SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS
Make and share this Shrimp With Snow Peas and Water Chestnuts recipe from Food.com.
Provided by Jens Kitchen
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
- Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
- Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
- Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.
Nutrition Facts : Calories 202.4, Fat 8.2, SaturatedFat 1.1, Cholesterol 142.9, Sodium 1152.4, Carbohydrate 10.7, Fiber 2.5, Sugar 3.6, Protein 18.9
DADDY'S SHRIMP TOAST
My father made this for me while experimenting in the kitchen. It was absolutely the most delicious way to use shrimp. I think I've gotten pretty good at making this dish but it still doesn't compare to my father's! Don't be fooled by the ingredients. Most are optional and this is easy to make! Great for parties as appetizers or a main dish.
Provided by LISA158
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- In a mixing bowl, combine the shrimp, onion, water chestnuts, celery, and green onion. Stir in crabmeat, egg, parsley, sesame oil, soy sauce, and garlic. Season with salt and pepper to taste.
- Make the dipping sauce: In a small mixing bowl, whisk together soy sauce, water, sesame oil, parsley, garlic powder, and sugar; set aside.
- In a heavy skillet, heat 2 cups oil, or enough to be 1/2 inch deep, over medium heat. Spread a thick layer of shrimp filling on one side of each slice of bread.
- Fry the topped bread in hot oil until golden brown and shrimp is pink, turning once. Do not let the filling sit on the bread too long or the sandwich will get soggy. Drain on paper towels and let cool for a minute. Slice diagonally and serve with dipping sauce or alone.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 37.8 g, Cholesterol 238.4 mg, Fat 18.5 g, Fiber 2.7 g, Protein 33.8 g, SaturatedFat 2.6 g, Sodium 1732.5 mg, Sugar 5.5 g
STIR-FRIED SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS
Have had this recipe for quite awhile and even after we made it, I didn't post it. We enjoyed this dish very much. What can be bad about it? It has shrimp, water chestnuts and snow peas - yummy!!!
Provided by Manami
Categories White Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 158.3, Fat 2.1, SaturatedFat 0.4, Cholesterol 172.8, Sodium 462.6, Carbohydrate 8.3, Fiber 2, Sugar 2.8, Protein 25.3
SHRIMP BALLS WITH WATER CHESTNUTS AND SPICY SOY DIPPING SAUCE
Provided by Anne Burrell
Time 50m
Yield about 30 to 40 shrimp balls
Number Of Ingredients 18
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.
CASHEW SHRIMP WITH WATER CHESTNUTS
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 5 servings (10 to 12 ser
Number Of Ingredients 13
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 WITH WATER CHESTNUTS
Make and share this Shrimp With Water Chestnuts recipe from Food.com.
Provided by Creation In Hope
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix shrimp, garlic, onion, chestnuts and mushrooms.
- In a skillet in hot oil add shrimp mixture.
- Cook stirring constantly, until shrimp are pink and tender (about 3 minutes).
- In a bowl mix cornstarch and sherry.
- Stir until all is dissolved.
- Stir in sugar, salt, soy sauce and chicken broth.
- Pour mixture over shrimp.
- Cook, stirring constantly until slightly thickened.
- Serve over rice.
Nutrition Facts : Calories 465.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 110.4, Sodium 676.7, Carbohydrate 86.7, Fiber 2.4, Sugar 2.5, Protein 19.9
ASIAN CHEESE BALL WITH SHRIMP & WATER CHESTNUTS
This is a Asian twist on the American cheese ball!Serve with Fresh sliced celery stalks, carrot sticks, toasted pita, grilled chicken slices whatever you want.
Provided by Rita1652
Categories Spreads
Time 15m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, cilantro, ginger, and 1 tablespoon of sesame seeds.
- Gradually stir in wasabi paste until you reach the desired amount of spice.
- Cover and refrigerate for one hour.
- Remove the cheese mixture from the refrigerator, and shape into a ball.
- Roll in the remaining sesame seeds to cover.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 319.9, Fat 27.3, SaturatedFat 11.6, Cholesterol 84.5, Sodium 271.9, Carbohydrate 8.9, Fiber 3.5, Sugar 0.4, Protein 12.3
MOM'S WONTON
I recently learned to make homemade won tons from my mother. They can be deep fried as an appetizer, but I prefer them in a rich, homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for later enjoyment.
Provided by edna
Categories Appetizers and Snacks Pastries
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large skillet, cook the ground pork over medium heat until no longer pink.
- In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
- Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
- Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 45.7 g, Cholesterol 117.4 mg, Fat 8.3 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 2.5 g, Sodium 835.7 mg, Sugar 0.4 g
SHRIMP RUMAKI
A rumaki for those who hate liver! Soy marinated, bacon wrapped, shrimp and water chestnut bundles... Use them as an appetizer or main course with rice and a veggie stir fry.
Provided by _Pixie_
Categories Asian
Time 3h20m
Yield 24 rumaki
Number Of Ingredients 6
Steps:
- Mix the soya sauce, sherry and ginger, then marinate the shrimp in for 2-3 hours in the refrigerator.
- Turn occasionally.
- Partially cook the bacon until limp but NOT crispy.
- Preheat oven to 400 degrees F.
- For each one, wrap the bacon around a shrimp and a slice of water chestnut.
- Secure with a toothpick.
- Arrange the shrimp on a rack in a large shallow roasting pan.
- Bake uncovered for 10 minutes, basting once or twice with the marinade.
- Turn shrimp and bake another 10 minutes or until the bacon is nicely browned, basting several times.
SHRIMP AND WATER CHESTNUT DIP
A touch of the Orient in a mild, flavorful dip that is awesome on veggies!! Crunchy, creamy, and a very welcome change from the usual veggies dips. Very easy and quick to prepare.
Provided by Manda
Categories Weeknight
Time 2h
Yield 2 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 335.8, Fat 23.8, SaturatedFat 13.4, Cholesterol 179.4, Sodium 1136.1, Carbohydrate 14.8, Fiber 2.1, Sugar 6.4, Protein 16.9
SHRIMP WITH BROCCOLI IN GARLIC SAUCE
I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.
Provided by AkronJoya
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
- Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 10.1 g, Cholesterol 173.6 mg, Fat 8 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 495.9 mg, Sugar 1.3 g
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