shrimp lo mein

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This is a simple one-pot supper dish that only takes 30 minutes to prepare. The taste is lightly flavored with hoisin sauce, but if you don’t like it, or if you don’t have any, you can leave it out.

Shrimp Lo Mein
Prep time: 20 minutes
Cooking time: 5-7 minutes

1 1/2 tablespoons rice bran oil (can use vegetable oil)
2-4 cloves garlic, minced
1/4 – 1/2 inch piece ginger, minced
1 cup sugar snap peas
1/2 cup red onion, sliced
1/2 medium yellow or red bell pepper, sliced
1/2 cup carrots, cut into 3 inch matchsticks
250 g large shrimp
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 cup chicken broth
1/4 cup hoisin sauce
150 g lo mein noodles (can substitute fettucine or linguine)

In a large pot, boil 4 liters of water. Cook the noodles according to package directions. Reserve 1 cup of cooking water. Drain noodles and set aside.

In a large skillet, heat 1/2 tablespoon oil and sauté the shrimp until pink and opaque. Set aside.

In a medium bowl, mix together the soy sauce, cornstarch, chicken broth, and hoisin sauce until smooth. Set aside.

Heat 1 tablespoon oil in the skillet. Lightly sauté the garlic and ginger until fragrant, about 30 seconds. Add the snap peas, onions, bell peppers, and carrots. Cook over medium-high heat until the vegetables are bright and just crisp tender, about 2-5 minutes. Add the soy sauce mixture and cook until the sauce bubbles. Add the cooked shrimp. Turn off the heat.

Toss the noodles in the warm cooking water then drain. Add noodles to the pot and toss with vegetables and shrimp. Serve at once.

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one pot garlic tomato shrimp pasta

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I halved this recipe to make enough for two–with leftovers. I swapped out the white wine for red and added half a  bouillon cube. Of course I ramped up the pepper flake effect. It is scrumptious!

One Pot Garlic Tomato Shrimp Pasta (adapted from Tasty)
Prep time: 20 minutes
Cook time: 25 minutes

1/2 pound spaghetti
3 tablespoons olive oil
1 pound shrimp, peeled and deveined, (if frozen then thawed, pat dry)
3 teaspoons salt
1 1/2 -2 teaspoons red pepper flakes
1 medium onion, halved, thin slices
8 large cloves garlic, minced
588g tinned diced tomatoes (about 1 1/2 cans)
1 teaspoon oregano
1/2 bouillon cube
1/2 cup red wine
1 teaspoon sugar, optional
Salt and pepper
1/3 cup fresh parsley, chopped

In a Dutch oven boil 2 quarts water with a teaspoon salt. Cook the spaghetti according to package directions until al dente. Drain and set aside.

In the empty Dutch oven, heat 2 tablespoons oil. Lightly sauté the shrimp with a teaspoon salt and 1/2 to 1 teaspoon red pepper flakes. Cook until just pink. Remove the shrimp and set aside.

Add additional oil, if needed, and fry the onion until just wilted, about 2-3 minutes. Add the garlic and cook 30 seconds or until fragrant. Add the tomatoes, a teaspoon salt, 1 teaspoon red pepper flakes, oregano, bouillon cube, and wine. Stir and simmer 5-10 minutes. Taste. If the sauce is too sour, add 1 teaspoon sugar. Salt and pepper to taste.

Return shrimp to pot and add the parsley. Stir to combine. Add the cooked spaghetti to the pot and toss to coat evenly. Remove from heat. Serve hot with a salad on the side.

thai curry shrimp

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Sometimes a curry is just too soupy and I prefer a dipping sauce. This dish is my response to a kaeng.  The shrimp is tender, the sauce salty and spicy, the salsa sweet, tart, and fresh.

Thai Curry Shrimp

1 – 1 1/2 pounds large shrimp, peeled and deveined, with or without tails
1/4 cup olive oil
juice of 2 small limes
1/2 cup palm sugar simple syrup
1/4 cup cilantro, chopped fine
2-4 cloves garlic, minced
1/4 cup onion, minced
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon nam pla or fish sauce
1/2 teaspoon white pepper
1/2-1  teaspoon Sriracha Sauce (add more or less to taste)
1 tablespoon olive oil

To make the simple syrup, break up 1 1/2 cakes palm sugar in a small saucepan and add 5-6 tablespoons water. Boil until dissolved. Set aside to cool.

In a medium bowl, combine olive oil, lime juice, cooled syrup, cilantro, garlic, curry, turmeric, cayenne pepper, white pepper, and Sriracha sauce. Mix well. Add the shrimp. Let stand 1 hour. Don’t let it stand longer than that or the lime juice will “cook” the shrimp.

Heat a tablespoon oil in a large skillet. Remove the shrimp from the marinade and put in the hot oil to cook for one minute without turning. Remove the shrimp and set aside. Add the marinade to the skillet and let it reduce until thickened. Return the shrimp to the skillet to finish cooking. Serve with mango-tomato salsa and white rice.

