SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
TOMATO-BRAISED SHRIMP
These little bites are best served with crusty bread for sopping up the tomato sauce. Recipe developed by Khalil Hymore for Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
TOMATO SHRIMP STIR FRY (番茄炒虾仁)
Tomato shrimp stir fry is a classic homestyle Chinese dish that requires minimal effort and delivers the freshest taste.
Provided by Maggie Zhu
Categories Main
Time 15m
Number Of Ingredients 12
Steps:
- Combine shrimp, 1 teaspoon minced ginger, 1 tablespoon Japanese sake and the potato starch in a small bowl. Mix well and let marinate for 5 minutes.
- Add diced tomato, rice vinegar, the remaining 1 tablespoon of Japanese sake, honey, and the remaining 1/4 teaspoon salt in a bowl. Mix well.
- Heat oil in a large skillet over medium high heat until hot. Add onion. Cook and stir until slightly browned. Add the remaining 1 teaspoon ginger. Stir a few times. Move all the ingredients to one side of the pan with a spatula.
- Add shrimp, with all the marinade, onto the empty side of the pan. Immediately spread, so the shrimp cover the pan evenly. Let cook without stirring for 30 seconds to 1 minute, until the bottom is slightly browned. Stir to combine everything, until the surface of the shrimp is cooked.
- Add the tomato sauce mixture. Stir to mix well.
- Add snow peas and green peas. Continue cooking and stirring until the snow peas start to turn tender, and the shrimp are cooked through. Carefully taste the sauce and adjust seasoning if necessary. Transfer everything to a plate.
- Serve warm over steamed rice.
Nutrition Facts : ServingSize 219 g, Calories 283 kcal, Carbohydrate 40.2 g, Protein 18.9 g, Fat 4.7 g, SaturatedFat 0.8 g, Cholesterol 119 mg, Sodium 929 mg, Fiber 5.9 g, Sugar 24.8 g
XIHONGSHI JIANG - STIR-FRIED SHRIMP IN TOMATO SAUCE
Make and share this Xihongshi Jiang - Stir-Fried Shrimp in Tomato Sauce recipe from Food.com.
Provided by FLKeysJen
Categories Chinese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Blend the shrimp with a pinch of the salt, the egg white, and about half the cornstarch paste.
- Heat some peanut oil in a preheated wok or pan. Stir-fry the shrimp for about 1-1/2 minutes, remove with a strainer and drain.
- Pour off the excess oil, leaving about 1 tablespoon in the wok or pan. Stir-fry the garlic, the tomatoes and white parts of the scallions for about 30 seconds, then add the remaining salt together with the tomato paste, sugar, soy sauce, rice wine and stock. Blend well and bring to the boil.
- Add the shrimp with the green parts of the scallions. Blend well and thicken the sauce with the remaining cornstarch paste. Sprinkle the sesame oil and serve hot, garnished with cilantro leaves.
HOMINY AND SHRIMP IN TOMATO SAUCE
Hominy and hominy grits are often confused. Hominy is the whole kernel of corn which has been treated with lye to remove the hulls. Grits are the finer particles or broken hominy. This is a true Dixiana favorite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and lightly butter a baking dish.
- Spread 2/3 of drained hominy in bottom of prepared baking dish; cover with a layer of shrimp followed by remaining hominy.
- Add flour and salt to two tablespoons of the butter, blending well.
- Add tomato juice and cook until mixture thickens, stirring constantly.
- Remove from heat, add grated onion and pour over hominy and shrimp.
- Mix breadcrumbs with remaining two tablespoons butter and sprinkle over top of casserole.
- Bake for 20 minutes, or until golden and crisp.
Nutrition Facts : Calories 210.9, Fat 9.2, SaturatedFat 5.2, Cholesterol 94, Sodium 649.1, Carbohydrate 21.4, Fiber 2.9, Sugar 4.2, Protein 10.6
STIR-FRIED SHRIMP IN AROMATIC TOMATO CREAM SAUCE
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
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.
HONG KONG TASTY STIR FRIED SHRIMP
A necessary preliminary step is to salt wash the shrimp to firm them up, which gives them a wonderful crunchy texture. Then it is necessary to coat them with a velvet-like egg white and cornstarch mixture; this protects the delicate shrimp meat from the oil and prevents overcooking. Once those steps are done, this dish takes but minutes to cook. Always buy the freshest shrimp possible.
Provided by Olha7397
Categories Chinese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To clean the shrimp. Fill a large bowl of cold water, add 1 tablespoon of salt, and gently wash the shrimp in the salt water. Drain and repeat the process, using fresh salted water. Then rinse the shrimp under cold running water, drain, and blot dry with paper towel.
- Combine the egg white, cornstarch and salt together. Coat the shrimp with the coating ingredients in a medium sized bowl. Mix well and refrigerate for about 20 minutes.
- Heat a wok or large skillet until it is hot; add the oil. When the oil is just warm, quickly add the shrimp, stir to separate, and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, reserving the oil.
- Reheat the wok, return 1 tablespoon of the drained oil and when it is hot, add the ginger and scallions and stir fry for 30 seconds. Then add the rice wine, vinegar, salt and the drained shrimp. Stir fry for 1 minute, turn out onto a serving platter and serve immediately. Serves 4-6.
- NOTE: Velveting-Unique to Chinese cuisine, this technique gives a particularly delicious texture to meat and seafood. Heat the oil to moderately hot or just until bubbles gently form over the surface of a test piece of meat. Add the meat and stir carefully just to separate the pieces. Turn the heat off and allow the meat to sit in the oil as long as the recipe specifies. Turn the meat into a colander set aside a stainless steel bowl and drain well.
- Fragrant Harbor Taste The New Chinese Cooking of Hong Kong.
Nutrition Facts : Calories 369.9, Fat 29, SaturatedFat 4.9, Cholesterol 172.8, Sodium 4252, Carbohydrate 2.6, Fiber 0.1, Sugar 0.1, Protein 24
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