SHRIMP AND VEGETABLE TEMPURA
Tempura is one of the most iconic Japanese dishes. At its best, it's comprised of the freshest seafood and vegetables that are coated in a batter and deep fried to yield incredibly light and crispy morsels. The keys to achieving these results, aside from starting with quality ingredients that are well-chilled before frying, are the oil temperature and the batter. For perfect frying, it's important to use the correct oil temperature and keep it consistent throughout. And for the batter, mixing it just before frying, keeping it cold using a chilled bowl and ingredients, using cake flour and not over-mixing it are all ways to assure good results. Also, like anything else, practice makes perfect. Feel free to substitute ingredients. Other popular options include squid, cod, scallops, asparagus, eggplant, carrots and shiso leaves. Coarse salt and lemon wedges are also nice options instead of the traditional dipping sauce. Steamed white rice is a standard accompaniment, as well as noodles such as udon or soba.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings (as a main dish)
Number Of Ingredients 18
Steps:
- Refrigerate a large bowl until chilled, about 15 minutes.
- For the dipping sauce (tentsuyu): Bring the Dashi, mirin and soy sauce to a boil in a small saucepan. Set aside until ready to serve, then divide among 4 small bowls. Place the grated daikon in a small dish.
- For the shrimp and vegetables: Assemble the chilled shrimp, green beans, mushrooms, shishitos, sweet potatoes and onions on 2 large plates.
- Heat about 2 inches of oil in a large wok or deep, heavy-bottomed skillet over medium-high heat until it reaches 360 degrees F. Line a baking sheet with a double layer of paper towels or a wire rack and place near the wok.
- For the batter: When the oil is almost ready, sift the cake flour and potato starch into the chilled bowl. Whisk the water and egg in a small bowl (or in the water measuring cup) until completely combined. Using chopsticks or a large fork, stir the egg mixture into the flour mixture until barely combined and lumps of flour still remain. (Better to undermix than overmix, so err on the side of caution.) The batter should be the thickness of cream; add 1 to 2 tablespoons more water if needed. Mix in the ice cubes.
- Working with several pieces of the shrimp and vegetables at a time, dip them into the batter, then gently lay them in the oil away from you. (It's important not to overcrowd and to maintain the temperature of the oil; adjust the heat, as needed.) Fry, flipping them once or twice, until pale golden brown and crisp, 1 to 2 minutes (some ingredients may take longer than others); transfer to the lined baking sheet. Serve the tempura immediately (ideally, one person will continue frying while the lucky others get to eat the tempura at its best!) with the bowls of dipping sauce and grated daikon on the side for people to stir into the sauce, if they like. Continue with the remaining ingredients, skimming the surface of the oil as needed.
- Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you're short on time, but it does lend a little extra flavor.)
- Heat the mixture over medium heat until the water comes to a near boil but doesn't actually boil, about 5 minutes. Discard the kombu.
- Add the katsuobushi evenly over the water and bring to a boil over high heat, then immediately remove from the heat. Let steep for about 10 minutes without stirring.
- Pour the dashi through a fine-mesh strainer into a bowl or quart measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy or bitter.
- Dashi is best used the day it is made, but it can be cooled and refrigerated in an airtight container for up to 3 days.
SHRIMP WITH VEGETABLES
Colorful sweet pepper, zucchini and yellow summer squash team up with tender shrimp in this delightful main dish. "If you clean the shrimp and slice the vegetables the night before, it makes a quick weeknight meal," notes Beth Woodard of Jamestown, North Carolina. "It's my husband's favorite stir-fry."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.
Nutrition Facts : Calories 302 calories, Fat 10g fat (1g saturated fat), Cholesterol 259mg cholesterol, Sodium 862mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges
VEGAN & VEGETARIAN SHRIMP
This is my alternative to shrimp, which I developed in order to have something shrimpesque in my veg sushi and stirfries! It's actually super easy to make. The type of seaweed/nori/dulse you use changes the seafoodiness of the flavour quite a bit, so try experimenting. I prefer dulse, but it's really down to personal taste. Enjoy!
Provided by HarperCait
Categories Yam/Sweet Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sift together the gluten flour, garlic powder and paprika. Mix well.
- In another bowl, combine the sweet potato puree and the oil.
- Mix the dry ingredients into the wet, and knead by hand until you have a smooth dough. (2-3 minutes only, no need to over-do it. Keep in mind that the longer you knead the tougher the "meat" will be).
- Pound the dough flat (about 1/2"), and slice into strips, approximately 1/2" thick (maximum) and 2" long. (These will poof up a lot while cooking, so don't be fooled into making them bigger! Smaller is best in this case!) Set aside.
- In a medium saucepan, combine water, salt and seaweed to make a broth. Stir well.
- Place strips into COLD broth, and then turn up the heat to medium-high, and bring to a boil.
- Reduce heat and simmer for 30 minutes, or until floating to top and cooked through. (Note: thicker slices will require longer cooking times, and less for thinner slices.).
- Serve with cocktail sauce, or garlic butter or butter alternative, or in your favourite main dish.
Nutrition Facts : Calories 178, Fat 4.1, SaturatedFat 0.6, Sodium 1802.7, Carbohydrate 12.5, Fiber 1, Sugar 1.8, Protein 23.4
GARDEN VEGGIE SHRIMP RECIPE - (4.5/5)
Provided by LRay
Number Of Ingredients 12
Steps:
- Thaw shrimp if frozen. Preheat oven to 350 degrees F. Cook couscous according to manufacturer's directions. Tear off four 15-inch squares of parchment paper and spoon couscous onto each sheet. Layer the strips of carrot, sweet pepper, green onions, and garlic next to the couscous. Top vegetables evenly with shrimp. Drizzle all with olive oil and balsamic vinegar and season with salt and pepper to taste. Add a sprig of thyme and lemon wedge, if desired, to each packet. Add a piece of butter to each. Fold parchment over shrimp and vegetables to make secure packets. Divide packets among 2 shallow baking pans. Place pans on separate oven racks. Bake about 20 minutes or until shrimp turn opaque. Open carefully to check doneness, as steam will escape. To serve, transfer packets to dinner plates.
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SHEET PAN ROASTED SHRIMP & VEGGIES - LIFE IS BUT A DISH
From lifeisbutadish.com
5/5 (6)Estimated Reading Time 2 minsServings 4
- 1) Preheat oven to 425 degrees. Add the onion, bell pepper, mushrooms and broccoli to a large sheet pan. Add 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon lemon pepper, and 1/4 teaspoon paprika to the veggies and toss evenly. Roast in the oven for 15 minutes.
- 2) Meanwhile in a separate bowl add the shrimp, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Toss until shrimp is evenly coated.
- 3) Remove veggies after 15 minutes and add the shrimp directly to the pan with the veggies, spreading out evenly. Place back in the oven for another 5-7 minutes. Remove and serve alone, or over rice or pasta.
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From primaverakitchen.com
3.8/5 (78)Calories 195 per servingCategory Main Course
- In a small bowl, add the onion powder, garlic powder, smoked paprika, salt, and black pepper. Mix together to combine.
- Add the shrimp, and cook for about 1-2 minutes per side or until they are pink and cooked through. Set aside.
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