Mango-Tomato Salsa

1 large mango cut off the seed into 1” cubes
1/2 cup grape tomatoes, halved
1/4 cup scallion, minced
1/4 cup cilantro, minced
Juice of 1 small lime
1 Thai chile, chopped (optional)
sugar to taste

Mix together all the ingredients. Taste. If the salsa is too sour, add a bit of sugar to taste. Serve on a bed of lettuce.

spaghettini with garlic, shrimp, and bacon

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Spaghettini with Garlic, Shrimp, and Bacon (adapted from America’s Test Kitchen recipe for Garlicky Shrimp Pasta)

Prep time: 30 minutes
Cooking time: 24 minutes

1/2 pound spaghettini
1/4 cup cooking water from the pasta
5 large garlic cloves, minced
4 large garlic cloves, smashed
1 pound large shrimp (21-25) peeled, deveined, tails on if desired
3 tablespoons olive oil
Salt
1/2 teaspoon red pepper flakes
2 teaspoons all-purpose flour
1/2 cup dry white wine
3/4 cup broth
1 teaspoon lemon juice (I used lime juice)
1/2 cup chopped cilantro and scallion
Freshly ground black pepper
1 cup bacon, chopped and fried until crispy

In a large bowl, mix shrimp with 2 teaspoons minced garlic, 1 tablespoon oil, and 1/4 teaspoon salt. Let shrimp marinate at room temperature for 20 minutes.

Over medium-low heat, heat smashed garlic in remaining 2 tablespoons oil in a large 12 inch skillet or wok. Stir occasionally until garlic is light golden brown in about 4-7 minutes. Remove skillet from heat and use a slotted spoon to remove the garlic cloves from the oil. Discard the cloves. Set skillet aside.

Meanwhile, bring a large pot of water to boil over high heat. Add a tablespoon salt to the water with the spaghettini. Cook until al dente, about 7-10 minutes. Reserve 1/4 cup of the cooking water and drain the spaghettini. Return drained pasta to the large pot and set aside.

While the pasta is cooking, return skillet with oil to medium heat. Add the shrimp with marinade to the skillet in a single layer. Cook the shrimp 1-2 minutes on one side until it turns opaque. Stir shrimp and continue to cook about 1 minute until they are almost cooked through. Using a slotted spoon, transfer the shrimp to a large bowl.

Add the remaining garlic and pepper flakes to the skillet and cook over medium heat until fragrant, about 1 minute. Add flour and stir constantly until flour is incorporated and the roux thickens. Stir in the wine and cook, stirring, for 1 minute. Add the broth. Cook until mixture thickens in about 1-2 minutes.

Turn off the heat. Add the shrimp and sauce to the pasta in the pot. Add the reserved cooking water if the sauce is too thick. Add the lemon juice and the cilantro-scallion mix. Toss. Season with black pepper and top with bacon bits.

Aunt Gloria’s Shrimp Fritters

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Reblogged from morethanonemoreday.blogspot.com, Sunday July 18, 2010

The nicest thing about visiting Calgary is finding out what family foodies are cooking and eating! This recipe is full of shrimp and flavor. The egg, which is optional, adds additional leavening. The tomato helps keep the fritter moist. At my dad’s request, my sister-in-law Lorraine made these fritters for a Calgary Stampede breakfast at home. Our guests requested her recipe because they loved these fritters so much. Lorraine uses very little measurements in her cooking but I like to be scientific so these amounts, except for the shrimp, are approximate.

3 lb. (6 cups) large frozen fresh shrimp, thawed, shelled, deveined, cut into 4 pieces each and sprinkled with 1 teaspoon salt (optional)
2 1/2 cups self-rising flour, plus more as needed (omit salt or use very little if using self-rising flour)
1 egg (optional)
1 large tomato seeded and chopped
1 1/2 tablespoons black pepper (use less if preferred)
2 cups water, plus more as needed
1 cup scallion, chopped finely  (about 1 bunch),
1  1/2 cup cilantro, chopped finely (about 1 1/2 bunches)
1-3 “country peppers” (scotch bonnet or habañero), seeded and chopped finely (discard seeds or use them if a hotter fritter is desired)
1 inch of oil in a heavy skillet for frying.

In a large bowl, mix the flour and black pepper. Add shrimp, egg (if using), tomato, water, scallion and cilantro. Mix well. The batter should be thick, not runny. There are two ways to test this. First, dip a spoon in the batter and drop it on the surface.  If the batter mounds and doesn’t spread, the batter is thick enough. The second way is the traditional method.  Lorraine dips a wooden chopstick in the batter and pulls out the stick.  If batter runs off the chopstick, it needs more flour. If it drips in clumps, it’s thick enough. Add a bit more flour, 1 tablespoon at a time, if the batter is too thin. If the batter is too thick, add up to 1/2 cup more water, one tablespoon at a time. Add the chilies to the batter and stir to combine.

For the next part, put on a kitchen apron in case the oil spatters. Heat 1 inch of oil in a heavy skillet over medium high heat. Lorraine dips a wet wooden chopstick in the oil; if it sizzles then it is hot enough. Drop batter in rounded kitchen spoonfuls in hot oil, each fritter about 3 inches in diameter. Fry until golden, about 2-3 minutes on each side. If the fritters get brown too quickly, reduce the heat to medium. Fry just 3 fritters at a time. Drain well on paper toweling. Cool slightly. Serve warm as an appetizer or as a snack.