Best Fireworks Shrimp Recipes

Fireworks Shrimp and Noodles image

Provided by Mary Cokenour

Categories Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (12 ounce) package Asian noodles (lo mein, soba, udon)
1 (8 ounce) package shelled frozen edamame (soy beans)
1 (8 ounce) package julienned frozen carrots
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon hot sauce (Sriracha or Thai chili sauce are best)
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 lb large shrimp, peeled and deveined

Steps:

Prepare noodles according to package directions; 5 minutes before noodles are done, add the edamame and carrots; finish cooking the noodles. Drain, but reserve a ½ cup of cooking water; mix the water back in with the noodles and vegetables and also mix in the garlic, ginger and hot sauce.
In a Wok or large skillet, heat oil on medium-high heat; cook shrimp until they turn pink, about 2-3 minutes. Add the noodle/vegetable mixture plus the soy sauce and sesame oil. Mix thoroughly and cook an additional 2 minutes before serving.
Note: additional hot sauce can be added if desired.

Nutrition Facts : Calories 284.1, Fat 15.7, SaturatedFat 1.6, Cholesterol 143.2, Sodium 1224.7, Carbohydrate 12.7, Fiber 4.4, Sugar 2.9, Protein 24.3

Fireworks Shrimp image

Number Of Ingredients 16

2 tablespoon dried red pepper flakes
2 tablespoon red wine vinegar
1 cup tomato puree
10 tablespoon dry sherry (such as Dry Sack)
6 tablespoon oyster sauce
1/4 cup soy sauce
2 tablespoon red wine vinegar
2 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon grated ginger
1/4 cup butter
1/4 cup vegetable oil
3 pounds large shrimp, peeled and deveined
1 head cabbage (preferably red)
1 pound snow peas
8 cloves garlic cloves

Steps:

Soak dried red pepper flakes in 2T red wine vinegar in a small bowl for 30 minutes
Blend next 8 ingredients (puree through ginger) and set sauce aside
Heat butter and oil in heavy large skillet over medium-high heat. Add undrained red pepper flakes, shrimp, cabbage, snow peas and garlic. Stir fry until shrimp turns pink. Add sauce and cook until well heated. Serve hot over rice.