HOT 'N' SOUR SHRIMP
Looking for something quick, colorful and chock-full of healthy ingredients to set before your family and friends? Try spooning this hearty dish from Mary Ann Dell of Phoenixville, Pennsylvania over spaghetti. "Stir-fry meal are always a family favorite," she notes, "and because of the mild kick of this recipe, it's in especially hot demand!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 657mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
HOT AND SOUR SHRIMP SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 soup servings or 4 main-cour
Number Of Ingredients 10
Steps:
- Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
- Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
- Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
- Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
- Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
- Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
- Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.
HOT AND SOUR SHRIMP STIR-FRY
Make and share this Hot And Sour Shrimp Stir-Fry recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein shrimp.
- Combine shrimp and next 5 ingredients in a shallow bowl; stir well.
- Cover and marinate in refrigerator 30 minutes, stirring occasionally.
- Discard stems from mushrooms.
- Cut mushrooms tops in half; set aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add green onions and shrimp; stir-fry 1 minute.
- Add mushroom tops; stir-fry 2 minutes or until shrimp turns pink.
- Serve over rice.
HOT AND SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS
Provided by Food Network
Categories main-dish
Yield Makes 4 main dish or 8 small s
Number Of Ingredients 16
Steps:
- Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
- Peel the shrimp, reserving the shells. Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
- Bring the stock to a boil with galangal, garlic, and lemongrass. Turn the heat to low and simmer for 35 minutes. Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary. Strain the stock and bring to a boil. Turn heat to low and simmer with the shallots and chiles. Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar. Continue to simmer.
- Meanwhile, drain the noodles well and divide among four to eight bowls. Then add the shrimp to the simmering broth. Turn off the heat and stir in the fresh herbs and lime juice.
- Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.
HOT-AND-SOUR SHRIMP AND LEMON GRASS SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
- Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 2 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1652 milligrams, Sugar 2 grams, TransFat 0 grams
HOT AND SOUR SHRIMP
Chinese hot and sour shrimp cooks quickly so need to have all ingredients ready before heating up the wok. Marinating time in not included in prep time (8-24 hours). Recipe source: Bon Appetit (January 1983)
Provided by ellie_
Categories Chinese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To make marinade: Combine 1 tablespoon sherry (or rice wine), 1 tablespoon oil, egg white and 1 1/2 tablespoons cornstarch in processor and mix until smooth and thick (under 1 minute).
- Transfer to medium bowl or mariniating dish.
- Add shrimp and toss.
- Cover and chill overnight or at least 8 hours.
- Cook snow peas in boiling water 5 seconds.
- Drain and rinse.
- Add snow peas to carrots and set aside.
- In a small bowl combine black beans, chopped green onion, ginger, garlic and red pepper flakes and set aside.
- Combine sauce ingredients (chicken broth- soy sauce) and set aside.
- In a small saucepan combine 4 cups water and 1 tablespoon oil and bring to simmer over medium-high heat.
- Add shrimp mixture to saucepan, cook 1 minute or until shrimp is partially cooked.
- Drain.
- Heat wok over high heat and add 3 tablespoons oil, swirling wok to coat pan with oil.
- Reduce heat to medium high.
- Heat until garlic foams when dropped in pan.
- Add black bean/ginger mixture to wok and stir for 10-15 seconds.
- Add carrots to wok, cooking for 15 seconds before adding snow peas.
- Toss gently and cook another 10 seconds.
- Add sauce to wok.
- Bring mixture to a simmer, stirring well.
- Cover wok and simmer 20 seconds.
- Add shrimp to wok, swirling and stirring to combine with other ingredients.
- Reduce heat to low.
- Add cornstarch mixture and cook for another 10-15 seconds or until mixture is thickened.
Nutrition Facts : Calories 402.9, Fat 19.3, SaturatedFat 3.3, Cholesterol 172.8, Sodium 1062.8, Carbohydrate 19.8, Fiber 2.5, Sugar 8.7, Protein 26.8
HOT AND SOUR SHRIMP SOUP (TOM YUM KUNG)
Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.
Categories Slow Cooker Shrimp Chile Lemongrass Soup/Stew Mushroom Shellfish Lime Juice Dinner
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
- Cook on low for 6 hours, or on high for 2 hours.
- Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
- Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.
HOT AND SOUR SHRIMP SOUP
Provided by Florence Fabricant
Categories lunch, one pot, soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place mushrooms, lily buds and tree ears in hot water and allow to soak for 30 minutes. Drain, reserving the water.
- Discard the stems from the mushrooms and slice the caps. Cut away the hard ends of the lily buds and cut the tree ears in half.
- Bring stock to a simmer in a saucepan, add the soaking liquid, vinegar, soy sauce, mushrooms, lily buds and tree ears. Simmer for five minutes.
- Dissolve cornstarch in cold water and stir into the soup. Slice the tofu and add, along with the shrimp. When the soup returns to a simmer dribble in the egg slowly, stirring constantly. Season soup with hot chili oil to taste, dust with scallions and serve.
HOT AND SOUR SHRIMP SOUP
Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.
