Red And White Prawns Shrimp With Green Vegetables Yuan Yang X Recipes

YIN-YANG SHRIMP

Steps:

• Peel and de-vein the prawns, then combine in a bowl with the egg white and cornstarch, adding a pinch of salt.
• In a wok or frying pan, heat 1 tbsp of the oil on a medium heat, stir in the fine beans and scallion, add the soy sauce and stir-fry for 1-2 minutes. Transfer to a big plate.
• Heat the remaining oil on a medium heat, add the shrimp and stir-fry until cooked. Add the oyster sauce, Jack Daniels, black pepper, pepper and brown sugar. Stir together quickly.
• Transfer to a separate plate and arrange to resemble the Yin-Yang sign with the fine beans.

RED AND WHITE PRAWNS (SHRIMP) WITH GREEN VEGETABLES (YUAN YANG X

Steps:

• Peel and de-vein the prawns (shrimp) and mix with the pinch of salt, the egg white and the cornflour (cornstarch) past.
• Top and tail the snow peas (mangatout).
• Heat about 2 to 3 tablespoon of the oil in a preheated wok and stir fry the snow peas (mangetout) for about 1 minute and then add the salt and sugar and continue stirring for another minute, remove and place int he centre of a serving platter.
• Heat the remaining oil, par cook the prawns (shrimp) for 1 minute and then remove and drain.
• Pour off the excess oil, leaving about 1 tablespoon in the wok and add the spring onion and ginger to flour the oil.
• Add the prawns (shrimp) and stir-fry for about 1 minutes, then add the soy sauce and wine or sherry and blend well and place about half of prawns (shrimp) at one end of the platter.
• Add the chilli bean sauce and tomato puree (paste) to the remaining prawns (Shrimp) in the wok and blend well and then place the red prawns (shrimp) and the other end of the platter and serve.

MEDITERRANEAN SHEET PAN BAKED SHRIMP AND VEGGIES

Steps:

• Preheat oven to 400 degrees F.
• Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine.
• Place the vegetables on the largest sheet pan you have (like this one). Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so.
• Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated.
• Remove vegetables from the oven. Push vegetables to one half of the pan, and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd.
• Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake.
• Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. Serve with a side of your favorite grain or this simple Lebanese rice.

GREEN PRAWNS WITH CHINESE NOODLES

Steps:

• In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
• Puree will separate overnight; pour off reserved liquid, and discard.
• Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
• Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
• In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
• Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.

GREEN CURRY SHRIMP

Steps:

• Heat up a small pot on high heat and add the cooking oil. When it's heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps.
• As soon as the shrimps are cooked, add the coconut milk, fish sauce, palm sugar, zucchinis and red bell peppers. Cook for 1 minute, stir to mix well. Turn off the heat and add the chopped cilantro. Serve immediately.

EASY ONE PAN ROASTED SHRIMP AND VEGGIES

Steps:

• Pre-heat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside.
• Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.
• Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from oven and enjoy hot with rice, pasta, or salad!

LEMON-GARLIC SHRIMP & VEGETABLES

Steps:

• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
• Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.