SHANGHAI SHRIMP RECIPE RECIPES
SHRIMP SHANGHAI RECIPE - FOOD.COM
Adapted from Morey Amsterdam's Benny Cooker Crock Book. Although the title comes from a joke from Amsterdam's night club act, the recipes are all genuine. Prep time is marinating time.
Total Time 1 hours 10 minutes
Prep Time 1 hours
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
- Add shrimp and mix well.
- Cover and refrigerate for 1 hour.
- Drain shrimp, reserving marinade.
- Heat oil in a wok or large skillet over high heat.
- Add shrimp and stir-fry 2-3 minutes.
- Add peas and stir-fry 1 minute.
- Add water chestnuts and stir-fry 1 minute.
- Remove shrimp and keep warm. (Leave the vegetables in the pan.).
- Mix cornstarch with enough cold water to form a thin paste.
- Stir into marinade.
- Pour marinade mixture into pan with the vegetables.
- Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
- Pour sauce over shrimp.
- Serve with rice and cherry tomatoes.
Nutrition Facts : Calories 549.1, FatContent 18, SaturatedFatContent 2.3, CholesterolContent 478.9, SodiumContent 4203.7, CarbohydrateContent 18.7, FiberContent 2.7, SugarContent 5.1, ProteinContent 58.4
SHANGHAI SHRIMP AND SCALLOP STIR-FRY | BETTER HOMES & GARD…
Crushed red pepper adds zip to the sweet and sharp flavors of this seafood stir-fry. Add more red pepper if you like it hot, or omit it entirely for a milder taste.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 30 minutes
Prep Time 30 minutes
Number Of Ingredients 18
Steps:
- Thaw shrimp and scallops, if frozen. Cut any large scallops in half. In a medium bowl stir together shrimp, scallops, 1 tablespoon soy sauce, 1 tablespoon sherry, and 2 teaspoons cornstarch. Cover and refrigerate for 1 hour. Drain shrimp and scallops, reserving marinade.
- For sauce, in a small bowl stir together 3 tablespoons soy sauce, brown sugar, vinegar, 2 tablespoons sherry, 1-1/2 teaspoons cornstarch, sesame oil, 1/4 teaspoon crushed red pepper, and reserved marinade. Set aside.
- Pour cooking oil into a wok or large skillet. (Add more cooking oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrots; stir-fry for 4 to 5 minutes or until crisp-tender. Remove carrots from the wok.
- Add half of the shrimp and half of the scallops to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp and scallops turn opaque. Remove shrimp and scallops from the wok. Repeat with remaining shrimp and scallops. Return all shrimp and scallops to the wok. Push shrimp and scallops from the center of the wok.
- Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return carrots to the wok. Add green onions. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked rice. Sprinkle with additional crushed red pepper, if desired. Makes 4 servings.
Nutrition Facts : Calories 306 calories, CarbohydrateContent 40 g, CholesterolContent 104 mg, FatContent 6 g, ProteinContent 21 g, SaturatedFatContent 1 g, SodiumContent 1237 mg
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