SHRIMP WITH NAPA CABBAGE AND GINGER
Make and share this Shrimp With Napa Cabbage and Ginger recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
- Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
- Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
- Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil.
- When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.
- Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes.
- Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated.
- Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
- Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.
Nutrition Facts : Calories 272.6, Fat 12.7, SaturatedFat 1.8, Cholesterol 172.8, Sodium 1022.8, Carbohydrate 12.2, Fiber 3.4, Sugar 5.1, Protein 26.6
SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE - TYLER FLORENCE
This is soooo good! I have made this 3 or 4 times now, so have adjusted it to our liking. I use 1 lb. of shrimp instead of the 1/2 lb, and green onion instead of the shallots. You can use green cabbage or Bok Choy instead of the Napa cabbage if you can't find it. Use your imagination, I have added diced red pepper, bean sprouts (at the end for some crunch.) If snap peas or snow peas are in season, I use them instead of the peas. I think some chopped cashews on top instead of the peanuts would be good as well. This is from Food Network, Tyler Florence. Hope you enjoy!
Provided by Scoutie
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame.
- Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant.
- Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
- Put the pan back on the heat and coat with 2 tablespoons of oil.
- Add the garlic and saute gently until fragrant.
- Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables.
- Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces.
- Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
- Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through.
- Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.
SHRIMP WITH NAPA CABBAGE AND GINGER
Steps:
- Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
- Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
- Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
- Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil. When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.
- Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes. Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated. Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
- Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.
SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE
Steps:
- Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
- Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.
SHRIMP AND CABBAGE STIR-FRY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
- Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
- Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.
Nutrition Facts : Calories 262, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 219 milligrams, Sodium 516 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams
EMERIL'S SHRIMP SCAMPI
Steps:
- Toss the shrimp in a medium bowl with the Essence.
- Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot.
- Combine all ingredients thoroughly.
HOT-AND-SOUR SOUP WITH SHRIMP, NAPA CABBAGE, AND SHIITAKE MUSHROOMS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Mushroom Low Fat Quick & Easy Low Cal Shrimp Winter Cabbage Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, and minced ginger. Bring to boil; reduce heat to medium and simmer 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 3 minutes. Add cabbage; cook until beginning to wilt, about 30 seconds. Stir in lime juice. Divide soup among bowls; sprinkle with chopped cilantro and green onions and serve.
SKEWERED GINGER SHRIMP WITH PLUMS
Sweet, simple and sensational, these shrimp skewers boast loads of flavor with just four ingredients. Throw them on the grill for a quick dinner or tasty potluck dish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine shrimp and plums. Drizzle with 1/4 cup marinade; toss to coat. Alternately thread shrimp and plums on 4 metal or soaked wooden skewers., On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 6-8 minutes, turning occasionally and basting frequently with remaining marinade during the last 3 minutes of cooking. Serve with green onion and, if desired, sesame seeds and lime wedges.
Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 1295mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 19g protein.
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