P F CHANG'S SINGAPORE BLACK PEPPER SHRIMP
Make and share this P F Chang's Singapore Black Pepper Shrimp recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Remove the head and shell of each shrimp, leaving only the shell tail intact. Devein by cutting along the top middle part of the shrimp and remove the black veins.
- Cut the spring onions in 1 inch lengths and separate thick bottom white stalks from the top green portion.
- Pound the black peppercorns using mortar and pestle till coarse (not powdery).
- Melt butter in heated wok or large skillet. Add garlic, crushed peppercorns and thick spring onion (white) stalks and stir fry until garlic is lightly browned.
- Add water, light soy sauce, dark soy sauce and brown sugar. Add shrimp and the rest of the spring onions (green). Stir fry till shrimp are cooked (5-7 minutes).
Nutrition Facts : Calories 90.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 45.5, Sodium 317.2, Carbohydrate 5.3, Fiber 1.1, Sugar 1.6, Protein 4.3
P F CHANG'S DYNAMITE SHRIMP
Make and share this P F Chang's Dynamite Shrimp recipe from Food.com.
Provided by Member 610488
Categories Cantonese
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Assemble sauce ingredients and put aside.
- Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots; saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked (1 minute). Add water chestnuts, snow peas and garlic. Saute briefly.
- Add scallions. Add chili paste, ground white pepper, and ground bean sauce. When you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.
- Pour in the sauce mixture and let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds).
- Serve along with steamed rice and garnish with cilantro.
Nutrition Facts : Calories 357.3, Fat 15, SaturatedFat 1.9, Cholesterol 142.9, Sodium 1687.8, Carbohydrate 23.4, Fiber 3.6, Sugar 10.2, Protein 19.6
BAKED LEMON-PEPPER SHRIMP
A quick and easy dish to put together and tastes really good, adjust your spices as needed. Serve over pasta or by itself.
Provided by GYPSYCHEF
Categories Main Dish Shrimp
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place shrimp in a single layer in a glass baking dish. Drizzle with olive oil. Sprinkle with lemon juice, garlic, lemon-pepper, and lemon zest. Top with slices of butter. Sprinkle parsley on top.
- Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 5 to 10 minutes.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 2 g, Cholesterol 203.3 mg, Fat 13.1 g, Fiber 0.8 g, Protein 18.9 g, SaturatedFat 7.6 g, Sodium 374.1 mg, Sugar 0.5 g
P. F. CHANG'S LEMON PEPPER SHRIMP RECIPE
Provided by á-174942
Number Of Ingredients 12
Steps:
- Combine Black Pepper Sauce ingredients and set aside. Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned. Make sure the oil is hot before you put the shrimp in. You can test the oil by dropping a piece of green onion into the oil. If the onion bubbles and rises to the surface, the oil is ready. After frying the shrimp, set them aside. In a hot wok, stir-fry your favorite vegetables in approximately 1 tablespoon of oil. Do not overcook. After the vegetables are heated, set them aside. In the same wok, stir-fry the lemon pieces. When the lemon pieces are hot (about 2 minutes), add the shrimp back into the wok. Add as much of the Black Pepper Sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables. This recipe yields 4 servings.
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