Chili Shrimp Recipes

Steps:

• In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
• Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
• Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!

Steps:

• Combine black beans, sambal oelek and garlic in a large bowl. Add shrimp and coat well.
• Heat oil in a large skillet on medium-high. Add shrimp and cook barely a minute on each side, turning as they just start to become pink. Add wine, cover and cook another 3 to 5 minutes until shrimp are done. Serve immediately if desired, or remove from heat and reserve sauce in pan if making arroz gordo.

Steps:

• Using a mortar and pestle pound the garlic until semifine, then add the chilies and pound until the mixture is fairly fine and has turned a bright red.
• Cut the shrimp down the back and remove the black vein. Do not shell the shrimp. Set aside.
• Place a wok or a large frying pan over high heat, add the oil and, when it is smoking, add the pounded garlic and chili. Stir-fry for about one minute, then add shrimp and salt to taste. Stir-fry for four to five minutes, or until the shrimp is cooked and turns a bright orange. Adjust seasoning. Serve immediately, with steamed rice.

Steps:

• Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink., Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm.

Steps:

• Heat the olive oil in a large skillet over medium heat.
• When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
• Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.

Steps:

• Combine the shrimp with the rest of the ingredients. Grill until just opaque. Serve immediately.

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Steps:

• In large stock pot, add olive oil, pepper, onion and garlic and saute for several minutes.
• Add all other ingredients except shrimp.
• Reduce heat to low, cover and simmer for 30 minute.
• 10 min before serving, add shrimp, and cook until just pink.
• Serve with grated cheese if desired.

Steps:

• Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
• Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
• Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

Steps:

• In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.

Steps:

• In a large bowl, combine the sake, oil, salt, pepper, and cornstarch. Add the shrimp and mix well. Cover and refrigerate for 15 to 20 minutes.
• Combine the ginger and garlic in a small bowl and set aside.
• Combine all the ingredients in a small bowl, mix well, and set aside.
• Combine all the ingredients in a bowl, mix well, and set aside.
• Mix the cornstarch and water together in a bowl and set aside. (Be sure to remix with a fork just before using.)
• Combine the ingredients in a bowl, mix well, and set aside.
• To a large heavy-bottomed pan or deep fryer, add the 1 quart vegetable oil or enough oil to fill to 1 inch deep, and heat at 400°F until it begins to smoke. This may take up to 10 minutes.
• Meanwhile, heat a large nonstick sauté pan and 1 tablespoon of the remaining vegetable oil over high heat for 1 minute, or until the oil begins to recede. Add the marinated shrimp in a single layer and slowly move around in the pan so they sear evenly on both sides but do not cook completely. Remove the shrimp from the pan and set aside in a bowl.
• Decrease the heat to low. Add the remaining 2 tablespoons oil and the garlic and ginger aromatics. Continue to cook over low heat until the garlic just begins to brown, about 1 minute. Remove the pan from the heat, stir in the chili sauce, then add the sake sauce. Return the pan to the burner and increase the heat to high. Cook until the sauce comes to a boil, then return the shrimp to the pan and finish cooking, about 2 minutes longer. Stir in the cornstarch thickener until the sauce just begins to thicken. Remove the pan from the heat and mix in the vinaigrette and scallions.
• By this time, the pan of oil should be just beginning to smoke. Turn off the heat and carefully drop in half a sheet of rice paper and immediately remove it using tongs. The rice paper will expand as soon as it makes contact with the hot oil, so it is important to move quickly. Gently place the puffed rice paper on a paper towel-lined plate and sprinkle with a pinch of kosher salt. Repeat with the remaining rice paper.
• Transfer the shrimp to a large serving platter and set the puffed rice paper around the rim. Serve immediately.
• Begin by slicing the scallions lengthwise into quarters, then bunch the pieces together and cut very thin. Finish by chopping the slices. This will save time by making the pieces smaller in the beginning.