Hot Braised Shrimp Recipes
HOT & SPICY BRAISED PRAWNS
Quick fast and delicious! Great with any chinese meal. Great with any meal for that matter. Substitute Chicken or beef for the prawns
Provided by Bergy
Categories Lunch/Snacks
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine Oil,Garlic and Ginger in a fry pan or Wok.
- Stir and fry until the oil has absorbed the fragrance (10 seconds).
- Add Sherry, soy sauce,Chili oil and cook about 90 seconds.
- Add Prawns, braise until they turn pink and look opaque 60-90 seconds.
- Do not over cook the prawns.
- Add green onion cook 30 seconds.
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.
HOT BRAISED SHRIMP
A coworker figured out the ingredients for this dish by asking patients who owned Chinese restaurants how they make it... the result is is some of the best hot braised shrimp I've ever tasted! My family likes it pretty spicy, so for those who can't take a lot of spice, you may want to add only half of the chile paste.
Provided by Tamara Edson
Categories Seafood
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. PREP WORK: 1) If using frozen shrimp, defrost under cold running water for approx. 3 minutes 2) Peel and devein shrimp and remove tails 3) Peel garlic and mince finely or smash into past w/ mortar and pestle 4) Peel and finely grate fresh ginger 5) finely dice green onions and cilantro (for toppings)
- 2. Put shrimp in cold wok and cover with water. Turn heat to medium and bring to near boil. DO NOT BOIL or the shrimp will become rubbery. (this should only take a few minutes). Remove from heat and drain in strainer, rinse with ice cold water to stop the cooking process. Set aside.
- 3. Heat up peanut oil in wok, making sure to lubricate the sides of the wok. Add the minced garlic and saute for about 30 seconds, add white vinegar and stir. Add remaining ingredients in the order listed, continuing to stir between additions. Mix and heat in wok about a minute. Once sauce becomes bubbly and the shrimp and cook over medium high heat, stirring slowly until the shrimp turn orange. DO NOT OVERCOOK. Remove from heat immediately when they are done and serve over steamed rice. Top with diced green onion and cilantro to taste.
PAN-FRIED SHRIMP
Steps:
- Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g
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BRAISED PRAWN/SHRIMP (油闷大虾 YOU MEN DA XIA）
From asiancookingmom.com
5/5 (1)
Category Shrimp
Cuisine Chinese
- Gather all the ingredients. Cut the green onions into long slices and mince the ginger then set aside. Mix the 1 tablespoon of sugar with the 2 tablespoons of light soy sauce and side aside.
- Clean the prawn/shrimp. Wash the prawn/shrimp gently and pat them dry with a kitchen paper towel. Use kitchen scissors to remove the shrimp’s antenna and legs. Then make a slanted cut to remove majority of the head, except the hepatopancreas, which is the orange/tan color inside the head (see pictures). If after making the cut, there is still some small black parts remaining in the head (the black part is the stomach, which is connected to the vein all the way to the tail), use a toothpick to pluck it out. Then insert a toothpick into the gap between 2nd and 3rd tail section from the end to remove the prawn/shrimp’s vein.
- Heat a large skillet or wok under medium-high heat. When the pan is getting hot, add the 2 tablespoons of vegetable oil and then immediately add the prawn/shrimp. Flip after about 30 seconds or when the color has turned pink. Once both sides are pink, toss and stir the prawn/shrimp a few times to help release the"red oil" from the head.
- Once "red oil" is present, add the 1 tablespoon of Chinese cooking wine or rice wine. Then add the sliced green onions and minced ginger, tossing and stirring to combine everything (about 30 seconds). At this time, turn the heat to medium-low. Add the sauce prepared in step 1 (2 Tsp of sugar, 1 Tbsp of soy sauce, and 1 Tbsp of water) and keep flipping and tossing until the sauce has become thick, giving a glossy appearance to the prawn/shrimp. Turn off the heat and serve the shrimp in a large plate.
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