Shrimp In Red Chile Broth Recipes

THAI SHRIMP AND ROASTED RED CHILI STIR-FRY

Steps:

• In a large wok or skillet, heat the vegetable oil over medium high heat.
• Add the garlic and onion and stir-fry for 30 seconds.
• Add the brown sugar, roasted red chili paste and fish sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and soften. (Tip: start with the minimum amounts of these 3 ingredients and add more to taste. I like mine with more brown sugar and 1/2 Tbsp more chili paste).
• Add the peppers and peas and cook for 3 minutes.
• Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
• If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok. Cook until thick and bubbly.
• Garnish with toasted sesame seeds and serve with hot jasmine rice.

RED CHILI SHRIMP

Steps:

• Cut up chilies, shallots and garlic and pop in the blender. Process with minimal water till you get a not too smooth paste.
• Heat 5tbs oil in a wok or deep pan till very hot then fry shrimp only till they change colour. Remove from pan, leaving oil behind and set aside.
• Add another tbs oil to pan and when hot, add chili paste and fry till fragrant and glistening. Return shrimp to pan and stir for about 3 minutes.
• Season and add lime juice (to taste) and water. Stir well. Turn off heat and serve with white or coconut rice and sliced cucumbers if you like.

SHRIMP IN RED CHILE BROTH

Steps:

• 1. Put the shrimp in a large saucepan with 4 cups water, 2 slices of the onion, 2 of the garlic cloves, and 1/2 teaspoon of the salt. Bring to a boil, lower the heat, cover and simmer until the shrimp are pink and curled, 5 to 6 minutes. 2. With a slotted spoon, remove the shrimp and save the stock. Cool the shrimp under cold running water. Remove the shells and put the shells back into the stock. Devein the shrimp and refrigerate in a covered bowl. Boil the shrimp stock 10 minutes, uncovered, to reduce and intensify the flavor. Pour the stock through a strainer, pressing on the solids to extract all the liquid. Discard the pulp and shells. Reserve the stock in the pan. 3. Soak the toasted and seeded chiles in a bowl of hot water 20 minutes. Heat the oil in a large nonstick skillet and fry the tortilla quarters until crisp and golden brown on both sides. Transfer to a blender. 4. In the same skillet, cook the remaining onion slices until translucent, about 3 minutes. Add the rest of the garlic and cook, stirring, one more minute. Transfer to the blender. 5. In the same skillet, cook the tomatoes on both sides until soft and the skins are charred with black spots. Transfer to the blender. Drain the chiles and add them to the blender. Add 1 cup of the chicken broth. Blend as smoothly as possible. 6. Pour the mixture through a strainer into the reserved shrimp stock. Add the remaining chicken broth and epazote. Bring to a boil. Reduce the heat to low and simmer 10 minutes to blend the flavors. Add the reserved shrimp. Simmer 5 minutes. Adjust seasoning. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROSEMARY GARLIC SHRIMP

Steps:

• In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

RED CHILI SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
• Add in the soy sauce and sauté about 1 more minute.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and top with green onion.
• Enjoy!