SALT AND PEPPER SHRIMP
This is the classic Cantonese shrimp dish with the heads and peels left on. The shrimp are usually eaten whole, but I know this is scary for some. The recipe is traditional, but you can peel and clean the shrimp if you prefer. I think that when fried, the skins and heads taste like tempura and hold the seasonings perfectly. You can choose your own adventure here, but I do hope you try this dish as it was meant to be eaten.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
- Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
- Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
- While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
- Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.
CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY
Here's what you need: frozen shrimp, cornstarch, oil, garlic, fresh ginger, red pepper flakes, salt, black pepper, scallions, white rice
Provided by Frank Tiu
Categories Appetizers
Yield 3 servings
Number Of Ingredients 10
Steps:
- Set a wire rack over a baking sheet.
- Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
- Drain the thawed shrimp on paper towels and pat dry.
- Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
- Heat the oil in a wok or large pan until it reaches 400°F (200°C).
- Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
- Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
- In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
- Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
- Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
- Serve with rice.
- Enjoy!
SALT-AND-PEPPER SHRIMP
Steps:
- Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat.
- Heat oil in a large skillet over mediumhigh heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt. Add chile and cilantro to bowl and toss to combine.
SALT AND PEPPER SHRIMP
Steps:
- In a large wok, heat the oil over medium-high to 370 degrees F.
- Meanwhile, season 2 cups of the flour with salt and freshly ground black pepper. Dredge the shrimp in the seasoned flour.
- In a large mixing bowl, whisk the remaining 4 cups of flour with the egg yolks and soda water. Hold the shrimp by their tails dip them into the batter.
- Working in batches, fry the shrimp in the hot oil, turning them once, until they are golden brown, about 3 minutes per batch. Remove the shrimp from the oil and drain them on paper towels. While they are still hot, sprinkle the shrimp generously with salt and freshly ground black pepper. Transfer the shrimp to a serving tray.
- When the shrimp are cooked, carefully pour off all but 1/2 cup of the oil. Add the garlic, ginger, green onions and jalapeno and fry until crispy. Spoon the seasoning over the shrimp and serve immediately accompanied by lemon wedges.
SALT AND PEPPER SHRIMP
Steps:
- Combine all ingredients sesame plum dipping sauce and mix well.
- Combine all ingredients sesame plum dipping sauce and mix well.
- Heat the oil in a wok over high heat. Add the garlic, ginger, and red bell pepper. Stir-fry briefly and add the shrimp. Deglaze the wok with the wine. When the wine is almost evaporated and the shrimp are nearly cooked through, add the salt, black pepper, Szechwan pepper, 5-spice powder, and sugar and stir-fry rapidly, taking care not to burn the spices. Remove from the heat immediately and serve with sesame plum dipping sauce.
SALT AND PEPPER SHRIMP (MOM)
Steps:
- Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.
SHRIMP SAUCE FOR PASTA
Make and share this Shrimp Sauce for Pasta recipe from Food.com.
Provided by Rumrill
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes), then start your sauce.
- When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta.
- Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts.
- Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes.
- Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.
- Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
- Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.
Nutrition Facts : Calories 520.1, Fat 12.4, SaturatedFat 3, Cholesterol 222.9, Sodium 1077.9, Carbohydrate 60.3, Fiber 2.6, Sugar 2.3, Protein 35.9
SALT AND PEPPER SHRIMP ROLLS
Inspired by jiao yan xia, the classic Chinese dish of head-on, fried shrimp finished with a Sichuan or white pepper salt seasoning, these shrimp rolls celebrate the flavors of salt and pepper. Peeled shrimp are seasoned, breaded with cornstarch and fried until super crunchy, then sprinkled with a black pepper-salt. Once cooked, they're tucked into toasted rolls smeared with a zingy garlic mayo. Fresh cilantro, sliced chile and a squeeze of fresh lime brighten the hearty sandwich. Store any leftover pepper-salt in an airtight container and use it as a seasoning for roasted meats and vegetables.
Provided by Kay Chun
Categories dinner, lunch, sandwiches, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
- Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
- Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
- Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
- Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.
CRISPY SALT-AND-PEPPER SHRIMP
If you love Szechuan food, this quick shrimp dish is for you. Toasting salt and peppercorns in a dry pan wakes up their flavors, and shallow-frying the spice-and-cornstarch-coated shrimp turns the shells so light and crispy, you can eat these beauties whole. Note: Cutting slits in the shells for deveining brings an added bonus: The ginger-and-allium-infused oil seeps into the dish for extra kapow.
