Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:38:03 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Chinese Soup Dumplings Recipe (with Pork & Crab) http://steamykitchen.com/38446-chinese-soup-dumplings-recipe-pork-crab.html http://steamykitchen.com/38446-chinese-soup-dumplings-recipe-pork-crab.html#comments Tue, 18 Nov 2014 13:58:01 +0000 http://steamykitchen.com/?p=38446 Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several hours of chilling. But it’s so worth it! These are the real deal. This is an authentic Xiaolongbao recipe from Top Chef star Lee Anne Wong from her new book, Dumplings All Day ...

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Chinese Soup Dumplings Recipe - Xiaolongbao | steamyktichen.com

Chinese Soup Dumplings, or Xiaolongbao is a MUST TRY at least once! It’s a long recipe, the dumpling skin is hand made and the filling requires several hours of chilling. But it’s so worth it! These are the real deal. This is an authentic Xiaolongbao recipe from Top Chef star Lee Anne Wong from her new book, Dumplings All Day Wong.

Have you ever tried Xiao Long Bao? These are Chinese Soup Dumplings, steamed dumplings that contain a rich broth trapped inside the parcel of the folded dumpling. This dish should be on your must-try foods!

So, how does the liquid, or soup, get inside the dumpling? It’s gelatin, baby. A concentrated, rich soup made with pork belly and ham is set with gelatin, so that the liquid becomes a solid. Then it is mixed with ground pork, crab and shrimp, along with green onions and ginger.

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A dough is hand-made, rolled out and filled.

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Then pleated and folded.

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To make little dumplings.

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Once the dumplings are steamed, the soup turns back into liquid. How do you eat such a dumpling? Very carefully! Place a dumpling on a large spoon, preferably a Chinese soup spoon, which is deep enough to capture all of the soup. Take a little nibble, let some of the steam escape (so that you don’t burn your mouth), and also let some of the soup spill out into the spoon. Take small bites of the dumpling, eating and sipping at the same time.


This recipe is from Lee Anne Wong, Top Chef finalist from the very first season. I remember watching Lee Anne, cheering her on from my couch, “Go Asian sister, go!”

After watching Lee Anne, I had serious thoughts about going to culinary school, even filling out the application forms at a brand new culinary center institute up near my home. But instead of spending $60,000 a year in culinary school fees, I started Steamy Kitchen instead.

These days, I’m getting asked by culinary schools to come TEACH their students! I think I made a wise decision.

But, Lee Anne Wong inspired me to move in the right direction – a career in food and cooking. 

 lee-anne-wong-photo

 

Dumplings All Day Wong


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The recipe for Chinese Soup Dumplings is from Lee Anne’s new book, Dumplings All Day Wong. Included in the book are dozens of Lee Anne’s favorite Asian dumplings, with step-by-step photos (like the ones above.)

Here’s a description:

Folds such as Potstickers, Gyozas, Shumai, Har Gow, Wontons and more, along with countless fillings and different cooking methods such as steaming, pan-frying, baking or deep-frying, allow you to create awe-inspiring dumplings in innumerable ways. With friends and family begging to come over and try a new dumpling recipe from the master again and again, this book will be a go-to in your kitchen for years to come. 

Xiaolongbao

My very first xiaolongbao was at the original Joe’s Shanghai, which resides on Pell Street in New York City’s Chinatown. I had read all about their famously plump and juicy steamed delights in many various local food publications, so I was compelled to try them for myself. Forewarned by many who had devoured before me, I knew to be careful with the first bite, as these dumplings were notorious for the hot broth inside that could easily burn and injure. Whatever your plan of attack is, these will surely become a favorite, as they are mine. No kidding, the sky could be falling, but if I have a dim sum steamer full of xiaolongbao, I’ll be fine. These dumplings take a whole day or two to make, so get the soup stock going first. By sundown, you’ll have fresh soup dumplings in the comfort of your own home—what I consider to be one of the true secret keys to happiness. -Lee Anne Wong

Recommended Equipment




These bamboo steamers are inexpensive and you can set them on top of your wok.


If you don’t have a wok, use this steamer ring! I own one of these and set this on top of a large pot filled with water. Then I set the bamboo steamer stacks on TOP of the ring.
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Chinese Soup Dumplings Recipe (Pork & Crab)

Servings: 4 Prep Time: 2 hours + 3 hours chilling gelatin Cook Time: 8 minutes
chinese-soup-dumplings-recipe--5

Recipe from Dumplings All Day Wong by Lee Anne Wong. Reprinted with Permission. A note on chicken feet: Chicken feet happen to be great for making stock because of the natural gelatin and collagen they contain, and the price is usually pretty low if you can find fresh or frozen chicken feet. Wings are my other option as I find the meat can be pulled from the bones later on and used for a variety of recipes, and the meat adds great flavor to the stock.


Makes 40 dumplings.

Ingredients:

SOUP GELATIN
2 tablespoons (30 ml) Shaoxing rice wine, chilled
1 tablespoon (15 ml) soy sauce
1 tablespoon powdered gelatin or agar agar
2 pounds (900 g) chicken wings and/or feet*
8 ounces (225 g) pork belly, with skin
4 ounces (115 g) Chinese ham or bacon
8 cups (2 quarts) water
3 whole green onions, minced
1-inch (2.5 cm) piece ginger, thinly sliced
3 cloves garlic, lightly crushed


FILLING
8 ounces (225 g) ground pork
4 ounces (115 g) crabmeat, cleaned and picked through, or shrimp, peeled, deveined, minced
1/2 cup (25 g) minced scallion, white and green parts
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) Shaoxing rice wine
1/2 tablespoon (7.5 ml) sesame oil
2 teaspoon (10 g) sugar
1 teaspoon (5 g) salt
1 teaspoon (5 g) finely grated ginger
1/4 teaspoon ground white pepper


SOUP DUMPLING DOUGH
2 cups (200 g) packed all-purpose flour
1 cup (235 ml) boiling water
1 tablespoons (15 ml) sesame oil

DIPPING SAUCE
2-inch piece ginger, peeled
1/4 cup (60ml) red vinegar (or Chinese black vinegar)

Directions:

To make the gelatin:
In a small bowl, combine the wine and the soy sauce and refrigerate. We'll use this later with the gelatin.

