Tag: seafood
Chili Garlic Shrimp
Chili Garlic Shrimp
This recipe is better than any Chinese takeout chili garlic shrimp out there. It’s ready in only 6 minutes; all for half the price with a fraction of the oil and sugar. The shrimp get sautéed for a couple minutes. Then ginger is briefly sautéed, followed by the sauce for 30 seconds. The shrimp get tossed in the spicy, garlicky, gingery sauce. That’s about it. As simple as it gets.
Servings: 2
Ingredients
- 1 lb 41/50 count shrimp peeled and deveined
- 1 tsp shaoxing cooking wine
- 1/2 tsp salt
- 2 tbsp cornstarch
- 1 tbsp flour
Chili Garlic Sauce
- 1/4 cup chili garlic sauce
- 2 tbsp brown sugar
- 2 tsp light soy sauce
- 1/4 cup vegetable oil
- 2 tbsp ginger minced
Instructions
- Mix together the chili garlic sauce, brown sugar, and soy sauce. Set aside.
- Marinate the shrimp in the cooking wine and salt. Then toss with the cornstarch and flour.
- Heat up cooking oil in a skillet over medium high heat. Add in the shrimp in a single layer.
- Cook for 2 minutes a side. Remove from the pan.
- Add in the ginger. Cook for a minute until aromatic.
- Pour in the sauce and cook for 30 seconds.
- Turn off the heat and toss in the shrimp. Stir to coat.
Shrimp Etouffee
Shrimp Etouffee
Etouffee is another classic dish from Louisiana. This extremely rich seafood gravy has a ton of shrimp(or crawfish) that gets ladled over steamed rice.
Ingredients
- 1/4 cup onion diced
- 1/4 cup celery diced
- 1/4 cup green bell pepper diced
- 1/4 cup vegetable oil
- 1/3 cup flour
- 1 tbsp creole seasoning
- 1 1/2 cups seafood stock
- 1 stick butter
- 1 lb 26/30 ct. shrimp peeled and deveined
- 1/2 cup green onions chopped
Instructions
- Heat up the oil in a large sauté pan over medium high heat. Add in the flour and whisk continuously for 5 minutes.
- Whisk in the vegetables and 1/2 tbsp of the creole seasoning. Cook for 5 minutes.
- Set the roux of vegetables aside.
- In another sauté pan, melt half of the butter. Add in the shrimp and green onions. Cook for a minute.
- Add the shrimp to the roux along with the seafood stock, butter, and the rest of the creole seasoning. Cook for 5 minutes.
Crab Fried Rice
Crab Fried Rice
Crab fried rice happens to be the most popular type of fried rice in Thailand; and for good reason. This is one of those types of food that you taste once and can’t stop eating. The fried rice boasts a nice crab flavor from the crab paste in soybean oil and the large pieces of claw meat throughout the rice. Minimal prep time and cooks in 12 minutes. This side dish will outshine your main course.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion diced
- 6 garlic cloves minced
- 2 tbsp crab paste in oil
- 2 cups day old cooked basmati rice
- 4 oz crab claw meat
- 4 green onions
- 1/2 tsp white pepper
- 2 tbsp maggi seasoning
- 2 large eggs beaten
Instructions
- Heat up the oil in a large wok or sauté pan over medium high heat. Sauté the onions for 4 minutes. Add in the garlic and cook for 1 more minute.
- Add the crab paste. Cook for 1 minute.
- Add in the rice. Break up all of the clumps. Fry for 2 minutes.
- Stir in the crab claw meat. Cook for 1 minute.
- Stir in the green onions. Season with maggi and white pepper.
- Make a well in the center of the pan. Pour in the eggs. Let set for a minute then scramble. Mix with the rice.
