Best Asian Steamed Shrimp Recipes

Asian Steamed Shrimp image

Provided by Martha Stewart

Number Of Ingredients 6

1 tablespoon brown rice wine
2 tablespoons soy sauce
1/2 teaspoon sugar
6 large bok choy or Chinese-cabbage leaves
24 large shrimp, shells left on (about 1 pound)
1 tablespoon thinly sliced scallion greens

Steps:

In a small bowl, whisk together rice wine, soy sauce, and sugar, and set aside.
Arrange bok-choy leaves in the two compartments of a bamboo steamer; divide shrimp between the two layers, and cover. Set steamer over a wok filled with 5 to 6 cups of water; place wok over medium heat, and steam until shrimp are cooked through, 8 to 10 minutes. Transfer shrimp to a serving plate, pour the sauce over, and garnish with scallion. Serve immediately.

Asian Shrimp Stew with Steamed Rice image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 14

1 cup long-grain white rice
2 tablespoons cornstarch
1/2 cup coconut milk
1 tablespoon sugar
1 tablespoon vegetable oil, such as safflower
2 yellow bell peppers (ribs and seeds removed), cut into 1-inch pieces
1 onion, cut into 1-inch pieces
4 garlic cloves, sliced
2 tablespoons minced peeled fresh ginger (from a 2-inch piece)
1/4 teaspoon red-pepper flakes
4 scallions, white and green parts separated and thinly sliced
Coarse salt
1 pound peeled and deveined medium shrimp (thawed if frozen), tails removed
1 to 2 tablespoons rice vinegar

Steps:

Cook rice according to package instructions; set aside, covered. Meanwhile, place cornstarch in a medium bowl. Gradually whisk in coconut milk, sugar, and 1 cup water; set aside.
In a large skillet, heat oil over medium. Add bell peppers, onion, garlic, ginger, red-pepper flakes, and scallion whites; season with salt. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
Add coconut-milk mixture to skillet; raise heat to medium-high. Boil, stirring occasionally, until thickened, 1 to 2 minutes. Add shrimp, and cook just until opaque, 3 to 4 minutes. If necessary, adjust consistency of stew with a little bit of water; season with vinegar and salt to taste.
Fluff rice gently with a fork. Serve shrimp stew over rice, garnished with scallion greens.

Nutrition Facts : Calories 456 g, Fat 11 g, Fiber 2 g, Protein 29 g