HOT 'N' SOUR SHRIMP
Looking for something quick, colorful and chock-full of healthy ingredients to set before your family and friends? Try spooning this hearty dish from Mary Ann Dell of Phoenixville, Pennsylvania over spaghetti. "Stir-fry meal are always a family favorite," she notes, "and because of the mild kick of this recipe, it's in especially hot demand!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 657mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
CHINESE HOT AND SOUR SOUP WITH RAMEN
Incredibly delicious Chinese Hot and Sour Soup with Ramen is the perfect comfort food that's ready in under 30 minutes! It's a hearty meal, full of veggies, tofu, mushrooms and chicken.
Provided by Richa
Categories Soups
Time 35m
Number Of Ingredients 17
Steps:
- If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
- Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots. Cook the carrots for a minute or two and add mushrooms, tofu, both the soy sauces and six cups water (or low sodium stock) to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes. Add the ramen to the pot.
- While the ramen is cooking, stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken. Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. Top with an egg or just some green onions and enjoy.
Nutrition Facts : Calories 339 kcal, Sugar 7 g, Sodium 1796 mg, Fat 16 g, SaturatedFat 8 g, Carbohydrate 37 g, Fiber 7 g, Protein 15 g, Cholesterol 41 mg, ServingSize 1 serving
HOT AND SOUR SHRIMP SOUP
Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.
Provided by Kathleen Burton
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 23.7 g, Cholesterol 131.1 mg, Fat 4.3 g, Fiber 1.6 g, Protein 16.2 g, SaturatedFat 0.7 g, Sodium 996.4 mg, Sugar 9.1 g
SAUTéED SHRIMP WITH SOUR CREAM SAUCE
Categories Dressings and Sauces Main Dishes
Time 20m
Yield 4 (3/4 cup per serving)
Number Of Ingredients 6
Steps:
- Mix together the salt, paprika and sour cream in a small bowl and set aside.
- Dice the mushrooms. Sauté the mushrooms and shrimp in melted butter until the shrimp are pink and cooked through.
- Remove from the heat and stir in the sour cream mixture. Serve over cooked rice or noodles.
Nutrition Facts : Calories 259, Cholesterol 198, Protein 18, Sodium 1264, Carbohydrate 4, Fat 17
HUNAN HOT AND SOUR CHICKEN
Next time when you crave Chinese food, instead of take-out, make this quick, easy and delicious hot and sour chicken. Serve it over a bed of rice, your dinner is served.
Categories Main Dish Asian Stir-Fry Chinese Chicken breast
Time 40m
Yield 4
Number Of Ingredients 38
Steps:
- In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1½ teaspoons of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce by blending all ingredients in another bowl, set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add the remaining 1 tablespoon oil to pan. When oil is hot, add green pepper, carrot and bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for 1½ minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens. If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper and black bean sauce.
Nutrition Facts :
SUPER HOT AND SOUR SHRIMP SOUP
Asian inspired soup that is easy and delicious. It's a meal on it's own and perfect for chilly days. My husband, who doesn't like Chinese food, loves this spicy soup at the start of a dinner. Leftovers freeze well.
Provided by Emily Tisdale
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the shrimp stock, lemon zest and lime zest in a large pot and bring to a boil. Reduce heat to medium and simmer for about 5 minutes. Add mushrooms and shrimp and cook until shrimp have heated through, about 5 minutes. Stir in the fish sauce, lime juice, green onion, cilantro and chile pepper. Taste and adjust salt and pepper if needed. Soup should be sour, salty, spicy and hot.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 7.3 g, Cholesterol 115 mg, Fat 2.8 g, Fiber 2.4 g, Protein 22 g, SaturatedFat 0.5 g, Sodium 1462.7 mg, Sugar 1.2 g
THAI HOT AND SOUR SOUP WITH SHRIMP TOAST
Steps:
- Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sauteed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with shrimp toast and scallions.
- In a food processor, puree first 5 ingredients. Check for seasoning. Fold in scallions, cilantro and jicama. Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. Heat a deep fryer to 375 degrees F and fry until golden brown.
HOT AND SOUR SHRIMP SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 soup servings or 4 main-cour
Number Of Ingredients 10
Steps:
- Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
- Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
- Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
- Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
- Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
- Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
- Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.
HOT AND SOUR SOUP
This restaurant quality Hot and Sour Soup recipe will be your favorite! It is easy to make and is a soup with a delicious texture.
Provided by Petite Gourmets
Categories soup
Time 30m
Yield 4
Number Of Ingredients 21
Steps:
- Chicken Stock
- Add 7 cups of water to a large pot.
- Add chicken bones, 1 medium carrot, 1 onion, 1 scallion, and ginger. Cook the stock over medium heat for about 30 minutes. Remove the foam that has formed with the help of a wooden spoon.
- Soup
- In a large saucepan, heat the vegetable oil.
- Add the chicken to the pot and sauté for a minute or until the meat turns white.
- Then add carrots, bell peppers, green onions, mushrooms and sauté for about a minute.
- Add cabbage, hot garlic sauce, Worcester sauce, soy sauce and cook for one minute.
- Pour the prepared chicken broth and cook for 5 minutes.
- Add the chili sauce, sugar, white vinegar, white pepper, black pepper, and salt.
- Mix cornmeal with water in a bowl. Pour the cornmeal slurry into the soup and mix well.
- Slowly add the two eggs to the soup. Let it boil.
- Serve hot.
Nutrition Facts : Calories 201 calories
HOT AND SOUR SOUP WITH SHRIMP
Fresh lemon juice lends the soup a tangy, sour flavor. Add more juice, if you like. From Cooking Light.
Provided by CaliforniaJan
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, vinegar, pepper, shrimp, and tofu to pan; bring to a boil.
- Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil, pepper and onions.
Nutrition Facts : Calories 96.9, Fat 1.1, SaturatedFat 0.1, Cholesterol 107.4, Sodium 633.4, Carbohydrate 7.6, Fiber 1.7, Sugar 2.3, Protein 14.6
HOT AND SOUR SHRIMP STIR-FRY
Make and share this Hot And Sour Shrimp Stir-Fry recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein shrimp.
- Combine shrimp and next 5 ingredients in a shallow bowl; stir well.
- Cover and marinate in refrigerator 30 minutes, stirring occasionally.
- Discard stems from mushrooms.
- Cut mushrooms tops in half; set aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add green onions and shrimp; stir-fry 1 minute.
- Add mushroom tops; stir-fry 2 minutes or until shrimp turns pink.
- Serve over rice.
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20-MINUTE SWEET AND SOUR SHRIMP STIR-FRY - JUST A TASTE
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5/5 (2)Total Time 20 minsCategory Main CourseCalories 330 per serving
- In a medium bowl, whisk together the sweet chili sauce, pineapple juice, soy sauce, rice wine vinegar and cornstarch. Set the sauce aside.
- Add the olive oil to a wok or large, tall-sided sauté pan set over medium heat. Once the oil is hot, add the shrimp and garlic and cook, stirring constantly, until the shrimp are pink and mostly cooked through, about 2 minutes.
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From foodandwine.com
5/5 (1)Category Seafood SoupServings 4Total Time 50 mins
- In a large, deep skillet, heat 1 tablespoon of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender, 5 minutes. Uncover and cook, stirring, until the shiitake are golden, 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add the chiles, lemongrass, shrimp shells, onion and ginger and cook over moderate heat, stirring occasionally, until the onion is softened and golden, about 7 minutes. Add the fish sauce and stock and bring to a boil. Simmer over moderate heat for 10 minutes. Strain the shrimp broth into a large bowl.
- Return the broth to the skillet; bring to a simmer over moderate heat. Add the shrimp and shiitake and cook until the shrimp are pink and curled, 1 minute. Add the lime juice and season with salt and pepper. Ladle the soup into bowls, garnish with the basil leaves and serve.
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- Place the cream cheese in a large bowl and beat with an electric mixer until it is smooth and creamy.
- Add the sour cream and mayonnaise to the cream cheese and continue mixing until everything is combined.
- Add the mozzarella, parmesan cheese, 2 tablespoons of the panko breadcrumbs and salt and mix until everything is combined. Set aside.
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5/5 (1)Category SoupsServings 8Total Time 50 mins
- Easy Thai Shrimp Soup. If you love Thai takeout, you’ll swoon over this simple Thai shrimp soup dish. Not only will you save money by skipping the takeout, but you’ll soon realize this is tastier (and healthier) than anything a restaurant makes!
- Shrimp Creole Soup with Bacon and Cheddar Dumplings. What’s better than a warm and spicy Creole-style shrimp soup? One with cheddar cornmeal dumplings!
- Shrimp and Corn Soup. Light and satisfying at the same time, this soup will become your new favorite weeknight choice. Enjoy shrimp, corn, potatoes, and bell peppers in a brothy soup.
- Sriracha Shrimp Ramen Noodle Soup. Ramen gets the makeover we’ve all been waiting for with shrimp, sriracha, and baby portobello mushrooms. How much sriracha you use is up to you.
- Thai Shrimp Soup with Coconut, Lemongrass, and Red Curry. Lemongrass is a favorite in Thai food cooking, and for a good reason — it adds a lemony, fragrant flavor you can’t compare to any other ingredient.
- Spicy Shrimp Pho. Need a shrimp soup pho recipe that’s ready in under 30 minutes? Try this one any time of the week. (By the way, pho is pronounced “fuh” — did you know?)
- Tom Yum Soup. If shrimp and mushrooms are a match made in heaven for you, this soup will blow you away. It’s spicy, savory, and sour all at once. Tom Yum is a traditional Thai dish, and this is a very authentic take on it.
- Spicy Shrimp Tortilla Soup. Tortilla soup is the ultimate comfort food, and this one with shrimp does not disappoint. When you think about soups with shrimp, tortilla soup might not be first on your mind, but that’s what makes this recipe so good.
- Instant Pot Creamy Shrimp Soup. Looking for something a little richer and creamier in the shrimp soup department? Look no further than this soup! It’s loaded with potatoes, and hearty veggies then served with a hefty amount of country bread.
- Spicy Shrimp Soup. Jumbo shrimp cooked in a chicken/seafood broth with garlic, jalapeno, herbs, and lime juice is all you need to know. This soup is an ideal weeknight bowl of warmth and flavor.
CREOLE STYLE HOT LOUISIANA SHRIMP DIP - ON TY'S PLATE
From ontysplate.com
Cuisine American, SouthernTotal Time 45 minsCategory Appetizer, DipCalories 258 per serving
- Preheat the oven to 350°. In a mixing bowl, beat the softened cream cheese until smooth. Whisk in the mayo, sour cream, half the scallions, and Texas Pete® Original Hot Sauce. Fold in half of the cheese; aside.
- Place a cast-iron skillet over medium heat with the butter. Toss in the red pepper and onion to sauté until soft then add the grated garlic. Sauté until fragrant then add the chopped shrimp.
- Season the shrimp with the creole seasoning. Stir the shrimp with the veggies and cook through. The shrimp should be completely pink; about 2-4 minutes. Turn off the heat, squeeze in the lemon juice, and remaining scallions.
- Carefully fold the cream cheese base into the shrimp. Top the dip with the remaining cheese and bake for 15-18 minutes to heat through and melt the cheese. Sprinkle with chopped parsley if desired.
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