Thai Basil Shrimp Foil Packs Recipes

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THAI BASIL SHRIMP



Thai Basil Shrimp image

Thai Basil Shrimp is a sumptuous dish that shouldn't be missed by any ardent Thai lover, and a perfect introduction to authentic Thai street food.

Provided by Darlene Schmidt

Categories     Dinner     Lunch     Entree

Time 30m

Yield 2

Number Of Ingredients 21

For the Sauce:
4 garlic cloves (minced)
3 spring onions (sliced)
1 to 2 pieces galangal (thumb-size or ginger, matchsticks or grated)
1 to 2 fresh red chilies, sliced, to taste
6 to 8 makrut lime leaves , snipped into strips with scissors
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce (regular)
1 teaspoon soy sauce (dark or substitute 1/2 tablespoon regular soy sauce)
1 to 2 teaspoon sugar (brown)
For the Shrimp:
15 to 18 shrimp (medium to large, shells removed, tails may be left on)
2 bell peppers (1 red, 1 green, chopped into bite-size strips)
1 onion (small chopped or cut into thin wedges)
1 cup basil (fresh lightly pressed down)
1 to 2 tablespoons vegetable oil
1 to 2 tablespoons of wine (white or white cooking wine )
1/4 cup coconut milk
Optional Garnish : eggs (1 per person)

Steps:

  • Gather the ingredients.
  • Cut the stem portion from the lime leaves to remove and discard.
  • Place the lime leaves along with all other sauce ingredients in a food processor or chopper. Process well to form an aromatic paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
  • Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go.
  • Add the shrimp , stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump.
  • Turn down heat to low and fold in 1/3 cup chopped basil. Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with coconut milk, and others prefer the more potent version without).
  • Taste-test for salt and spice, adding more fish sauce if not flavorful or salty enough, or more lime juice if too salty. Add more coconut milk if too spicy.
  • To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it.
  • Tilt shrimp onto the plate. Add a generous topping of chopped fresh basil , and serve with Thai jasmine rice , topped with the fried eggs, if using. Often this dish is also accompanied with cucumber slices.

Nutrition Facts : Calories 473 kcal, Carbohydrate 27 g, Cholesterol 95 mg, Fiber 4 g, Protein 17 g, SaturatedFat 8 g, Sodium 2879 mg, Sugar 11 g, Fat 35 g, ServingSize serves 2, UnsaturatedFat 0 g

FOIL-PACKET SHRIMP BOIL



Foil-Packet Shrimp Boil image

The beauty of a foil-pack is that it traps all the juices and flavors of a meal in a tidy bundle. In this recipe, as the shrimps cook, their natural juices combine with butter, white wine and other seasonings to create an abundant pool of broth perfect for dipping crusty bread into.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 Yukon Gold or red-skinned potatoes (about 1 1/4 pounds)
6 tablespoons unsalted butter
2 ears fresh corn or 4 small pieces thawed frozen corn on the cob, cut into 1-inch-thick pieces
2 cloves garlic, thinly sliced
1 tablespoon Old Bay Seasoning
Kosher salt and freshly ground pepper
1 pound peeled and deveined large shrimp (no need to thaw if using frozen)
1 lemon, zest grated, cut into wedges
1/2 cup dry white wine
2 tablespoons chopped fresh parsley

Steps:

  • Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
  • Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
  • Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
  • Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
  • Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.

THAI BASIL SHRIMP



Thai Basil Shrimp image

Make and share this Thai Basil Shrimp recipe from Food.com.

Provided by jwconnect

Categories     Thai

Time 23m

Yield 2-4 serving(s)

Number Of Ingredients 12

3/4-1 lb tiger shrimp
4 garlic cloves, minced
1 stalk lemongrass, crushed, sliced fine and chopped very fine, tender part only
1 lime, juice and zest of
1 inch grated gingerroot
2 tablespoons fish sauce (to taste)
3 Thai red chili peppers, Serrano work
2 tablespoons soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
1 medium white onion, sliced thin
1 cup fresh basil, chopped

Steps:

  • In a med bowl mix the soy, water, fish sauce , lemon grass and sugar - let shrimp marinate 10 minutes.
  • Heat oil in the wok, add the onion and stir fry 2 minutes, add the ginger, garlic and the peppers- cook 30 seconds.
  • Using a slotted spoon remove the shrimp from the marinade and place in the wok stir fry 3 minutes do not completely cook the shrimp.
  • Add the remaining marinade and cook another 30 seconds,.
  • Remove from the wok and stir in the basil.
  • Serve over Jasmine rice, Garnish with more basil.

Nutrition Facts : Calories 279.4, Fat 3.5, SaturatedFat 0.6, Cholesterol 258.8, Sodium 2657.2, Carbohydrate 22.4, Fiber 3, Sugar 10.5, Protein 40.2

BASIL SHRIMP WITH FETA AND ORZO



Basil Shrimp with Feta and Orzo image

Make and share this Basil Shrimp with Feta and Orzo recipe from Food.com.

