Dragon Shrimp Recipes

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LIME SHRIMP DRAGON NOODLES



Lime Shrimp Dragon Noodles image

These spicy Lime Shrimp Dragon Noodles are a fast, easy, and inexpensive alternative to take out. This version features tender shrimp and fresh lime.

Provided by Beth - Budget Bytes

Time 30m

Number Of Ingredients 10

1/2 lb frozen peeled & deveined shrimp (51/70 size) ($3.00)
2 packs (3 oz. each) ramen noodles ($0.50)
2 Tbsp sriracha ( $0.18)
2 Tbsp soy sauce ($0.10)
2 Tbsp brown sugar ($0.08)
1 lime ($0.50)
2 Tbsp butter ($0.18)
2 cloves garlic ($0.16)
2 green onions ($0.17)
Handful fresh cilantro ($0.10)

Steps:

  • Place the shrimp in a colander and rinse with cool water until thawed. Let the shrimp drain until ready to use.
  • In a small bowl stir together the sriracha, soy sauce, brown sugar, and about 1 Tbsp juice from the lime. Set the sauce aside.
  • Fill a medium sauce pot with water, place a lid on top, and bring to a boil over high heat. Once boiling, add the ramen noodles (without the flavoring packet) and continue to boil until the noodles are tender. Drain the noodles in a colander (if using the same colander for the shrimp, make sure to wash it with soap and water first).
  • While waiting for the water to boil, mince two cloves of garlic. Add the butter and garlic to a large skillet and sauté over medium heat until the garlic is soft (about one minute). Add the shrimp and continue to sauté until the shrimp turn pink and opaque (about 3-5 minutes). Remove the skillet from the heat.
  • Once the noodles have drained, add them to the skillet with the shrimp, then pour the prepared sauce over top. Toss the noodles in the sauce until everything is coated in sauce. Top the dragon noodles with sliced green onion, fresh cilantro leaves, and a squeeze of lime.

Nutrition Facts : ServingSize 1 Serving, Calories 676.4 kcal, Carbohydrate 73.5 g, Protein 33.8 g, Fat 28.1 g, Fiber 4.35 g, Sodium 3442.45 mg

DRAGON SHRIMP RECIPE



Dragon Shrimp Recipe image

How to make Dragon Shrimp Recipe ? Dragon shrimp recipe is very yummy and simple.

Provided by Daisy

Categories     Appetizer

Time 40m

Number Of Ingredients 10

1 pound of medium size shrimp, shell and head on
1/3 cup Chinese cooking wine
3 tablespoons peanut oil
3 tablespoons granulated sugar
6 cloves of garlic whole or cut in half
1 slice of ginger, about 1/4 inch thick
3 tablespoons ketchup
2 tablespoons dark soy sauce
2 tablespoons sambal chili
1/4 teaspoon kosher salt

Steps:

  • Rinse and drain the shrimp. Place shrimp in a large bowl and add cooking wine. Mix until well incorporated and refrigerate for 15 minutes.
  • Combine ketchup, soy, sambal and salt in a small bowl. Set sauce aside for later use. Take the shrimp out of the refrigerator, rinse with water and dry.
  • Heat peanut oil in a large saute pan over medium heat and add granulated sugar, garlic and ginger. Stir the sugar and oil mixture until the sugar is melted and incorporated into the oil. Add shrimp and reserved sauce to the skillet and cook until the shrimp is pink and the sauce has thickened. Eat with with rice.

Nutrition Facts : Calories 400 kcal, ServingSize 1 serving

FIERY DRAGON STIR-FRY



Fiery Dragon Stir-Fry image

This is a satisfying one-dish meal that's easy to put together and customizable according to your pantry contents and dietary needs.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole Pineapple

Time 20m

Yield 4

Number Of Ingredients 11

1 (20 ounce) can DOLE® Pineapple Chunks
⅓ cup reduced-sodium soy sauce
2 tablespoons cornstarch, divided
¾ teaspoon crushed red pepper
¾ teaspoon garlic powder
1 pound fresh or thawed medium-size shrimp, peeled and deveined
1 tablespoon reduced-sodium soy sauce
2 tablespoons vegetable oil
1 (16 ounce) package frozen Oriental vegetable medley
1 teaspoon minced fresh ginger
4 cups cooked white or brown rice

Steps:

  • Drain pineapple; reserve 1/4 cup juice.
  • Stir together reserved juice, 1/3 cup soy sauce, 1 tablespoon cornstarch, pepper, garlic and 1/2 cup water; set aside.
  • Combine shrimp with remaining 1 tablespoon each cornstarch and soy sauce. Heat oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 2 minutes; remove. Add frozen vegetables and ginger; stir-fry 4 minutes. Pour in reserved soy sauce mixture and shrimp; cook, stirring, 1 minute or until sauce boils and thickens. Stir in pineapple chunks and heat through. Serve over rice.

