SIZZLED FIVE-SPICE SHRIMP WITH RED PEPPER
This flavorful wok-fried shrimp dish makes an easy but very impressive dinner. Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets. Use red bell peppers instead if you want to tame the heat. Look for fresh or frozen wild shrimp when possible, from the Eastern Atlantic, the Gulf of Mexico or Alaska. Make sure to buy farmed shrimp from a certified sustainable source; imported farmed shrimp are not always reliable or of good quality.
Provided by David Tanis
Categories dinner, quick, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
- Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to 2 hours).
- Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, 1 to 2 minutes. Drain and arrange on a large serving platter. Keep warm.
- Set a wok or large cast-iron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
- Add chile strips to oil in wok, sprinkle lightly with salt and cook about 1 minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
- Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 807 milligrams, Sugar 7 grams, TransFat 0 grams
GRANDMA CASSIE'S SHRIMP ÉTOUFéE
This dish reminds me of home and discovery. Not only is it the first dish I learned how to make from start to finish, it is a dish that exemplifies the beauty of creole cooking. Toast the roux too little, it will be too thick, toast the roux too much, and you have an entirely different dish. When it all comes together it's magic, and this recipe is wizardry 101.
Provided by Kwame Onwuachi
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed pot, melt the butter over medium-high heat until foaming. Add the flour, reduce heat to medium-low, and whisk into a smooth paste until a blonde roux forms: approximately 2 to 3 minutes.
- Add the onion, celery, pepper, and garlic and cook, stirring until vegetables have softened, approximately 6 minutes. Add the Cajun spice, bay leaf, and thyme and cook for 1 minute.
- Add the shrimp stock in thirds, and simmer for 30 minutes.
- Add the shrimp and cook for approximately 3 minutes. Be careful not to overcook the shrimp.
- Season to taste with salt and serve with rice.
GULF SPICES (IBZAR)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf
Provided by Engrossed
Categories Low Cholesterol
Time 5m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients and store in a tightly covered container.
Nutrition Facts : Calories 23.9, Fat 1, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 4.4, Fiber 2.1, Sugar 0.1, Protein 0.9
GULF SHRIMP IN EXOTIC SPICE
Provided by Christine Muhlke
Categories weekday, appetizer
Time 30m
Yield Serves 4 as an appetizer
Number Of Ingredients 8
Steps:
- In a large pot, bring 1 gallon of water to a boil over high heat. In a large skillet, melt 8 tablespoons of butter over medium heat until the butter starts to separate. Add the Vadouvan Exotique and brown the butter over low heat until it begins to smell nutty, 8 to 10 minutes. Let cool until lukewarm, then mix in the remaining butter until incorporated. Stir in the grapefruit juice and season with sea salt.
- Season the boiling water with the kosher salt and vinegar. Add the shrimp, cover with a lid and turn off the heat. Poach for 4 minutes, then drain. When cool enough to handle, peel the shrimp, leaving the heads on, and devein.
- Toss the shrimp in the spiced butter. Serve with the remaining sauce and, if you choose, grapefruit segments.
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