SWEET AND SOUR SHRIMP
Asian-inspired sweet and sour shrimp stir-fry.
Provided by Lanzzz
Categories Shrimp Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
- Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
- Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
- Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
- Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
- Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
- Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
- Garnish each serving with green onions and sesame seeds.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 56.1 g, Cholesterol 172.5 mg, Fat 9.8 g, Fiber 2.4 g, Protein 25.2 g, SaturatedFat 1.6 g, Sodium 738.4 mg
SHRIMP EN PAPILLOTE
Add a new dinner entrée to your weekly menu with Shrimp en Papillote from My Food and Family. Marinate shrimp with zucchini and red pepper. Once you bake your Shrimp en Papillote in the oven, serve it up alongside toasted French bread.
Provided by My Food and Family
Categories Fall 2019
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Combine shrimp, zucchini and peppers in medium bowl. Add dressing; mix lightly.
- Cover rimmed baking sheet with parchment. Spoon shrimp mixture onto half the parchment-covered sheet. Fold parchment in half; crimp edges to seal
- Bake 18 to 20 min. or until shrimp turn pink. Carefully open parchment packet. Top shrimp mixture with cheese and parsley.
- Serve with the bread.
Nutrition Facts : Calories 470, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 35 g
YUM YUM SHRIMP
Make and share this Yum Yum Shrimp recipe from Food.com.
Provided by Mebriella
Categories Healthy
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix 3 cups ice water, sugar and salt in a bowl.
- Add the shrimp and set aside 15 minutes, then drain well and pat dry. In another bowl, toss the shrimp with 1/2 teaspoon Cajun seasoning.
- Mix the flour, cornstarch, powdered sugar, the remaining Cajun seasoning and the beer in a bowl to make a smooth batter.
- Add the shrimp and stir until evenly coated.
- Heat oil to 350 degrees.
- Working in batches, fry shrimp until golden, about 3 minutes.
- Remove and drain on paper towels; season with salt.
TILAPIA EN PAPILLOTE (TILAPIA IN PARCHMENT)
This is a quick and easy recipe that requires very little effort but tastes and looks amazing. This is also served great with a side of lemon risotto or just plain white rice. You can also just eat the fish by itself. When serving the dish, do not unfold the bag, just rip it open on its side and open it up enough to eat from the bag. This keeps all the juices and flavor in one place, and it looks nice.
Provided by Paula Hynick
Categories Seafood Fish Tilapia
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
- Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
- Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
- Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 4.7 g, Cholesterol 79.1 mg, Fat 16 g, Fiber 0.7 g, Protein 23.7 g, SaturatedFat 9.4 g, Sodium 189.6 mg, Sugar 2 g
YUM YUM SWEET AND SOUR SHRIMP EN PAPILLOTE (IN PARCHMENT)
Delicious and simple, this recipe is good enough for company, yet easy enough for a quick, everyday meal. I like serving this right in the parchment -- just carefully cut the tops open and peel back the paper a bit. This recipe goes nicely with rice or cous-cous and a nice, cold glass of chardonney! :)
Provided by grumblebee
Categories Vegetable
Time 20m
Yield 6 packets, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200ºC (400ºF).
- Drain pineapple, reserving juice; set pineapple aside.
- In a medium bowl combine the pineapple juice, honey, lemon juice, soy sauce, vinegar, ketchup, cornstarch, and ginger; stir well.
- Slice mushrooms and onions.
- Cut 6 15-inch squares of parchment paper. Fold each square in half; open each, and divide pineapple chunks and shrimp evenly among squares, placing near the fold.
- Top the shrimp with 1/3 cup mushrooms and about 1 tablespoon of green onion.
- Drizzle 4 tablespoons pineapple juice mixture over each serving.
- Fold paper, and seal edges with narrow folds; place the packets on baking sheets.
- Bake for 15 minutes or until the packages are puffed and lightly browned. Serve in the packages.
Nutrition Facts : Calories 153.6, Fat 1.5, SaturatedFat 0.3, Cholesterol 115.2, Sodium 154.3, Carbohydrate 19.4, Fiber 1, Sugar 16.2, Protein 16.6
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- Preheat oven to 375 F. If making only two, leave rack in center of oven. If doubling to make four, place a rack in the top and bottom 1/3 of the oven and use two baking sheets, rotating their position half way through baking.
- Cook or soak noodles (enough for 2 servings), as per package instructions. Drain and allow to cool a bit. Tip: To quickly cook a small amount of noodles, boil a couple of inches of water in a large, deep skillet instead of a pot. It comes to a boil much more quickly and is enough water for a small amount of noodles.
- Meanwhile, prepare sauce by combining all the sauce ingredients in a small bowl and mixing well.
- Place shrimp in a medium bowl. Place bok choy in another medium bowl. Finally, place slightly cooled noodles in a 3rd medium bowl. Divide the sauce evenly between the 3 bowls and toss each to coat. Allow to sit while you prepare your parchment.
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