Stir Fried Shrimp In Aromatic Tomato Cream Sauce Food

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STIR-FRIED SHRIMP IN GARLIC SAUCE



Stir-Fried Shrimp in Garlic Sauce image

Make and share this Stir-Fried Shrimp in Garlic Sauce recipe from Food.com.

Provided by PalatablePastime

Categories     Rice

Time 22m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 lb large shrimp, cleaned and deveined
3 1/2 cups assorted fresh vegetables, chopped (your choice)
1/3 cup chicken broth
1 teaspoon rice wine vinegar
2 tablespoons light soy sauce
1/2 teaspoon sesame oil
1 teaspoon chili paste (sambal oelek) (optional)
1 tablespoon dry sherry or 1 tablespoon sake
1 1/2 tablespoons vegetable oil
9 cloves garlic, minced
1 1/2 teaspoons minced ginger
10 Thai chiles, stemmed and left whole (optional)
1 tablespoon cornstarch
3 tablespoons water
hot steamed rice

Steps:

  • In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
  • In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
  • Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
  • Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
  • Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
  • Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
  • Serve with hot cooked rice.

Nutrition Facts : Calories 216.6, Fat 9.3, SaturatedFat 1.2, Cholesterol 191, Sodium 1613.8, Carbohydrate 8.3, Fiber 0.4, Sugar 0.4, Protein 23.1

STIR-FRIED SHRIMP IN AROMATIC TOMATO CREAM SAUCE



Stir-Fried Shrimp in Aromatic Tomato Cream Sauce image

Make and share this Stir-Fried Shrimp in Aromatic Tomato Cream Sauce recipe from Food.com.

Provided by pattikay in L.A.

Categories     Asian

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon cumin
1/8-1/4 teaspoon cayenne
3 tablespoons chopped cilantro
1 fresh green chile, finely chopped
1 tablespoon lemon juice
7 ounces coconut milk, well stirred (or 7/8 cup cream)
3 tablespoons oil
1 teaspoon mustard seeds
3 garlic cloves, peeled and chopped
10 -15 curry leaves (optional)
1 1/4 lbs medium shrimp, peeled, deveined, washed and patted dry

Steps:

  • Make the sauce:.
  • Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
  • Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
  • The sauce can be made ahead and refrigerated for several hours.
  • Stir-fry:.
  • Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
  • Stir till garlic turns medium brown and put in the shrimp.
  • stir till the shrimp turns opaque most of the way through.
  • Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.

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