Light Shrimp Recipes including grilled and fried shrimp

There are various different cooking methods when comes to light shrimp recipes. Below you would find Western and Asian taste of fried shrimp recipe as well as grilled shrimp recipe.
 
Shrimp and Vermicelli Claypot
Serves 4

 
3 ½ meat, 2 ½ starch, 1 ½ fat, 1 vegetable, 1 sugar
Protein 43g
Fat 31g
Carbohydrate 77g
Total Calories 760
 
16 large prawns (or crab claws)
50g mung bean vermicelli (softened and drained)
1 tbsp sesame oil
8 cloves garlic (crushed, retaining skin)
5 slices ginger
 
Sauce mixture:
2 tsp whole black pepper (Crushed)
1 tbsp oyster sauce
1 Tbsp fish sauce
2 tbsp cooking wine
2 tsp cornstarch
2/3 cupwater
 
1 bunch coriander leaves (cut into 5 cm lengths, reserving roots)
5 stalks spring onions (cut into 5 cm lengths)
2 red chilies (shredded)
 
Clean shrimps and remove shells, leaving talks and heads. Combine sauce mixture and set aside.
Heat sesame oil in a claypot on medium heat until smoke forms. Place coriander roots, crushed garlic and sliced ginger in the hot oil and brown slightly. Put in the vermicelli and arrange prawns or crab on top of the vermicelli. Pour sauce over, and cook  covered over low heat for about 10 minutes, or baked in an oven set at 425 Fahrenheit for about 20-30 minutes. Remove from heat and garnish with coriander, spring onions and shredded red chilies.
 
Stir-fried shrimp and beancurb
Serves 4-6
 
3 ½ meat, 2 fat, 1 vegetable, ½ starch, ¼ sugar
Protein 38g
Fat 35g
Carbohydrate 28g
Total Calories 580
 
200g shrimps (shelled)
1 tsp cooking wine
½ tsp salt
1 tsp cornstarch
 
1 Tbsp oil
6 pieces spring onion (3cm long)
6 slices ginger
1 cupstock or water
 
1 square (300g) soft beancurd (cut into chunks)
1 tomato (diced)
1/3 cup green peas
1/3 cup button or straw mushrooms
 
Thickening mixture:
2 tsp cornstarch
3 Tbsp water
1 Tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
Dash of pepper
 
Mix cleaned shrimps with salt, wine and cornstarch and set aside.
Heat oil in a wok and stir fry ginger and onion until fragrant.
Pour in the stock and bring to a boil.
Add vegetables and beancurd into the stock and simmer for 2-3 minutes, then add shrimps, cover and cook for 3 more minutes
Finally, stir in cornstarch mixtur and boil until thickened.
 
Grilled shrimp with yogurt
Serves 4
 
3 meat, 1 ½ at, 1 vegetable, ½ milk
Protein 34g
Fat 30g
Carbohydrate 18g
Total Calories 480
 
12 large shrimps / 15 large shrimps
1 tsp salt
Juice of ½ a lemon
 
Marinade:
¼ cup plain yogurt
1 small onion
1 piece thumb size ginger
4 cloves garlic (peeled)
2 candlenuts or 4 cashew nuts
1 Tbsp fish curry powder
2 tsp chili powder
1 tsp tomato puree
½ tsp turmeric
½ tsp cinnamon powder
2 tsp oil
Salt and pepper to taste
 
Garnishing:
2 Tbsp chopped coriander
1 Tbsp chopped onions
1 tomato (sliced)
½ cucumber (sliced)
 
Clean shrimps and remove shells. Marinate them in salt and lemon juice for at least half an hour. Rinse and drain thoroughly.
In a food processor, blend all the spice ingredients with the yogurt, oil, salt and pepper until a smooth paste forms. Rub the thick paste on all the shrimps and marinate for one hour. Grill the shrimps 8cm from heat source until golden brown on both sides, basting the shrimps with the sauce from time to time.
Garnish with coriander, onions, cucumber and tomato slices before serving.

Source: articlesbase

---

The New Busy is not the too busy. Combine all your e-mail accounts with Hotmail. Get busy.