SHRIMP BALLS WITH WATER CHESTNUTS AND SPICY SOY DIPPING SAUCE
Provided by Anne Burrell
Time 50m
Yield about 30 to 40 shrimp balls
Number Of Ingredients 18
Steps:
- For the shrimp balls: Preheat the oven to 375 degrees F.
- Combine all the shrimp ball ingredients in a large bowl, except the panko breadcrumbs. Stir to thoroughly combine. Working in 3 batches, pulse the mix in a food processor until it becomes a coarse paste. Transfer each batch to a bowl. Do not overcrowd the processor bowl. When all the shrimp has been pulsed and transferred to a bowl, stir in the panko breadcrumbs until thoroughly combined.
- Working with wet hands, roll the mixture into 1-inch balls. Place the shrimp balls on a sheet tray and bake in the oven for 10 minutes.
- For the dipping sauce: Combine all the ingredients in a bowl and whisk together to combine.
- To serve: Remove the shrimp balls from the oven. Serve warm on toothpicks or skewers with the dipping sauce on the side.
SHRIMP AND WATER CHESTNUT DIP
A touch of the Orient in a mild, flavorful dip that is awesome on veggies!! Crunchy, creamy, and a very welcome change from the usual veggies dips. Very easy and quick to prepare.
Provided by Manda
Categories Weeknight
Time 2h
Yield 2 cups
Number Of Ingredients 12
Steps:
- Coarsely chop shrimp.
- Mix all ingredients in medium bowl until well combined.
- Refrigerate at least two hours before serving.
- Serve with veggie dippers such as bell pepper strips, celery, sugar snap peas, mushrooms, jicama, etc.
- Also good served on Wheat Thin crackers.
Nutrition Facts : Calories 335.8, Fat 23.8, SaturatedFat 13.4, Cholesterol 179.4, Sodium 1136.1, Carbohydrate 14.8, Fiber 2.1, Sugar 6.4, Protein 16.9
SHRIMP WITH WATER CHESTNUTS
Make and share this Shrimp With Water Chestnuts recipe from Food.com.
Provided by Creation In Hope
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix shrimp, garlic, onion, chestnuts and mushrooms.
- In a skillet in hot oil add shrimp mixture.
- Cook stirring constantly, until shrimp are pink and tender (about 3 minutes).
- In a bowl mix cornstarch and sherry.
- Stir until all is dissolved.
- Stir in sugar, salt, soy sauce and chicken broth.
- Pour mixture over shrimp.
- Cook, stirring constantly until slightly thickened.
- Serve over rice.
Nutrition Facts : Calories 465.2, Fat 1.4, SaturatedFat 0.4, Cholesterol 110.4, Sodium 676.7, Carbohydrate 86.7, Fiber 2.4, Sugar 2.5, Protein 19.9
SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS
Make and share this Shrimp With Snow Peas and Water Chestnuts recipe from Food.com.
Provided by Jens Kitchen
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
- Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
- Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
- Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.
Nutrition Facts : Calories 202.4, Fat 8.2, SaturatedFat 1.1, Cholesterol 142.9, Sodium 1152.4, Carbohydrate 10.7, Fiber 2.5, Sugar 3.6, Protein 18.9
CASHEW SHRIMP WITH WATER CHESTNUTS
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 5 servings (10 to 12 ser
Number Of Ingredients 13
Steps:
- In a medium bowl, place 2 cups warm water and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces.
- Mix all sauce ingredients together in a small bowl.
- Bring a saucepan of water to a boil. Place the celery and carrots in boiling water for 1 minute. Remove from heat and rinse with cold water until cooled. Set aside.
- Heat the oil to 325 degrees F.
- Fry cashews until light brown (watch carefully as they burn easily). Drain on paper towel.
- Add the diced shrimp to the oil and blanch for 5 seconds. Remove shrimp with a slotted spoon from oil and remove oil from the wok.
- Reheat wok until hot and add minced garlic and all the diced vegetables. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Remove to platter and sprinkle cashews over top. Serve.
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- Preheat the oven to 450°. In a food processor, combine half of the shrimp with the butter and process until pureed.
- In a large bowl, toss the rest of the shrimp with the water chestnuts, scallions, wine, soy sauce, sesame oil, salt and sugar. Blend in the shrimp butter. Spread about 1 1/2 tablespoons of the shrimp mixture on each baguette slice.
- In a large skillet, heat 1/8 inch of vegetable oil until shimmering. Put the sesame seeds in a small bowl. Dip each shrimp toast in the sesame seeds to coat the shrimp mixture. Fry about 8 toasts at a time over moderately high heat, shrimp side down, until the shrimp mixture turns pink, about 25 seconds. Using tongs, transfer the toasts to a large rimmed baking sheet, shrimp side up. Repeat with the remaining toasts, adding more vegetable oil to the pan as needed. Bake the toasts for about 5 minutes, or until the shrimp mixture is cooked through. Serve right away.
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