Shrimp Stir Fry

Shrimp stir fry recipes are special dishes that are crafted according to family tradition that are much influenced by Oriental culture. This article will cover the Spring Asparagus and Shrimp Stir fry recipe that has become so famous and is a specialty of a Vietnamese Cuisine in Seattle. Many people assume that Vietnamese food is highly influenced by the French traditions. While this may be true to some extent, the Chinese has also influenced the Viet cooking in many ways. If we could recall, Vietnam became a colony of China for nearly 1,000 years. And there legions of Vietnamese-Chinese people were the ones who help shape the Vietnamese food for generations. Aside from this, there were interactions via trade routes plus Vietnam's neighbors adding as a factor into the mix culture too.

This recipe is actually a mix cultural perfection of Vietnamese cooking that this restaurant has mastered through the years. Owing it to their family tradition, the restaurant owners still recognize their expertise as a family heritage.

For some who have tried cooking the dish, fresh asparagus is highly recommended than the canned asparagus. The soy sauce plus the oyster sauce and the fish sauce is a trio combination of umami seasonings that combines Viet and southern Chinese cooking. The method of frying the garlic and shallot till they are golden is a good Viet approach, where caramelized shallot and garlicky goodness is greatly appreciated. And adding the sauce twice is actually a restaurant method to layering flavor. There is no velvety sauce since we will not be using cornstarch, this is a Viet-Chinese approach to stir frying. Let us start cooking then. The original recipe can serve 2 to 3 p3ersons as a main course.

INGREDIENTS:

1 ¼ pounds fresh asparagus, the woody ends are snapped off, and the stalks are cut into 2 inch long pieces.

½ teaspoon sugar

1 ½ tablespoons fish sauce

2 teaspoons soy sauce

1 teaspoon oyster sauce

4 tablespoons and a half teaspoon of vegetable oil, separated accordingly

1 tablespoon minced garlic

8 to 10 ounces, peeled deveined large shrimps, or may be a few more if desired

1 shallot, thinly sliced

1 teaspoon Shaoxing cooking wine or sherry

¼ teaspoon coarsely ground pepper

THE PROCEDURE:

Wash the asparagus with water, then drain and set aside.

For the stir fry sauce, combine in a small bowl and stir together the sugar, the fish sauce, the soy sauce the oyster sauce and the ½ teaspoon of vegetable oil. Stir to mix until they are smooth enough and set aside near the stove.

To start stir frying, heat a wok or a large skillet to medium high heat over your American stove. Then once hot, pour in 2 tablespoons of vegetable oil into the wok and wait till it starts to get hot enough. Then you can add the garlic and stir fry them for about 15 seconds, until the garlic begins to brown a little.

Here you can add the shrimps and cook them for about 30 seconds. Add 1 tablespoon of your prepared seasoning, combine and cook for approximately 2 minutes until the shrimps are nearly cooked through. Then please transfer them to a plate and set aside.

Then rinse and wipe clean your wok. Heat the pan again on high heat then add the remaining 2 tablespoons of vegetable oil. Then you can add the shallot, cooking them for another 1 minute until they are a little browned.

Then you can add the asparagus and pour in the remaining seasoning sauce you have prepared. Stir fry the asparagus until they are tender but slightly crunchy, for another 3 to 5 minutes.

Add the shrimps back to the wok and continue stir frying to reheat them. Shut off the heat from the stove and add the rice wine and stir a little bit to mix.

Serve immediately while they are hot.

Enjoy this Viet shrimp stir fry recipe at home and continue stir frying too.

Hi, I'm Miguel and I love doing an article writing since I was in first year high school. It makes me feel good every time I wrote some story. Until today I always do this every time I have a break on my job. I hope you will like my article about the shrimp stir fry that I submit here. Thank you.

reade more... Résuméabuiyad

Shrimp Stir Fry

Shrimp stir fry recipes are special dishes that are crafted according to family tradition that are much influenced by Oriental culture. This article will cover the Spring Asparagus and Shrimp Stir fry recipe that has become so famous and is a specialty of a Vietnamese Cuisine in Seattle. Many people assume that Vietnamese food is highly influenced by the French traditions. While this may be true to some extent, the Chinese has also influenced the Viet cooking in many ways. If we could recall, Vietnam became a colony of China for nearly 1,000 years. And there legions of Vietnamese-Chinese people were the ones who help shape the Vietnamese food for generations. Aside from this, there were interactions via trade routes plus Vietnam's neighbors adding as a factor into the mix culture too.

This recipe is actually a mix cultural perfection of Vietnamese cooking that this restaurant has mastered through the years. Owing it to their family tradition, the restaurant owners still recognize their expertise as a family heritage.

For some who have tried cooking the dish, fresh asparagus is highly recommended than the canned asparagus. The soy sauce plus the oyster sauce and the fish sauce is a trio combination of umami seasonings that combines Viet and southern Chinese cooking. The method of frying the garlic and shallot till they are golden is a good Viet approach, where caramelized shallot and garlicky goodness is greatly appreciated. And adding the sauce twice is actually a restaurant method to layering flavor. There is no velvety sauce since we will not be using cornstarch, this is a Viet-Chinese approach to stir frying. Let us start cooking then. The original recipe can serve 2 to 3 p3ersons as a main course.

INGREDIENTS:

1 ¼ pounds fresh asparagus, the woody ends are snapped off, and the stalks are cut into 2 inch long pieces.

½ teaspoon sugar

1 ½ tablespoons fish sauce

2 teaspoons soy sauce

1 teaspoon oyster sauce

4 tablespoons and a half teaspoon of vegetable oil, separated accordingly

1 tablespoon minced garlic

8 to 10 ounces, peeled deveined large shrimps, or may be a few more if desired

1 shallot, thinly sliced

1 teaspoon Shaoxing cooking wine or sherry

¼ teaspoon coarsely ground pepper

THE PROCEDURE:

Wash the asparagus with water, then drain and set aside.

For the stir fry sauce, combine in a small bowl and stir together the sugar, the fish sauce, the soy sauce the oyster sauce and the ½ teaspoon of vegetable oil. Stir to mix until they are smooth enough and set aside near the stove.

To start stir frying, heat a wok or a large skillet to medium high heat over your American stove. Then once hot, pour in 2 tablespoons of vegetable oil into the wok and wait till it starts to get hot enough. Then you can add the garlic and stir fry them for about 15 seconds, until the garlic begins to brown a little.

Here you can add the shrimps and cook them for about 30 seconds. Add 1 tablespoon of your prepared seasoning, combine and cook for approximately 2 minutes until the shrimps are nearly cooked through. Then please transfer them to a plate and set aside.

Then rinse and wipe clean your wok. Heat the pan again on high heat then add the remaining 2 tablespoons of vegetable oil. Then you can add the shallot, cooking them for another 1 minute until they are a little browned.

Then you can add the asparagus and pour in the remaining seasoning sauce you have prepared. Stir fry the asparagus until they are tender but slightly crunchy, for another 3 to 5 minutes.

Add the shrimps back to the wok and continue stir frying to reheat them. Shut off the heat from the stove and add the rice wine and stir a little bit to mix.

Serve immediately while they are hot.

Enjoy this Viet shrimp stir fry recipe at home and continue stir frying too.

Hi, I'm Miguel and I love doing an article writing since I was in first year high school. It makes me feel good every time I wrote some story. Until today I always do this every time I have a break on my job. I hope you will like my article about the shrimp stir fry that I submit here. Thank you.

reade more... Résuméabuiyad

Shrimp with Roasted Peppers and Spinach

 Garlicky shrimp, buschetta topping, and spinach 

tossed with pasta is delicious and ready in 

the time it takes to boil the pasta.

This recipe uses ingredients I usually have on 

hand for that 'what's for dinner tonight?' 

moment. Especially if you don't want to go out.

I always keep a bag of shrimp in the freezer

 for quick dinners like this one. 

Extra fast when you use a jar of bruschetta topping.

 Mince the garlic and saute in oil for 2 minutes. 

Measure out the remaining ingredients 

so that you can quickly add as needed:

a cup with all the seasonings, 1/2C bruschetta,

 1/2C broth, 1/2C cheese, 3T butter.

 Add the shrimp, peppers, salt, pepper, red pepper 

flakes and saute for 1 minute, then stir in the broth

 and cook for 2-3 minutes until the shrimp are 

just turning opaque. Don't overcook at this point.

 Reduce heat to low and stir in the cheese, then

 Stir in the spinach, pasta and butter.

Toss until the spinach wilts and the 

butter and cheese melt.

A delicious dinner in under 20 minutes.

Shrimp with Roasted Peppers and Spinach

12 oz L or XL shrimp, peeled and thawed if frozen
2T olive oil
3 cloves, minced
1/2C sweet pepper bruschetta topping
1/2t kosher salt
1/2t pepper
1/4t red pepper flakes, crushed
1/2C chicken broth
1/2C shredded Parmesan cheese
3T butter
4C fresh baby spinach (6 oz bag)
8 oz linguini pasta (or thin spaghetti),
   cooked and drained

1. Heat a large saute pan on medium for
     1-2 minutes.
2. Add olive oil and garlic; cook 2-3inminutes
     until fragrant.
3. Add bruschetta topping, shrimp, salt, pepper,
     red pepper flakes and stir 1 minute.
4. Add broth and cook 2-3 minutes until slightly
     reduced and the shrimp have just turned
     opaque.
5. Reduce heat to low and stir in the butter,
     spinach, cheese, and pasta.
6. Toss until butter and cheese melts and the
     spinach wilts. Serve.

*L raw shrimp comes in a 12 oz bag in the freezer
  just rinse under cold water and peel. Thaws in minutes.
*if bruschetta topping isn't available, finely chop
  1/2C roasted red pepper

Enjoy!

Links: Stone Gable,
No Minimalist Here, Somewhat Simple,
Common Ground, The Charm Of Home,
Between Naps On The Porch, Rattlebridge Farms,
My Romantic Home

reade more... Résuméabuiyad

Garlic Shrimp and Cheese Grits

Shrimp and grits is a classic southern dish. 

There are many variations and I probably 

would love them all! 

This one is a favorite because the shrimp are baked

 on top of the grits. No separate sauteing. 

It's a one pot dish. 

 Peel the shrimp and remove the tails too.
I used 20 L shrimp for two generous servings.

Toss the shrimp with olive oil, salt, pepper, 

garlic and cayenne. Cover and refrigerate 

while you prepare the grits.

 Chop the onion and thinly slice the 

scallion for the garnish.

 Ingredients: grits, chopped onion, butter, water,

 cream, Franks hot sauce, salt, pepper and cheese. 

 Saute the onion in the butter until soft.

 Add the water, cream, hot sauce, salt and pepper.

Bring to a boil.

 Slowly whisk in the grits, reduce heat and cook

 until thickened. Remove from heat.

 Whisk in the cheese.

Stir until combined.

Lay the marinated shrimp in a pinwheel pattern

 on top of the grits, pressing in halfway.

 Bake in a 375 oven for about 7 minutes, until the 

shrimp are cooked through.They will turn
opaque  and pink. Remove from the oven. 

Garnish with the sliced scallions.

 Say yes to Garlic Shrimp and Cheese Grits!

Pour the wine and enjoy!

Garlic Shrimp and Cheese Grits
8oz large shrimp (31-40 per pound),
about 18-20 shrimp
1 T olive oil
1 L garlic clove, minced
pinch cayenne pepper
salt & pepper
Toss together in a small bowl, cover and
refrigerate while you prepare the grits.
1 T butter
1 small onion, minced (about 1/2 C)
1-1/2 C water
1/2 C cream, or half&half
1/2 t salt & 1/4 t pepper
1/2 t hot sauce
1/2 C quick grits
1 C sharp cheddar cheese, grated (1 C)
1 scallion, thinly sliced for garnish
Melt butter in a 10" skillet over medium heat.
Add onion and cook, stirring often until softened,
3-5 minutes. Stir in the water, cream, salt, pepper,
and hot sauce. Bring to a boil then slowly whisk in
the grits. Reduce heat to low and cook, stirring
often until the grits are thick and creamy.
(about 5-7 minutes for quick grits)
Remove from heat and stir in the cheese until
combined. Lay the shrimp on top in a pinwheel
formation pushing into the grits about halfway.
Drizzle with any leftover marinade ingredients.
Transfer the skillet into a preheated 375 oven
and bake for about 7 minutes until the shrimp
are cooked thru. They will be opaque and pink.
Remove from oven and scatter the chopped
scallions over the top
serves 2-3
Enjoy!

variation with bacon:
cook 2 strips of bacon in the skillet
until browned and crisp. Remove from the pan
and drain on a paper towel. Discard all but
 1 T bacon grease. Proceed as above
replacing the butter with the bacon grease.
Crumble the bacon and sprinkle on top along with
the sliced scallions.

Links: Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
My Romantic Home, Designs By Gollum

reade more... Résuméabuiyad

Marinated Shrimp

Instead of making the usual shrimp cocktail, try this!

It's a great appetizer.

Serve chilled.

 First, boil the shrimp using my easy no-fail recipe.

 Cover the shrimp with at least 2 inches of water. 

Add vinegar and Old Bay seasoning and salt. 

You can add more spices if you like.

 Place on high heat and stir occasionally. 

When 1 or 2 shrimp float to the top they are done. 

The water may not come to a boil.

 Immediately pour into a colander to drain
 and rinse with cold water to stop the cooking.

 Ingredients for the marinade.

 Mince the garlic. I used cilantro here, 

but you can also use fresh flat leaf parsley, or both.

 Combine the marinade/dressing ingredients in a jar.

 Shake to blend.

 To the shrimp add: sliced celery, chopped green
onions and chopped fresh cilantro or parsley.

 Pour the marinade over all and toss well. 

Cover and refrigerate at least 4 hours.

 Sprinkle with additional green onions and parsley. 

Set out with toothpicks at a party or serve in small

glass dishes as a dinner appetizer.

Or do what we did tonight and share with a 

glass of wine and good warm crusty bread.

Easy No-Fail Shrimp Boil

1 lb large or extra large shrimp

1 T Old bay seasoning

2 T cider vinegar

1 t salt

Add shrimp to pot and add water to cover

the shrimp by 2 inches. Add the Old Bay,

Salt and vinegar. Start cooking on high,

stirring until 1-2 shrimp float to the surface.

(water may not come to a boil)

Drain immediately in a colander and 

rinse with cold water to stop the cooking, 

Peel and chill.

This method works any amount of shrimp.

Marinade

1/2 t salt

1/2 t paprika

1/4 t sugar

1 T Dijon mustard

1-2 T horseradish

3 T tarragon or basil vinegar

1/3 C olive oil

2 cloves garlic, minced

Combine all ingredients in a jar and shake.

Enough for 1 lb of shrimp.

Marinated Shrimp

1 lb cooked shrimp

Green onions, chopped, about half a bunch

Celery, thinly sliced or minced, 2-3 stalks

Fresh Parsley or Cilantro, or both chopped 

to taste about 1/2 C

Place cooked shrimp in a bowl and add the

celery, green onions and parsley, as much as you 

like. Pour over the marinade and toss.

Cover and let marinade at least 4 hours or

overnight in the refrigerator.

Enjoy!

reade more... Résuméabuiyad

A Shrimp Roll

One of my favorite sandwiches is the lobster roll.

My less extravagant version is a shrimp roll.

 I make it the same classic way as a lobster roll. Big chunks of shrimp, romaine lettuce, (or your choice)

A little mayo and seasonings and no fillers like celery. Served on a buttered and toasted hot dog bun. 

I used 1/2 lb. cooked medium shrimp for two rolls.

 Cut the shrimp in half and toss with 1-2T mayo, 

1/4t celery salt (or 1/8t salt and 1/8t a celery seed),

 1/8t pepper, 1/4t tarragon and a squirt of lemon juice.

Butter the outside of the buns with 1T soft or melted butter and toast.

 Line the toasted bun with lettuce leaves and pile high with shrimp. 

 Serve with chips on the side.

Today's lunch for two.

Enjoy!
 about this much.....no need to measure.
1/2 lb shrimp
2 T mayonnaise
1/4 celery salt
1/8 t pepper
1-2 t lemon juice
1/4 t dried tarragon
2 hot dog rolls
2 lettuce leaves

for my Shrimp Salad recipe click HERE.
Links: Remodelaholic

reade more... Résuméabuiyad

Shrimp Alfredo

I got this recipe from craigslist. You never know where you'll find a good recipe.

We were picking up a bed that we had bought on craigslist. While the husbands were loading all the pieces into our van I was in the kitchen while the young woman was making dinner for her family.

Good thing! 

 The ingredients: shrimp, onion, mushrooms, seasonings and a jar of alfredo sauce. I didn't think I would like the jarred sauce, but I was wrong!. Begin by cooking the pasta. That will take the longest. 

 Saute the shrimp with garlic and seasonings until opaque.

 When they are just cooked, remove from the pan.

 Add the mushrooms and onion to skillet and saute. Add more oil if needed.

 Cook until tender then remove from heat and combine with the reserved shrimp.

 Add alfredo sauce to the pasta and toss well.

 Add a little pasta water to the sauce jar and shake. Add to the pasta. You want it nice and saucy.

 Then combine the alfredo sauced pasta with the mushroom mixture and shrimp.

 Pile it onto a large platter.

Surround with steamed broccoli. That's how she served it.

Craigslist Shrimp, easy and quick and yummy!

Shrimp Alfredo

1 lb large shrimp

8 oz mushrooms, sliced

1 onion, chopped

1 T chopped garlic

Adobo seasoning or garlic salt and pepper

3/4 pound linguini, cooked and drained reserving 1/2 C pasta water

1 jar  (any brand) Alfredo sauce

1-2T butter and olive oil

Start cooking the linguini.  While the pasta is cooking, saute the shrimp and chopped garlic in 1T butter and 1T olive oil. Add a good sprinkle of Adobo seasoning and salt and pepper.  When the shrimp is just cooked remove from the pan. Add more butter/olive oil to the pan if needed. Add the sliced mishrooms and chopped onion. Season again. Saute until tender and remove from heat. Combine with the reserved shrimp. Scoop out about 1/2 c water then drain the pasta and return the pasta to the pot. Stir in the Alfredo sauce. Add a a little of the reserved pasta water to the jar and shake, then pour into the pot. Stir well to combine. Combine the linguini with the shrimp and mushroom mixture. Stir well and pour onto a heated platter to serve .

Surround with steamed broccoli.

Enjoy!

Links: Remodelaholic

reade more... Résuméabuiyad