Provided by Greg Lofts
Time 15m
Number Of Ingredients 9
Steps:
- Toast both types of peppercorns and salt in a large, heavy-bottomed skillet over medium heat until fragrant, 1 to 2 minutes. Transfer to a spice grinder or mortar and pestle and coarsely grind. Toss shrimp with spice mixture to evenly coat, then thoroughly coat in cornstarch.
- Heat oil in skillet over medium-high. When it shimmers, add ginger, garlic, and scallions. Cook, stirring frequently, just until fragrant and beginning to turn golden in places, about 2 minutes.
- Transfer to a bowl with a slotted spoon, leaving oil in skillet. Add shrimp to skillet in a single layer (you may need to work in two batches); cook, flipping once, until they turn opaque and shells become crisp and golden brown in places, 3 to 4 minutes total. Transfer to bowl with ginger mixture, tossing to evenly coat; serve immediately.
ROASTED SHRIMP AND BROCCOLI
Modified recipe from MyRecipes.com. Original recipe by Hannah Klinger, published in Cooking Light, May 2011.
Provided by KerfuffleUponWincle
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Microwave broccoli florets for 1-2 minutes (depending on your microwave wattage). Immediately arrange broccoli florets in a single layer on a jelly-roll pan coated with cooking spray.
- Combine 1 1/2 teaspoons lemon rind, juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and minced garlic in a medium bowl. Add shrimp; toss to combine.
- Arrange shrimp among the broccoli florets already in a single layer on the jelly-roll pan. Roast at 425° for 8 minutes, or until shrimp is done.
- Combine oil, remaining 1 1/2 teaspoons rind, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and crushed red pepper in a large bowl. Add roasted broccoli and shrimp; toss to combine.
- Serve immediately with optional lemon wedges.
Nutrition Facts : Calories 212.7, Fat 8.8, SaturatedFat 1.2, Cholesterol 214.9, Sodium 1280.6, Carbohydrate 8.4, Fiber 0.7, Sugar 0.5, Protein 26.1
GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE
Make and share this Grilled Garlic Shrimp With Romesco Sauce recipe from Food.com.
Provided by Genius Kitchen
Categories Spanish
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes.
- Preheat a grill pan over high heat.
- When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.* (See Cook's Note).
- Romesco Sauce:.
- In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp. ** (See Cook's Note).
- Cook's Notes:.
- *The sugar in the marinade helps to caramelize the shrimp. This is a great tip to use when trying to get those char marks on your grilled foods.
- **If the consistency of the sauce is too thick, try adding more olive oil or vinegar to achieve the consistency you like.
- Wine suggestion for this recipe:.
- Pinot Grigio.
Nutrition Facts : Calories 293.9, Fat 18.4, SaturatedFat 2.3, Cholesterol 190.5, Sodium 2061.4, Carbohydrate 10, Fiber 1.8, Sugar 2.1, Protein 22.8
CAJUN SHRIMP AND CRAB OVER POLENTA
Well having posted a response about jambalaya, cajun food and other recipes this week made me think about other dishes I use grits or polenta with. I honestly never liked them because they were either breakfast for me and just bland. Since then I have really learned to appreciate them. There are so many ways to cook and enjoy them with various sauces, gravies, seasonings, cheeses and served not just for breakfast but with all different meats, poultry and seafood. So this is a dish I learned from a girlfriend many years ago. I had to spice it up for me, and add some crab, etc, but she definitely started me thinking. This is a favorite with many of my friends.
Provided by SarasotaCook
Categories Crab
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Sausage -- In a large saute pan, add the sausage and cook 3-5 minutes until golden brown. Remove and put on a plate lined with a paper towel to drain. Reserve the drippings in the pan.
- Vegetables -- Add the onion, green pepper, jalapeno and garlic and cook another minute or so.
- Sauce -- Once the vegetables have cooked a minute or two, add the flour, add the chicken broth and bring to medium heat until it thickens slightly. Reduce to medium low and stir in the seasoning (celery seed, cajun seasoning, Old Bay and pepper flakes, salt and pepper to taste), shrimp and cook until they begin to curl and turn pink. Just 2-3 minutes.
- Then before the shrimp are done, add the sausage back in and mix well, then add the crab meat and lightly toss so you don't break up the crab too much.
- Polenta -- Whether it is quick cooking or regular cooking, just follow the directions according to directions. When done, just stir in the cheese and any salt and pepper if needed.
- Serve -- Top the shrimp and crab over the polenta and enjoy and great comfort food meal.
Nutrition Facts : Calories 471.9, Fat 26.9, SaturatedFat 13.8, Cholesterol 271.5, Sodium 959.4, Carbohydrate 10.2, Fiber 1.4, Sugar 3.2, Protein 46
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