Rinse the chicken and pork under cold water, then pat dry with paper towels. Using a large knife or cleaver, chop the chicken wings and feet in half to expose the bone. Dice the pork belly and ham into large chunks. Combine with the water, scallion, ginger and garlic in a large stockpot. Bring the water to a boil and then reduce to a rolling simmer. Skim the foam and impurities that rise to the surface of the stock for a clearer broth. Cook the broth, uncovered, for 2½ hours. Strain the stock through a fine-mesh sieve or colander lined with a lint-free towel into a clean pot. Discard the solids (or pull the braised meat from the wing bones and chop and use for dumpling filling, stir-fry, salad, stew or sandwiches). Place the strained broth back on the burner.

To the chilled wine/soy sauce mixture, stir in the gelatin powder. Pour this mixture into a shallow baking dish. Pour the hot soup into the baking dish and use a fork to stir and whisk. Allow this mixture to cool enough to stop steaming, then cover and place in your refrigerator. Chill the stock for about 2 hours, until it is completely cold and set, like Jell-O. Using a fork, scrape up the gelatin and gently mash it to break it up into small pieces. You can also place in freezer to speed up chilling.


To make the filling:
Combine the ingredients in a bowl. Mix well. Stir in the soup gelatin until it is well distributed. Cover and refrigerate the filling until ready to use.



To make the dough:
Place the flour in a bowl and make a well in the center. Pour the boiling water and sesame oil into the center of the well and stir with a fork or pair of chopsticks until the dough begins to come together. You may need to add more water if it is dry, or if the dough is sticky, a touch more flour. Once the dough comes together, turn it out onto a lightly floured surface and knead lightly for 3 to 4 minutes, until it can be kneaded into a smooth ball.

Working on a lightly floured surface, roll the dough into a 2-inch (5-cm)-thick rope and divide the dough into 10 even pieces. Roll each piece into a 1-inch (2.5-cm)-thick rope and cut into 4 pieces, for a total of 40 pieces. Keep the dough covered in plastic wrap and refrigerate all but just the few pieces you are currently working with.

Using a small rolling pin, roll each piece of dough into a 4-inch (10-cm) circle about 1⁄16 inch (0.2 cm) thick.

To make the dumpling:
Add a heaping tablespoon (12 g) of filling to the center of the wrapper and wet the edges with a pastry brush or your finger. Begin to gather the edge of the wrapper and make tiny overlapping pleats, keeping the center of the dumpling as the focal point, until you have gathered all of the dough and the dumpling is formed. Gently pinch the pleats to seal the dumpling. Store on a lightly floured tray, covered with plastic wrap. Refrigerate the dumplings (as you go) or freeze as needed.


To steam the dumpling:
Arrange the dumplings at least 1½ inches (4 cm) apart in a dim sum steamer lined with blanched napa cabbage leaves or place a 3x3-inch piece of parchment paper under each dumpling. Place the dim sum basket over several inches of water in a wok (the water should reach just below the bottom tier of the first basket). Bring the water to a boil and steam the dumplings for 6 to 8 minutes, adding more water to the bottom pan as necessary. Serve hot with red vinegar dipping sauce.



To make the dipping sauce
Use a vegetable peeler to peel the ginger into very thin strips. Then, use a chef's knife to thinly julienne the strips. Combine with the vinegar.

More Xiaolongbao Recipes

This Xiaolongbal Chinese Soup Dumplings Recipe is one I posted years ago! Warning – it’s sorta porn-ish.

Chinese Soup Dumplings – from Serious Eats

Steamed Shanghai Soup Dumplings – The Woks of Life

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Thai Grilled Shrimp with Black Pepper Sauce http://steamykitchen.com/37993-thai-grilled-shrimp-with-black-pepper-sauce-recipe.html http://steamykitchen.com/37993-thai-grilled-shrimp-with-black-pepper-sauce-recipe.html#comments Tue, 14 Oct 2014 13:39:57 +0000 http://steamykitchen.com/?p=37993 Patience is what we’ve been practicing for the last two months in our house. Going into a major kitchen remodel is never a “fun” thing (well, except picking out wall colors, flooring options and kitchen bling), but I never expected a 2-week stall. So close, yet so far away. We’re currently hung up on the granite cutter. Counters need to ...

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Thai-Grilled-Shrimp-with-Black-Pepper-SaucePatience is what we’ve been practicing for the last two months in our house. Going into a major kitchen remodel is never a “fun” thing (well, except picking out wall colors, flooring options and kitchen bling), but I never expected a 2-week stall. So close, yet so far away.

We’re currently hung up on the granite cutter. Counters need to be cut and installed before anything else happens. So, I’m being extra patient and resisting the urge to drive to the granite cutter’s shop and doing my Asian mother nagging magic on his team to hurry up!

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In the meantime, with no kitchen, I’ve asked Top Chef Harold Dieterle to write a quick little note and share a recipe from his brand new book, Harold Dieterle’s Kitchen Notebook.  I asked him, “Harold, I can’t wait to try your contemporary Thai restaurant next time I’m in NY. Tell us your love for Thai food!”

 

haroldHi Steamy Kitchen readers! My love of southeast Asian cuisine is pretty straightforward, actually.  I’ve always loved the flavors, spices, and freshness of the ingredients and dishes from that part of the world.   I also spent some time in Thailand before I opened Perilla Restaurant, and so a lot of the flavors and influences from that trip ended up being worked into the menu.

I traveled to Thailand a few more times before opening Kin Shop (and a few times since), because I realized I had so much to learn about balancing flavor and heat, as well as an endless variety of techniques.  It’s such a rich culinary culture, and really, I’m still learning something new every day.

Have fun cooking! Harold.

 

The recipe that Harold is sharing is a powerhouse of Thai flavors!  You’ll love how the smoky, grilled shrimp pairs so well with Harold’s Phuket-Style Black Pepper Sauce that comes easily together in one pot. While I’ve adapted the grilled shrimp to make it simpler for a weeknight meal, I’ve kept the Phuket-Style Black Pepper Sauce as-is, because that’s where the recipe really shines.

We made this recipe in 30 minutes even without a kitchen! We used our BBQ grill for the shrimp and a little camping stove for the sauce.

