Best Hot Braised Shrimp Recipes

Hot & Spicy Braised Prawns image

Provided by Bergy

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 lb prawns, shelled and deveined
2 teaspoons sherry wine
2 teaspoons chili oil
3 cloves garlic, minced
3 teaspoons ginger, finely minced
3 green onions, minced
1 1/2 teaspoons sesame oil

Steps:

Tomato-Braised Shrimp image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large clove garlic, thinly sliced
1/2 cup dry white wine
14.5-ounce can petite diced tomatoes
1 tablespoon tomato paste
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 pound large peeled and deveined shrimp
Chopped fresh parsley, for topping
Toasted bread slices, for serving

Steps:

Heat the olive oil and garlic in a medium skillet over medium-high heat until the garlic is lightly golden, 2 minutes. Add the wine and cook until reduced by half, 3 minutes. Stir in the diced tomatoes and tomato paste. Cook, stirring occasionally, until thickened, 6 to 8 minutes. Stir in the oregano, salt and red pepper flakes.
Add the shrimp to the sauce in an even layer. Simmer over medium heat until opaque, about 8 minutes. Top with chopped parsley and serve with toasted bread.

Hot Braised Shrimp image

Provided by Tamara Edson

Categories Seafood

Time 1h20m

Number Of Ingredients 12

2 lb shrimp, peeled and deveined
2 Tbsp peanut oil
6 clove garlic
2 Tbsp white vinegar
2 Tbsp red chile paste (found in asian or middle eastern markets)
1/4 c red wine
2 Tbsp soy sauce, low sodium
1 1/2 tsp fresh ginger, finely grated
1/4 c ketchup
TOPPINGS
green onions
cilantro, fresh

Steps:

1. PREP WORK: 1) If using frozen shrimp, defrost under cold running water for approx. 3 minutes 2) Peel and devein shrimp and remove tails 3) Peel garlic and mince finely or smash into past w/ mortar and pestle 4) Peel and finely grate fresh ginger 5) finely dice green onions and cilantro (for toppings)
2. Put shrimp in cold wok and cover with water. Turn heat to medium and bring to near boil. DO NOT BOIL or the shrimp will become rubbery. (this should only take a few minutes). Remove from heat and drain in strainer, rinse with ice cold water to stop the cooking process. Set aside.
3. Heat up peanut oil in wok, making sure to lubricate the sides of the wok. Add the minced garlic and saute for about 30 seconds, add white vinegar and stir. Add remaining ingredients in the order listed, continuing to stir between additions. Mix and heat in wok about a minute. Once sauce becomes bubbly and the shrimp and cook over medium high heat, stirring slowly until the shrimp turn orange. DO NOT OVERCOOK. Remove from heat immediately when they are done and serve over steamed rice. Top with diced green onion and cilantro to taste.