Nutrition Facts : Calories 1011.6 calories, Carbohydrate 185.6 g, Cholesterol 173 mg, Fat 10.6 g, Fiber 4.7 g, Protein 36.5 g, SaturatedFat 2 g, Sodium 1651.8 mg, Sugar 19.9 g

DRAGON ROLLS



Dragon Rolls image

Learn how to make your all-time favorite Dragon Rolls at home! In this recipe, we will talk about the key ingredients and tips and tricks to make this popular sushi.

Provided by Namiko Chen

Categories     Main Course

Time 1h

Number Of Ingredients 13

1 Japanese or Persian cucumber ((4 oz, 113 g for four rolls))
2 avocados ((12 oz, 340 g for four rolls))
½ lemon ((optional))
2 sheets nori (dried laver seaweed) ((cut in half crosswise))
2 cups sushi rice (cooked and seasoned) ((each roll needs ½ cup (90 g) sushi rice))
8 pieces Shrimp Tempura (homemade or store bought)
2 Tbsp tobiko (flying fish roe)
unagi (eel) ((optional))
Homemade Spicy Mayo
Unagi Sauce (homemade or store bought)
toasted black sesame seeds
¼ cup water
2 tsp rice vinegar (unseasoned)

Steps:

  • Gather all the ingredients.
  • Cut the cucumber lengthwise into quarters. Remove the seeds and then again cut in half lengthwise into thin strips. You will have 8 strips.
  • Cut an avocado in half lengthwise around the pit and twist the two halves until they separate. Use a spoon to remove the pit. Alternatively, you can remove the pit with your knife, but you must take great care not to use too much force or you could cut your hand. First, hold the avocado half in your palm; it's best to hold it with a folded kitchen towel to protect your hand. Next, very gently tap the heel of your knife into the pit with just enough pressure that the knife embeds in the pit. Then, twist the knife and the pit will come out smoothly. Repeat with the remaining avocado.
  • Remove the skin and thinly slice the avocado halves crosswise.
  • Gently press the avocado slices with your fingers so the individual slices begin to slide and separate. Keep pressing gently and evenly with the side of the knife until the length of the sliced avocado half is about the length of a sushi roll (or a sheet of nori seaweed.) If you don't serve the sushi roll right away, I recommend squeezing lemon over the avocado to prevent discoloration. Repeat with the other avocado halves.
  • Line the bamboo mat with plastic wrap and place half of the nori sheet on top, shiny side down. Dip your hands in the tezu (vinegar water) and spread ½ cup sushi rice over the nori sheet.
  • Flip over the nori sheet with the rice on it. Place two pieces of the shrimp tempura, two cucumber strips, and some tobiko at the bottom end of the nori sheet closest to you.
  • From the bottom end, start rolling the nori sheet over the filling tightly and firmly with the bamboo mat until the bottom edge reaches the nori sheet. Lift the bamboo mat and roll over the remaining nori.
  • Place the bamboo mat over the top and tightly squeeze the roll.
  • Remove the bamboo mat and plastic wrap from the sushi roll. Using the side of the knife, lift the avocado slices from one half and place them on top of the roll. If you'd like to use unagi, alternate avocado and unagi slices and layer them to cover the top and sides of the roll.
  • Replace the plastic wrap over the roll and put the bamboo mat over the top. Tightly squeeze the roll through the bamboo mat until the avocado slices wrap around the roll. Be gentle so you don't break the avocado slices. Remove the mat.
  • Cut the roll through the plastic wrap into 8 pieces with the knife. Clean your knife with a wet towel after each cut. If the roll gets messy while cutting, tightly squeeze the sushi roll again with the bamboo mat. Remove the plastic wrap on top of the sushi and transfer the sushi pieces to a serving plate. Repeat to make the remaining rolls.
  • Put some tobiko on each piece of sushi and drizzle spicy mayo and sprinkle black sesame seeds on top. If you'd like, place some unagi sauce on the plate so you can dip the sushi. Enjoy!

