SHRIMP CANTONESE
"This recipe proves you don't have to sacrifice good taste when you need something fast," reports Bobby Taylor of Michigan City, Indiana. The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 131 calories, Fat 3g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 732mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
CANTONESE SHRIMP
Make and share this Cantonese Shrimp recipe from Food.com.
Provided by silky
Categories One Dish Meal
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein the shrimp.
- Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
- Peel and smash the garlic.
- Rinse the black beans under hot water, then drain well.
- In separate bowls, combine the First and Second Sauces so they are ready to be added.
- Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
- Drain and pat dry.
- Place on a platter.
- Heat a wok and add the oil.
- Heat for 15 seconds, then add the ginger slices.
- Stir until lightly browned, then add the garlic.
- Stir until lightly browned.
- Remove and discard both.
- Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
- Stir vigorously to mix and break up the meat.
- Cook until the meat is no longer pink and add the green onions.
- Stir another 30 seconds, add the shrimp, and stir to mix well.
- Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
- Shovel the contents of the wok to one side.
- Mix the Second Sauce quickly and pour down the vacated side of the wok.
- Stir to thicken with the point of the spatula.
- Mix with the shrimp.
- Reduce the heat.
- Pour the beaten egg over the shrimp.
- Allow to set for 15 seconds then fold in slowly until soft threads appear.
- Stir gently to mix.
- Remove to a platter and serve immediately.
CANTONESE STYLE PORK AND SHRIMP DUMPLINGS
I love dumplings and have come up with this recipe using all ingredients that I like. The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!
Provided by Vivian Lee
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
- Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
- To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 28.2 g, Cholesterol 81.2 mg, Fat 5.9 g, Fiber 1.2 g, Protein 15.8 g, SaturatedFat 1.5 g, Sodium 402.4 mg, Sugar 0.4 g
CANTONESE STYLE PORK AND SHRIMP DUMPLINGS
The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!
Provided by Pinaygourmet 345142
Categories Vegetable
Time 1h15m
Yield 40 pieces, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
- Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
- To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, OR bake at 425 for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth or sweet and sour sauce.
Nutrition Facts : Calories 245.9, Fat 5.9, SaturatedFat 1.4, Cholesterol 83.9, Sodium 450.3, Carbohydrate 30, Fiber 1.3, Sugar 0.6, Protein 17
CANTONESE SHRIMP SCRAMBLE
Make and share this Cantonese Shrimp Scramble recipe from Food.com.
Provided by Mercy
Categories Breakfast
Time 10m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Break eggs into a large bowl; beat with a fork until thoroughly blended but not frothy.
- Add shrimp, cornstarch, salt, and fish sauce; mix well.
- Place a medium frying pan over high heat until hot.
- Add oil, swirling to coat surface.
- Add egg mixture and cook undisturbed until eggs are almost set, about 1 minute.
- Stir eggs gently with a spoon and continue cooking until shrimp turn pink and eggs form creamy curds, about 2 minutes.
- Sprinkle with green onion and serve.
BIG BOWL CANTONESE SHRIMP & LOBSTER
Make and share this Big Bowl Cantonese Shrimp & Lobster recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Mix ground pork with 1 teaspoon sesame oil 1 teaspoon soy sauce and pinch salt; set aside.
- Clean shrimp and mix well with 1/4 teaspoon cornstarch, 1/4 teaspoon sesame oil and 2 teaspoons water; set aside.
- In a small bowl, stir together the oyster sauce, 1 teaspoon Shaoxing wine,1 teaspoon soy sauce and 1 teaspoon sugar; set aside.
- Split lobster in half, clean out stomach, etc. Lightly crack claws. Dip meat side in cornstarch. In a pan heat a small amount of oil to 350F and pan fry for 1 minute 40 seconds and let drain. Place on a platter.
- Heat wok (don't add oil until pan is very hot), add oil then scallions pieces to cool oil. Add ginger and black bean paste and lightly sizzle for about 15 seconds. Add pork and break in small pieces. Add oyster sauce mixture. Add shrimp and continue cooking until shrimp change color.
- Add chicken broth and bring to boil. Add the cornstarch/water mixture to thicken and remove from fire.
- Add scallions and drizzle egg in a clockwise motion in a thin stream and mix in well.
- Pour pork and shrimp mixture over the lobster. Garnish with sesame oil and cilantro. Serve with steamed jasmine rice on the side.
Nutrition Facts : Calories 186.6, Fat 13.4, SaturatedFat 2.5, Cholesterol 103.6, Sodium 1010.3, Carbohydrate 6.2, Fiber 0.8, Sugar 1.6, Protein 10.4
CANTONESE STYLE PORK AND SHRIMP DUMPLINGS
"I love dumplings and have come up with this recipe using all ingredients that I like. The dumplings consist of pork, shrimp, watercress, water chestnuts, and assorted seasonings, and they are absolutely delicious!"
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
- Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
- To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
SHRIMP CANTONESE
I have had this recipe since 09/1975! It was in a McCalls Magazine. This was an advertisement for rice. The picture is right from the magazine. I'm not sure if I ever actually made this until tonight! It was so easy, I don't know why I haven't made it sooner! It is really good.
Provided by Mary Adams
Categories Seafood
Time 50m
Number Of Ingredients 11
Steps:
- 1. Blend pepper, soy sauce, chicken broth, and cornstarch. Set aside.
- 2. While rice is cooking, use a large skillet, and saute shrimp in butter for 1 minute or until shrimp turn pink.
- 3. Add celery and onions. Cook, stirring, for about 2 minutes.
- 4. Add spinach and Chinese vegetables which have been drained. (I love the way the spinach seems to go from a colander full to almost nothing!)
- 5. Cook for about 1 minute.
- 6. Stir chicken broth mixture into shrimp/vegetable mixture. Cook, stirring, until sauce is clear and thickened-about 2 minutes.
SHRIMP CANTONESE WITH RICE
Make and share this Shrimp Cantonese With Rice recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 22m
Yield 1 recipe, 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute shrimp in butter for 1 minute, or until shrimp turn pink, using a large skillet. Add celery and onions. Cook, stirring, 2 minutes. Add spinach and chinese vegetables. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch together. Stir into shrimp-vegetable mixture. Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over beds of fluffy rice.
Nutrition Facts : Calories 268.2, Fat 5.1, SaturatedFat 2.8, Cholesterol 120.6, Sodium 1028.2, Carbohydrate 37.1, Fiber 2.1, Sugar 3.3, Protein 17.7
CANTONESE SHRIMP WITH RICE
Number Of Ingredients 10
Steps:
- Sauté celery and onions in vegetable oil about 2 minutes, stirring often. Add spinach, shrimp, and vegetables. Cover and cook 1 minute. Blend lemon pepper, soy sauce, chicken broth, and cornstarch. Stir into shrimp-vegetable mixture. Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over hot fluffy rice.
Nutrition Facts : Nutritional Facts Serves
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