Moo Shu Shrimp Recipes

MOO SHU SHRIMP

Moo Shu Shrimp image

This recipe comes from the March 2007 issue of Cooking Light. It is a nice supper for during the week. The original recipe called for 2 tablespoons of the hoisin sauce, which I thought was too much. It has a real strong flavor, and about half that was good for us. I thought the original amount drowned out the other flavors of the recipe. The original recipe also only called for 2 teaspoons of the peanut oil, but I needed more to keep the veggies from sticking.

Provided by Kim127

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons peanut oil, divided
1 tablespoon garlic, minced, divided
1 lb small shrimp, peeled and deveined
2 cups mushrooms, thinly sliced
1 cup carrot, shredded
1/2 cup green onion, chopped
6 cups napa cabbage, shredded
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon chili-garlic sauce or 1 teaspoon sriracha sauce
2 teaspoons hoisin sauce
4 (12 inch) flour tortillas

Steps:

Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through.
Remove shrimp from pan and keep warm.
Add remaining 1 tablespoon of peanut oil to pan.
Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
Add carrot and onions. Stir fry for 2 minutes.
Add cabbage, cook another 2 minutes or until cabbage is wilted.
Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.

Nutrition Facts : Calories 463.8, Fat 15, SaturatedFat 3, Cholesterol 143.3, Sodium 1523.5, Carbohydrate 56.7, Fiber 5.7, Sugar 6.6, Protein 26.1

MOO SHU SHRIMP

Moo Shu Shrimp image

Quick and easy recipe from Food & Wine magazine. The original recipe called for cilantro leaves to be added for serving. We love cilantro, so I chopped them and added them to the dish at the end. Great with a light Riesling wine.

Provided by lynettejs

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 small flour tortillas
6 tablespoons vegetable oil
1 lb shelled and deveined shrimp
3 large eggs, beaten
salt and pepper
2 tablespoons ginger
1 large garlic clove
3 ounces sliced mushrooms (about 1 cup packed)
8 ounces shredded coleslaw mix
3 scallions, halved and cut into 1 inch pieces
1 tablespoon hoisin sauce, more for serving
cilantro leaf, for serving

Steps:

Preheat oven to 200°F
Wrap tortillas in foil and heat until warmed through.
Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
Serve on warm tortillas.

Nutrition Facts : Calories 678.2, Fat 33.5, SaturatedFat 6, Cholesterol 331.6, Sodium 871.8, Carbohydrate 56.2, Fiber 5.1, Sugar 5.8, Protein 37.4

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