Hot Sour Shrimp Recipes

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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



Hot 'n' Sour Shrimp image

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.

1 tablespoon brown sugar
2 teaspoons cornstarch
2 tablespoons water
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon canola oil
1 large sweet red pepper, julienned
3/4 cup sliced fresh mushrooms
1 pound uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 small cucumber, seeded and sliced
Hot cooked spaghetti, optional

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



Hot and Sour Shrimp Soup image

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.

1 pound medium shrimp
2 fresh lemongrass stalks
4 fresh or dried kaffir lime leaves, or 1 tablespoon finely grated lemon zest
6 cups chicken stock
1 tablespoon fish sauce, or salt, to taste
3 tablespoons lime juice, or to taste
1 teaspoon chile paste
1 (15-ounce) can straw mushrooms, or 12 medium fresh mushrooms
3 fresh hot green chiles, for garnish
3 tablespoons fresh cilantro leaves, for garnish

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



Hot And Sour Shrimp Stir-Fry image

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.

1 lb medium-size fresh unpeeled shrimp
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
4 teaspoons crushed red pepper flakes
2 cloves garlic, minced
1 (31 ounce) package fresh shiitake mushrooms
1 tablespoon vegetable oil
4 green onions, halved lengthwise and cut into 2-inch pieces
2 cups fresh snow peas, halved diagonally
4 cups hot cooked rice (cook without salt or fat)

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



Hot and Sour Shrimp Soup with Noodles and Thai Herbs image

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.

8-ounces dried rice noodles (flat, fettuccine-shaped)
1 pound medium shrimp
Salt
Few drops sesame oil
2 quarts chicken stock, preferably fresh
6 thin slices fresh galangal or fresh ginger
6 garlic cloves, smashed
2 stalks lemongrass (bottom third only, sliced thinly on the bias)
5 shallots, sliced
4 small serrano chile peppers, coarsely shredded, including seeds
1/4 cup Thai or Vietnamese fish sauce
3 teaspoons sugar
1/4 cup whole fresh cilantro leaves
1/4 cup lightly chopped Asian basil leaves
1/3 cups freshly squeezed lime juice
1 teaspoon freshly ground black pepper

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



Hot-and-Sour Shrimp and Lemon Grass Soup image

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

1 pound medium shrimp, peeled and deveined, with shells reserved
4 cups water
3 stalks fresh lemon grass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengths
1 15-ounce can straw mushrooms, drained
1 small tomato, cut into thin wedges
1 large scallion, thinly sliced
1 1/2 cups mung bean sprouts
1 1/2 teaspoons grated lime zest
3 tablespoons plus 1 teaspoon fresh lime juice
1/4 teaspoon freshly ground pepper
1/4 cup bottled fish sauce (nuoc mam)
1/4 teaspoon dried chili flakes, plus more to taste
1/2 teaspoon chili oil
4 cups cooked white rice

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



Hot and Sour Shrimp image

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

1 tablespoon sherry wine (or rice wine)
1 tablespoon peanut oil (or corn oil)
1 egg white
1 teaspoon kosher salt
1 1/2 tablespoons cornstarch
1 lb medium shrimp, peeled and de-veined
1/4 lb snow peas, ends cut off and strings removed
1/2 lb carrot, peeled and sliced (1/8-inch rounds)
2 tablespoons chinese fermented black beans (with salt--do not use ones seasoned with 5-spice powder)
2 tablespoons chopped green onions
2 teaspoons minced fresh ginger
3/4 teaspoon dried red pepper flakes
2/3 cup chicken broth
2 tablespoons sherry wine
2 tablespoons rice vinegar
4 teaspoons sugar
1 tablespoon soy sauce
4 cups water
4 tablespoons peanut oil (or corn oil)
1 tablespoon cornstarch, disolved in
1 1/2 tablespoons chicken broth

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



Hot and Sour Shrimp Soup (Tom Yum Kung) image

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.

6 cups chicken stock
1 stalk lemongrass, trimmed and cut into thin slices
Rind of 1 key lime
2 tablespoons store-bought Tom Yum paste (Thai chile-tamarind paste)
1 cup quartered button mushrooms
3 to 5 Thai chiles, thinly sliced
1 pound medium shrimp
1/4 cup fish sauce
1/2 cup freshly squeezed lime juice
1/4 cup palm sugar
Cilantro, for garnish

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



Hot and Sour Shrimp Soup image

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.

