Shrimp Water Chestnuts And Peapods Food

STIR-FRIED SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Toss shrimp with salt, add wine or sherry and marinate for at least 20 minutes or up to 3 hours.
• Drain shrimp; reserve marinade.
• Heat large skillet or wok over high heat; add oil.
• Add ginger & crushed red pepper, stir-fry until fragrant, and add shrimp.
• Stir-fry until shrimp are mostly opaque (2 to 4 minutes, depending on size).
• Add snow peas and water chestnuts; stir-fry until just heated through.
• Add reserved marinade, soy sauce and cornstarch mixture.
• Bring to a boil and cook until liquid thickens.
• Serve immediately, accompanied by steamed rice.

CASHEW SHRIMP WITH WATER CHESTNUTS

Steps:

• In a medium bowl, place 2 cups warm water and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces.
• Mix all sauce ingredients together in a small bowl.
• Bring a saucepan of water to a boil. Place the celery and carrots in boiling water for 1 minute. Remove from heat and rinse with cold water until cooled. Set aside.
• Heat the oil to 325 degrees F.
• Fry cashews until light brown (watch carefully as they burn easily). Drain on paper towel.
• Add the diced shrimp to the oil and blanch for 5 seconds. Remove shrimp with a slotted spoon from oil and remove oil from the wok.
• Reheat wok until hot and add minced garlic and all the diced vegetables. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Remove to platter and sprinkle cashews over top. Serve.

SHRIMP BALLS WITH WATER CHESTNUTS AND SPICY SOY DIPPING SAUCE

Steps:

• For the shrimp balls: Preheat the oven to 375 degrees F.
• Combine all the shrimp ball ingredients in a large bowl, except the panko breadcrumbs. Stir to thoroughly combine. Working in 3 batches, pulse the mix in a food processor until it becomes a coarse paste. Transfer each batch to a bowl. Do not overcrowd the processor bowl. When all the shrimp has been pulsed and transferred to a bowl, stir in the panko breadcrumbs until thoroughly combined.
• Working with wet hands, roll the mixture into 1-inch balls. Place the shrimp balls on a sheet tray and bake in the oven for 10 minutes.
• For the dipping sauce: Combine all the ingredients in a bowl and whisk together to combine.
• To serve: Remove the shrimp balls from the oven. Serve warm on toothpicks or skewers with the dipping sauce on the side.

SHRIMP AND WATER CHESTNUT DIP

Steps:

• Coarsely chop shrimp.
• Mix all ingredients in medium bowl until well combined.
• Refrigerate at least two hours before serving.
• Serve with veggie dippers such as bell pepper strips, celery, sugar snap peas, mushrooms, jicama, etc.
• Also good served on Wheat Thin crackers.

SPICY SHRIMP WITH SNOW PEAS

Steps:

• Shell the shrimp, rinse them and place them in a bowl. Sprinkle with the coarse salt and add cold water to cover. Leave them for at least five minutes.
• Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
• Rinse the shrimp, drain them well and coat them with the egg white. Leave them to marinate for 10 to 15 minutes.
• Meanwhile, combine the chili paste, sesame oil, sherry and stock in a small bowl. Mix well and set aside.
• Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds, just enough to turn them opaque. Stir with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove with a slotted spoon and drain the shrimp on paper towels. (The oil can be reused twice only, with seafood.)
• Pour off all but a tablespoon oil. Stir-fry the scallions, garlic and ginger for one minute. Add the snow peas and fry for about 30 seconds.
• Add the chili paste-sherry mixture and stir well. Add the shrimp, just long enough to heat through. Serve immediately.

SHRIMP WITH PEANUTS

Steps:

• Shell the shrimp, rinse them and place them in a bowl. Sprinkle with coarse salt and add cold water to cover. Leave for at least five minutes.
• Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
• Rinse the shrimp, drain well and coat with the egg white. Leave to marinate for 10 to 15 minutes.
• Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl. Mix well and set aside.
• Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque. Stir them with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove the shrimp with a slotted spoon and drain them on paper towels. (The oil can be reused twice, with seafood.)
• Pour off all but a tablespoon of oil. Add the peanuts and fry, stirring frequently until golden. Remove with slotted spoon. All these steps can be prepared in advance.
• Add the scallions and garlic to the oil and cook for one minute, stirring. Add the black bean-sherry mixture and stir well. Add the peanuts and the shrimp, just long enough to heat through. Serve immediately.