STIR-FRIED SESAME SHRIMP AND SPINACH
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of "Stir-Frying to the Sky's Edge," is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don't eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don't have to stem it, just cut away the base of the leaves and rinse well.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
- Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
- Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 733 milligrams, Sugar 1 gram, TransFat 0 grams
THAI SHRIMP AND SPINACH CURRY
Steps:
- Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly. Add the curry paste and cook the mixture, whisking, for 1 minute. Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink. Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes. Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute. Sprinkle the dish with the coriander and serve it with the rice.
SHRIMP WITH TOMATOES, SPINACH, AND RICE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat a large straight-sided skillet over medium-high heat; swirl in oil. Add onion, season with salt, and cook, stirring occasionally, until just softened, about 2 minutes. Add tomatoes and juices and simmer, stirring occasionally, until thickened and reduced slightly, about 5 minutes.
- Stir in rice and 2 1/2 cups water, then return to a simmer. Cover, reduce heat to low, and cook until rice is tender, about 12 minutes. Stir in shrimp and spinach and simmer, covered, until shrimp is just pink and opaque, about 4 minutes. Season with salt and pepper. Serve, sprinkled with feta and mint and drizzled with oil.
THAI SHRIMP & SPINACH CURRY
Make and share this Thai Shrimp & Spinach Curry recipe from Food.com.
Provided by PollyB
Categories Curries
Time 33m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly.
- Add the curry paste and cook the mixture, whisking, for 1 minute.
- Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.
- Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through.
- Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes.
- Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute.
- Sprinkle the dish with the coriander and serve it with the rice.
Nutrition Facts : Calories 320.8, Fat 22.8, SaturatedFat 19, Cholesterol 143.2, Sodium 1452.8, Carbohydrate 12, Fiber 3.4, Sugar 3.4, Protein 21
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