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.
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.
SHRIMP ROLLS
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 shrimp rolls
Number Of Ingredients 12
Steps:
- Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with 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.
CREAMY SHRIMP ROLLS
Inspired by a Woman's Day recipe, these shrimp rolls are perfect summer food. Easy, fresh and impressive. I like to buy fresh shrimp and prep it myself (peel, de-vein, cook in boiling water for 2 mins), but you can make these even easier (and no-cook) by using pre-cooked shrimp. Hot dog buns will do, but brioche buns take 'em to the next level.
Provided by Mandy at Food.com
Categories Lunch/Snacks
Time 15m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the mayonnaise, mustard, brine and 1/4 tsp pepper.
- Add the shrimp, cornichons and tarragon and toss to combine. Add salt and pepper as needed.
- Line the buns with the lettuce and top with the shrimp mixture.
Nutrition Facts : Calories 206.9, Fat 3.2, SaturatedFat 0.6, Cholesterol 143.2, Sodium 1009.6, Carbohydrate 23.2, Fiber 1.2, Sugar 2.8, Protein 20
SALT AND PEPPER ROLLS
The ultimate dinner roll is within your grasp. We flavored these rolls with coarse salt and freshly ground black pepper, but feel free to experiment with sprinklings of crushed fennel seeds or red pepper flakes.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Place 2 tablespoons olive oil in an 8-inch square baking dish. Divide pizza dough into 16 pieces. Form each piece into a tight ball and place in dish, turning to coat with oil. Cover dish with plastic wrap; set aside in a warm, draft-free place until balls double in size, 40 to 45 minutes (or refrigerate overnight; bring to room temperature and let rise before baking). Season each roll with salt and pepper and bake until golden brown, 35 minutes. Brush rolls with 1 tablespoon oil and let cool slightly. Serve warm.
Nutrition Facts : Calories 168 g, Fat 8 g, Fiber 1 g, Protein 4 g
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.
SHRIMP SPRING ROLLS
Make and share this Shrimp Spring Rolls recipe from Food.com.
Provided by Lavender Lynn
Categories Hawaiian
Time 1h
Yield 16 rolls
Number Of Ingredients 16
Steps:
- Dipping Sauce: In small bowl, stir together vinegar, water, ginger, sugar, hot pepper and salt until sugar is dissolved. Set aside.
- On cutting board, cover shrimp with plastic wrap and, using bottom of saucepan, smash until flattened and broken up; transfer to bowl. Add water chestnuts, onion, cilantro, ginger, salt and pepper; mix well.
- Lay 1 spring roll wrapper on work surface with point up; shape 2 tbsp shrimp mixture into 3-inch (8 cm)long log across bottom third of wrapper. Roll up, folding in sides, until only 1-inch (2.5 cm) triangle of wrapper remains. Lightly coat triangle with egg; roll up. Repeat with remaining filling and wrappers. (Make-ahead: Refrigerate for up to 2 hours.).
- In heavy-bottomed skillet, heat 1/2 inch (1 cm) oil over medium-high heat just until ripples appear; reduce heat to medium. Skimming oil between batches, fry spring rolls, turning and increasing heat if necessary, until golden and filling is pink in centre, 3 to 4 minutes per batch. Drain on paper towel-lined plate. Serve with Dipping Sauce.
Nutrition Facts : Calories 67.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 72.1, Sodium 401.8, Carbohydrate 6.7, Fiber 0.3, Sugar 0.8, Protein 7.7
SALT-AND-PEPPER SHRIMP
This is a quick and light stir fried version of the Chinese dish that will have you licking your fingers. Posting for the ZWT III.It can be a little messy to eat as the shrimp are cooked with the shells on for best flavor. Recipe is from Sunset June 2007 and it is noted: The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp.
Provided by cookiedog
Categories Chinese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
- Put shrimp, half of the crushed peppercorns, and 1 teaspoons salt in a large bowl and toss to coat shrimp evenly. Set aside.
- Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoons salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.
Nutrition Facts : Calories 289.8, Fat 9.3, SaturatedFat 1.5, Cholesterol 441.7, Sodium 1672.5, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 47.6
SHRIMP ROLL
Found this in Ellie Krieger's cookbook "So Easy". I do add some dill to this and more green onion (love onion) when I make it but otherwise I make it as written. Cooking time is for the toasted hot dog buns.
Provided by mama smurf
Categories < 15 Mins
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, stir together the yogurt, mayonnaise, celery, scallions, and lemon juice. Fold in the shirmp and season to taste with salt and pepper. Chill unitl ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over medium-high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the shrimp mixture and serve immediately.
Nutrition Facts : Calories 327.5, Fat 10.9, SaturatedFat 1.9, Cholesterol 176.1, Sodium 476.7, Carbohydrate 27.2, Fiber 1.1, Sugar 5.3, Protein 28.6
SAUTEED SHRIMP ROLLS
Wonderful sandwiches that we have with tomato soup. You can substitute the raw with precooked large shrimp but you'll give up some of the yummy garlic flavor. Good after work meal.
