ROCK SAUCE RECIPE RECIPES

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ROCK SHRIMP TEMPURA (PAN-FRIED) RECIPE | ALLRECIPES



Rock Shrimp Tempura (Pan-Fried) Recipe | Allrecipes image

This is based off the famous recipe from Nobu. If you've ever had the rock shrimp at one of his restaurants, you'll definitely want to make these.

Provided by Cipher

Categories     Appetizers and Snacks    Seafood    Shrimp

Total Time 18 minutes

Prep Time 15 minutes

Cook Time 3 minutes

Yield 4 servings

Number Of Ingredients 11

1 egg yolk
2 teaspoons chili-garlic sauce
1 teaspoon rice vinegar
¼ teaspoon sea salt
2 dashes ground black pepper
3 tablespoons olive oil
¾ cup ice water
¾ cup all-purpose flour
1 egg yolk
2 tablespoons olive oil, or as needed
1 pound rock shrimp, peeled and deveined

Steps:

  • Whisk egg yolk, chili-garlic sauce, rice vinegar, sea salt, and black pepper together in a bowl. Pour in 3 tablespoons oil slowly, whisking constantly, until sauce is creamy.
  • Whisk ice water, flour, and egg yolk together in a large bowl to make batter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Dip some shrimp in batter, letting excess drip off, and cook in hot oil until browned on both sides, 3 to 5 minutes. Drain on paper towels. Repeat with remaining olive oil and shrimp.
  • Place cooked shrimp in a large bowl. Pour sauce on top and mix until thoroughly coated.

Nutrition Facts : Calories 351 calories, CarbohydrateContent 18.8 g, CholesterolContent 275 mg, FatContent 20.3 g, FiberContent 0.9 g, ProteinContent 22.3 g, SaturatedFatContent 3.4 g, SodiumContent 428 mg, SugarContent 0.1 g

ROCK SHRIMP PASTA WITH SPICY TOMATO SAUCE RECIPE | BON APPÉTIT



Rock Shrimp Pasta with Spicy Tomato Sauce Recipe | Bon Appétit image

A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.

Provided by Claire Saffitz

Yield 4 Servings

Number Of Ingredients 10

1 28-ounce can whole peeled tomatoes, preferably San Marzano, drained
? cup olive oil, plus more for drizzling
½ medium fennel bulb, fronds reserved, core removed, bulb thinly sliced
8 garlic cloves, smashed
1 Fresno chile, very thinly sliced, divided
¼ cup dry white wine
12 ounces strozzapreti or casarecce
Kosher salt
1 pound rock shrimp or 1 small shrimp, peeled, deveined
2 tablespoons unsalted butter

Steps:

  • Set a fine-mesh sieve over a medium bowl. Working over sieve, squeeze tomatoes to release juices and break up flesh. Let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
  • Heat ? cup oil in a large Dutch oven or other heavy pot over medium. Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5–8 minutes. Transfer fennel mixture with a slotted spoon to a small bowl.
  • Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes. Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute. Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5–10 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and ½ cup pasta cooking liquid. Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes. Thin sauce with more pasta cooking liquid if needed; season with salt. Remove from heat; add butter and toss to combine. Season with more salt if needed.
  • Divide pasta among bowls. Top with fennel fronds and remaining chile and drizzle with oil.

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