedges to squeeze juice over.
Nutrition Facts : Calories 259.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 230.4, Sodium 2550.2, Carbohydrate 6.4, Sugar 4.4, Protein 30.9
SHRIMP IN COCONUT CARAMEL SAUCE FROM VIETNAMESE FOOD ANY DAY
Reprinted with permission from Vietnamese Food Any Day by Andrea Nguyen, Ten Speed Press. 2019. Photo credit: Aubrie Park. "My niece Paulina requested this savory-sweet comfort food from southern Vietnam, a region where cooks use coconut milk and coconut water for a sunny array of dishes. I happily obliged because it's delicious and involves a nifty technique-coconut water is reduced with other ingredients until it caramelizes a bit to create a lovely syrupy sauce. Enjoy tôm rim nước dừa with rice and a simple vegetable, like the charred brussels sprouts on page 170. Choose a large skillet or sauteuse pan with a light interior to easily monitor the color changes during cooking."
Provided by Food.com
Categories Vietnamese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- SHRIMP:.
- Pat the shrimp with paper towels to remove excess moisture, and set aside.
- In a medium bowl, combine the coconut water, sugar, caramel sauce, and fish sauce and stir to mix; taste and make sure it's pleasantly salty-sweet. It will cook down later and intensify but use this opportunity to check the flavor. If needed, add up to 1½ teaspoons sugar or fish sauce, or both. Set aside.
- In a skillet or sauteuse pan over medium heat, melt the coconut oil. When the oil is barely shimmering, add the shallot and garlic and cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond. Remove from the heat and, once the cooking action subsides, add the coconut water mixture.
- Return the skillet to high heat and bring to a boil. Cook, without stirring, for 10 to 14 minutes, until reduced to between ⅓ and ½ cup, a bit thickened, and slightly darkened. Add the shrimp and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up and cooks through and the sauce is slightly syrupy. (Expect the shrimp's natural juices to release, thin out, and flavor the sauce.) If the shrimp cooks too fast, remove it from the pan, let the sauce cook down, and then return the shrimp. Remove from the heat, season with lots of pepper, and stir in the green onion. Let sit for 5 minutes for the flavors to settle and deepen.
- Transfer the shrimp to a shallow bowl or plate and serve.
- About the Caramel Sauce:.
- This key Viet ingredient is simply nearly burnt sugar; it's not at all the caramel sauce for topping ice cream. Vietnamese caramel sauce is stealthily employed in savory dishes to impart a lovely mahogany color and build savory-sweet depth. You've likely had caramel sauce in clay-pot (kho) dishes but didn't know it. Like molasses, it can be added to grilled-meat marinades to enhance the appearance of the final dish.
- Don't fear the caramelization process. It's not overly dramatic, and the vinegar prevents crystallization, which can result in crusty failed batches. Employ cane sugar, such as C&H brand, because it caramelizes consistently better than beet sugar. The result is an inky, bittersweet Vietnamese staple. I keep a jar of caramel sauce to cut down on prep work. If you don't have time to make a batch, use the work-arounds in the recipes to make some on the spot. Select a small, heavy-bottomed saucepan with a long handle and a light interior (such as stainless steel) to observe the caramelization. If you wish, use strained fresh lemon or lime juice in place of vinegar.
- Caramel Sauce Directions:.
- Fill the sink (or a large bowl or pot) with enough water to come halfway up the sides of the saucepan.
- In the saucepan, combine the 2 tablespoons water, vinegar (if using), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon; when the sugar has nearly or fully dissolved, stop stirring. Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don't worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.
- Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken by the second. Monitor the cooking and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup. When a dark reddish cast sets in-think the color of Pinot Noir-let the sugar cook a few seconds longer to a color between Cabernet and black coffee. Remove from the heat and place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact.
- Leaving the pan in the sink, add the remaining ¼ cup water. The sugar will seize up, which is okay. When the dramatic bubbling reaction stops, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar.
- Remove the pan from the heat and return to the water in the sink for about 1 minute, stirring, to stop the cooking process and cool the caramel sauce to room temperature.
- Use the sauce immediately, or transfer to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely.
Nutrition Facts : Calories 292.7, Fat 8.3, SaturatedFat 6, Cholesterol 178.5, Sodium 1334.9, Carbohydrate 35.1, Fiber 0.1, Sugar 31.4, Protein 20
More about "burnt sugar shrimp food"
WHAT IS BURNT SUGAR? - THE SPRUCE EATS
GRANDMA'S BAKED STUFFED SHRIMP • FOOD FOLKS AND FUN
From foodfolksandfun.net
BURNT SHRIMP | OLD SCHOOL RUNESCAPE WIKI | FANDOM
From oldschoolrunescape.fandom.com
SHRIMP NUTRITION FACTS AND HEALTH BENEFITS - VERYWELL FIT
From verywellfit.com
BEST BROWN-BUTTER SHRIMP RECIPE - HOW TO MAKE …
From delish.com
SHRIMP AND CRISPY RICE WITH CITRUS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (23)Author Kendra VaculinServings 4
FREEZER BURN SHRIMP AND 4 SUCH MOUTH-WATERING DISHES FOR YOU
From ohshecooks.com
BURNT SHRIMP | RUNESCAPE WIKI | FANDOM
From runescape.fandom.com
BURNT SHRIMP - THE RUNESCAPE WIKI
From runescape.wiki
CAN YOU EAT SHRIMP WITH FREEZER BURN? - THEBRILLIANTKITCHEN.COM
From thebrilliantkitchen.com
GRILLED SHRIMP ON SUGAR CANE - CHAO TOM - TASTE TOPICS
From tastetopics.com
TRINIDAD PELAU CHICKEN AND PIGEON PEAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
IS IT SAFE TO EAT FREEZER-BURNED FOOD? - THE SPRUCE EATS
From thespruceeats.com
BROWNED BUTTER HONEY GARLIC SHRIMP - CAFE DELITES
From cafedelites.com
BURNT FOOD AND CARCINOGENS: WHAT YOU NEED TO KNOW
From blog.dana-farber.org
BURNT SUGAR (AKA CARAMELIZED SUGAR) RECIPE - THE SPRUCE …
From thespruceeats.com
DOES BURNT FOOD CAUSE CANCER? - CANCER HEALTH
From cancerhealth.com
SUGAR BAKED SHRIMP RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love