SPICY SAMBAL SHRIMP
A spicy pan-seared shrimp dish flavored with sambal oelek.
Provided by LaurenSyd
Categories World Cuisine Recipes Asian Indonesian
Time 1h13m
Yield 6
Number Of Ingredients 10
Steps:
- Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
- Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
- Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
- Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
- Serve shrimp over rice, topped with remaining lemon juice and green onions.
Nutrition Facts : Calories 623.9 calories, Carbohydrate 94.2 g, Cholesterol 158.4 mg, Fat 20.2 g, Fiber 3.7 g, Protein 19.7 g, SaturatedFat 12 g, Sodium 430.3 mg, Sugar 5.8 g
SAMBAL SHRIMP
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the sambal oelek, lime juice, olive oil, sugar, garlic, ginger, mirin, fish sauce and sesame oil. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours.
- Place the shrimp in a 1-gallon resealable plastic bag, and add all but 1 /2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour.
- Preheat a grill to medium-high and oil the grill.
- Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1/2 cup marinade, the cilantro and the mint and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately.
ALMOST-FAMOUS SPICY FRIED SHRIMP
When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
- Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
SPICY COLD GARLIC SHRIMP
Make and share this Spicy Cold Garlic Shrimp recipe from Food.com.
Provided by Oolala
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and butter in a large skillet.
- Add garlic and onion and cook over low heat for 3 minutes without browning the garlic.
- Add shrimp and pepper flakes.
- Increase heat to medium and cook, tossing constantly, 3 minutes or until shrimp just turn pink and begin to curl.
- Transfer shrimp and sauce to bowl.
- Add lemon juice, salt and parsley; toss well and cover.
- Refrigerate at least 2 hours before serving to blend flavors.
SPICY SHRIMP SAUTé
This recipe is inspired by the late-night meals that feed chefs, cooks, waiters, bussers, porters and everyone else it takes to run a restaurant. After a rough day, a dish that can be thrown together quickly is invaluable. For restaurant workers, Mario Batali included, sometimes the evening starts out as just drinking and continues that way into the early morning, when they end up at someone's apartment and start preparing spicy food. Here is one of the best of those recipes.
Provided by The New York Times
Categories dinner, easy, lunch, quick, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 7 grams, Sodium 3534 milligrams, Sugar 5 grams, TransFat 0 grams
SHRIMP SAMBAL
Categories Food Processor Garlic Ginger Nut Onion Sauté Quick & Easy Coconut Macadamia Nut Shrimp Spice Hot Pepper Spring Simmer Gourmet
Yield Makes 4 Servings
Number Of Ingredients 15
Steps:
- Make sambal paste:
- To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
- Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.
- Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
- Divide shrimp sambal among 4 plates and serve with rice.
SZECHUAN SHRIMP
A delicious spicy stir-fry. If you like it hotter, stir in some sambal oelek (chile paste) to your dish at the end. Goes great with rice or noodles.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
- Pour oil in seasoned wok before heating and wipe around.
- Heat wok and add scallions ginger and garlic.
- Stir-fry for a few seconds, then add shrimp.
- Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
- Stir sauce again, then add to wok, stirring constantly until mixture thickens.
- Serve with steamed rice.
Nutrition Facts : Calories 137.4, Fat 3.5, SaturatedFat 0.3, Cholesterol 142.9, Sodium 1286.1, Carbohydrate 8.3, Fiber 0.8, Sugar 2.9, Protein 16.5
CURRIED SHRIMP OR PRAWNS WITH SAMBAL OELEK
A delighful slightly spicy shrimp or prawn dish. Quick and easy to make and is excellent over rice or pasta.
Provided by William Uncle Bill
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan on medium-high heat, add olive oil, stir in curry powder and cook stirring for about 2 minutes.
- Add minced ginger and cook for another 2 minutes.
- Add onion, celery and garlic; cook and stir until onion is translucent, about 3 minutes.
- Add shrimp or prawns and cook for 2 to 3 minutes or until prawns have just turned pink, (DO NOT OVERCOOK SHRIMP OR PRAWNS).
- Add sour cream and coconut cream and bring to boil, stirring continuously until smooth.
- In a small bowl, mix together tapioca starch and cold water until smooth.
- While sauce is boiling, add tapioca starch mixture in small amounts, stirring continuously until sauce thickens to the consistency of gravy.
- Serve over cooked rice, pasta of your choice, crisp pappadams or freshly cooked naans.
- Adjust Sambal Oelek to suit your taste.
- You can substitute and use whipping cream instead of coconut cream.
Nutrition Facts : Calories 401.7, Fat 28.6, SaturatedFat 11.9, Cholesterol 184.9, Sodium 217.5, Carbohydrate 11.7, Fiber 2.6, Sugar 3.9, Protein 25.9
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