Reverse Marinade Hot And Sweet Pepper Chicken And Shrimp Recipes

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SPICY SHRIMP WITH HOT CHILI PEPPERS



Spicy Shrimp With Hot Chili Peppers image

Make and share this Spicy Shrimp With Hot Chili Peppers recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Asian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons cornstarch
2 tablespoons dry sherry or 2 tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon minced fresh garlic, to taste (lots is better!)
1 tablespoon fresh minced ginger
1 teaspoon sesame oil
1 1/2-2 lbs uncooked medium shrimp, peeled and deveined
3/4 cup chicken broth
3 tablespoons sugar, to taste
1 1/2 tablespoons cornstarch
1/4 cup soy sauce
3 tablespoons dry sherry or 3 tablespoons rice wine
2 teaspoons rice vinegar
6 small chili peppers or 1 teaspoon crushed dry red pepper flakes, to taste
4 tablespoons oil, divided
1 tablespoon minced fresh garlic, to taste
1 1/2 cups green onions, cut in 1/2 inch pieces
1 red bell pepper, seeded and cored, cut into 1/2 inch squares
1 1/2 teaspoons sesame oil

Steps:

  • In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
  • Meanwhile, blend together all sauce ingredients.
  • Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
  • In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
  • Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
  • Wipe out the pan with a paper towel.
  • Heat the remaining oil in the same pan.
  • Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
  • Add in the green onions and bell pepper; stir-fry 1 minute.
  • Add in the sauce mixture; cook, stirring until sauce boils and thickens.
  • Stir in the shrimp and sesame oil.
  • Serve immediately.

PAD THAI WITH CHICKEN AND SHRIMP



Pad Thai with Chicken and Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
4 ounces boneless, skinless chicken breast or thigh, sliced into strips
12 medium to large shrimp, peeled and deveined
1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Chopped Romaine lettuce, for garnish
Mung bean sprouts, for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for garnish

Steps:

  • In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
  • Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
  • Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
  • Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

SPICY FENNEL SHRIMP



Spicy Fennel Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 12 servings

Number Of Ingredients 7

24 colossal size shrimp - big guys - tails on, deveined
2 teaspoons fennel seed
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 lemons, zested and juiced
4 cloves garlic, grated
1/4 cup extra-virgin olive oil

Steps:

  • Place shrimp in a bowl and season with fennel, red pepper flakes, lots of salt and pepper, the zest of 2 lemons. Add garlic and oil and use your hands to coat shrimp evenly. Heat a skillet to medium-high and cook shrimp until pink and firm, douse pan with the juice of 2 lemons and serve immediately.

Nutrition Facts : Calories 57 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 80 milligrams, Carbohydrate 1 grams, Protein 2 grams, Sugar 0 grams

LOUISIANA STYLE SHRIMP



Louisiana Style Shrimp image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1/2 pound andouille sausage, diced or crumbled
3 tablespoons butter
1 green bell pepper, seeded and chopped
1 onion, chopped
3 to 4 small ribs celery, chopped
4 cloves garlic, chopped
1 red hot chile pepper, seeded and finely chopped
2 tablespoons finely chopped thyme leaves
2 bay leaves
1 tablespoon smoked sweet paprika or sweet paprika
2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Abita)
1 cup chicken or seafood stock-in-a-box
1 tablespoon Worcestershire sauce
Hot sauce, to taste
1 1/2 pounds medium-large shrimp, peeled and deveined
Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions.

Steps:

  • In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.
  • Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

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