Slippery Shrimp Recipes

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SLIPPERY SHRIMP



Slippery Shrimp image

This recipe comes from the Yang Chow restaurant in the Chinatown section of Los Angeles. It was in the March 2008 issue of Bon Apetit in the R.S.V.P. section. When the chef was developing this recipe the slick cornstarch coating caused the shrimp to slide off the plate, hence the name! Serve this slightly sweet and slightly spicy dish with a side of steamed rice.

Provided by Leslie in Texas

Categories     Chinese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs uncooked shrimp, peeled and deveined
6 tablespoons cornstarch, plus
4 teaspoons cornstarch
4 teaspoons water
1 cup corn oil or 1 cup vegetable oil
4 garlic cloves, minced
3 tablespoons sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup tomato sauce
2 teaspoons unseasoned rice vinegar
2 teaspoons dry sherry
1 cup thinly sliced green onion
1 tablespoon thinly sliced green onion

Steps:

  • Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat.
  • Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend.
  • Heat oil in heavy large skillet or wok over high heat.
  • Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes.
  • Using slotted spoon, transfer cooked shrimp to plate.
  • Drain all but 1 tablespoon oil from wok and heat over medium-high heat.
  • Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds.
  • Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce.
  • Cook until sauce boils and thickens, stirring constantly, about 1 minute.
  • Add reserved shrimp to sauce and stir to coat.
  • Remove from heat and add 1 cup green onions to sauce and toss.
  • Transfer to plate and sprinkle with remaining green onions and serve.

SLIPPERY SHRIMP



Slippery Shrimp image

After becoming mildly obsessed with Yang Chow in LA's China Town, I feel I've deciphered their dish as best as possible.

Provided by Angela Wolery-Garcia

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 4

Number Of Ingredients 15

2 cups peanut oil for frying
1 pound peeled and deveined large shrimp
¼ cup cornstarch
2 large cloves garlic, minced
½ teaspoon minced fresh ginger
½ teaspoon cayenne pepper
1 tablespoon white wine
1 tablespoon white vinegar
1 tablespoon ketchup
5 teaspoons white sugar
½ teaspoon salt
¼ cup water
2 teaspoons cornstarch
2 teaspoons water
5 green onions, sliced

Steps:

  • Heat peanut oil in a wok to 375 degrees F (190 degrees C).
  • Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside.
  • Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 17.1 g, Cholesterol 172.6 mg, Fat 12.1 g, Fiber 0.7 g, Protein 19.1 g, SaturatedFat 2.1 g, Sodium 535.7 mg, Sugar 6.6 g

YANG CHOW SLIPPERY SHRIMP RECIPE - (5/5)



yang chow slippery shrimp Recipe - (5/5) image

Provided by mnilles

Number Of Ingredients 13

1 pound large shrimp
1/4 cup plus 2 teaspoons cornstarch
1/4 cup plus 2 teaspoons water
2 cups oil
2 large cloves garlic, minced
1/2 teaspoon minced ginger root
1/2 teaspoon cayenne (ok to sub red pepper flakes)
1 tablespoon ketchup
1 tablespoon white vinegar
1 tablespoon white wine or dry Sherry
1 1/2 tablespoon sugar
1/2 teaspoon salt
4 green onions, sliced

Steps:

  • Peel, devein, and BUTTERLFY the shrimp. Mix the shrimp with 1/4 cup cornstarch to completely coat the shrimp. Combine the remaining 2 teaspoons cornstarch with 2 teaspoons water in a bowl and set aside. Pour the oil into a wok and heat over medium heat until hot. Add the shrimp and deep fry until golden about 45 seconds. Drain the oil from wok, leaving 1 tablespoon. Reheat the wok and stir-fry the garlic, ginger, and red pepper. Stir for a few seconds, then add the ketchup, vinegar, wine, sugar, salt, 1/4 cup water, and the reserved cornstarch mixture. Cook and stir until the sauce is thick. Add the shrimp, toss until covered with sauce. Add the green onions and serve.

SLIPPERY SHRIMP



SLIPPERY SHRIMP image

Categories     Shellfish

Yield 6 servings

Number Of Ingredients 12

2 pds uncooked large shrimp, peeled, deveined
6 tbls, plus 4 tsp cornstarch
4 tsps water
1 cup corn or veggie oil
4 garlic cloves, minced
3 tbls sugar
1 tsp cayenne
1/2 tsp salt
1/2 cup tomato sauce
2 tsp unseasoned rice vinegar
2 tsp dry Sherry
1 cup + 1 tblsp thinly sliced green onions

Steps:

  • Mix shrimp & 6 tbslp cornstarch in large bowl to coat. Mix 4 remaining tsp cornstarch + 4 tsp water in small bowl to blend. Heat oil in heavy large skillet or wok over high heat. Working in batches, fry shrimp until cooked through and golden on both sides, around 3 minutes. Using slotted spoon, transfer cooked shrimp to plate. Drain all but 1 tblsp oil from wok. Heat oil over medium-high heat. Add garlic, sugar, cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds. Add tomato sauce, vinegar and sherry. Stir cornstarch-water mixture if separated and add to sauce. Cook until sauce boils and thickens, stirring constantly, about 1 minute. Add reserved shrimp and toss to coat. Remove from heat. Add 1 cup green onions to shrimp, toss. Transfer to plate and sprinkle with remaining green onions.

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