Provided by Kim127

Categories     One Dish Meal

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 regular-size foil oven cooking bag
cooking spray
1/2 cup uncooked orzo pasta
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced scallion
1/2 cup crumbled feta cheese
1/2 teaspoon grated lemon, rind of
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 lb large shrimp, peeled and deveined
1/4 cup chopped fresh basil

Steps:

  • Preheat oven to 450 degrees.
  • Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan.
  • Cook the pasta in boiling water for 5 minutes.
  • Drain.
  • Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients.
  • Place the orzo mixture in teh foil bag.
  • Combine the shrimp and basil.
  • Arrange shrimp mixture on the orzo.
  • Fold edges of bag to seal.
  • Bake at 450 degrees for 25 minutes.
  • Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back.
  • Drizzle with remaining 1 teaspoon of oil.
  • Serve.

SPICY THAI BASIL & LIME JUMBO SHRIMP VIETNAMESE SALAD



Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad image

I found this recipe in Wine Enthusiast Magazine. This recipe adapted from the Asian Grill by Corinne Trang, is a traditional Vietnamese "tableside salad" which, true to its name, is assembled at the table. It is based on rice vermicelli, an extemely thin rice noodle, and dressed with nuoc cham, the sweet, sour spicy fish sauce dressing that is Vietnam's condiment of choice. For a milder dish, remove the seeds from the chilies and crush the garlic. Tiger shrimp are prefered because they're "meaty, sweet, and firm". NOTE: Recipe for nuoc cham is posted separately

Provided by Sondra Beth

Categories     Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup fish sauce
1/4 cup fresh lime juice (lemon juice can be subsituted)
1 cup palm sugar (granulated sugar can be subsituted)
1 tablespoon vegetable oil
1 large garlic clove, finely grated
1/4 cup packed fresh Thai basil, minced (Mint or Cilantro can be subsituted)
1 -2 red Thai red chili pepper, stemmed, seeded and minced
24 jumbo shrimp, preferably tiger shrimp, deviened (about 10 per pound)
1 (12 ounce) package dried rice vermicelli
1/4 cup vegetable oil
3 scallions, trimmed an thinly sliced into rounds (white and green parts)
3 carrots, peeled and cut into julienne strips
2 heads lettuce (boston or bibb)
2 unripe carambolas, sliced paper-thin crosswise (star fruit) (optional)
1 English cucumber, peeled, halved lengthwise, seeded, and sliced pape-thin crosswise
1 bunch fresh mint sprig
1 cup unsalted peanuts

Steps:

  • Prepare the shrimp:.
  • In a large bowl, whisk together the fish sauce, lime or lemon juice, and sugar until the sugar is completely dissolved. Add the oil, garlic, basil and chili. If you wish, pour the marinade into a blender and pulse until smooth.
  • Place the shrimp and marinade into a resealable gallon plastic bag. Squeeze out the air; and seal the bag. Hold onto the two ends, shake the bag to coat the pieces evenly. Refrigerate for 4 hours, turning the bag every 30 minutes or so to redistribute the marinade.
  • Put the rice vermicelli into a large bowl with water to cover. Let soak until pliable, about 30 minutes. In a large pot of boinling water, cook the vermicelli for no more than 5 seconds. Drain and rinse under cold running water. Transfer to a dish, cover with plastic wrap and wet aside.
  • In a small sauce pan, heat the oil over medium heat. Fry the scallions until fragrant and lightly golden, about 5 minutes. Remove from the heat and let cool. Toss the rice vermicelli with the scallion oil ( including the scallions) and transfer to a serving platter.
  • On a serving platter, arrange, in individual piles the carrots, lettuce leaves, carambolas ( if using), cucmber and mint sprigs. Put the peanuts in a separte bowl.
  • Cook the shrimp:.
  • Just before you are ready to serve, prepare a hot fire in a charcoal grill or preheat a gas grill to high (500F). Remove the shrimp from the marinade and discard the marinade. Grill the shrimp, turning them frequently to prevent burning, for 2 to 3 minutes, until evenly pink and golden on both sides.
  • To Serve:.
  • Instruct your guests to take some vericelli, carrots, cucumbers, carambolas, lettus leaves (freshly torn), mint leaves (pinching off the sems and freshly torn), and toss in their individual dishes ( a large soup bowl or deep plate is best) until the ingredients are evenly distributed. Place the grilled shrimp on top, sprinkle with peanuts and drizzle with the nauc cham. Serves 6 to 8.
  • Wine Recommendations: Gewurztraminer, Pinot Gris, or chilled Morgon from Beaujoliais.

Nutrition Facts : Calories 714.3, Fat 26.7, SaturatedFat 3.9, Cholesterol 141.1, Sodium 1740.1, Carbohydrate 97.8, Fiber 5.3, Sugar 37.7, Protein 24.2

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