SHANGHAI STYLE SHRIMP 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 STIR-FRY | PARENTS
Provided by Parents
Categories Food & Recipes
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to boiling. Add rice noodles and cook 3 minutes. Drain.
- Heat 1 tbsp of the oil in a wok or very large skillet over medium-high heat. Add noodles, 1 tbsp each of the soy sauce and rice vinegar and 1/4 tsp of the salt. Stir-fry 2 minutes. Transfer to a platter.
- Return wok or skillet to medium-high heat and add remaining 2 tbsp oil. Add peppers, snap peas and onion. Stir-fry 4 minutes. Add shrimp and cook 5 minutes, stirring, until opaque. Season with remaining 1/8 tsp salt.
- Meanwhile, whisk together sweet chili sauce, remaining 2 tbsp each soy sauce and rice vinegar, the lemon juice and chili-garlic sauce. Stir into wok and cook 1 minute. Pour over noodles on platter and serve.
Nutrition Facts : Calories 397 calories, CarbohydrateContent 53 g, CholesterolContent 168 mg, FatContent 8 g, ProteinContent 23 g, SaturatedFatContent 1 g, SodiumContent 168 mg
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