TINGLY FIVE-SPICE SHRIMP AND NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- Heat vegetable oil in a tabletop fryer or Dutch oven to 350 degrees F.
- Bring a large pot of water to a boil.
- In a medium bowl, combine the cornstarch, ground Sichuan peppercorns, five-spice powder, sugar and 1 teaspoon salt. Toss the prawns in the cornstarch mixture, then gently place in the fryer. Cook until golden brown and cooked through, about 3 minutes. Remove to a paper towel-lined plate and season with salt.
- In a wide, shallow pot set over medium-high heat, add a few turns of the pan of oil. Add the reserved shrimp heads and shells and saute a few minutes, until pink and fragrant. Add the whole Sichuan peppercorns, fennel seeds, star anise, cinnamon sticks and cloves. Toast for a minute or two. Add the garlic, leeks and ginger and cook for a few minutes. Add the chicken stock, Shaoxing wine and shoyu and bring to a simmer. Let reduce by about half, then strain through a fine-mesh strainer and reserve.
- Place a small nonstick skillet over medium-high heat and add a turn of the pan of oil. Add the egg, letting it run around the pan, gently picking up the cooked part and letting it continue to run. Remove from the pan, roll and thinly slice. Set aside.
- Place a large skillet over high heat and add a few turns of the pan of oil. Quickly saute the carrots, scallions, cabbage and mushrooms for a minute or two.
- As soon as you start cooking the vegetables, drop the noodles in the boiling water and let cook for a couple minutes. Remove from the pot and add straight to the pan of vegetables. Add some of the reduced shrimp head liquid and toss to combine.
- Transfer to a plate or platter and top with the sliced egg and cooked shrimp.
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
5 SPICE SHRIMP
This can be done as an appetizer before a meal or as a first course. 5 spice powder is usually found in all grocery stores now. Oriental stores would have it and it is good with a number of meats.
Provided by Tebo3759
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pat shrimp dry and coat them with the 5 spice powder and salt& pepper (on a plate or in a bag).
- Heat oil in a pan at medium high heat.
- Add shrimp, cook stirring until shrimp curl and turn pink, 1-2 minutes .
- Add the garlic and cook another 30 seconds.
- Add the wine and boil until reduced by half and shrimp are opaque, about 1 minute.
- Serve warm.
FIVE-SPICE SHRIMP
Steps:
- Heat oil in a large sauté pan over medium-high heat. Sauté onion until golden brown, about 3 minutes. Grind ginger and garlic into a paste; add it and remaining spices and tomatoes to pan; simmer 5 minutes. In a separate pan, sauté shrimp 30 seconds. Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates. Serve over rice. Garnish with coriander.
4 MINUTE SPICY GARLIC SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
5 SPICE CAJUN SHRIMP
Steps:
- Preheat grill.
- Combine equal parts of the 5 spices for the shrimp, to taste. Add the shrimp and toss to coat. Grill for 2 minutes, then sprinkle with some of the lemon juice. Flip the shrimp after 5 minutes and sprinkle other side with more lemon juice. Cook for 3 more minutes. Remove from heat, and sprinkle with the remaining lemon juice.
SPICY GRILLED SHRIMP
Steps:
- Preheat grill for medium heat.
- In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
- Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g
SPICED GINGER SHRIMP WITH BURST TOMATOES
This speedy, buttery, one-pan meal stars plump, spiced shrimp zipped up with grated fresh ginger, and sweetened with ripe Sungold tomatoes that burst in the skillet. You can use any aromatic spice mix you have on hand here, which makes it a highly convenient meal as well. Serve this over rice or with crusty bread for mopping up all those rich, jammy tomatoes.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
- Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
- Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.
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- Add the wine and cover. Cook for 2 minutes. Uncover and cook until the wine evaporates, stirring occasionally.
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