JAPANESE STEAKHOUSE GOLDEN SHRIMP
I've messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.
Provided by nriffer
Categories World Cuisine Recipes Asian
Time 8h20m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.
- Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
- Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 0.4 g, Cholesterol 141.3 mg, Fat 38 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 184.4 mg, Sugar 0.1 g
ZIBDIYIT GAMBARI (SPICY SHRIMP AND TOMATO STEW)
This astonishingly simple stew, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," is bursting with the fierce, passionate flavors that are emblematic of the cooking of the Gaza Strip. You'll mash together garlic, dill and jalapeños using a mortar and pestle and cook them in tomato sauce to add depth. Once the stew thickens, stir in the shrimp until they turn flushed and tender. To serve, drizzle with extra-virgin olive oil and dot with toasted sesame seeds and verdant flecks of parsley.
Provided by Mayukh Sen
Categories dinner, easy, quick, weekday, seafood, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the tomatoes and their juices; 1 teaspoon sugar; the cumin, caraway seeds and allspice; 1/2 teaspoon each salt and pepper; and 1 cup water and bring to a simmer.
- Meanwhile, mash the jalapeño, garlic, dill and 1/2 teaspoon salt together using a mortar and pestle for a few minutes. Alternately, finely chop them together on a cutting board, then mash them by pressing back and forth using the flat side of your knife until a paste forms. (Both approaches release the oil from the jalapeño and dill and make them more fragrant.) Add to the tomato sauce and stir to combine. Cover and simmer over low heat, stirring occasionally to break down the tomatoes, until sauce is thickened and flavors meld, about 20 minutes.
- Meanwhile, toast the sesame seeds: In a small skillet, stir the sesame seeds over medium heat until golden-brown, about 3 minutes. Transfer to a small bowl.
- When the tomato sauce is ready, taste and adjust the seasoning (you may want to add a bit more sugar or jalapeño). Finally, stir in the shrimp, making sure they are submerged, and cook over medium heat, stirring occasionally, until they have just turned pink and are cooked through, 2 to 3 minutes.
- To serve, drizzle with a generous amount of extra-virgin olive oil and scatter with the sesame seeds and chopped parsley.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 5 grams, TransFat 0 grams
SHRIMP STEW
"Here in the Northwest, we have a seemingly endless supply of seafood, so we're always searching for creative new recipes," reveals Renton, Washington cook Jennie Benjaminson. "This thick hearty stew was a big hit."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil for 5 minutes. Stir in the tomatoes, tomato sauce, dill, mustard, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the shrimp, cheese and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 1098mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.
GOLDEN SHRIMP STEW
Make and share this Golden Shrimp Stew recipe from Food.com.
Provided by ngdarlen
Categories Stew
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large stockpot or dutch oven.
- Add the onions, bell peppers, and jalapenos and cook, stirring until the vegetables began to soften, about 5 minutes.
- Add the garlic and cook till fragrant, about 30 seconds.
- Add the tumeric, mustard, and saffron and stir to combine.
- Add the wine and cook another 2 minutes.
- Add the shrimp/chicken stock and poptatoes and bring to a boil.
- Boil for 5 minutes.
- Lower to a simmer and add the tomatoes.
- Cook for 20 minutes.
- Add the shrimp and simmer until cooked through, about 4 minutes longer.
- Season with the salt.
- Stir in the cilantro, remove from the heat and serve.
Nutrition Facts : Calories 260.2, Fat 8.3, SaturatedFat 1.1, Cholesterol 143.2, Sodium 945.9, Carbohydrate 18.1, Fiber 3.1, Sugar 5.4, Protein 17.8
EMERIL'S SHRIMP STEW
Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"
Provided by alligirl
Categories Stew
Time 3h15m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel the shrimp and reserve the shells and heads.
- Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onion, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes.
- Remove from the heat and strain through a fine-mesh strainer.
- Discard the peelings and set aside the shrimp stock.
- Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat.
- Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes.
- Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours.
- Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne and cook for 20 minutes.
- Remove from the heat and stir in the parsley.
- Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.
- Note: The stew can also be served over white rice.
SHRIMP STEW FOR TWO
A stew should be as comforting to cook as it is to eat. In this effortless one-pot meal, a spicy, aromatic broth is tinged red with gochugaru, a Korean red-pepper powder. You want to use jumbo shrimp or prawns for this; be sure to get shell-on crustaceans (and head-on if you can), as they're essential to flavoring this simple dish with their incredible nuttiness. Bitter greens and sweet radishes add vegetal heft as well as complexity to the broth, which you should definitely sop up with bread or rice. If seafood dishes like bouillabaisse, cioppino and maeuntang excite you, then this brothy wonder will delight and nourish.
Provided by Eric Kim
Categories weeknight, soups and stews, main course
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
- Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
- Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
- Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
- Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.
LOUISIANA SHRIMP STEW
Make and share this Louisiana Shrimp Stew recipe from Food.com.
Provided by Melissa Spangler
Categories Cajun
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brown flour in a non stick skillet over medium heat. After flour is brown, set aside.
- In another pot, melt butter and saute onion, green onion, garlic, celery, parsley until done.
- Add tomato paste and stir until mixed.
- Add browned flour, stirring until the mixture thickens. Add water if necessary to thin a little.
- Add remaining seasonings and shrimp. Cook over low heat for about 15 minutes or until the shrimp are done. Be careful not to overcook the shrimp.
- Serve over hot rice.
Nutrition Facts : Calories 157.8, Fat 2.8, SaturatedFat 1.3, Cholesterol 224.7, Sodium 361.9, Carbohydrate 7.5, Fiber 1.4, Sugar 2.6, Protein 24.9
SHRIMP STEW WITH GRITS CRUST
Traditional shrimp and grits lacks crunch. That may be fine, but there's another option: Spread the grits on top of the shrimp, and bake until golden brown and crisp.
Provided by Mark Bittman
Categories easy, weekday, casseroles, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 375. Combine the milk with 2 cups water and ½ teaspoon salt in a medium saucepan over medium heat. Bring nearly to a boil, then whisk in the grits. Reduce heat to low, and simmer, whisking often, until thick, 10 or 15 minutes. Stir in the Cheddar and black pepper. Set aside.
- Put the oil in a large, deep, ovenproof skillet over medium heat. When it is hot, add the onion, celery, bell peppers, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Sprinkle in the flour, and cook, stirring frequently, until the flour turns a light brown, 2 to 3 minutes.
- Stir in the cayenne, stock and lemon juice, scraping up the browned bits, and bring to a simmer; add the scallions and parsley. Taste, and adjust the seasoning, then stir in the shrimp.
- Spread the grits over the top of the stew; bake until the grits are firm and lightly browned, 20 to 25 minutes. To brown the grits even more, run the skillet under the broiler for a minute or 2. Scoop the stew and grits into bowls, and serve.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 13 grams, Carbohydrate 47 grams, Fat 23 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 1068 milligrams, Sugar 6 grams, TransFat 0 grams
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