Sizzled Five Spice Shrimp With Red Pepper Recipes

SIZZLED FIVE-SPICE SHRIMP WITH RED PEPPER

Steps:

• Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
• Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to 2 hours).
• Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, 1 to 2 minutes. Drain and arrange on a large serving platter. Keep warm.
• Set a wok or large cast-iron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
• Add chile strips to oil in wok, sprinkle lightly with salt and cook about 1 minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
• Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.

SIZZLING SHERRY SHRIMP WITH GARLIC

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

5 SPICE SHRIMP

Steps:

• Pat shrimp dry and coat them with the 5 spice powder and salt& pepper (on a plate or in a bag).
• Heat oil in a pan at medium high heat.
• Add shrimp, cook stirring until shrimp curl and turn pink, 1-2 minutes .
• Add the garlic and cook another 30 seconds.
• Add the wine and boil until reduced by half and shrimp are opaque, about 1 minute.
• Serve warm.

SHRIMP WITH RED AND YELLOW PEPPERS

Steps:

• Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
• Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
• While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
• While the tomatoes are cooking, peel and devein the shrimp.
• Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.