Best 3 Shrimp Shanghai Recipes
Indulge in a culinary journey to the vibrant streets of Shanghai with this delectable Shrimp Shanghai recipe. Embark on a tantalizing adventure as we explore the perfect balance of flavors in this dish, where succulent shrimp are enveloped in a luscious, aromatic sauce. Discover the secrets behind creating an unforgettable meal that combines the essence of Shanghai's rich culinary heritage with a modern twist. Prepare to tantalize your taste buds with this symphony of flavors that will leave you craving for more.
In addition to the classic Shrimp Shanghai, this article presents a diverse collection of shrimp recipes that cater to various preferences and dietary restrictions. Embark on a culinary adventure with the aromatic Shrimp Scampi, where succulent shrimp are sautéed in a flavorful blend of garlic, butter, and herbs. Treat yourself to the crispy delight of Air Fryer Shrimp, cooked to perfection with a golden-brown exterior and tender, juicy interior. For a healthier option, indulge in the succulent Steamed Shrimp, where the natural flavors of the shrimp shine through with a delicate touch of herbs and lemon. Experience the bold and spicy flavors of Szechuan Shrimp, where tender shrimp are coated in a tantalizing sauce that packs a punch.
SHANGHAI PORK AND SHRIMP SPRING ROLLS
I decided to make another variation on classic spring rolls other than mine that I've been using and chose this recipe based on ingredients used. The recipe comes from A. Nguyen "Asian Dumplings". Although her recipes calls for 18-20 spring rolls, I find 18 better than 20 unless you increase the ingredient amount a bit more or prefer thinner spring rolls. I have altered the recipe somewhat to make it easier for my own cooking method and taste. There are several variations on shaping spring rolls and I've decided to use a method that may be easiest to work for most people. Tastes wonderful with Sweet and Sour Sauce, Recipe #447509 I've posted from the same book.
Provided by Rinshinomori
Categories Pork
Time 20m
Yield 18-20 spring rolls
Number Of Ingredients 17
Steps:
- Combine sugar, 1/2 teaspoon cornstarch, soy sauce, pork, and shrimp in a bowl and stir. Set aside.
- In a bowl, rehydrate shitake mushrooms in hot water just enough to cover until softened. Depending on mushrooms used this can take anywhere between 15-30 minutes to soften. Reserve the liquid for dissolving cornstarch. Cut off the stem and cut into very thin match stick pieces.
- In a small cup dissolve 1 1/2 T cornstarch with 3 T of reserved mushroom soaking liquid. This will be used to thicken the filling mixture.
- Heat 1 1/2 T oil in a large skillet over medium high heat and add ginger and garlic. Cook for about 30 seconds until fragrant but not browned and add pork and shrimp mixture. Stir constantly to separate the pork pieces and shrimp into nuggets and cook for about 2 minutes. Do not overcook. Transfer to a dish.
- Add the remaining 1 1/2 T oil to the skillet on medium high heat. Add shitake mushrooms, bamboo shoots, bean sprouts, salt and pepper. Cook 5 minutes stirring constantly. Return the pork and shrimp mixture to the skillet and stir to combine. Lower the heat and give the cornstarch mixture a stir and pour over the filling. Cook for about 30 seconds to bind the mixture. Transfer to a bowl to cool completely.
- In a small cup combine 1 T cornstarch with 1/2 C water to seal spring roll skin.
- Lay a spring roll skin on the work surface making sure one of the pointy corner is facing you. Put about 2 T of filling slightly below the center towards you and form into log shape using your fingers.
- Lift the bottom edge towards you up and over the filling tucking the point under it. Fold in the sides and brush the upper edges with cornstarch and water mixture. Roll away from you (bottom up) to seal. Set the finished rolls seam side down on the baking sheet covered with wax paper or aluminum foil and keep covered with a kitchen towel to prevent drying.
- Heat 1 inch of oil in a deep skillet over medium high to about 350F degrees. Slide in a few spring rolls and fry, turning as needed for about 3 minutes or until golden brown and very crisp.
- Remove from the oil and drain. Continue with the remaining rolls. To serve, cut diagonally in half. Serve with a vinegar or dipping sauce of your choice.
WOK STIRRED SHANGHAI NOODLES WITH SHRIMP AND HARICOTS VERTS
Steps:
- In a bowl, mix shrimp, cornstarch, coriander and sesame oil. In a hot wok, coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes keeping them rare. Set aside. In the same wok, add a little more oil and caramelize garlic, ginger and onions. Season. Add mushrooms, oyster sauce and chicken stock. Add noodles, haricots and shrimp. Quickly heat up and serve immediately.
SHRIMP SHANGHAI
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.
Provided by Chocolatl
Categories Chinese
Time 1h10m
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.
Tips for Making the Best Shrimp Shanghai:
- Use fresh, large shrimp. Look for shrimp that are bright pink and have a firm texture. Avoid shrimp that are brown or have black spots. - Devein the shrimp before cooking. This will remove the digestive tract, which can be gritty and unpleasant to eat. - Marinate the shrimp in a flavorful mixture of soy sauce, rice wine, ginger, and green onions. This will help to tenderize the shrimp and infuse them with flavor. - Cook the shrimp over high heat until they are just cooked through. Overcooking will make the shrimp tough and rubbery. - Serve the shrimp immediately with steamed rice or noodles. You can also garnish the dish with chopped green onions and cilantro.Conclusion:
Shrimp Shanghai is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. By following these tips, you can make the best Shrimp Shanghai that will impress your family and friends.
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