About the Phuket-Style Black Pepper Sauce:

From Harold Dieterle’s Kitchen Notebook:

“The sauce never fails to remind me of my first trip to Thailand, during which I visited a marketplace on Phuket, an island off the southern coast, where you picked out your own fresh fish and shellfish at various stalls, and the proprietor would cook it for you. I asked on purveyor if I could pay extra and cook my own food. The woman who owned the stall was reluctant, telling me it was dangerous, but after I showed her my burn-covered arms, the pride and joy of every cook, she figured I could take care of myself.

I started making a Phuket-sauce based on ones I’ve eaten on the trip. She didn’t like the direction I was going – she especially didn’t appreciate my tossing black peppercorns into her wok – so she began trying to course-correct for me, adding this like coconut milk and hoisin sauce. This recipe is for the sauce we ended up with. I thought it was delicious; she didn’t.

Serve this sauce over poached or grilled shellfish, white-fleshed fish such as halibut or cod, grilled pork, and grilled chicken dishes or fried chicken.”

Thai Grilled Shrimp with Black Pepper Sauce Recipe 2

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Thai Grilled Shrimp with Black Pepper Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
Thai Grilled Shrimp with Black Pepper Sauce Recipe

Recipe adapted from Harold Dieterle, "Harold Dieterle's Kitchen Notebook." Reprinted with permission.

Here are some tips for the Black Pepper Sauce:
-Instead of mincing ginger, I peel the ginger and grate it with a microplane grater.
-If you can't find lemongrass, use a microplane grater and lightly rub the lime in the recipe (before juicing) to zest.
-A great substitute for shallot is red onion

Shrimp tips:
This basic recipe can be used for shrimp, fish, scallops and even lobster. I like to use the largest shrimp I can find, and thread on bamboo or metal skewers to make easy to grill.

Serve with white rice if desired.

Ingredients:

FOR THE PICKLED CUCUMBER:

2 tablespoons very hot water
1/2 teaspoon sea or kosher salt
1 tablespoon sugar
1/2 cup rice vinegar
1 hothouse cucumber, seeded, sliced



FOR THE BLACK PEPPER SAUCE
2 tablespoons neutral cooking oil (like canola)
1 tablespoon minced garlic
1 tablespoon peeled, minced fresh ginger
1 tablespoon minced shallot
1 tablespoon minced lemongrass
2 tablespoons coarsely ground black pepper
2 cups unsweetened coconut milk
1 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons fish sauce
juice of 1 lime



FOR THE SHRIMP
1 pound large or jumbo shrimp, on skewers
1 tablespoon neutral cooking oil
salt and pepper

Directions:

1. MAKE THE PICKLED CUCUMBERS: In a bowl, whisk together the hot water, salt and sugar until dissolved. Stir in the rice vinegar. Toss with the sliced cucumber. Refrigerate while preparing the rest of the recipe or up to overnight.

2. MAKE THE BLACK PEPPER SAUCE: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the garlic, ginger, shallot, and lemongrass and cook, stirring until the vegetables are softened but not browned, about 2 minutes. Add the pepper and cook, stirring, until fragrant, about 2 minutes.Pour in the coconut milk, hoisin, vinegar and fish sauce. Stir, bring to a boil and then lower the heat and simmer for 15 minutes to develop the flavor. Stir in the lime juice. The sauce can be refrigerated in an airtight container for up to 3 days.

3. GRILL THE SHRIMP (while the sauce is simmering): Heat a grill to high. Brush shrimp with the cooking oil, season with salt and pepper. Grill shrimp 2 minutes, flip and grill an additional minute or two until cooked through.

Serve with black pepper sauce, pickled cucumber and rice.

Other Thai Inspired Recipes from Around the Web

Thai Shrimp Halibut Curry – Bon Appetit

Steamy Kitchen Pinterest Board on Asian Seafood

Thai Shrimp and Pineapple Curry – RasaMalaysia

Thai Chicken with Sweet Chili Jam – David Lebovitz

 

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Thai Firecracker Shrimp http://steamykitchen.com/32655-thai-firecracker-shrimp-recipe-video.html http://steamykitchen.com/32655-thai-firecracker-shrimp-recipe-video.html#comments Mon, 14 Apr 2014 18:58:29 +0000 http://www.steamykitchen.com/?p=32655 You’ll learn: Deceptively simple 5-ingredient appetizer, can be made ahead and frozen Pad Thai sauce + fresh basil + peanuts + shrimp Ingredients are pantry/freezer friendly, whip up last minute! Step by step video: roll tight, pretty rolls The most popular appetizer that I make on television is Firecracker Shrimp, with only 3 main ingredients that are pantry and freezer ready, ...

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Thai Firecracker Shrimp Recipe

You’ll learn:

  • Deceptively simple 5-ingredient appetizer, can be made ahead and frozen
  • Pad Thai sauce + fresh basil + peanuts + shrimp
  • Ingredients are pantry/freezer friendly, whip up last minute!
  • Step by step video: roll tight, pretty rolls

The most popular appetizer that I make on television is Firecracker Shrimp, with only 3 main ingredients that are pantry and freezer ready, it’s an impressive appetizer that you can make last minute. I’ve changed up the recipe to add a Thai flavor, with prepared Pad Thai Sauce (from jar), shrimp, chopped peanuts, fresh basil and spring roll wrapper.

Thai Firecracker Shrimp Recipe

It’s so easy to make, that my son helps me make the Firecracker Shrimp too. We recently did a chef demo at the Sarasota Food and Wine Festival. Nathan was my sous-chef and in charge of rolling. I was the fry-master.

Okay, truth be told, I was his sous-chef. Nathan was definitely the star, explaining to the long line of people waiting for a sample, how easy it is to roll the Firecracker Shrimp.

thai-firecracker-shrimp-recipe-2

We brought 5 pounds of shrimp, but ran out (the Firecracker Shrimp were a hit!) Nathan cozied up to the chefs at the next booth, and scored us a big bucket of slow-cooked pork belly that they brought extra. Nathan ended up rolling up the pork belly in the Pad Thai Sauce and we fried those for mini egg rolls!

