Singapore Velvet Shrimp Recipes

VELVET SHRIMP

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.

VELVET SHRIMP

Steps:

• Cook pasta according to package directions.
• Meanwhile, in large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute.
• Stir in seasoning and cook 1 minute more.
• Add shrimp and cook for 3-4 minutes, or until shrimp turn pink; remove from skillet and keep warm.
• Combine flour and cream until smooth; stir into skillet, scraping up browned bits.
• Bring to boil; cook and stir for 2 minutes or until thickened.
• Reduce heat and stir in cheese just until melted.
• Return shrimp to pan and heat through. Drain linguine and top with shrimp mixture.

SINGAPORE NOODLE CURRY SHRIMP

Steps:

• Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

P F CHANG'S SINGAPORE BLACK PEPPER SHRIMP

Steps:

• Remove the head and shell of each shrimp, leaving only the shell tail intact. Devein by cutting along the top middle part of the shrimp and remove the black veins.
• Cut the spring onions in 1 inch lengths and separate thick bottom white stalks from the top green portion.
• Pound the black peppercorns using mortar and pestle till coarse (not powdery).
• Melt butter in heated wok or large skillet. Add garlic, crushed peppercorns and thick spring onion (white) stalks and stir fry until garlic is lightly browned.
• Add water, light soy sauce, dark soy sauce and brown sugar. Add shrimp and the rest of the spring onions (green). Stir fry till shrimp are cooked (5-7 minutes).

KUNG PAO SHRIMP

Steps:

• In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
• Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
• In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
• Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.