Provided by Hey Jude
Categories Lunch/Snacks
Time 19m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the sour cream, lime juice, cilantro, 1/4 teaspoon of the salt and the hot pepper sauce; set aside.
- Heat butter and olive oil in a medium skillet over medium heat until butter is melted; remove 1 tablespoon of the mixture from the skillet to a bowl and set aside.
- Add garlic and pepper flakes to skillet; cook until garlic is soft, about 1 minute.
- Increase heat to medium-high; add shrimp and remaining 1/4 teaspoon salt; cook, stirring constantly, until just pink, about 3 minutes.
- Meanwhile, heat broiler to high; brush rolls with reserved oil and butter mixture; place open rolls under broiler and broil until just beginning to brown, about 1 minute.
- Spread 1 teaspoon of the sour cream mixture inside each roll; layer with 1 tablespoon chopped cabbage, shrimp and avocado slices; top each with 1 teaspoon more sour cream mixture.
- Place remaining sauce in a bowl to pass at the table.
Nutrition Facts : Calories 383.2, Fat 22.5, SaturatedFat 7.8, Cholesterol 106.7, Sodium 607.4, Carbohydrate 28.7, Fiber 4.5, Sugar 3.5, Protein 17.8
More about "salt and pepper shrimp rolls food"
BEACH SHACK SHRIMP ROLLS TASTE OF SALT AIR, SUMMER ...
From chicagotribune.com
Estimated Reading Time 3 mins
CLASSIC SHRIMP ROLLS - CANADIAN LIVING
From canadianliving.com
SHRIMP ROLLS - PAUL PIAZZA SHRIMP
From paulpiazza.com
SALT AND PEPPER SHRIMP 椒鹽蝦 ... - TASTE OF ASIAN FOOD
From tasteasianfood.com
SALT AND PEPPER SHRIMP - COOKING WITH A WALLFLOWER
From cookingwithawallflower.com
SALT AND PEPPER SHRIMP - THE WOKS OF LIFE
From thewoksoflife.com
SHRIMP ROLLS RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
SALT AND PEPPER SHRIMP ROLLS RECIPE | RECIPE | SHRIMP ...
From pinterest.com
SALT AND PEPPER SHRIMP RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
B.C. RECIPE: SHRIMP ROLL WITH CHILI LIME MAYO, BY NARAMATA ...
From straight.com
SALT AND PEPPER SHRIMP ROLLS RECIPE | RECIPE | SALT AND ...
From pinterest.com
SALT AND PEPPER SHRIMP (椒盐虾) - RED HOUSE SPICE
From redhousespice.com
SALT-AND-PEPPER SHRIMP RECIPE | BON APPéTIT
From bonappetit.com
SALT AND PEPPER SHRIMP - EAT CHO FOOD
From eatchofood.com
SALT AND PEPPER SHRIMP - KAWALING PINOY
From kawalingpinoy.com
SHRIMP ROLLS (NEW ENGLAND–STYLE SEAFOOD SANDWICHES) RECIPE
From seriouseats.com
SALT AND PEPPER SHRIMP - MENU - NOMAD ASIAN BISTRO - LONG ...
From yelp.ca
SALT & PEPPER SHRIMP (GLUTEN FREE, PALEO) - A DASH OF DOLLY
From adashofdolly.com
NORDIC SHRIMP ROLL | GORDON FOOD SERVICE CANADA
From gfs.ca
SIMPLE SALT AND PEPPER SHRIMP RECIPE - FOOD REPUBLIC
From foodrepublic.com
CHINESE SALT AND PEPPER SHRIMP | CHINA SICHUAN FOOD
From chinasichuanfood.com
SALT AND PEPPER SHRIMP (椒盐虾) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
RECIPE: SALT AND PEPPER SHRIMP | CBC LIFE
From cbc.ca
SALT AND PEPPER ROLLS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASY & LOW-FAT CHINESE SALT AND PEPPER GARLIC SHRIMP ...
From nutfreewok.com
PEEL AND EAT SALT AND PEPPER SHRIMP - SALT & WIND
From saltandwind.com
SALT AND 3-PEPPER SHRIMP WITH SIMPLE SESAME SOY SAUCE ...
From rachaelrayshow.com
SALT AND PEPPER SHRIMP (EASY CHINESE RECIPE ... - RASA ...
From rasamalaysia.com
SALT AND PEPPER SHRIMPS - TôM RANG MUốI - HELEN LE
From helenrecipes.com
SPICED SALT BAKED SHRIMP | MISS CHINESE FOOD
From misschinesefood.com
SALT AND PEPPER SHRIMP ROLLS – COMPLETE COMFORT FOODS
From completecomfortfoods.com
PULL-APART SALT-AND-PEPPER BISCUITS RECIPE - KAY CHUN ...
From foodandwine.com
SALT AND PEPPER SHRIMP ROLLS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FIRECRACKER SHRIMP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
TARTAR SAUCE SHRIMP ROLLS | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love