Nutrition Facts : Calories 410 kcal, Carbohydrate 37 g, Protein 10 g, Fat 26 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 89 mg, Sodium 335 mg, Fiber 9 g, Sugar 3 g, UnsaturatedFat 15 g, ServingSize 1 serving

DRAGON ROLL WITH SHRIMP TEMPURA



Dragon Roll with Shrimp Tempura image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 2 rolls

Number Of Ingredients 17

2 cold large eggs, lightly beaten
1 2/3 cups ice water
2 cups all-purpose flour
3 tablespoons cornstarch
Canola oil, for frying
4 extra-large shrimp (about 8 ounces), peeled and deveined
Kosher salt
1/2 cup Japanese mayonnaise, such as Kewpie brand, or regular mayonnaise
2 tablespoons sriracha
2 teaspoons dark soy sauce
Zest and juice of 1/2 lime
2 sheets toasted nori
1 cup cooked sushi rice, warm
1 Persian cucumber, peeled and cut into 9 long batons
2 to 4 ounces tobiko wasabi
Freshly grated wasabi and pickled ginger, for serving
Soy sauce, for serving

Steps:

  • For the tempura: Set a large bowl inside a larger bowl filled with ice and let sit until the top bowl becomes cold to the touch (see Cook's Note). Add the eggs and ice water and whisk vigorously to combine. Sift the flour and cornstarch directly over the liquid and stir only a few times to combine. (It's okay if the batter has some lumps. The gluten in the flour must not be overworked or the batter won't be light.)
  • Pour the oil into a deep, heavy-bottomed pot to a depth of about 4 inches and heat to 360 degrees F over medium heat. Line a baking sheet with paper towels and get a slotted spoon ready.
  • Cut a few incisions down the inside length of each shrimp tail so it relaxes, straightens out and no longer curls. Sprinkle with salt.
  • Dunk the shrimp into the batter to coat. Carefully transfer to the hot oil, gently swirling the oil for even frying on all sides. Fry until the shrimp are light brown with a crispy exterior, 2 to 3 minutes. Remove with a slotted spoon to the paper towels and immediately season with salt.
  • For the spicy mayonnaise: Stir together the mayonnaise, sriracha, dark soy sauce, lime zest and lime juice in a medium bowl. Taste and adjust the seasoning. Set aside.
  • For the sushi roll: Completely wrap a bamboo sushi-rolling mat in a tight layer of plastic wrap. (This keeps the rolls from sticking to the mat.)
  • Put one nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread about 1/2 cup sushi rice into a shape that matches the nori, leaving a 1/2-inch border around the edges.
  • Starting at the end closest to you, spoon spicy mayonnaise along the edge of the rice layer. Lay 2 cucumber batons on top and another drizzle of spicy mayo. Place 2 pieces of shrimp tempura on top. Roll the nori up over the fillings, tucking the clean edge underneath to completely encase them. Top with the bamboo mat and gently press, curling your fingers to tighten up the roll.
  • Remove the roll from the mat and cut into 8 even pieces with a serrated knife, but do not separate them. Shingle the pieces on a plate, slightly overlapping. Top each piece with tobiko wasabi and drizzle the roll with spicy mayonnaise.
  • Repeat the rolling process with the remaining ingredients. Serve the rolls with freshly grated wasabi, pickled ginger and soy sauce on the side.

DRAGON SHRIMP



Dragon Shrimp image

This one is a 'fire-breather' for sure.... Proceed at your own risk. lol I serve it Cajun-style, with newspaper on the table instead of a cloth. Everybody just tosses the shells in the middle. When dinner is over, you wad it up and throw it all in the garbage. Just add plenty of cold beer and iced tea and plenty of hot French bread -- oh, and plenty of napkins!!

Provided by highcotton

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs raw large shrimp, in shells (21-30 count)
1 cup butter
2 tablespoons dried basil
7 teaspoons black pepper
2 large lemons, juice of
6 tablespoons chili sauce (be generous -- about 2/3 cup)
6 tablespoons red wine vinegar
6 tablespoons olive oil
4 tablespoons sugar
2 teaspoons salt
3 -4 cloves garlic, minced

Steps:

  • If shrimp is frozen, thaw under cold, running water.
  • Drain and pat dry.
  • (If fresh, rinse and dry.) Put shrimp in a shallow roasting pan large enough that they don't overlap.
  • Melt butter in a small saucepan.
  • Remove from heat and stir in all remaining ingredients.
  • Pour sauce evenly over shrimp.
  • Cover with foil and marinate in refrigerator for 1 hour.
  • Preheat oven to 350 degrees.
  • Bake shrimp, covered, for approximately 30 minutes.
  • Remove and check for doneness before serving.
  • (If they aren't opaque, put them back in for about 3 minutes.) Serve bowls of sauce on the side, with lots of French bread for'dipping'.

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