AROMATIC SHRIMP AND NOODLE MEDICINE SOUP
A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.
Provided by Lily Freedman
Categories Bon Appétit Soup/Stew Lemongrass Shrimp Noodle Green Onion/Scallion Ginger Dinner Healthy Winter Dairy Free Peanut Free Soy Free Cambodia
Yield 4 servings
Number Of Ingredients 32
Steps:
- Make the broth:
- Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1-1 1/2 hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.
- Make the paste:
- Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.
- Assemble:
- Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.
AROMATIC SHRIMPS
These delicious shrimp make a super-indulgent, super-romantic meal for two. Eat them with your fingers!
Provided by English_Rose
Categories Spicy
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Place the chili powder, fennel seeds, cloves, peppercorns and cinnamon stick into a shallow pan.
- Dry-fry for 1-2 mins to release the flavour. Cool then crush the spices to a powder in a plastic bag using a rolling pin.
- Heat the oil in a shallow pan; cook the garlic, ginger and onion for 2-3 minutes Add the spices. Cook for a further 2 minutes.
- Stir in the tomatoes and water. Cover and simmer for 5 minutes.
- Add the vinegar, sugar, shrimp and seasoning. Cover and cook for about 5 mins or until shrimp are pink in colour.
- Garnish with cilantro leaves and eat hot with your fingers.
Nutrition Facts : Calories 383.4, Fat 17.6, SaturatedFat 2.5, Cholesterol 258.4, Sodium 296.8, Carbohydrate 20, Fiber 4.2, Sugar 11, Protein 37.2
SWEET AND SPICY SHRIMPS
Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.
Provided by Sandra's Easy Cooking
Categories World Cuisine Recipes Asian Korean
Time 52m
Yield 2
Number Of Ingredients 12
Steps:
- Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
- Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
- Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
- Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g
SHRIMP STOCK
Skip the store-bought version and make your own homemade shrimp stock using shrimp shells and heads, mirepoix, garlic, and dried herbs. This recipe is courtesy of Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 quarts
Number Of Ingredients 9
Steps:
- Place shrimp shells and heads in a large colander and rinse under cold running water.
- Place all ingredients in a heavy 6-quart stockpot. Add 4 quarts water, and bring to a boil over medium-high heat, skimming surface occasionally. Reduce heat to medium-low and simmer, uncovered, for 45 minutes, continuing to skim surface occasionally.
- Remove stock from heat and strain through a fine-mesh sieve set over a large bowl; let cool completely. Refrigerate stock up to 3 days or freeze in an airtight container, up to 2 months.
SOUTHEAST ASIAN-STYLE GRILLED SHRIMP WITH AROMATIC HERBS
Even more impressive than the presentation is how these grilled jumbo shrimp pack a punch. They're marinated with Asian-inspired ingredients such as sesame oil, lemongrass, hot chile pepper, curry powder, and Thai basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 14
Steps:
- Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
- Brush shrimp with sesame oil and season with salt and pepper. Place shrimp on grill near, but not directly over, the coals and cook, turning once, until shrimp are opaque, 3 to 4 minutes per side. Remove from heat and transfer to a large nonreactive bowl.
- Add ginger, garlic, chile, curry powder, lemongrass, Thai basil, mint, cilantro, lime juice, fish sauce, and sugar to bowl with shrimp. Toss to combine. Serve immediately.
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