SHRIMP SAUCE
Perfect sauce for shrimp or any other seafood that is easy and fast to make! It is for sure a 5 star when you try it!
Provided by FoOdCrAzE
Categories Low Protein
Time 2m
Yield 5-15 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients together.
- Perfect with shrimp or any other seafoods.
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
SHRIMP SAUCE
Steps:
- In small saucepan heat butter. Add mushrooms and cook for 3 to 4 minutes or until softened. Whisk in flour and cook for a couple of minutes to cook out the raw flour taste. Whisk in the tomato paste, then the liquid and bring to a simmer for a couple of minutes. Season with salt and pepper.
- Stir in shrimp, cover and simmer a minute just until cooked through. Whisk in additional milk or heavy cream to adjust the consistency. Finish with chives, and adjust the seasoning. Spoon this over hot biscuits and serve with steamed snow or sugar snap peas.
SHRIMP IN GARLIC SAUCE
This is, by far and bar none, the most popular Chinese seafood dish I know. In fact, it is better than its restaurant counterpart because it uses real garlic, not dried garlic reconstituted in water.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
- Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
- In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
- For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
- In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.
SHRIMP WITH GARLIC SAUCE
Steps:
- For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
- Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.
- For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.
- Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.
SHRIMP WITH LOBSTER SAUCE
This Chinese-American dish got its name because the sauce is often used to dress lobster. This is an adaptation of a dish I grew up with. My father used to make this after discovering it at our local American Chinese restaurant. Shrimp and lobster sauce is a similar simplified version of his Chinatown favorite, Lobster Cantonese. His rendition was the addition of ground pork like his Chinatown favorite.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
- Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
- Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
- Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.
Nutrition Facts : Calories 540, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 329 milligrams, Sodium 944 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 50 grams, Sugar 2 grams
JAPANESE RESTAURANT SHRIMP SAUCE
We love the shrimp sauce at our local Japanese restaurant and I've worked from several recipes, adding my own tweaks and changes until I have found the right flavor for us. My husband says mine is better than the restaurant. :o) I hope you enjoy it as much as we do. It's wonderful with shrimp and veggies but also with chicken and steak! Do NOT substitute the Hellman's for some other kind of mayo. It makes a difference in the final product!
Provided by CrysDanMom
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the butter with the paprika, garlic powder, sugar and salt, then add remaining ingredients (in a bowl with a tight-fitting lid).
- Shake until combined thoroughly.
- Chill in the refrigerator for at least 2 hours before serving.
- You may want to add a bit of water to thin it out, not too much or you will dilute the flavors.
- Shake well and serve.
- Enjoy!
FRIED SHRIMP WITH PEANUT SAUCE
Steps:
- In a small heavy saucepan combine the peanut butter, the soy sauce, the lemon juice, the brown sugar, the garlic, 1/3 cup of the water, and the cayenne, bring the mixture just to a boil, whisking until it is smooth, and whisk in the scallion greens. Keep the sauce warm. In a small bowl whisk together the egg and the remaining 2 tablespoons water and add the shrimp. In a large plastic bag have ready the flour. Add the shrimp, drained well, to the flour, and in a sieve shake them to knock off the excess flour. In a deep skillet heat 1 inch of the oil until a deep-fat thermometer registers 275°F., in it fry the shrimp in 2 batches, stirring them once, for 1 minute, or until they are just cooked through, and transfer them with a slotted spoon to paper towels to drain. Serve the shrimp with the sauce.
(SHRIMP) COCKTAIL SAUCE
Make and share this (Shrimp) Cocktail Sauce recipe from Food.com.
Provided by Darlene Summers
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients and chill.
- When ready to serve dip shrimp and enjoy.
JAPANESE SHRIMP SAUCE I
This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.
Provided by Lime
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 3.8 g, Cholesterol 12.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.4 g, Sodium 117.8 mg, Sugar 3.4 g
SCAMPI SAUCE
Make and share this Scampi Sauce recipe from Food.com.
Provided by CJAY8248
Categories Low Protein
Time 6m
Yield 12 shrimp, 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the butter and oil in a large skillet over medium-high heat.
- Add the shrimp and saute until they begin to turn pink, tossing several times.
- Add the garlic and saute an additional minute.
- Add the lemon juice and white wine and reduce for one minute, then add the salt, pepper and parsley to taste.
Nutrition Facts : Calories 267.1, Fat 25.2, SaturatedFat 9.2, Cholesterol 30.5, Sodium 6.2, Carbohydrate 8.9, Fiber 2.7, Sugar 0.4, Protein 1.2
SHRIMP WITH LOBSTER SAUCE
This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice.
Provided by MURF65
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
- Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
- Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 5.2 g, Cholesterol 237.4 mg, Fat 19.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 4.3 g, Sodium 989.4 mg, Sugar 0.3 g
SHRIMP IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
FILET MIGNON WITH GARLIC SHRIMP CREAM SAUCE
I am a big fan of combining steak and seafood. This is a cheaper option than a jumbo lump crabmeat recipe I enjoy as well. Hope you find it tasty.
Provided by Ches
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
- Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes.
- Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
- To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.
Nutrition Facts : Calories 776.7 calories, Carbohydrate 9.5 g, Cholesterol 316.7 mg, Fat 63.1 g, Fiber 0.4 g, Protein 37.5 g, SaturatedFat 26.2 g, Sodium 533.8 mg, Sugar 1.4 g
BEST EVER SHRIMP SAUCE
Categories Sauce Garlic Mustard No-Cook Cocktail Party Quick & Easy Buffet Horseradish Mayonnaise Lime Hot Pepper Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Force garlic through a press into a bowl and stir together with remaining ingredients. Chill sauce at least 4 hours and up to 3 days.
- Serve sauce with shrimp and/or crudités.
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