Provided by Kathleen Burton
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 23.7 g, Cholesterol 131.1 mg, Fat 4.3 g, Fiber 1.6 g, Protein 16.2 g, SaturatedFat 0.7 g, Sodium 996.4 mg, Sugar 9.1 g
HOT AND SOUR SHRIMP SOUP
This traditional Thai soup is a favorite of Su-Mei Yu, chef and owner of Saffron restaurant in San Diego. Serve it with basmati or Thai jasmine rice. Serrano and de arbol chiles, galangal, lemongrass, cilantro roots, kaffir-lime leaves, and nam pla can be found in Asian markets and specialty-food stores.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 15
Steps:
- Peel and devein shrimp, reserving 10 shells. Rinse shrimp, pat dry, and set aside.
- In a medium saucepan, heat oil over high heat until it begins to smoke. Add dried chiles and reserved shrimp shells, and cook, stirring, until chiles turn black and shells turn pink, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles and shells to a square of cheesecloth. Tie securely with kitchen twine, and return to saucepan.
- Add stock, and bring to a boil. Add galangal, lemongrass, cilantro roots or stems, kaffir-lime leaves, and fresh chiles. Reduce heat to medium low, cover, and let spices infuse the stock for 15 to 20 minutes.
- Stir in salt and fish sauce. Taste, and adjust for seasoning. Add mushrooms, raise heat to high, and boil for 10 minutes.
- Remove cheesecloth pouch, lemongrass, and kaffir-lime leaves; discard. Add shrimp, and cook just until pink, 1 to 2 minutes. Add roasted chiles in oil. Taste, and adjust for seasoning. Remove from heat, and stir in lime juice. Taste again; there should be an equal balance of spicy, salty, and sour flavors. Garnish with cilantro, and serve immediately.
More about "hot sour shrimp recipes"
BEST HOT AND SOUR SHRIMP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3.4/5 (35)Servings 4
EASY CREAMY SHRIMP DIP | GOOD HOT OR COLD...THE BEST RECIPE!
From nelliebellie.com
HAO HAO - SOUR HOT SHRIMP FLAVOUR CALORIES, CARBS & NUTRITION …
From frontend.myfitnesspal.com
SUPER HOT AND SOUR SHRIMP SOUP - GLUTEN FREE RECIPES
From fooddiez.com
HOT AND SOUR SHRIMP SOUP – EATFOODLICIOUS
From eatfoodlicious.com
HOT AND SOUR SOUP WITH SHRIMP RECIPE | MYRECIPES
From myrecipes.com
HOT AND SOUR SOUP WITH SHRIMP - DEB'S POTS
From debspots.com
HOT AND SOUR SHRIMP POKE
From ba-bamail.com
HOT, SOUR AND DELICIOUS DUMPLINGS IN SOUR SOUP. THE METHOD IS …
From chuhaiyi.baidu.com
HOT AND SOUR SHRIMP SOUP RECIPE | MYRECIPES
From myrecipes.com
HOT-AND-SOUR SHRIMP | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
HOT AND SOUR SHRIMP - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
HOT AND SOUR SHRIMP SOUP RECIPE -SUNSET MAGAZINE
From sunset.com
HOT-AND-SOUR SHRIMP SOUP RECIPE - CHATELAINE.COM
From chatelaine.com
HOT AND SOUR SHRIMP AND BROCCOLI - GLUTEN FREE RECIPES
From fooddiez.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
HOT AND SOUR SOUP WITH SHRIMP
From ba-bamail.com
SHRIMP VS HOT AND SOUR SOUP - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
BEST HOT-AND-SOUR SHRIMP CURRY - HOW TO MAKE HOT-AND …
From 177milkstreet.com
SWEET-AND-SOUR SHRIMP RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
SWEET AND SOUR SHRIMP WITH BROCCOLI - ONCE UPON A CHEF
From onceuponachef.com
HOT AND SOUR SHRIMP RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
HOT AND SOUR SOUP | RECIPETIN EATS
From recipetineats.com
HOT AND SOUR SHRIMP SOUP RECIPE ARCHIVES - COOL FOOD DUDE
From coolfooddude.com
HOT & SOUR SHRIMP SOUP (CANH CHUA TOM) - COOKMORPHOSIS
From cookmorphosis.com
HOT & SOUR SHRIMP RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
HOT AND SOUR SHRIMP CEVICHE - THE GLOBE AND MAIL
From theglobeandmail.com
HOT-AND-SOUR SHRIMP SOUP RECIPE - MING TSAI | FOOD
From foodandwine.com
LEMON COLD HOT AND SOUR SHRIMP - CHINESEFOODPAD.COM
From chinesefoodpad.com
HOT AND SOUR SHRIMP SOUP – HENLONG MARKET
From henlongmarket.ca
20-MINUTE SWEET AND SOUR SHRIMP STIR-FRY - JUST A TASTE
From justataste.com
HOT AND SOUR SHRIMP - CHAMPSDIET.COM
55 HOT AND SOUR SHRIMP SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
SWEET AND SOUR SHRIMP | THE RECIPE CRITIC
From therecipecritic.com
HOT AND SOUR SOUP SHRIMP ARCHIVES - COOL FOOD DUDE
From coolfooddude.com
SWEET AND SOUR SHRIMP (BETTER THAN TAKEOUT) - RASA MALAYSIA
From rasamalaysia.com
BEST AMY QUON'S HOT AND SOUR SOUP RECIPES - FOOD NETWORK
From foodnetwork.ca
3 LIMES- HOT AND SOUR SHRIMP SOUP - COOK ME JOY
From cookmejoy.com
You'll also love