Thai Firecracker Shrimp Recipe

These Thai style Firecracker Shrimp can be prepared ahead of time, frozen then fried (direct from freezer to fryer) in 5 minutes. We make a big ol’ batch and freeze them for easy homemade appetizers.

Thai Firecracker Shrimp Recipe Video

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Thai Firecracker Shrimp

Servings: 6-8 Prep Time: 30 minutes Cook Time: 15 minutes
thai firecracker shrimp recipe featured-1500

For best results, go to an Asian market and buy the spring roll (sometimes called egg roll) wrappers. They are in the freezer. These Asian branded wrappers are so much better than the thick, pasta-like, starchy wrappers that you can get at standard grocery stores (usually found refrigerated, next to tofu). However if these are the only wrappers you can find, the will work fine.

To defrost the Asian spring roll wrappers, do NOT open package. Place in refrigerator overnight - or leave on counter for 1 hour. Do not microwave or submerge in water to defrost. If you open the package, place a damp towel over the package to prevent wrappers from drying out.

You can serve these Thai Firecracker Shrimp with prepared Sweet Chili Sauce, Sriracha or any other type of Asian chili-garlic sauce! The Sweet Chili Sauce is our favorite - you can find it at most grocery stores

Ingredients:

1 package frozen Asian spring roll wrappers, defrosted, cut in half diagonally (make triangles)
1 pound raw tail-on shrimp
3 tablespoons prepared Pad Thai sauce
1/4 cup water + 1 teaspoon cornstarch (or other starch) in small bowl, whisked
1/2 cup unsalted, shelled roasted peanuts, chopped
handful fresh basil, chopped
cooking oil, for frying (about 3 cups)

Directions:

1. Shell the shrimp, leaving the tail on. Pat the shrimp very dry with a towel or paper towel. With a small knife, make three shallow, parallel slits along the inside curve of shrimp, just nicking the shrimp in place to "straighten" out the natural curve of shrimp. This will help keep the shrimp nice and straight when frying.

2. Line up the shrimp on a plate, tails all facing one direction. We're going to marinate the shrimp, without getting the tails wet. Spoon the prepared Pad Thai sauce over the shrimp, avoiding the tails. Let marinate for a few minutes.

3. In the meantime, let's prepare to wrap and roll. Cover the defrosted spring roll wrappers with damp towel. Have your water + cornstarch ready. Place a shrimp on the wrapper, add a sprinkle of peanuts and basil and roll the shrimp up in the wrapper (see pictures for rolling instructions). Keep the wrapped Firecrackers under plastic wrap while wrapping the rest to prevent drying.

4. When ready to cook, heat oil in wok, deep fryer or pot to 375F. Carefully slide a few Firecracker Shrimp into the hot oil and fry until golden brown, about 3 minutes. Drain.

 More Asian Appetizers

The original Firecracker Shrimp Recipe (Steamy Kitchen)

My Mother’s Famous Chinese Egg Rolls Recipe (Steamy Kitchen)

Thai Lettuce Cups (Steamy Kitchen)

Chicken Wonton (Rasa Malaysia)

Sweet Thai Chicken Wings (Taste and Tell)

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Garlic Ginger Shrimp Stir Fry http://steamykitchen.com/32974-garlic-ginger-shrimp-stirfry-recipe-video.html http://steamykitchen.com/32974-garlic-ginger-shrimp-stirfry-recipe-video.html#comments Wed, 19 Mar 2014 15:23:54 +0000 http://www.steamykitchen.com/?p=32974 The love language between my Mom and me is all about food! We share recipes with each other over the phone and email. We swap cookbooks when we see each other a couple times a year. She packs up Chinese cookbooks for me (all of them written in both Chinese and English) and I save the gazillion cookbooks that publishers send to ...

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Garlic Ginger Shrimp Stir Fry Recipe

The love language between my Mom and me is all about food! We share recipes with each other over the phone and email. We swap cookbooks when we see each other a couple times a year.

She packs up Chinese cookbooks for me (all of them written in both Chinese and English) and I save the gazillion cookbooks that publishers send to me for review. She loves it!

Well, this is one of her recipes, though I’ve changed it up just a bit.

Yummy Garlic Ginger Shrimp Stir Fry Recipe

Start to finish – 15 minutes. It’s the easiest stir fry recipe and so tasty with soy sauce and oyster sauce together. The aromatics include the “Chinese Trinity” – garlic, green onion and ginger.

There’s a technique that I use in all of my stir fries – the protein (shrimp, in this case) is seared on both sides first and then removed from the pan. The shrimp isn’t cooked all the way through yet, but it’s got a really nice crunchy sear. You’ll finish cooking the shrimp at the end of the stir fry.

This method does a couple of things:

1) Protein sears at high heat. Searing provides flavor. (boiled shrimp vs. grilled shrimp)

2) The aromatics – ginger, garlic, green onion burn easily – they need to be cooked at medium heat.

So, cooking the protein vs. the aromatics separately allows each and every ingredient to cook perfectly at their own temperatures. The shrimp is added back into the pan at the end to finish cooking. Everyone is happy!

Delicious Garlic Ginger Shrimp Stir Fry Recipe

 

Garlic Ginger Shrimp Stir fry Recipe Video







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Garlic Ginger Shrimp Stir fry Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
Garlic Ginger Shrimp Stir Fry Recipe

Ingredients:

2 tablespoons oyster sauce
1 tablespoons soy sauce
handful fresh cilantro, chopped
2 teaspoons cornstarch
1/2 pound shrimp, peeled and deveined (tails left intact optional)
1 tablespoon cooking oil, divided
5 stalks green onion, chopped (white and light green parts)
2 garlic cloves, finely minced
2 teaspoons fresh ginger, finely minced or grated

Directions:

In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.

Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.

Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant.

Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute until shrimp is cooked through. Serve immediately.

 

 

 

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Easy Pad Thai Recipe – Cheater Version! http://steamykitchen.com/31889-cheater-pad-thai-recipe-video.html http://steamykitchen.com/31889-cheater-pad-thai-recipe-video.html#comments Wed, 05 Mar 2014 16:25:26 +0000 http://www.steamykitchen.com/?p=31889 In this Easy Pad Thai Recipe: Cheater sauce! Enchance store-bought pad thai sauce with fresh, flavorful ingredients Less than 20 minutes, start to finish Looking for a no-carb version? Replace noodles with zucchini noodles “zoodles” Sometimes a cheater sauce is just the answer. The Asian aisle at my local grocery store has soo many bottles and jars of Asian sauces ...

