Red Chili Shrimp Recipes

RED CHILI SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the red bell pepper, remaining ¼ teaspoon of salt, and red pepper flakes and sauté for a few minutes until they begin to soften.
• Add in the soy sauce and sauté about 1 more minute.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and top with green onion.
• Enjoy!

RED CHILI SHRIMP

Steps:

• Cut up chilies, shallots and garlic and pop in the blender. Process with minimal water till you get a not too smooth paste.
• Heat 5tbs oil in a wok or deep pan till very hot then fry shrimp only till they change colour. Remove from pan, leaving oil behind and set aside.
• Add another tbs oil to pan and when hot, add chili paste and fry till fragrant and glistening. Return shrimp to pan and stir for about 3 minutes.
• Season and add lime juice (to taste) and water. Stir well. Turn off heat and serve with white or coconut rice and sliced cucumbers if you like.

THAI GINGER & SWEET RED CHILI SHRIMP

Steps:

• Place shrimp in bowl with dry sherry and salt and marinate for 30 minutes. Toss every so often.
• Heat a large wok or 12-inch skillet until very hot.
• While pan is heating, lay shrimp out on paper towels and pat dry.
• Add 2 tablespoons peanut oil to pan and heat until sizzling.
• Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, about 1-2 minutes.
• Transfer partially cooked shrimp to a plate, then add remaining two tablespoons of peanut oil to pan and heat until sizzling; add remaining shrimp and stir-fry as you did the first batch.
• When shrimp are just pink but not cooked through, add reserved shrimp back to pan along with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir-fry about 1 minute more.
• Add the water, soy sauce, scallion greens and bell pepper and cook until the shrimp are cooked through, about 1-2 minutes.
• Do not overcook.
• Use a slotted spoon to transfer shrimp to serving dish.
• Continue to cook sauce until slightly thickened; turn off heat, stir in sesame oil, then pour sauce over shrimp.
• Serve with jasmine rice.

THAI SHRIMP AND ROASTED RED CHILI STIR-FRY

Steps:

• In a large wok or skillet, heat the vegetable oil over medium high heat.
• Add the garlic and onion and stir-fry for 30 seconds.
• Add the brown sugar, roasted red chili paste and fish sauce and continue stir-frying for 2 to 3 minutes, until the onion starts to wilt and soften. (Tip: start with the minimum amounts of these 3 ingredients and add more to taste. I like mine with more brown sugar and 1/2 Tbsp more chili paste).
• Add the peppers and peas and cook for 3 minutes.
• Add the shrimp and cook until the shrimp have turned orange-pink in color and are cooked through, about 1 to 2 minutes.
• If the sauce needs thickening, combine cornstarch and chicken broth or water and add to wok. Cook until thick and bubbly.
• Garnish with toasted sesame seeds and serve with hot jasmine rice.

RED CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
• Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.