Shrimp In Mild Tomato Chili Sauce Ebi No Chiri So Su Recipes

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SHRIMP IN MILD TOMATO CHILI SAUCE (EBI NO CHIRI SO-SU)

"My kids will eat nearly anything if ketchup is involved, but even adults with more evolved tastes will find that this seemingly unsophisticated dish has a complex flavor. In Japan, this is both a popular lunch-counter option and home-style main course. Scatter some frozen green peas for taste and color just before serving." - from Amy Kaneko, author of Let's Cook Japanese Food (https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772)

Provided by Weldon Owen Publish

Categories     Japanese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15



Shrimp in Mild Tomato Chili Sauce (Ebi No Chiri So-Su) image

Steps:

  • In a small bowl, combine the shrimp, cornstarch, sherry, and egg white and stir to evenly coat the shrimp. Let stand at room temperature for 15 minutes.
  • Meanwhile, in another small bowl, stir together the ketchup, soy sauce, sake, and sugar until the sugar is dissolved. Set the bowl near the stove.
  • In a wok or large frying pan over high heat, warm the oil. When it is hot, add the shrimp and stir with a wooden spatula until they are a little crispy, 5-6 minutes. Using tongs or a slotted spoon, transfer the shrimp to a bowl.
  • Pour out all but 2 teaspoons of the oil. Set the wok over medium heat and swirl to coat the bottom and sides with the oil. Add the yellow onion and cook for 1 minute. Add the garlic and ginger and stir-fry briefly, just until fragrant. Add the chili bean paste, stir well, and then stir in the ketchup mixture. Return the shrimp to the pan, raise the heat to high, and cook, stirring, until the ingredients are well combined and the shrimp are coated with the sauce, 1-2 minutes longer.
  • Transfer the shrimp to a serving dish, garnish with the green onions and peas (if using), and serve right away.
  • Recipe courtesy of Let's Cook Japanese Food by Amy Kaneko, buy the book here: https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772.

Nutrition Facts : Calories 1069, Fat 110, SaturatedFat 8.2, Cholesterol 107.2, Sodium 673.5, Carbohydrate 9.7, Fiber 0.8, Sugar 4.6, Protein 13.5

3/4 lb shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon dry sherry
1 large egg white
3 tablespoons tomato ketchup
1/2 teaspoon soy sauce
1 1/2 teaspoons sake
1 teaspoon sugar
2 cups canola oil (or any neutral oil)
1/4 yellow onion, minced
1/2 teaspoon minced garlic
2 tablespoons peeled and minced fresh ginger
1 teaspoon chili bean paste
2 green onions, including tender green tops, minced, for garnish
2 tablespoons frozen peas (optional garnish)

SHRIMP IN CHILI SAUCE (EBI NO CHILI SAUCE)

This is a favorite lunch treat served at restaurants all over Tokyo but is easy to make at home. Adapted from the blog Lovely Lanvin

Provided by momaphet

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 20



Shrimp in Chili Sauce (Ebi No Chili Sauce) image

Steps:

  • In a small bowl, combine the shrimp, salt, pepper, sake, cornstarch & sesame oil. Mix to coat the shrimp evenly.
  • In a wok or large frying pan, heat 2 Tbs oil over high heat. When pan is hot, add shrimp and stir w/spatula until they just start to turn pink. Remove shrimp from pan and set aside.
  • In the same pan add 1 Tbs oil on med/high heat. Add ginger and garlic and sauté until fragrant, then add Sauce A ingredients to the pan and continue cooking for about 3 more minutes, stirring constantly. Lower heat to medium then add Sauce B ingredients to the pan. Continue cooking for about 5 minutes longer making sure all the ingredients are mixed together well.
  • Return the shrimp to the pan, stir to combine, add the cornstarch/water mixture to thicken. Don't over cook the shrimp.
  • Serve with rice.

Nutrition Facts : Calories 516.4, Fat 32.5, SaturatedFat 3.1, Cholesterol 285.6, Sodium 1919.1, Carbohydrate 18.2, Fiber 0.5, Sugar 10, Protein 31.7

1 lb medium-sized shrimp, peeled & deveined
1 pinch salt
1 pinch fresh ground pepper
1 tablespoon sake
1 teaspoon cornstarch
1 teaspoon sesame oil
2 tablespoons minced ginger
2 teaspoons minced garlic
3 tablespoons canola oil
1 teaspoon cornstarch
1 teaspoon water
2 teaspoons chili bean sauce (Tobanjan)
2 tablespoons ketchup
2 tablespoons sake
1 tablespoon sugar
1/3 teaspoon salt
5 tablespoons water
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 scallion, chopped

SHRIMP AND PASTA IN A TOMATO-CHILE CREAM SAUCE

Courtesy Emeril Lagasse, from The Essence Of Emeril - "It's Just Shrimp" episode. Made it just as listed and it was delicious! With the exception of all the jalapenos and I tossed it w/out the basil and when I had served myself - I added the basil. We all loved it! Used recipe #5031. :)

Provided by Manami

Categories     One Dish Meal

Time 38m

Yield 6 serving(s)

Number Of Ingredients 18



Shrimp and Pasta in a Tomato-Chile Cream Sauce image

Steps:

  • Set a large 1-gallon stock pot of water to a boil and add the kosher salt.
  • Place the linguine in the pot and stir the pot until the water returns to a boil.
  • Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
  • Drain a reserve 1/2 cup pasta water.
  • While the pasta cooks, prepare the sauce.
  • Set a 12-inch saute pan over medium-high heat.
  • Add the butter and olive oil to the pan.
  • Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan.
  • Sear the shrimp until well browned on both sides, about 2 minutes.
  • Remove from the pan and set aside.
  • Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
  • Add the garlic to the pan and saute until fragrant, about 30 seconds.
  • Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil.
  • Cook the sauce until the cream is reduced by half, about 2 minutes.
  • Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.
  • Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend.
  • Serve immediately & enjoy!

1/4 cup kosher salt
1 lb linguine
2 tablespoons unsalted butter
1 tablespoon olive oil
1 lb large shrimp, peeled and deveined
2 tablespoons essence seasoning salt
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1/4 cup finely chopped jalapeno
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 teaspoon fresh ground black pepper
1 cup diced tomato
1/2 cup reserved pasta cooking water
1 cup grated monterey jack pepper cheese
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves

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