Shrimp And Pea Shao Mai Recipes

SHRIMP AND PEA SHAO MAI

Steps:

• For Sauce:
• Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• For Shao Mai:
• If using fresh peas, cook in boiling salted water 2 minutes. Drain; transfer to small bowl. Do not precook frozen peas. Puree shrimp in processor. Add 1 egg white and next 6 ingredients. Process just until blended, using on/off turns. Transfer mixture to bowl. Stir in 1/2 cup peas and green onion.
• Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush wrapper with egg white. Place 1 tablespoon filling in center. Gather wrapper around filling, leaving top of filling exposed and forming pouch. Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours ahead. Place on waxed paper-lined cookies sheet. Cover; chill.)
• Arrange dumplings 1/2 inch apart on oiled steamer basket or rack. Place over boiling water. Cover and steam until dough is tender and filling is cooked, about 10 minutes. Serve with sauce.

SHRIMP AND PEA SHAO MAI RECIPE

Steps:

• For Sauce: Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.) For Shao Mai: If using fresh peas, cook in boiling salted water 2 minutes. Drain
• transfer to small bowl. Do not precook frozen peas. Puree shrimp in processor. Add 1 egg white and next 6 ingredients. Process just until blended, using on/off turns. Transfer mixture to bowl. Stir in 1/2 cup peas and green onion. Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush wrapper with egg white. Place 1 tablespoon filling in center. Gather wrapper around filling, leaving top of filling exposed and forming pouch. Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours ahead. Place on waxed paper-lined cookies sheet. Cover
• chill.) Arrange dumplings 1/2 inch apart on oiled steamer basket or rack. Place over boiling water. Cover and steam until dough is tender and filling is cooked, about 10 minutes. Serve with sauce.

GARLIC SHRIMP WITH PEAS

Steps:

• Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and discard shells. Return broth to saucepan.
• Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
• Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out 1/2 cup broth and set aside.
• Heat oil over medium heat in a wide heavy skillet. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in 1/2 cup broth and heat through while stirring to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.

SHRIMP SHAU MAI

Steps:

• In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.
• Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
• Fill a large skillet or wok with 2 cups water; bring to a boil. Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.

THAI SHRIMP AND SNOW PEAS

Steps:

• Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
• Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
• Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
• In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
• Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
• Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.