TOMATO-BRAISED SHRIMP
These little bites are best served with crusty bread for sopping up the tomato sauce. Recipe developed by Khalil Hymore for Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil and garlic in a medium skillet over medium-high heat until the garlic is lightly golden, 2 minutes. Add the wine and cook until reduced by half, 3 minutes. Stir in the diced tomatoes and tomato paste. Cook, stirring occasionally, until thickened, 6 to 8 minutes. Stir in the oregano, salt and red pepper flakes.
- Add the shrimp to the sauce in an even layer. Simmer over medium heat until opaque, about 8 minutes. Top with chopped parsley and serve with toasted bread.
HOT & SPICY BRAISED PRAWNS
Quick fast and delicious! Great with any chinese meal. Great with any meal for that matter. Substitute Chicken or beef for the prawns
Provided by Bergy
Categories Lunch/Snacks
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine Oil,Garlic and Ginger in a fry pan or Wok.
- Stir and fry until the oil has absorbed the fragrance (10 seconds).
- Add Sherry, soy sauce,Chili oil and cook about 90 seconds.
- Add Prawns, braise until they turn pink and look opaque 60-90 seconds.
- Do not over cook the prawns.
- Add green onion cook 30 seconds.
AWARD WINNING BRAISED BONELESS SHORT RIBS PAIRED WITH GARLIC BUTTER SHRIMP
Steps:
- For the short ribs: Combine the brown sugar, soy sauce and a pinch black pepper in a large braising pan and bring to a boil over high heat. Add the garlic and onions and boil for 2 minutes.
- Cut the beef short ribs into 3-ounce, 2-inch flat squares. Brown them on a preheated flat top griddle. Then add the short ribs to the braising liquid. Simmer until the ribs are tender enough to melt in your mouth, about 2 hours.
- For the shrimp: Heat a deep-fryer to 350 degrees F. Dust the shrimp with garlic powder, then deep fry until light golden, 2 to 3 minutes. Toss with the garlic butter, garlic salt to taste and green onions.
- Plate the short ribs and garlic butter shrimp with white rice and Molokai sweet potato salad. Swirl some teriyaki sauce over garlic aioli in a ramekin. Garnish with green onions.
- Bring a large pot of water to a boil over high heat. Boil the sweet potatoes, russet potato and eggs, if using, for 10 minutes. Let the potatoes and eggs cool down to room temperature.
- Peel the skin off the potatoes and cut into medium dice. Peel and chop the eggs. Add kosher salt, pepper and garlic salt to taste. Add the bacon and eggs. Stir in the mayonnaise and mix thoroughly until well incorporated. Chill for 5 hours before serving.
HONEY-GARLIC SHRIMP
While it may sound like a plain, generic item you see on a menu at the food court at the mall, honey-garlic shrimp is actually one of the most exciting and delicious garlic shrimp recipes I know. It's the perfect balance of sweet and savory while still packing a substantial garlic punch, plus it's extremely fast and simple to make. This recipe uses half the honey that typical recipes use and allows the natural sweetness of the shrimp to shine through. Serve over hot cooked rice or the starchy base of your choice such as noodles.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
- Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
- Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
- Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
- Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 22.4 g, Cholesterol 345.1 mg, Fat 6.6 g, Fiber 1.5 g, Protein 38.8 g, SaturatedFat 1.2 g, Sodium 1039.3 mg, Sugar 18.7 g
BRAISED SHRIMP WITH VEGETABLES
Make and share this Braised Shrimp with Vegetables recipe from Food.com.
Provided by Lali8752
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove shells and back veins from shrimp.
- Cut broccoli into pieces.
- Drain mushrooms.
- Cut whole bamboo shoots into thin slices.
- Heat oil in wok over high heat Stir fry shrimp in oil until tender, about 3 minutes.
- Add broccoli to shrimp.
- Stir fry 1 minute.
- Add mushrooms and bamboo shoots Stir fry 1 minute longer.
- Combine remaining ingredients.
- Pour mixture over shrimp-vegetable mixture.
- Cook and stir until liquid boils Cook and stir 1 minute longer.
- Serve over Rice.
Nutrition Facts : Calories 502.6, Fat 3.8, SaturatedFat 0.6, Cholesterol 143.8, Sodium 934.6, Carbohydrate 89, Fiber 4.6, Sugar 4.2, Protein 27
AUNT MAYME'S HOT SHRIMP DIP
Aunt Mayme made this appetizer every year for more than 20 years for her Kentucky Derby Day party.
Provided by corbettcook
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Melt cream cheese in the top of a double boiler. Stir in shrimp, mayonnaise, sherry, mustard, onion, and seasoned salt until combined.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 1.5 g, Cholesterol 61.1 mg, Fat 15.6 g, Protein 5.9 g, SaturatedFat 7 g, Sodium 196.2 mg, Sugar 0.2 g
HOT-SAUCE SHRIMP
So much more than a condiment for your morning eggs, hot sauce can add kick to dips, soups, marinades, sauces and more. Because most include vinegar and salt in addition to chiles, all hot sauce needs to become a silky pan sauce is fat. That's the approach used in this super-quick recipe, which tastes like a cross between Buffalo chicken wings and chile shrimp. After charring some scallions in the skillet, shrimp are cooked until plump and pink, then both are tossed with butter and hot sauce until glossy. Because hot sauces vary greatly in terms of heat, start with one tablespoon, then add more as you wish. If it's too spicy for you, add more butter, or serve it with rice, crusty bread, beer, yogurt or ranch dressing to cut the heat.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat the shrimp dry and season with 1 teaspoon salt. Put the butter and hot sauce in a large bowl.
- Heat the oil in a large (12-inch) cast-iron skillet over high. Add the scallions and cook until softened and browned in spots, 1 to 2 minutes. Transfer the scallions to the bowl with the butter and hot sauce.
- Add the shrimp to the skillet in a single layer and cook, undisturbed, until golden brown, 2 to 3 minutes, adding more oil if the pan is dry. Flip and cook until opaque all the way through, 1 to 2 minutes more.
- Transfer the shrimp and any juices to the butter, hot sauce and scallions. Toss vigorously until the butter is melted and the shrimp is glossy. Taste, and add more hot sauce and salt as needed.
SHRIMP BRAISED IN COCONUT MILK
Categories Braise Quick & Easy Coconut Shrimp Gourmet
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Peel and devein shrimp and reserve shells. In a small saucepan simmer shells in 2 cups water 15 minutes and pour shrimp broth through a sieve into a large measuring cup. Discard shells.
- While shells are simmering, in a bowl combine shrimp, lime juice, and salt to taste and chill, covered. Chop garlic and thinly slice bell pepper, and onion in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Drain, seed, and chop tomatoes.
- Add flour to onion mixture and cook, stirring, 1 minute. Stir in tomatoes, coconut milk, and 1 cup shrimp broth (reserving remainder for another use if desired) and simmer, stirring occasionally, until vegetables are soft, about 20 minutes. Add shrimp to vegetable mixture and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
- Sprinkle shrimp mixture with scallions and cilantro and serve over rice.
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