Asian Cherry Shrimp Recipes

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ASIAN CHERRY SHRIMP



Asian Cherry Shrimp image

Combing the classic flavors of sweet and sour, you'll love this simple, quick recipe, from Jane Baker of Lansing, Michigan. The tart, juicy cherries are an excellent addition to this traditional meal

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1 cup cherry pie filling
4 teaspoons cider vinegar
4 teaspoons brown sugar
1/2 teaspoon ground ginger
1/2 medium green pepper, cut into thin strips
1/2 cup sliced water chestnuts
1/2 pound cooked medium shrimp, peeled and deveined
1-1/2 cups hot cooked rice

Steps:

  • In a large saucepan, combine pie filling, vinegar, brown sugar and ginger. Cook over medium heat until filling is hot and bubbly. Add the green pepper, water chestnuts and shrimp. Cook over medium heat 4-5 minutes longer or until shrimp are heated through (do not over cook). Serve with rice.

Nutrition Facts : Calories 488 calories, Fat 2g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 201mg sodium, Carbohydrate 86g carbohydrate (42g sugars, Fiber 3g fiber), Protein 27g protein.

CHINESE SHRIMP DUMPLINGS (HAR GOW)



Chinese Shrimp Dumplings (Har Gow) image

With a few helpful tips and tricks, it's fun and rewarding to make these tender and chewy shrimp dumplings for a delicious meal.

Provided by Rhonda Parkinson

Categories     Appetizer

Time 2h35m

Number Of Ingredients 21

For the Dough
3/4 cup wheat starch
2 tablespoons tapioca starch
1/4 teaspoon salt
2/3 cup water (divided, boiling)
2 1/2 teaspoons vegetable oil
For the Filling
6 ounces shrimp (rinsed, tails removed, and chopped)
3 tablespoons bamboo shoots (finely chopped)
1 1/2 teaspoons green onion (finely chopped)
3/4 teaspoon Chinese rice wine (or dry sherry)
1/4 teaspoon sesame oil
1/4 teaspoon salt (or to taste)
1/8 teaspoon white pepper (freshly ground)
1 large egg white (lightly beaten)
2 teaspoons cornstarch
For Shaping the Dough:
1/3 cup vegetable oil (or as needed)
For Serving:
Hot chili oil (to taste)
Soy sauce (to taste)

Steps:

  • Gather the ingredients.
  • In a medium-sized bowl, place the shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix well.
  • Cover and refrigerate for 1 hour to give the flavors a chance to meld.
  • In a medium bowl, combine the wheat starch, tapioca starch, and the salt.
  • Slowly stir in 1/2 cup of the boiling water. Add the oil and carefully use your hands to shape into a dough.
  • Add the remaining boiling water if the dough is too dry. Don't overwork the dough, but continue shaping it for about 2 minutes, until it is smooth and shiny.
  • Cover and let rest for 20 minutes.
  • Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver . Keep the dough covered to prevent it from drying out while preparing the dumplings.
  • Break off 1 teaspoon of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand.
  • Lay the dough on the oiled work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 to 3 inches wide.
  • Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly, without it touching the edges.
  • Carefully lift the top edge of the wrapper and fold it over the filling toward you to obtain a half-circle shape. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
  • Repeat the process until you have used all of the dough and filling, always greasing the work surface with vegetable oil when needed. Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
  • Add 2 inches of water to a wok that is at least 2 inches wider than the bottom of your steamer; bring to a boil.
  • Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
  • Serve the har gow with chili oil and soy sauce for dipping. Enjoy!

Nutrition Facts : Calories 163 kcal, Carbohydrate 13 g, Cholesterol 44 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 0 g, Fat 10 g, ServingSize 18 rolls, UnsaturatedFat 0 g

ASIAN SHRIMP AND VEGETABLE SOUP



Asian Shrimp and Vegetable Soup image

This colorful and light soup combines a blend of crunchy vegetables with chicken and shrimp at only 152 calories per serving. And it's a main dish!

Provided by EatingWell Test Kitchen

Categories     Healthy Snap Pea Recipes

Time 45m

Number Of Ingredients 14

12 ounces fresh or frozen large shrimp, peeled and deveined
4 green onions
2 teaspoons canola oil
2 medium carrots, peeled and thinly sliced
8 ounces fresh shiitake or oyster mushrooms, stemmed and coarsely chopped
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
2 cloves garlic, minced
2 (14 ounce) cans reduced-sodium chicken broth
2 cups water
1 cup shelled sweet soybeans (edamame)
1 tablespoon reduced-sodium soy sauce
¼ teaspoon crushed red pepper
1 cup trimmed sugar snap peas and/or coarsely shredded bok choy
1 Slivered green onions

Steps:

  • Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside.
  • In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Add chicken broth, water, soybeans, soy sauce and, if desired, crushed red pepper to mushroom mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.
  • Add shrimp and pea pods and/or bok choy to saucepan. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 9.5 g, Cholesterol 64.6 mg, Fat 4.1 g, Fiber 2.9 g, Protein 15.8 g, SaturatedFat 0.5 g, Sodium 489 mg, Sugar 4.2 g

ASIAN SHRIMP SALAD



Asian Shrimp Salad image

Small shrimp, orange slices, and red bell pepper are tossed with an Asian Pineapple Dressing in this tasty salad.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 25m

Yield 2

Number Of Ingredients 6

⅓ pound small shrimp, peeled, deveined and cooked
1 large orange, peeled and cut into half slices
⅓ cup chopped red bell pepper
3 tablespoons sliced green onions
Asian Pineapple Sesame Dressing (recipe below)
4 cups DOLE® Hearts of Romaine or other DOLE Salad blend

Steps:

  • Combine shrimp, orange, bell pepper, and green onions in medium bowl. Toss with Asian Pineapple Dressing, to taste.
  • Divide salad on 2 large plates. Spoon shrimp mixture over each salad. Refrigerate leftovers.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 17.7 g, Cholesterol 115 mg, Fat 1.5 g, Fiber 4.3 g, Protein 18 g, SaturatedFat 0.3 g, Sodium 127.6 mg, Sugar 9.9 g

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