Poached Shrimp With Thai Basil And Peanuts Recipes

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THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE



Thai-Style Basil Shrimp with Basil-Coconut Rice image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup fresh lime juice (from about 3 limes), plus wedges for serving
1/4 cup vegetable oil, plus more for the grill
3 tablespoons Thai red curry paste
2 tablespoons fish sauce
3 cloves garlic, grated
1 1/2 pounds large shrimp, peeled and deveined (tails intact)
1 13.5-ounce can unsweetened coconut milk
4 cups fresh basil leaves
1/2 jalapeno pepper, seeded and chopped
Kosher salt
2 tablespoons unsalted butter
4 scallions, thinly sliced (white and green parts separated)
1 1/2 cups jasmine rice
2 cups roughly chopped bean sprouts
1/2 cup chopped peanuts
Bibb lettuce leaves, for serving

Steps:

  • Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.
  • Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.
  • Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered.
  • Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.

POACHED SHRIMP WITH DIPPING SAUCE



Poached Shrimp With Dipping Sauce image

Here's a simply perfect appetizer for your next cocktail party: shrimp poached in Chinese seasonings and served with a flavorful dipping sauce of hoisin and sesame oil.

Provided by Mark Bittman

Categories     easy, appetizer

Time 1h

Yield 40 shrimp

Number Of Ingredients 7

40 large shrimp, peeled (remove vein if you like)
1/2 cup soy sauce
1 star anise
1 tablespoon Sichuan or black peppercorns
5 slices ginger
1/2 cup hoisin sauce
2 tablespoons sesame oil

Steps:

  • In a large saucepan, combine shrimp, 3 cups water, soy sauce, anise, peppercorns and ginger. Bring to a boil, then turn off heat and let sit, undisturbed, for about 30 minutes. If you are not serving right away, refrigerate shrimp in liquid; recipe may be prepared to this point a day before serving.
  • When ready to serve, drain shrimp, and put on a platter. Whisk together hoisin and sesame oil in a small bowl; serve shrimp with this sauce.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 267 milligrams, Sugar 1 gram, TransFat 0 grams

POACHED SHRIMP WITH THAI BASIL AND PEANUTS



Poached Shrimp With Thai Basil and Peanuts image

This quick shrimp salad is garnished with roasted peanuts for crunch. You can serve it on crisp lettuce leaves for an impressive presentation, but cucumber rounds also make a fine conduit.

Provided by Melissa Clark

Categories     easy, quick, appetizer

Time 20m

Yield 2 to 2 1/2 dozen, or 8 servings.

Number Of Ingredients 7

Kosher salt, as needed
1/2 pound medium shrimp, peeled and deveined
1 teaspoon seasoned rice wine vinegar
1 teaspoon peanut oil
1 teaspoon chopped Thai basil, or more as needed
1 tablespoon chopped salted, roasted peanuts
Sliced cucumber rounds, for serving

Steps:

  • Bring a small pot of salted water to a simmer. Add shrimp and cook gently until just opaque, about 2 minutes. Drain well; cool.
  • Toss cooled shrimp with vinegar, oil and basil. Toss in peanuts. Serve on top of cucumber rounds, garnished with more basil.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 161 milligrams, Sugar 0 grams, TransFat 0 grams

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