Singapore Velvet Shrimp Recipes

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SINGAPORE VELVET SHRIMP



Singapore Velvet Shrimp image

Make and share this Singapore Velvet Shrimp recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup ketchup
1/2 cup water
2 tablespoons sweet chili sauce
1 1/2 tablespoons curry powder
1 tablespoon vegetable oil
1 stalk lemongrass, stalk bottom 4 inches only, minced
2 garlic cloves, minced
1 teaspoon minced ginger
1/2 yellow onion, thinly sliced
1/2 red bell pepper, thinly sliced
3 green onions (2 cut into 2-inch pieces, 1 chopped)
1 lb medium raw shrimp, peeled and deveined
1 tablespoon sesame oil

Steps:

  • Make sauce: combine all the ingredients in a bowl; mix well and set aside.
  • Place a stir-fry pan over high heat until hot; add oil, swirling to coat all sides.
  • Add in lemongrass, garlic, and ginger; cook, stirring, until fragrant, about 15 seconds.
  • Add in yellow onion, red bell pepper, and green onion pieces and stir-fry until the onion slices begin to brown on the edges, about 2 minutes.
  • Add in the shrimp and stir-fry until they begin to curl and turn pink, 1 ½ to 2 minutes.
  • Add in the sauce and cook, stirring, until the sauce boils and thickens slightly, about 30 seconds.
  • Add in the sesame oil and toss to coat the shrimp evenly.
  • Transfer to a plate, sprinkle with the chopped green onion, and serve.

Nutrition Facts : Calories 233.1, Fat 9.3, SaturatedFat 1.4, Cholesterol 172.5, Sodium 506.8, Carbohydrate 13.6, Fiber 1.7, Sugar 8.4, Protein 24.5

VELVET SHRIMP



Velvet Shrimp image

A thick and creamy white sauce tops linguine and shrimp in this savory entree. "This is a fast and easy way to get a meal on the table in a hurry," Vonda Nixon relates from Anchorage, Alaska. "The clients of my cooking business request this dish time and again."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
1/2 cup thinly sliced green onions
1 garlic clove, minced
3 tablespoons butter
4 teaspoons seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1-1/2 cups heavy whipping cream
1 cup shredded Muenster cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet over medium-low heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm. , Add cream to the pan, stirring to loosen any browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until cream is reduced to about 1-1/4 cups., Stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture.

Nutrition Facts : Calories 656 calories, Fat 36g fat (21g saturated fat), Cholesterol 227mg cholesterol, Sodium 776mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

SINGAPORE NOODLES WITH SHRIMP



Singapore Noodles With Shrimp image

Make and share this Singapore Noodles With Shrimp recipe from Food.com.

Provided by Stephanie Z.

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 tablespoons vegetable oil
2 tablespoons curry powder
1/8 teaspoon cayenne pepper (optional)
6 ounces rice vermicelli
2 tablespoons soy sauce
1 teaspoon sugar
12 ounces large shrimp, peeled, deveined, tails removed and cut into 12-inch pieces (26 to 30 per pound)
4 large eggs, lightly beaten, seasoned with a pinch of salt
3 garlic cloves, minced to a paste
1 teaspoon grated fresh ginger
1 red bell pepper, stemmed, seeded and cut into 2-inch long matchsticks
2 large shallots, sliced thin
2/3 cup chicken broth
4 ounces bean sprouts
4 green onions, cut into 1/2 inch pieces
2 teaspoons lime juice, plus lime wedges for serving

Steps:

  • Heat 3 tablespoons oil, curry powder, and cayenne, if using, in a 12-inch nonstick skillet over medium-low heat, stirring occasionally, until fragrant, about 4 minutes. Remove skillet from heat and set aside.
  • Bring 1½ quarts water to boil. Break rice noodles into thirds and place into a large bowl. Pour boiling water over noodles and stir briefly. Soak noodles until flexible, but not soft, about 2½ minutes, stirring once halfway through soaking. Drain noodles and add in the curry mixture, soy sauce and sugar; using tongs, toss until well combined. Set aside.
  • Wipe out skillet with paper towels. Heat 2 teaspoons oil in skillet over medium-high heat until shimmering. Add in shrimp in an even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon of oil to the cleared side of skillet. Add eggs to clearing and sprinkle with ¼ teaspoon of salt. Using a rubber spatula, stir eggs gently until set but still wet, about 1 minute. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to a second large bowl.
  • Reduce heat to medium. Heat remaining 1 teaspoon oil in a now-empty skillet until shimmering. Add in garlic and ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add in bell pepper and shallots. Cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes. Transfer to the bowl with the shrimp and egg mixture.
  • Return skillet to medium-high heat, add broth to skillet, and bring to a simmer. Add noodles and cook, stirring frequently, until liquid is absorbed, about 2 minutes. Add in the shrimp mixture and vegetable mixture and toss to combine. Add in the bean sprouts, green onions and lime juice, toss again until all of the mixture is well combined. Serve immediately with lime wedges. Serves 4 to 6 people.

VELVET SHRIMP



Velvet Shrimp image

I got this on a Somersize mailing list I was on several years ago. I don't even know who the original poster was! Whoever it was, I'm grateful they shared - this is a tasty dish appropriate for Level 1 Somersizers.

Provided by bunkie68

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1/2 cup chopped green onion
1 tablespoon magic seafood seasoning
1 lb medium shrimp, peeled and deveined
1/2 teaspoon minced garlic
1/2 cup heavy whipping cream
1/2 cup shredded muenster cheese

Steps:

  • Heat butter in a 10-inch skillet over high heat for 1 minute.
  • Stir in green onions and 2 tsp.
  • of the seasoning mix; cook for 1 minute.
  • Add shrimp and garlic; cook, stirring occasionally, for 2 minutes.
  • Stir in cream and remaining seasoning mix; cook for 1 minute.
  • Remove shrimp with slotted spoon.
  • Boil cream in same skillet, whisking constantly, for 2 minutes.
  • Stir in cheese, then add shrimp back to skillet.
  • Serve immediately.

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