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Perfect Cheater Pad Thai Recipe

In this Easy Pad Thai Recipe:

Sometimes a cheater sauce is just the answer.

Yummy Cheater Pad Thai Recipe

The Asian aisle at my local grocery store has soo many bottles and jars of Asian sauces – sweet-sour, kung-pao, ginger-garlic. Most of the time, I tell you to skip the pre-made stuff – it’s just easier to combine fresh ginger, fresh garlic, soy sauce or other easy-to-find ingredients to make your own type of sauce:

Sweet & Sour Chicken
Healthy General Tso’s Chicken
Chinese Beef & Broccoli
Sesame Chicken Salad

But when it comes to Pad Thai noodles, a do-it-yourself sauce can be tricky. The recipe for the sauce includes tamarind paste, which isn’t that easy to find in most American grocery stores. Thai Kitchen Pad Thai sauce is the only one my store carries, and it’s good! Let me know if you’ve tried others and have had good/bad results.

Original Pad Thai Sauce

Buy Pad Thai Sauce on Amazon!

This recipe takes 10 minutes to prep and less than 8 minutes at the stove.

10 Minute Cheater Pad Thai Recipe

Pad Thai noodles comes together really fast – so easy to make yet so easy to mess up.

1. Dried rice noodles are not cooked the same way regular pasta noodles are cooked. If you try to cook dry rice noodles in a pot of boiling water (like you do with spaghetti) – you’ll end up with a mushy mushy mushy mess. Instead, soak the noodles in hot (not boiling) water. That will soften the rice noodles and the stir-fry will finish cooking the rice noodles.

Even when making Vietnamese Pho Noodle Soup, another dish that uses dried rice noodles, I soak them in water – then briefly touch down in boiling water to cook. They’ll cook in 1 minute!

Delicious Cheater Pad Thai Recipe

2. The shrimp, egg, garlic, ginger and vegetables all cook at different heat setting and different times. In order to make sure nothing is under or over cooked, you have to adjust heat and add the ingredients into the wok or pan in a certain order. Prepare all of your ingredients first, and have them all ready within arm’s reach.

Tasty Cheater Pad Thai Recipe

3. Shrimp is not very forgiving to cook with. Because of their size, they are so easy to overcook! Then they become rubbery. To make sure that the shrimp is perfectly cook AND also get a nice sear – we sear them each side first before we do anything else. The shrimp are only cooked half-way. We’ll add them back into the pan near the end of the stir-fry. In fact, this is the technique that I use for stir-frying all meats and seafood. Sear at high heat, remove, then add back into finish cooking towards end.

4. Egg is also another funny ingredient – if you just crack an egg into a stir-fry, you’ll end up with a soggy mess. The egg will coat all of the ingredients and weigh down the dish, making it very “wet” and mushy. Instead, right after the shrimp are taken out of the pan, the egg is added to the pan. Give it a good scramble, and when it sets, remove the cooked eggs from pan too. You can just put the egg in the same bowl as the shrimp. This way, your Pad Thai will get nice bits of perfectly scrambled egg.

I know this seems like a lot of information – but don’t worry – here’s a video and the recipe will give you step by step!

Cheater Pad Thai Recipe Video

  

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Cheater Pad Thai Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
Cheater Pad Thai

Ingredients:

1 pound dry rice noodles (about 1/4" wide)
1 tablespoon cooking oil, divided
1 pound raw shrimp, peeled and deveined
1 egg, beaten
2 cloves garlic, finely minced
1/4 pound snow peas, sliced diagonally lengthwise
8 ounces bean sprouts
one 8-ounce jar prepared Pad Thai sauce
1 tablespoon water
optional toppings: Sriracha hot chili sauce, torn fresh cilantro, lime wedges, chopped peanuts

Directions:

1. In a large bowl, fully submerge the dry rice noodles in hot tap water (not boiling, just hot to touch). Let them soak for 8-10 minutes. Drain and set aside.

2. In a wok or large saute pan over high heat, add just half of the cooking oil. When the oil is hot, swirl it around the bottom of the pan and add the shrimp in a single layer. Let cook for 2 minutes. Try not to move the shrimp too much, let them develop a sear and then flip to sear the other side for an additional minute. The shrimp should be half-cooked. Remove the half-cooked shrimp to a bowl and set aside.

3. Keep the pan on the stove and add the beaten egg to the pan, stirring constantly to fry quickly. Remove cooked egg to the same bowl as the shrimp.

4. Turn the heat down to medium-low and let the pan cool down a bit. Swirl in the remaining cooking oil. Add the garlic to the pan and stir fry until the garlic becomes fragrant, about 30 seconds. Add the snow peas and bean sprouts and stir fry for another minute. Add the sauce to the pan from the jar. To get every bit of sauce from the jar, add a tablespoon or so of water, close lid, shake jar and pour that into the pan. Add the drained noodles into the pan. Turn the heat back up to medium-high. Stir to combine.

5. The moment the sauce begins to simmer, add the shrimp and egg back into the pan and stir fry everything until the shrimp are fully cooked through, about another minute. Add optional garnishes and serve immediately.

 

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Thai Fish Soup http://steamykitchen.com/29073-thai-fish-soup.html http://steamykitchen.com/29073-thai-fish-soup.html#comments Thu, 14 Nov 2013 18:08:20 +0000 http://www.steamykitchen.com/?p=29073 Ever since our trip to City of Hope in Los Angeles and meeting with top scientists developing cancer cures with herbs, I’ve been focusing on wisely choosing foods for my family that heal, not harm. It’s tough some days, especially when we have boys’ activities that go through the late afternoon and evenings. The unhealthy, fast choices are so tempting. ...

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Thai Fish Soup Recipe

Ever since our trip to City of Hope in Los Angeles and meeting with top scientists developing cancer cures with herbs, I’ve been focusing on wisely choosing foods for my family that heal, not harm.

