Chinese Shrimp With Tomato Sauce Food

CHINESE SHRIMP WITH TOMATO SAUCE

Steps:

• If necessary, cut each shrimp down the back and remove vein. Remove shells and clean.
• Heat 6 Tbsp of oil in a wok and cook the shrimp until bright pink.
• Add the sauce to the shrimp and stir fry about 3 minutes. Transfer the shrimp and sauce to a bowl and set aside.
• Heat another 3 Tbsp oil in the wok- stir fry onion and ginger about 2 minutes.
• Add ketchup and stir fry 1 minute.
• Add the shrimp and sauce mixture back to the wok with the onion and ginger. Cook another 1 minute.
• Add the cornstarch paste and stir fry until thickened.
• Remove from heat.
• Serve and enjoy!

TOMATO SHRIMP STIR FRY (番茄炒虾仁)

Steps:

• Combine shrimp, 1 teaspoon minced ginger, 1 tablespoon Japanese sake and the potato starch in a small bowl. Mix well and let marinate for 5 minutes.
• Add diced tomato, rice vinegar, the remaining 1 tablespoon of Japanese sake, honey, and the remaining 1/4 teaspoon salt in a bowl. Mix well.
• Heat oil in a large skillet over medium high heat until hot. Add onion. Cook and stir until slightly browned. Add the remaining 1 teaspoon ginger. Stir a few times. Move all the ingredients to one side of the pan with a spatula.
• Add shrimp, with all the marinade, onto the empty side of the pan. Immediately spread, so the shrimp cover the pan evenly. Let cook without stirring for 30 seconds to 1 minute, until the bottom is slightly browned. Stir to combine everything, until the surface of the shrimp is cooked.
• Add the tomato sauce mixture. Stir to mix well.
• Add snow peas and green peas. Continue cooking and stirring until the snow peas start to turn tender, and the shrimp are cooked through. Carefully taste the sauce and adjust seasoning if necessary. Transfer everything to a plate.
• Serve warm over steamed rice.

XIHONGSHI JIANG - STIR-FRIED SHRIMP IN TOMATO SAUCE

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.

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE

Steps:

• In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
• Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.