Stir Fried Shrimp In Shells I Recipes

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

STIR-FRIED SHRIMP IN SHELLS II

Steps:

• 1. Wash shrimp. Remove legs, leaving shells intact then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell). (If large, cut each shrimp, shell and all, in 1/2 or 3 pieces.) Cut scallion in 1/2-inch sections. Crush garlic mince ginger root. 2. In one cup, combine catsup, sherry and water. In a second cup, blend cornstarch, sugar, pepper and remaining cold water to a paste. 3. Heat oil. Add salt, then garlic stir-fry to brown lightly. Add shrimp and stirfry until pink (2 to 3 minutes). Remove from pan. 4. Heat remaining oil. Add ginger root and scallion stir-fry a few times. Stir in catsup-sherry mixture and heat quickly. 5· Return shrimp and stir in only to reheat. Then stir in cornstarch paste to thicken and serve at once.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED SHRIMP, CHINESE STYLE

Steps:

• Marinate the shrimp, in shells, for about 15 minutes in the soy sauce, sherry, and ginger. Drain.
• Stir-fry in a hot pan (on med. high heat) with the peanut oil and garlic until the color of the shrimp changes to pink.
• Add the green onions, salt and sesame oil. Toss until the onions barely wilt.
• Serve hot and let guests remove the shells right at the table!

STIR-FRIED MARINATED SHRIMP IN SHELLS

Steps:

• 1. Wash shrimp. Remove legs, leaving shells intact, then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell). 2. Mince scallion and extract ginger juice then combine with soy sauce, sherry, salt, sugar and sesame oil. Add to shrimp and toss. Let stand 20 to 30 minutes, turning occasionally. Drain, discarding marinade. 3. Heat oil. Add shrimp and stir-fry until pink, with tails that are bright red (about 3 minutes). Serve hot or cold. NOTE: These shrimp, called Golden Hooks, may also be baked in their own marinade. Preheat the oven to 325 degrees and bake about 15 minutes. VARIATION: * For the mixture in step 2, substitute 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 tablespoon sherry, and 1 teaspoon Worcestershire Sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHINESE TRINIDADIAN STIR-FRIED SHRIMP WITH RUM

Steps:

• 1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.
• 2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro.