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Stuffed Jumbo Shrimp (Scampi)
Peel shrimp, leaving shell on tail section.
Lay shrimp on back, split almost through with a sharp knife, butterfly cut, and devein.
Combine onion, celery and margarine in a 1-qt casserole.
Microwave on high 3 minutes, or until onion is transparent.
Stir in remaining ingredients.
Brush the shrimp with melted margarine, and spoon 1 tablespoon of the onion mixture into the butterflied area of the shrimp.
Place in a baking dish with the tail resting straight up on the side of the dish and microwave on high 3 minutes or until shrimp are opaque.
Do not overcook.
Time varies with the size of the shrimp.
Stuffed Grilled Shrimp, Thai Style
And light 1 hour before grilling, or preheat the broiler to high 500#161#f.
Using a paring knife, remove legs from the shrimp.
Split the shrimp lengthw down the middle of the underside.
Rinse well under cold water.
Dry on paper towels.
In a medium bowl, combine the pineapple, green pepper, scallion, chili powd and salt and pepper.
Fill each shrimp with 1 tablespoon of the stuffing and cook them on the gri or broil for 3 minutes per side, until pale pink.
Serve immediately.
Stuffed And Fried Shrimp With Pepper Jelly
Peel, devein, and butterfly the shrimp.
Mix all other ingredients thoroughly and taste for seasoning.
Divide into 12 and stuff the back of each shrimp.
Close shrimp and let chill for 30 minutes.
Preheat frying oil to 350 degrees.
Whisk together rice flour, water, salt, and pepper.
Dip each shrimp into batter, letting excess drip off.
Lower into frying oil and cook for about 2 minutes.
Remove from oil, drain, and serve with pepper jelly sauce.
Hot pepper jelly sauce:.
Place wine, vinegar, hot sauce, and shallots in a small pot and bring to a boil.
Reduce heat and simmer until reduced to 1/4 cup, then whisk in jelly.
Over low heat, whisk in butter 1 tablespoon at a time until sauce is creamy in consistency.
Taste for seasoning, add salt and adjust to taste by adding a little vinegar, jelly or hot sauce.
Keep warm.
Stirred Eggs W Pork And Shrimp
Mince pork.
Shell and devein shrimp; if large, cut in two.
Mince scallion and ginger root; then combine with cornstarch, cold water, sherry, soy sauce and salt.
Add to pork and shrimp, and toss to coat.
Heat oil.
Add pork and shrimp and stir-fry until pork begins to brown and shrimp turn pinkish 2 to 3 minutes.
Remove from pan.
Beat eggs in a bowl; then stir in pork and shrimp.
Heat remaining oil.
Add egg mixture and cook until done as in “basic stirred eggs”.
Serve at once.
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Stir-Fried Shrimp With Peppers
In a wok or heavy skillet stir-fry the shrimp in 1 tablespoon of the oil until pink, about 4 minutes.
Remove shrimp with a slotted spoon to a bowl.
Add the remaining oil to the wok and stir-fry the ginger, scallions, and peppers for 3 minutes.
Return the shrimp to the wok.
Mix together the sherry, soy sauce, cornstarch, and water until smooth.
Stir into shrimp mixture with hot pepper flakes and cook, stirring, until sauce thickens and coats.
Brewer, cooking echo, 7/93.
Stir-Fried Shrimp With Pepper Sauce ()
Shell, devein, and wash the shrimp under cold running water.
Drain them well and pat them dry.
Remember: have everything pre-measured and ready to add, because once you start stir-frying, you cannot stop.
Preheat you wok or skillet over very high heat.
Pour in the oil, swirl it around, and immediately add the chopped ginger, garlic, scallions, and red pepper flakes.
Stir fry for about 20 seconds.
Drop in the shrimp.
Continue to stir fry until the shrimp turns pink and begins to firm up.
Add the wine, soy sauce, ketchup, sugar, and salt.
Lift, toss, and stir to mix well.
If the cornstarch mixture has separated, which it undoubtedly has, stir it up to recombine it, and add it to the ingredients in the wok.
Lift, toss, and stir constantly until the sauce has thickened and coated the shrimp with a translucent red glaze.
Serve at once with plain rice.
Stir-Fried Shrimp In Shells 2
Wash shrimp.
Remove legs, leaving shells intact; then devein see “information: other seafood”.
If large, cut each shrimp, shell and all, in 2 or 3 pieces.
Cut scallion in 1/2-inch sections.
Crush garlic; mince ginger root.
In one cup, combine catsup, sherry and water.
In a second cup, blend cornstarch, sugar, pepper and remaining cold water to a paste.
Heat oil.
Add salt, then garlic; stir-fry to brown lightly.
Add shrimp and stir-fry until pink 2 to 3 minutes.
Remove from pan.
Heat remaining oil.
Add ginger root and scallion; stir-fry a few times.
Stir in catsup-sherry mixture and heat quickly.
Return shrimp and stir in only to reheat.
Then stir in cornstarch paste to thicken and serve at once.
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Stir-Fried Shrimp With Oyster Sauce
In medium bowl, combine 2 teaspoons of the oil, the sugar, baking soda, ginger root, 1/4 teaspoon of the cornstarch and the salt; add shrimp and toss to mix well.
Let stand for 10 minutes.
In small bowl, combine the remaining 1 teaspoon cornstarch, 2 teaspoons water and 1 teaspoon oyster sauce, stirring until cornstarch dissolves; set aside.
In large nonstick skillet, heat the remaining 2 teaspoons oil.
Add the remaining 1 teaspoon oyster sauce and the pepper flakes; stir-fry 15 seconds.
Add shrimp mixture and carrots; stir-fry 4 minutes.
Add oyster sauce mixture, peas and scallions, stir-fry 3-4 minutes, until peas are heated through and shrimp are pink and opaque.
Stir-Fried Shrimp In Shells 1
Wash shrimp.
Remove legs, leaving shells intact; then devein see “information: other seafood”.
Mince scallion stalk and ginger root; then combine with soy sauce, sherry and salt.
Heat oil.
Add shrimp and stir-fry until pinkish 1 to 2 minutes.
Add sugar; stir-fry 1/2 minute more.
Add scallion-soy mixture and stir-fry another 2 minutes.
Serve hot or cold.
Note: these shrimp, served cold, are excellent as appetizers, buffet dishes or picnic snacks.
Variations: for the scallion-soy mixture prepared in step 2 and added in step 4, substitute any of the following:.
2 tablespoons soy sauce, 2 tablespoons sherry, 1 teaspoon sugar, 1 teaspoon vinegar and 1/2 teaspoon salt.
Then at the end of step 3 add 2 scallion stalks and 1 garlic clove, both minced; stir-fry a few times.
Add the substitute mixture as in step 4.
2 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and 1/2 tablespoon vinegar.
Add as in step 4 and heat quickly, stirring.
Then cook, covered, over medium heat until shrimp are done 2 to 3 minutes.
2 teaspoons sugar, 2 tablespoons soy sauce and 1 scallion stalk.
In step 3, add to the hot oil 1 clove garlic and 1 slice fresh ginger root, both crushed.
Stir-fry a few times before adding shrimp.
For the sugar in step 3, substitute 1 tablespoon sherry.
Pick up step 4.
1 teaspoon soy sauce, 2 tablespoons stock and 1/4 cup scallions, cut in 1/2-inch sections.
In step 3, add to the hot oil 1/2 teaspoon salt, before adding shrimp.
Pick up step 4.
2 tablespoons hoisin sauce, 1 tablespoon vinegar, 1/2 teaspoon salt and 1 teaspoon sugar.
At the end of step 3, add 6 scallion stalks, cut in 1-inch sections and 1 slice fresh ginger root, minced.
Stir-fry a few times; then pick up step 4.
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Stir-Fried Shrimp With Lemon Grass
Pound a mixture ingredients to a paste in a mortar or in a food processor.
Mix the b mixture and set aside heat the oil in a wok and add the a mixture and stir-fry until the aroma is released a few seconds.
Increase heat and add shrimp, mushrooms and snow peas for 3 minutes.
Add the b mixture and blend well.
Garnish and serve with rice or fried fine noodles.
Stir-Fried Shrimp With Green Onions
For a chinese-style feast, offer this exquisite stir-fry with steamed rice and ginger-seasoned cooked carrots.
Be sure you have all of the ingredients ready before you start to cook, since stir-frying goes very quickly.
In a small bowl, mix the shrimp with the wine and cornstarch.
Heat the oil in a wok or wide frying pan over high heat.
Add the shrimp mixture and cook, stirring, until the shrimp turn bright pink, 2 to 3 minutes.
Add the onions and continue to cook, stirring, until the shrimp are just opaque in the center, cutting to test, about 2 more minutes.
Offer soy sauce to add to the taste, if desired.
Stir-Fried Shrimp Filling
Shell and devein shrimp; cut in 1/2-inch pieces.
Combine cornstarch, salt and sherry; then add to shrimp and toss to coat.
Blanch bean sprouts.
Shred mushrooms and celery.
Roll celery in a clean towel, pressing to remove as much moisture as possible.
Heat oil.
Add shrimp and stir-fry until pink; then remove from pan.
Heat remaining oil.
Add remaining salt, then celery.
Stir-fry 2 minutes; sprinkle with sugar.
Add mushrooms; stir-fry 1 minute.
Add bean sprouts; stir-fry 1 minute more.
Return shrimp; stir-fry another minute.
Then transfer mixture to a colander; drain and let cool.
Variations:.
For the raw shrimp, substitute cooked shrimp; add in step 6, only to reheat; then sprinkle with 1/2 teaspoon salt and 1 teaspoon sherry.
Omit steps 1 and 3.
For the bean sprouts, substitute 1/2 cup bamboo shoots, shredded; or 1/4 cup carrots, grated.
For eggrolls/spring rolls.
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Stir-Fried Shrimp Balls And Tomatoes
Soak dried mushrooms; reserve soaking liquid.
Shell and devein shrimp.
Mince shrimp and garlic; then combine with cornstarch, sugar, soy sauce and salt.
Beat egg; then blend in well.
Form into walnut-size balls.
Bring water to a boil.
Carefully drop in shrimp balls, a few at a time, and cook gently until they float 3 to 4 minutes.
Drain, discarding liquid.
Meanwhile peel tomatoes and chop to a pulp.
Dice pepper in 1-inch squares.
Cut celery stalks and scallions in 1-inch sections.
Crush remaining garlic.
Slice soaked mushrooms.
Blend remaining cornstarch, soy sauce and sugar to a paste with the mushroom-soaking liquid.
Heat oil.
Add remaining salt and garlic; stir-fry to brown lightly.
Add green pepper, celery and mushrooms, and stir-fry a few times.
Then cook, covered, 2 minutes over medium heat.
Add scallions and stir-fly until translucent 1 to 2 minutes more.
Add shrimp balls and tomato pulp; stir in to heat through.
Then stir in cornstarch mixture to thicken and serve at once.
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Stir-Fried Shrimp With Celery And Almonds
Blanch and toast almonds; then chop coarsely.
Shell, devein and dice shrimp.
Dice celery.
Mince ginger root.
Heat oil.
Add ginger root; stir-fry a few times.
Add shrimp and stir-fry until pinkish about 2 minutes.
Then sprinkle with salt and sherry; stir-fry 1 minute more and remove from pan.
Heat remaining oil.
Add celery and almonds; stir-fry 1 minute.
Then stir in remaining salt.
Return shrimp, stir-frying only to reheat.
Serve at once.
Note: the celery should be quite crisp.
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Stir-Fried Shrimp And Vegetables W Crisp Noodle
Place mushrooms in bowl.
Add enough hot water to cover.
Let stand until softened, about 30 minutes.
Drain.
Cut off stems.
Dice mushroom caps.
Can be prepared 1 day ahead.
Cover and refrigerate.
Heat oil in wok or large deep pot to 375 degrees.
Add vermicelli in batches and fry until crisp, about 2 minutes.
Using slotted spoon, transfer to paper towels and drian.
Can be made 1 hour ahead.
Combine water, cornstarch and soy sauce in small bowl and stir to dissolve cornstarch.
Line platter with lettuce.
Heat sesame oil in wok or heavy large skillet over high heat.
Add mushrooms, bamboo shoots, carrot, celery and onion and stir-fry 2 minutes.
Transfer to bowl.
Heat chili oil in same wok.
Add minced garlic and ginger and stir-fry 10 seconds.
Add shrimp and stir-fry 20 seconds.
Return vegetable mixture to wok.
Stir cornstarch mixture and add to wok.
Stir cornstarch mixture and add to wok.
Stir-fry until sauce thickens slightly, 30seconds.
Place vermicelli in center of platter.
Top with shrimp mixture.
Hamburger cookbook, circa 1977.
Stir-Fried Shrimp With Catsup 2
Shell and devein shrimp.
Sprinkle with salt and pepper.
Slice scallion stalks; mince garlic and ginger.
Then combine with catsup, soy sauce, vinegar and sugar.
Blend cornstarch and cold water to a paste.
Heat oil.
Add shrimp and stir-fry until pinkish about 2 minutes.
Add scallion-catsup mixture and cook 2 minutes over low heat, stirring frequently.
Then stir in cornstarch paste to thicken and serve at once.
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Stir-Fried Shrimp And Vegetables 2
Shell and devein shrimp.
Mince ginger root; then combine with sherry and soy sauce.
Add to shrimp and toss.
Let stand 15 minutes, turning occasionally.
Dice green pepper, onion and celery.
Blend cornstarch and cold water to a paste.
Heat oil.
Add shrimp and stir-fry until pinkish 2 to 3 minutes.
Remove from pan.
Heat remaining oil.
Add salt, then diced vegetables; stir-fry to soften slightly 1 to 2 minutes.
Stir in stock and heat quickly.
Then cook, covered, 2 to 3 minutes over medium heat.
Return shrimp; stir in only to reheat and blend flavors about 1 minute.
Then stir in cornstarch paste to thicken, and serve at once.
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Stir-Fried Shrimp With Catsup 1
Shell and devein shrimp.
Mince or crush garlic.
Mince ginger root; then combine in a cup with soy sauce, sherry, sugar and pepper.
In another cup, blend cornstarch, cold water and remaining soy sauce to a paste.
Heat oil.
Add salt, then garlic, and stir-fry a few times.
Add shrimp; stir-fry until pinkish about 2 minutes.
Add ginger-soy mixture and stir-fry 1 minute.
Then add catsup; stir-fry 1/2 minute more.
Stir in stock and heat quickly.
Then cook, covered, 2 minutes over medium heat.
Stir in cornstarch paste to thicken and serve at once.
Variations:.
For the catsup, substitute 1 to 2 tablespoons oyster sauce.
Omit the ginger-soy mixture in step 2, but add the minced ginger root in step 3 with the garlic.
In step 4, add to the shrimp 2 teaspoons sherry and 1/4 cup stock; cook, covered, 2 minutes over medium heat.
Then stir in 1/4 cup catsup to coat the shrimp evenly.
Omit step 5.
Pick up step 6.
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Stir-Fried Shrimp With Anise
Shell and devein shrimp; cut lengthwise in half if large.
Combine sherry, soy sauce, sugar and stock.
Heat oil.
Add shrimp and stir-fry until pinkish.
Stir in sherry-soy mixture and heat quickly.
Then cook, covered, 2 minutes over medium heat.
Sprinkle shrimp with powdered anise and serve at once.
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Stir-Fried Shrimp And Vegetables 1
Soak Dried Mushrooms.
Shell and devein shrimp.
Combine cornstarch, salt and sherry; then add to shrimp and toss to coat.
Peel and sliver cucumber.
Sliver bamboo shoots and soaked mushrooms.
Sliver and parboil carrots.
Mince ginger root.
Heat oil.
Add ginger root; stir-fry a few times.
Add shrimp and stir-fry until pink about 3 minutes.
Remove from pan.
Heat remaining oil.
Add slivered vegetables and stir-fry until nearly done 2 to 3 minutes.
Return shrimp, along with sugar and remaining salt.
Stir-fry only to heat through and blend flavors about 1 minute.
Serve at once.
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