HOT HONEY ROASTED SHRIMP AND BROCCOLI
This sheet pan hot honey roasted shrimp and broccoli is a lifesaver during the weekday-it'll be on the dinner table in 30 minutes.
Provided by Sheela Prakash
Categories Dinner
Time 33m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange the oven rack and preheat the oven: Arrange a rack in the middle of the oven. Preheat the oven to 400°F.
- Make the rice: Bring a large pot of salted water to a boil over medium-high heat. Add the rice and continue to boil until tender, about 30 minutes. Drain the rice well through a fine-mesh strainer, return the rice to the now-empty pot off the heat, cover, and let steam for 10 minutes.
- Finish making hot honey and season the shrimp with salt and pepper: Meanwhile, in a small bowl, using a whisk, combine 2 tablespoons hot honey, remaining 1 tablespoon olive oil, and the minced garlic. Season the shrimp with the remaining 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon freshly ground black pepper.
Nutrition Facts : Calories 370 kcal, Carbohydrate 35 g, Cholesterol 239 mg, Fiber 4 g, Protein 30 g, SaturatedFat 2 g, Sodium 1437 mg, Sugar 15 g, Fat 13 g, UnsaturatedFat 0 g
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
HONEY WALNUT SHRIMP
Growing up I always saw honey walnut shrimp at Chinese wedding banquets but was never able to eat them due to my nut allergy. Luckily I outgrew the allergy in my early 20s and, consumed with curiosity for this iconic dish, it's one of the first recipes I wanted my mom to share with me. It's considered a special-occasion dish because of the technique and the size of the prawns used. And although the ingredients may seem simple, each component of the dish has a secret. For the walnuts, blanching them before frying is a classic technique Chinese restaurants use; it makes the nut's interior feel light and tender as a contrast to the crunchy candied exterior. For the sauce, the secret is the sweet-tart flavor of pineapple juice; without it the sauce could feel heavy from the mayonnaise and sweetened condensed milk. Last but not least, butterflying the shrimp makes them appear larger, giving the dish the impressive look it's known for at Chinese banquets, and coating them in cornstarch creates a light and crisp exterior. I've made this dish numerous times for my family. My mom is glad that she no longer needs to wait for a wedding to enjoy it!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
- Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
- Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
- Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
- Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
- While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
- Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
- Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
- Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
- Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
- Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.
HONEY CHILE SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium heat.
- When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
- Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.
CRISPY HONEY SHRIMP
Was looking for a recipe that was similar to P.F. Chang's Crispy Honey Shrimp. I found this one that sounds similar. I haven't tried it yet but plan to soon.
Provided by BamaKathy
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, salt, and pepper in a bowl. Make a well, add water and egg, and gradually mix in the flour. Beat to a smooth batter and set aside for ten minutes.
- Meanwhile, coat shrimp in cornstarch and coat well. Shake off any excess. Add shrimp to batter and coat well. Heat oil in wok and add shrimp, a few at a time, until batter is golden. Remove shrimp, drain on paper towels and keep warm. Continue until all shrimp are fried. Carefully remove hot oil from wok. Gently heat sesame oil in pan.
- Add honey and stir until mixed well and heated through. Add shrimp to mixture and toss well. Sprinkle sesame seeds over and again toss well. Serve immediately.
ROASTED HOT-HONEY SHRIMP WITH BOK CHOY AND KIMCHI RICE
We love the way this cooking method lightly chars the bok choy and intensifies the natural sweetness and juiciness of the shrimp. And roasting them together leaves you with plenty of time to whip up a gently spicy, savory batch of kimchi rice to serve alongside.
Provided by Rhoda Boone
Categories Kid-Friendly Quick & Easy Dinner Shrimp Bok Choy 22-Minute Meals Pescatarian Dairy Free Peanut Free Tree Nut Free Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Arrange racks in upper and lower thirds of oven and place a rimmed baking sheet on each rack. In a medium saucepan over high heat, bring water for rice to a boil according to package directions.
- Meanwhile, in a medium bowl, toss bok choy with 2 tablespoons vegetable oil and 1/2 teaspoon salt and set aside. In another medium bowl, combine red-pepper flakes, honey, soy sauce, remaining 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Toss shrimp in mixture to coat.
- Carefully remove the hot baking sheets from the oven; spread the boy choy mixture on one sheet and place on the lower rack; spread the shrimp mixture on the other sheet and place on the upper rack. Roast, tossing halfway through, until shrimp is pink and starting to caramelize (about 8 minutes) and bok choy is softened and lightly browned in spots (13 to 15 minutes).
- While shrimp and bok choy are roasting, add rice and 1/2 teaspoon salt to boiling water. Cover and cook according to package directions. Once cooked, fluff rice with a fork and stir in kimchi.
- To serve, divide kimchi rice among four wide bowls. Remove shrimp from the oven and drizzle with 1 tablespoon toasted sesame oil; toss to combine. Top rice with shrimp and bok choy. Sprinkle with sesame seeds and scallions, and serve with lime wedges.
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