Thai Fish Soup Recipe

It’s tough some days, especially when we have boys’ activities that go through the late afternoon and evenings. The unhealthy, fast choices are so tempting. Even at home, I’ll admit to popping frozen bean burritos in the microwave and adding a salad to “even it out” is sometimes an option.

Thai Fish Soup Recipe

My answer to this is to stock the freezer with frozen seafood. I buy shrimp already flash frozen (you can defrost exactly as many shrimp as you need). I also buy fresh fish and then cut them up into 1-inch chunks before freezing. A tip is to freeze the fish chunks in one layer – just flatten the bag and lay flat in the freezer. It makes it so much easier and faster to defrost.

The pantry always holds cans of coconut milk, cartons of broth and dried rice noodles – making this recipe very convenient to cook.

Thai Fish Soup Recipe

This recipe is from my new favorite cookbook, called The Medicinal Chef: Eat Your Way to Better Health, by Dale Pinnock. It’s a must-have book, we’ve already tried 5 recipes, all of them just fabulous. Not only are they tasty, but with the added big benefit of knowing that I’m doing good for my family’s health.

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Take a look at the video for a peek at how this book is structured and how Dale utilizes food to heal and promote healthy living.

9781454910497_TEMP_INT29-163_US.pdf

This Thai Fish Soup has all the flavor elements, typical of South East Asian cuisine.

Thai Fish Soup Recipe Video

 

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Thai Fish Soup Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
thai fish soup recipe featured-0180

Recipe adapted from The Medicinal Chef: Eat Your Way to Better Health by Dale Pinnock.

Make this healthy soup a perfect light meal by adding 1/2 pound of dried rice noodles (cook the rice noodles according to package directions).

You'll season to taste with the balance of fish sauce and lime juice. Adjust with more if needed, for more intense flavor.

If you cannot find lemongrass or kaffir lime leaves, just substitute with the peel of a lemon or lime. Use a vegetable peeler to get thin strips of peel (avoid the bitter white pith) and give each strip a good bruising or twist to release the oils)

The last time we made this soup, we added fresh tomato cut into wedges too - I highly recommend that you do the same!

Ingredients:

1 tablespoon cooking oil
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
1/4 red onion, very sliced
1/2 red chili pepper, sliced (optional)
1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)
4 kaffir lime leaves, torn (substitute with peel of lemon or lime)
14-ounce can coconut milk
1 cup vegetable broth
juice of 1/2 lime
1 tablespoon fish sauce
6 ounces shrimp, peeled and deveined
8 ounces salmon, cut into 1-inch chunks
assorted vegetables, such as bok choy, spinach, snow peas, kale, tomatoes, bell pepper, etc.
1 tablespoon minced cilantro

Directions:

In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chili pepper, lemongrass, kaffir and gently cook for about 2 minutes to release the aromas and flavors.

Pour in the coconut milk and broth and let simmer for 15 minutes. Remove the lemongrass, kaffir (or the lemon/lime peel if using) and discard. Season broth with fish sauce and lime juice to taste.

Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 minutes or until the shrimp and salmon is cooked through.

 

 

Legend image reprinted with permission from The Medicinal Chef © 2013 Dale Pinnock, Sterling Publishing Inc. Co. Photography by Martin Poole.

 

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Grilled Shrimp with Cantaloupe Lime Salsa http://steamykitchen.com/27517-grilled-shrimp-with-cantaloupe-lime-salsa-recipe-video.html http://steamykitchen.com/27517-grilled-shrimp-with-cantaloupe-lime-salsa-recipe-video.html#comments Fri, 05 Jul 2013 18:13:14 +0000 http://www.steamykitchen.com/?p=27517 I’m a horrible grocery shopper. I’m compulsive, obsessive and spontaneous all packed into one short human form, pushing a shopping cart. In short, I’m every advertiser’s dream. Grocery shopping and farmer’s markets are my absolute favorite activities (next to petting yarn and fabric, as an avid knitter and new quilter). Some of my most creative time is walking back and ...

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Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

I’m a horrible grocery shopper. I’m compulsive, obsessive and spontaneous all packed into one short human form, pushing a shopping cart. In short, I’m every advertiser’s dream.

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

Grocery shopping and farmer’s markets are my absolute favorite activities (next to petting yarn and fabric, as an avid knitter and new quilter). Some of my most creative time is walking back and forth between the produce section and different aisles, creating recipes on the fly.

The shopping cart ends up being an anatomy of a recipe, the grocery clerks are fascinated with the ingredients that go in, get swapped, moved around as I develop a new recipe in my head.

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

*Sidenote: You know what grocery stores need? A recipe consultant in the produce section! Instead of, “Can I help you find something?” — it should be — “Can I help you create a recipe?” <– great idea, huh?

But what ends up at the end of the grocery journey is A LOT of food in my cart. While it’s a “business expense” for Steamy Kitchen, it’s still very costly and unfortunately one of the side effects of recipe testing is a lot of food waste.

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

I’m a “DON’T” — one of these days, I’ll find myself in the back of a magazine with the black bar over my eyes, pushing a grocery cart piled high with food! (Though, don’t fret, my friends, I’m working on being more efficient and conscious of my food waste.)

One of the flavors that I was compiling at the store recently was pairing cantaloupe with basil. The two ingredients are amazingly refreshing as a  sorbet and I wanted to try the combo in a savory dish.

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A cookbook called Fresh Food Nation came to the rescue with a Cantaloupe Lime Salsa. The sweetness of cantaloupe, bite of jalapeño and lingering herbal basil is a perfect harmony of summer flavors. Pair with grilled shrimp, chicken, fish or pork. I’ve even had this salsa on top of a bed of greens as a salad.

 

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

Screen Shot 2013-07-05 at 2.26.02 PMFresh Food Nation cookbook by Martha Holmberg. Simple, seasonal recipes from America’s farmers. Cantaloupe Lime Salsa recipe from Lattin Farms in Fallon, Nevada. Owned by Rick Lattin and B. Ann Lattin. The Lattin’s CSA is the largest in northern Nevada. It is also home to one of the largest corn mazes in the United States.

