General Tsos Shrimp And Scallops With Broccoli And Saffron Rice Recipes

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GENERAL TSO'S SHRIMP WITH BROCCOLINI



General Tso's Shrimp with Broccolini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large egg white
3 tablespoons Shaoxing rice wine, mirin or dry sherry
3 tablespoons soy sauce
2 tablespoons cornstarch, plus more for coating (about 3/4 cup)
1 pound large shrimp, peeled and deveined (tails intact)
1/3 cup Thai-style sweet chili sauce
3 tablespoons vegetable or peanut oil, plus more for deep-frying
2 bunches broccolini, trimmed
1 bunch scallions, cut into 1 1/2-inch pieces
2 cloves garlic, minced
1/2 to 1 teaspoon red pepper flakes
4 cups cooked white rice, for serving

Steps:

  • Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl. Add the shrimp and toss; refrigerate until ready to fry. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside.
  • Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccolini; stir-fry until charred in spots, 3 minutes. Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a plate. Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside.
  • Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
  • Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes. (Add up to 1/2 cup water if the sauce is too thick.) Serve with the rice.

GENERAL TSO'S SHRIMP AND SCALLOPS WITH BROCCOLI AND SAFFRON RICE



General tso's shrimp and scallops with broccoli and saffron rice image

My whole family loves General Tso ANYTHING. It took me forever to figure out how to get (almost) the same flavor as in the restaurants, but I did, although there are a LOT of shortcuts to this recipe, and no breading. It all hangs together in the finished product, tho, and my family loves it. Hope you will too. You can...

Provided by Kathy Olinger

Categories     Seafood

Time 1h

Number Of Ingredients 16

RICE
1 12 oz pkg mahatma saffron yellow rice
3 1/2 c water
1 tsp margarine
STIR FRY INGREDIENTS
2 Tbsp peanut or all vegetable oil
2 Tbsp sesame oil
1 or 2 dash(es) mongolian fire oil (asian seasoned oil)
3 c frozen cooked shrimp, thawed in warm water
1 c frozen cooked scallops, thawed in warm water
3 c or one lg pkg of steamable broccoli florets, rinsed to remove ice crystals and partially thawed
SAUCE
1 15 oz bottle iron chef general tso's sauce and glaze
1/4 c sugar or honey
1/4 c water
few dash(es) red hot pepper flakes, to taste (optional, as desired)

Steps:

  • 1. Measure 3 1/2 Cups water into large pan, bring to good boil on highest temp. Add butter and rice. Reduce heat to low (1 or 2 on an electric burner, or set fire to just inside the edge of pan if using gas.) Cover, simmer about 20 minutes.
  • 2. As soon as rice is simmering, rinse shrimp, scallops, and broccoli under warm water, separately, to remove all traces of ice and to finish thawing gently. NOTE: Be very careful of the way you handle scallops because they fall apart easily. Also you can devein and peel shrimp at this time, if necessary.
  • 3. Place large DRY chicken fryer, frypan, or wok on burner, set temp to medium high (fryers) or high (wok.) After pan is hot, add oils. Allow oil to blend, and come to hot temp, without scorching. A wok can continue at highest temp as long as it does not smoke, but fryers should be turned to stage 6 or 7 on elec stove gauge, at the highest, to prevent overheating. CAUTION: many traditional woks are round bottomed, use care with these if you have small children underfoot while cooking, or use a flat bottomed pan or frypan until they are older.
  • 4. When oil is hot, add shrimp, stirfry until shrimp is lightly browned. Remove from pan with a strainer spoon, set aside in large bowl.
  • 5. Add scallops to oil, fry until lightly browned, turn gently, continuing until lightly browned on all sides. Remove from pan with strainer spoon, set aside in same bowl as shrimp.
  • 6. Add broccoli to oil, stirfry until broccoli is softened but not limp. Remove from oil with strainer spoon while it still retains bright color, and set aside with shrimp and scallops.
  • 7. Empty most of the oil from the pan and return it to the heat, turning the temperature of the burner down to about medium. It is not necessary to scrape or clean the pan at this point, as what oil remains will add flavor to the sauce.
  • 8. Add full bottle of General Tso sauce to oil in pan, adding the additional 1/4 C warm water to bottle, and shaking to remove remaining sauce from sides of bottle. Add this liquid to pan.
  • 9. Add sugar or honey to sauce in pan. Add optional red hot pepper flakes if desired, to taste. Stir.
  • 10. Bring to a rolling boil, allow to thicken by keeping at a rolling boil approximately 2 or 3 minutes, stirring occasionally, until extra water has evaporated, and sugar has melted into the sauce as it thickens.
  • 11. Reduce heat to low (1 or 2) and return shrimp, scallops and broccoli to sauce in pan. Turn gently to fully coat all pieces with the sauce.
  • 12. Rice should be done. Fluff with a fork.
  • 13. Serve together, either serving Tso on a bed of rice, or serve them side by side. (There should be plenty of extra sauce to flavor rice, if desired.)

GENERAL TSO'S SHRIMP RECIPE - (3.8/5)



General Tso's Shrimp Recipe - (3.8/5) image

Provided by Gibby

Number Of Ingredients 14

1/4 cup low sodium chicken stock
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon Chinese chili paste
2 teaspoons sesame oil
3 tablespoons sugar
2 teaspoons cornstarch
2 tablespons vegetable oil
2 cloves minced garlic, about 2 teaspoons
1 teapsoon minced fresh ginger
6 dried red whole chilis
18 to 24 large shrimp, peeled and deveined
3 scallion greens, sliced

Steps:

  • Combine stock, soy sauce, vinegar, hoisin, chili paste, sesame oil, sugar, and cornstarch in a small bowl and mix with a fork until blended and smooth. Heat oil in a large wok over high heat until smoking. Add garlic and ginger and stir fry until fragrant, about 15 seconds. Immediately add whole chilies and shrimp and toss to combine. Add sauce and simmer, stirring constantly, until thickened into a thick glossy glaze. Transfer contents immediately to a hot plate and serve with steamed rice.

SHRIMP AND SCALLOP SAUTé



Shrimp and Scallop Sauté image

Categories     Citrus     Garlic     Mushroom     Shellfish     Tomato     Sauté     Quick & Easy     Wheat/Gluten-Free     Scallop     Shrimp     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons olive oil
6 large garlic cloves, minced
1 pound mushrooms, sliced
2 tablespoons tomato paste
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 pound medium shrimp, peeled, deveined
1 bunch green onions, sliced
1 pound bay scallops
1/3 cup chopped fresh parsley

Steps:

  • Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

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