Ebichirishrimpwithchili Recipes

BEEF CHILI

Steps:

• Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20-25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2-3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.
• Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6-8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10-15 minutes.
• Meanwhile, cut beef into 1/2" pieces, discarding any large bits of fat or gristle.
• Add beef, reserved chile purée, and 2 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1 1/2-2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.
• Do Ahead
• Chili can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.

RED CHILI SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
• Add in the soy sauce and sauté about 1 more minute.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and top with green onion.
• Enjoy!

EBICHIRI - SHRIMP WITH CHILI

Steps:

• Fry in a wok the cleaned shrimp (leave the tail on).
• Put aside the shrimp and fry the garlic in the wok.
• Add the hot sauce.
• Add the shrimp. Season with salt and serve.

EMERIL'S CHILI

Steps:

• In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
• Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

EBI NIGIRI - SHIRMP

Steps:

• To boil and butterfly the shrimp. Remove the head of the shrimp and insert a long bamboo skewer through the middle - starting from the top and working it through towards the tail.
• Use your thumb to press and flatten the center of the tail section, to allow more space for the skewer to exit.
• Bring the water and vinegar to a rolling boil, add the skewered shrimp, and cover the pot.
• Immediately remove from heat and let stand 3 minutes.
• Remove the shrimp and let cool to room temperature.
• Peel the shrimp and set aside.
• Use the point of a sharp knife to slit open the stomach from the top to bottom, making sure not to cut all the way through.
• Gently open the shrimp and flatten. Repeat with the remaining shrimp.
• To make the Nigiri: make a small mix of water and rice vinegar for dipping your fingers inches This will prevent the rice from sticking to your hands.
• Moisten hands in the water-vinegar mix and pick up a small ball of sushi rice in your right hand. Squeeze gently into a rectangular shape. Pick up and hold a butterflied shrimp in your left hand.
• Bring the rice ball to the shrimp. Us the thumb and foreginger of your right hand to gently press in the sides of the nigiri, and use the thumb of your left hand to press it down at the bottom (of the upside down nigiri). Use your right hand to turn the pressed nigiri over in your left hand.
• Use the thumb and forefinger to press in the sides, and two fingers of your right hand to press the shrimp and rice gently together topside.
• Optional: slice a thin strip of nori, and wrap around the middle of the Ebi Nigiri. It's a pretty finishing touch.
• Serve with traditional sushi accompaniments, soy, wasabi and pickled ginger.

EBI CHILI

Steps:

• Combine shrimp, water, 1 tablespoon cornstarch, and 1/2 teaspoon salt in a microwave-safe bowl; mix well with your hands. Rinse under cold running water. Pat shrimp dry with paper towels; return to the bowl.
• Whisk ketchup, chili bean paste, sake, vinegar, sugar, 1 teaspoon cornstarch, and 1/4 teaspoon salt together in a bowl. Mix in scallion, garlic, and ginger.
• Pour ketchup mixture evenly over the shrimp. Cover bowl with microwave-safe plastic wrap. Microwave on 600W power until shrimp turn opaque, about 3 minutes.
• Spread lettuce pieces on a serving plate; pour shrimp on top. Garnish with sprouts.