4 Chinese dried black mushrooms
1/4 cup dried Chinese lily buds
8 dried Chinese tree ears
1 cup hot water
4 cups chicken stock
4 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons cold water
1 cake Chinese tofu
6 ounces small shrimp, shelled, deveined and sliced in half lengthwise
1 egg, lightly beaten
1/4 to 1/2 teaspoon hot chili oil
2 scallions, chopped

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



Hot and Sour Shrimp Soup image

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

4 ounces thin egg noodles
1 tablespoon vegetable oil
½ cup sliced fresh mushrooms
2 cloves garlic, chopped
1 large tomato, cut into wedges
1 cup fresh pineapple chunks
1 stalk celery, sliced
2 tablespoons white sugar
3 cups chicken broth
3 cups water
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 pound large shrimp, peeled and deveined
⅛ teaspoon crushed red pepper
½ cup bean sprouts
1 green onion, thinly sliced

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



Hot and Sour Shrimp Soup image

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.

1 1/2 pounds medium shrimp
1 1/2 tablespoons vegetable oil
6 dried de arbol chiles
4 cups Su Mei's Chicken Stock
1 half-inch piece galangal or 1-inch piece fresh ginger, thinly sliced and lightly crushed
3 stalks lemongrass, green parts and hard outer layers removed, sliced in half lengthwise, and lightly bruised
3 cilantro roots or 10 stems, rinsed well
6 kaffir-lime leaves, torn, or zest of 1 lime, removed with a peeler in strips and julienned
5 to 6 fresh bird or serrano chiles, lightly crushed, or more to taste
1/4 teaspoon sea salt, or more to taste
2 tablespoons nam pla
1 fifteen-ounce can straw mushrooms, rinsed and patted dry, or 1 cup fresh oyster mushrooms, cleaned and sliced
1 tablespoon Roasted Chiles in Oil
3 tablespoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro leaves, for garnish

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Make the stir-fry: Add the olive oil to a wok or large, tall-sided sauté pan set over medium heat. Once the oil is hot, add the shrimp and garlic and cook, stirring constantly, until the shrimp are pink and mostly cooked through, about 2 minutes. Move the shrimp and snap peas to the edges of the pan, increase the heat to medium-high then pour ...
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HOT AND SOUR SHRIMP - CHAMPSDIET.COM
Hot and Sour Shrimp - champsdiet.com ... Categories ...
From champsdiet.com


55 HOT AND SOUR SHRIMP SOUP RECIPES - FOOD NEWS
Hot and Sour Shrimp Soup Recipe Ingredients. 2 lemongrass stalks, cut into 1" pieces and smashed a bit (about 1/3 cup) 6 lime leaves (1 tablespoon), torn with center vein removed Add peeled shrimp to the soup and cook for a further 10 minutes or …
From foodnewsnews.com


SWEET AND SOUR SHRIMP | THE RECIPE CRITIC
Combine shrimp with salt and pepper in a medium bowl. Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil. Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.
From therecipecritic.com


HOT AND SOUR SOUP SHRIMP ARCHIVES - COOL FOOD DUDE
Hot and Sour Tomato Broth with Shrimp, Tangy Tart Hot and Sweet: A World of Recipes for Every Day by Padma Lakshmi. Photography by Ditte Isager. Photography by Ditte Isager. Inspired by her travels to some of the most secluded corners of the planet, Padma Lakshmi shares the origins and secrets of her latest recipes for simple to prepare, international cuisine.
From coolfooddude.com


SWEET AND SOUR SHRIMP (BETTER THAN TAKEOUT) - RASA MALAYSIA
Mix all the ingredients for the Sweet and Sour Sauce together. Stir to combine well. Set aside. Heat up a skillet with the cooking oil on high heat. When it's heated, add the garlic and stir fry until the garlic turns light brown. Add in the shrimp, stir fry until the surface turns white. Add in the Sweet and Sour Sauce and let cook for 1 ...
From rasamalaysia.com


BEST AMY QUON'S HOT AND SOUR SOUP RECIPES - FOOD NETWORK
Step 1. Boil 1 cup of water in a small saucepan. Meanwhile, slice the tofu and mushroom, and shred the carrot. Step 2. Add the tofu, mushroom, shrimp, bamboo shoots and carrots to the boiling water. Blanch for a few seconds, then drain and set aside. Step 3.
From foodnetwork.ca


3 LIMES- HOT AND SOUR SHRIMP SOUP - COOK ME JOY
Add the sliced bok choy and cook until just welted for about 2 minutes. Add the shrimp, fish sauce, sugar, and continue cooking until the shrimp is cooked or turned pink, 3-4 minutes. Turn off the heat and add the beansprouts, stir …
From cookmejoy.com


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