ROCK SHRIMP RECIPE AND LEMON GARLIC BUTTER SAUCE
Easiest ever Rock Shrimp Recipe! Sautée this lobster-like delicacy in Lemon Garlic Butter Sauce for a memorable meal that takes minutes to make.
Provided by Marjory Pilley
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Melt 1 Tablespoon butter in a skillet over medium heat.
- Add olive oil and garlic to skillet and stir to combine.
- Add shrimp to skillet and toss to coat with butter mixture then spread into a single layer.
- Cook shrimp for 3-4 minutes, stirring to make sure all sides are done. Shrimp are done when the flesh turns white and slightly opaque. Keep tongs handy to lift any out that are finished early. Remove shrimp to serving dish.
- Once all of the shrimp are removed, melt 1 Tablespoon of butter in the skillet.
- Add lemon juice and vegetable broth and stir to combine. Allow sauce to simmer over low heat for about 5 minutes in order to thicken.
- Pour lemon butter garlic sauce over shrimp. Garnish with chopped parsley if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 1 g, Protein 23 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 301 mg, Sodium 962 mg, ServingSize 1 serving
ROCK SHRIMP CURRY
Rock shrimp, so named for their particularly hard shell, have a delicate, sweet flavor. Try them in traditional Indian curry sauce with this family recipe from fashion designer Naeem Khan.
Provided by Martha Stewart
Categories Shrimp Recipes
Number Of Ingredients 9
Steps:
- Heat olive oil in a large high-sided skillet or wok over high heat. Add cumin seeds and cook, stirring, until lightly toasted. Add curry paste and curry leaves, and reduce heat to medium. Cook, stirring, for 15 to 20 minutes. Oil will begin to separate from paste. Stir in coconut and tomatoes and continue cooking, 10 to 15 minutes more. If paste begins to look too dry, add a little water to moisten.
- Increase heat to high and add rock shrimp. Cook, stirring, until opaque, 7 to 10 minutes. Remove from heat and garnish with cilantro; serve immediately with rice.
ROCK SHRIMP WITH SPICY CREAMY SAUCE
Steps:
- Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
- In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
- Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
- In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.
TROPICAL ASIAN CURRY NOODLES WITH ROCK SHRIMP
Steps:
- In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve hot.
ROCK SHRIMP TEMPURA (PAN-FRIED)
This is based off the famous recipe from Nobu. If you've ever had the rock shrimp at one of his restaurants, you'll definitely want to make these.
Provided by Cipher
Categories Appetizers and Snacks Seafood Shrimp
Time 18m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
- Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
- Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.
Nutrition Facts : Calories 351 calories, Carbohydrate 18.8 g, Cholesterol 275 mg, Fat 20.3 g, Fiber 0.9 g, Protein 22.3 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 0.1 g
SHRIMP IN YELLOW CURRY
Thai Dishes called curries contain curry powder and a combination of herbs and aromatic vegetables. A typical dish might feature a mixture of garlic, shallots, chiles, lime leaf, sugar, and galangal or ginger. This curry, which features coconut milk, is just such a dish. Serve it with white or sticky rice.
Yield makes 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large, deep skillet over medium heat. Add the onion, garlic, ginger, and chiles and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry powder and cook, stirring, for another minute.
- Add the coconut milk and raise the heat to medium-high. Cook, stirring only occasionally, until the mixture is reduced by about half. (The dish can be prepared to this point a few hours in advance.)
- Add the shrimp, a few pinches of salt, and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, 5 to 10 minutes. Add 1 tablespoon nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro.
- Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
- There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
- On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.
SHRIMP CURRY
Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.
Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
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