Rick and B. Ann Lattin

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe Video

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Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
grilled-shrimp-with-cantaloupe-lime-salsa-featured-9441

Ingredients:

FOR THE CANTALOUPE LIME SALSA
1/2 small cantaloupe, diced
2 large tomatoes, diced
1/4 red onion, diced (or sweet onion)
1 teaspoon jalapeño pepper, seeded and minced (to taste)
1 lime, juiced
1 orange, zested and juiced
1/4 teaspoon kosher salt, to taste
freshly ground black pepper
handful fresh basil leaves, torn into small pieces
FOR THE GRILLED SHRIMP
1 pound shrimp, shelled (though you can leave the tail on if you wish)
1 tablespoon olive oil
salt and freshly ground black pepper

Directions:

FOR THE CANTALOUPE LIME SALSA

In a large bowl, combine all ingredients and toss to combine well. Taste and adjust seasoning, if needed.

FOR THE GRILLED SHRIMP

Pat the shrimp very dry. Toss the shrimp with the olive oil and then season with salt and pepper.

There are several ways you can prepare the shrimp:
-BBQ grill: Skewer and grill over high heat, 2-3 minutes per side.
-Broil: Lay on baking sheet, broil for 3-4 minutes per side on high, with rack set 6-8 inches under heat.
-Grill pan on stove: Heat a grill pan on high heat, grill shrimp 2-3 minutes per side
-Stir fry: Heat wok over high heat, swirl in a bit of cooking oil. When hot, add shrimp and spread out so that they are not overlapping (Give each shrimp some personal space!) Cook 2 minutes. Give it a good toss and spread out again. Cook the other side another 2 minutes.

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Wasabi Shrimp with Avocado on Rice Cracker http://steamykitchen.com/27098-wasabi-shrimp-avocado-cracker-recipe-video.html http://steamykitchen.com/27098-wasabi-shrimp-avocado-cracker-recipe-video.html#comments Tue, 11 Jun 2013 14:37:54 +0000 http://www.steamykitchen.com/?p=27098 If you’re not familiar with Gaby from What’s Gaby Cooking, let me give you a little introduction. Gaby LOVES avocado (we were in Mexico a couple of times together and she snarfed an entire bowl of guacamole the size of a soccer ball in one sitting!), is the only woman I know who can look totally glamorous in 95F Austin heat ...

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Wasabi Shrimp with Avocado on Rice Cracker Recipe

If you’re not familiar with Gaby from What’s Gaby Cooking, let me give you a little introduction. Gaby LOVES avocado (we were in Mexico a couple of times together and she snarfed an entire bowl of guacamole the size of a soccer ball in one sitting!), is the only woman I know who can look totally glamorous in 95F Austin heat at an outdoor bbq and Gaby is FUN. Loads of fun. You can’t help but be goofy around her!

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Left to right, that’s me (dork), Elise & Guy of Simply Recipes, Gaby and Catherine of Weelicious.

Screen Shot 2013-06-10 at 2.50.30 PMGaby’s brand new book, Absolutely Avocadoes just came out. If you’re a fan of the avocado, this is a must-get book. There are recipes for breakfast, lunch, dinner and even dessert.

Avocado in dessert!? Yep – Avocado Chocolate Chip Cookies and Pound Cake with Avocado!

I’ve made one of her recipes from the book – Gaby’s original recipe used sushi tuna on the rice cracker, but I’ve substituted with pre-cooked salad shrimp from the market. It’s the perfect finger-food for avocado lovers, like me.

 

 

Wasabi Shrimp with Avocado on Rice Cracker Recipe

 

Wasabi Shrimp with Avocado on Rice Cracker Video

Want to know how to make these fun curly green onions?

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Wasabi Shrimp with Avocado on Rice Cracker

Servings: 8 Prep Time: 5 minutes Cook Time: 10 minutes
shrimp-avocado-bites-featured-9227

A quick 15 minute appetizer featuring avocado! Adapted from Gaby Dalkin's Absolutely Avocados cookbook.

Feel free to use sushi-grade ahi tuna instead of the shrimp.

Ingredients:

1 stalk green onion, green part only
1 tablespoon soy sauce
2 teaspoons sesame seeds
1 teaspoon prepared wasabi paste (or more)
1/4 teaspoon sesame oil salt and freshly ground black pepper, to taste
1/2 pound cooked shrimp, peeled, deveined and chopped
1/2 stalk green onions, chopped thinly
1/4 red pepper or red chili, finely minced
2 ripe avocados 1/2 lime, squeezed
24 rice crackers

Directions:

In a bowl, add a handful of ice cubes and cold water to cover. With a small or medium sharp knife, cut green onion stalks into 3" lengths. Slice the green onion lengthwise into long thin strips, as thin as possible (see video). Place green onion slivers into ice water. Set aside while you continue with rest of recipe.

In a bowl, whisk together the soy sauce, sesame seeds, wasabi, sesame oil, salt and pepper. Add in the cooked shrimp, green onion and red pepper and toss to coat. Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado into a separate bowl. Add in the lime juice and use a fork to mash the avocado.

Spread avocado on each cracker. Top with a spoonful of the wasabi shrimp. Garnish with green onion curls.

Want to know how to make these fun curly green onions

 

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Chinese Grilled Shrimp http://steamykitchen.com/26335-chinese-grilled-shrimp-recipe-video.html http://steamykitchen.com/26335-chinese-grilled-shrimp-recipe-video.html#comments Wed, 03 Apr 2013 16:08:15 +0000 http://www.steamykitchen.com/?p=26335 My parents grill outdoors quite often, they live in Las Vegas so they can pretty much grill year-round (though I bet during the hottest summer weeks, you could grill directly on the sidewalk). Mom is one of the best hostesses I know, always making sure that there is plenty of food and drink to feed all the guests plus extra ...

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Grilled Shrimp Chinese Style Recipe

My parents grill outdoors quite often, they live in Las Vegas so they can pretty much grill year-round (though I bet during the hottest summer weeks, you could grill directly on the sidewalk). Mom is one of the best hostesses I know, always making sure that there is plenty of food and drink to feed all the guests plus extra in case 30 more people show up.


Grilled Shrimp Chinese Style Recipe

I have to confess, I’m the same way too. The extra food never gets wasted – our guests can bring home a leftovers or our animals get a nice treat. Our dogs, Coco and Buster, gets first dibs…..then the 10 hens and then lastly, the compost worms get to feast. If we happen to to have shellfish shells, like lobster shell, clam shell or shrimp shells, the hundreds of little Bluegill fish in our pond get a treat.

