Caramelized Shrimp Recipe 455 Recipes

CARAMELIZED CHILI SHRIMP

Steps:

• Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.
• Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp; squeeze juice from lime over shrimp. Place on serving platter; serve immediately.

CARAMEL SHRIMP (VIETNAMESE TOM RIM)

Steps:

• In a small sauce pan on medium-low heat, add the sugar and water. Keep stirring until the sugar and water turn into a golden amber color caramel sauce. Set aside.
• Heat oil in a wok at high heat. Add shallot and garlic and garlic, stir fry until aromatic but not browned. Add the shrimp and stir fry in a back-and-forth motions with a spatula. Add the Caramel Sauce, fish sauce and ground black pepper . Cook until the shrimp is cooked through and the sauce thickens, about 3 minutes. Add the scallions, stir, and turn off heat. Serve the Caramel Shrimp with rice immediately.

CARAMELIZED SHRIMP RECIPE - (4.5/5)

Steps:

• Rub shrimp with salt and let sit 10 minutes. Mix sauce ingredients and set aside. Heat oil in wok and deep fry shrimps until almost done. Drain Turn off heat and remove all but 2 tbsp oil. Reheat wok and saute garlic and ginger until fragrant and golden. Return shrimp along with sauce to wok and fry until shrimp are evenly coated and sauce is caramelized. Garnish with scallions.

CARAMELIZED CHILI SHRIMP

Steps:

• In a skillet, heat water to boiling over high heat; add noodles and cook until tender, 1 or 2 minutes.
• Remove 3 minules, with tongs, to a colander; rinse under cold water to stop cooking.
• Once the water returns to a boil, add broccoli and cook until tender crisp, about 3 minutes.
• Drain broccoli and toss with green onions and 1/4 teaspoons salt; set aside.
• Wipe out skillet, add 1 tablespoon water and 3 tablespoons sugar over medium high heat, stirring to dissolve sugar, about 3 to 4 minutes (will turn an amber color).
• Stir in oil, garlic, red pepper flakes; cook 10 seconds.
• Stir in the fish sauce and shrimp; cook until shrimp is opaque, 2 to 3 minutes, stirring frequently.
• Remove from heat and stir in cilantro and 1/4 teaspoon pepper.
• Divide noodles and broccoli among serving plates; spoon shrimp and sauce over top.

CARAMELIZED CHILI SHRIMP

Steps:

• 1. In a large skillet, heat four cups of water to boiling. Add the noodles and cook until tender, 1 to 2 minutes. Use tongs to remove them and place in a colander. Rinse with cool water.
• 2. Once the water returns to a boil, add the broccoli and cook until tender crisp, 3 minutes. Pour into another colander, toss with green onions and season with salt and pepper.
• 3. To the skillet, add 1 tablespoon water and sugar. Heat over medium high heat to dissolve the sugar. It will be an amber color. Stir in oil, garlic, and red pepper flakes. Stir. Add fish sauce and shrimp, stirring 2 to 3 minutes until the shrimp is opaque.
• 4. Remove from heat, stir in cilantro and season with pepper. Divide the noodles and broccoli among serving plates. Spoon shrimp and sauce over top.

CARAMELIZED GARLIC SHRIMP (TOM RIM MAN)

Steps:

• Heat the oil in a skillet over moderate heat. Add the shrimp and sugar and stir for 1 minute. Add the garlic and shallot, stir 1 minute, and add the water, fish sauce and salt.
• Reduce the heat and cook until the shrimp are done and the pan is almost dry, about 1 minute or so. Transfer to a plate, garnish with the cilantro and serve immediately.

CARAMELIZED LEMONGRASS SHRIMP

Steps:

• Make the Caramel Sauce: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar.
• When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously.
• Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months.
• Shrimp: Set the heads aside. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside.
• Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine.
• Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.
• Serve directly from the clay pot, accompanied by steamed white rice.