This is a recipe that I’ve learned from Mom, who has such talent for creating simple, but powerful recipes. Shrimp are marinated with what I call the “Chinese Trinity” – the trio of garlic, ginger and green onion. In addition, I’ve added minced hot chile pepper from our garden.

Grilled Shrimp Chinese Style Recipe

The Holy Trinity of Chinese Cooking

Chinese TrinityIf you’re familiar with New Orleans cooking, you’ll know that the “Holy Trinity” begins many Cajun and Creole recipes: a saute of onion, green bell pepper and celery.

In Chinese Cooking, the three key aromatics are a stir fry of garlic, ginger and green onion. These three ingredients dominate much of Chinese recipes. If you have time, read Tiger & Strawberries (one of the very first food blogs that I fell in love with 5 years ago) article on The Chinese Triad. Barbara’s post is thorough and also provides some cooking tips on how to use this triad of aromatics.

Mom’s Chinese Grilled Shrimp is one of the simplest recipes that highlights how powerful the combination of green onion, garlic and ginger can be. You can marinate the shrimp overnight or even for just a few minutes if you don’t have time.

Other ingredients that you can add to The Chinese Trinity that are great with this recipe are: cilantro, minced hot chile pepper, orange zest, Chinese 5-spice powder (just a pinch), sesame oil (just a dribble) , Chinese rice wine (just a splash).

 

 

 

Chinese Grilled Shrimp Recipe Video

 

grilled-shrimp-chinese-style-recipe-1584

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Grilled Shrimp Chinese Style Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes
Grilled Shrimp Chinese Style Recipe

You can use any size shrimp for this recipe - I love using jumbo shrimp. Asians love to keep the shrimp shell on, it's a deliciously messy, eat-with-hands affair! If you prefer to shell the shrimp, that is fine too. You can broil or grill this shrimp.

Ingredients:

1 pound shrimp
1 stalk green onion, green part only, chopped
2 cloves garlic, very finely minced
2 teaspoons grated fresh ginger
1 teaspoon finely minced chile pepper (or to your taste)
1 teaspoon sea or kosher salt
1 teaspoon cooking oil
bamboo skewers, soaked in water 30 minutes

Directions:

Preheat grill to high heat. In a large bowl, add all ingredients and mix thoroughly to coat the shrimp. At this point, you can refrigerate for up to overnight or just proceed to next step.

Skewer the shrimp - for jumbo shrimp, you may want to use two bamboo skewers for each (see photo or video). Grill 2-4 minutes each side (depends on how big the shrimp are). Serve immediately.

To broil, set the oven rack to 8" below heating unit. Broil 4 minutes per side or until cooked through.

 

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Coconut Curry Shrimp with Coconut Rice http://steamykitchen.com/25694-coconut-curry-shrimp-with-coconut-rice-recipe-video.html http://steamykitchen.com/25694-coconut-curry-shrimp-with-coconut-rice-recipe-video.html#comments Tue, 26 Feb 2013 18:04:40 +0000 http://steamykitchen.com/?p=25694 There isn’t a curry that I don’t like. Well, as long as the spice level is is not outrageously crazy! This is a seafood curry that I made recently on television, and it’s a Caribbean Creole curry from the cookbook, Flavors of Belize (I made Beef Satay with Habanero Peanut Sauce from the book too). I learned something new from ...

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Coconut Curry Shrimp with Coconut Rice Recipe

There isn’t a curry that I don’t like. Well, as long as the spice level is is not outrageously crazy! This is a seafood curry that I made recently on television, and it’s a Caribbean Creole curry from the cookbook, Flavors of Belize (I made Beef Satay with Habanero Peanut Sauce from the book too).

Coconut Curry Shrimp with Coconut Rice Recipe

I learned something new from cookbook author Tanya McNabb – Caribbean Creole is different from Louisiana Creole! Their cuisine features lots of seafood and use of coconut, so this recipe for Coconut Curry Shrimp with Coconut Rice is a perfect example of a Creolean speciality.

Coconut Curry Shrimp with Coconut Rice Recipe

Not only does the recipe take only 20 minutes to make (the rice takes 20 minutes, the curry really only takes 7 minutes), but the spice level is mild, perfect for kids too. The curry flavor comes from yellow curry powder and ground green cardamom, so it’s warming and comforting. Of course, you can add more chile sauce if you wish!

Coconut Curry Shrimp with Coconut Rice Recipe

The shrimp can be replaced with sea scallops or chunks of fish (grouper would be fantastic). The television crew loved it so much that we ate the entire dish minutes after filming!

Coconut Curry Shrimp with Coconut Rice Recipe Video

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Coconut Curry Shrimp with Coconut Rice

Servings: 4 Prep Time: 20 Cook Time: 30
coconut-curry-shrimp-with-coconut-white-rice-recipe-featured-1014.jpg

Ingredients:

For the Coconut Curry Shrimp
1 pound shrimp, peeled and deveined
2 tablespoons coconut oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 onion, diced
1 cup green bell pepper, deseeded, diced
2 tomatoes, deseeded, diced
2 cardamom pods, crushed
1 tablespoon curry powder
1 teaspoon freshly ground black pepper
2 teaspoons hot sauce, to taste
2 cups seafood or chicken stock
2 cups coconut milk
2 tablespoons fresh cilantro, choppedFor the Coconut Rice
2 cups white rice
2 cups coconut milk
1 cup water
1 teaspoon salt

Directions:

To make the Coconut Curry Shrimp:
In a large cast-iron pan or frying pan over medium-high heat, heat the coconut oil. Add the garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes. Add cardamom pods, curry powder, black pepper and creole pepper sauce and stir well. Add shrimp and saute for 5 minutes. Remove shrimp and set aside. Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes. Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes. Serve on a bed of freshly cooked coconut rice.

To make the Coconut Rice:
In a large saucepan over high heat, bring rice, coconut milk, water and salt to a boil, cover and simmer for 20 minutes or until liquid is fully absorbed and rice is fully cooked.

Coconut Curry Shrimp with Coconut Rice Recipe

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