Light Shrimp Recipes including grilled and fried shrimp

You will findnumerousdifferent cooking methods when comes to <b>light shrimp recipes</b>. Belowyou woulddiscover Western and Asian taste of <b>fried shrimp recipe</b> as well as <b>grilled shrimp recipe</b>.

 

<b>Shrimp and Vermicelli Claypot</b>

Serves 4

 

three ½ meat, 2 ½ starch, one ½ fat, one vegetable, one sugar

Protein 43g

Fat 31g

Carbohydrate 77g

Total Calories from fat 760

 

16 large prawns (or crab claws)

50g mung bean vermicelli (softened and drained)

one tbsp sesame oil

8 cloves garlic (crushed, retaining skin)

five slices ginger

 

Sauce mixture:

2 tsp whole black pepper (Crushed)

one tbsp oyster sauce

one Tbsp fish sauce

2 tbsp cooking wine

2 tsp cornstarch

2/3 cupwater

 

one bunch coriander leaves (reduce into five cm lengths, reserving roots)

five stalks spring onions (reduce into five cm lengths)

2 red chilies (shredded)

 

Clean shrimps and remove shells, leaving talks and heads. Combine sauce mixture and arrangedapart.

Temperature sesame oilin a claypot on medium heatuntil smoke forms. Put coriander roots, crushed garlic and sliced ginger within thehotoil and brown somewhat. Setwithin the vermicelli and arrange prawns or crab on topof the vermicelli. Pour sauce over, and simmer covered overlowheatfor about 10 mins, or baked in an oven arranged at 425 Fahrenheit for about 20-30 mins. Get rid of from heat and garnish with coriander, springtime onions and shredded red chilies.

 

<b>Stir-fried shrimp and beancurb</b>

Serves 4-6

 

three ½ meat, 2 fat, one vegetable, ½ starch, ¼ sugar

Protein 38g

Fat 35g

Carbohydrate 28g

Total Calories from fat 580

 

200g shrimps (shelled)

one tsp cooking wine

½ tsp salt

one tsp cornstarch

 

one Tbsp oil

six pieces spring onion (3cm lengthy)

six slices ginger

onecupstock or water

 

one square (300g) soft beancurd (reduce into chunks)

one tomato (diced)

1/3 cup green peas

1/3 cup button or straw mushrooms

 

Thickening mixture:

2 tsp cornstarch

three Tbsp water

one Tbsp oyster sauce

one tsp sesame oil

one tsp sugar

Dash of pepper

 

Mix cleaned shrimps with salt, wine and cornstarch and arrangedapart.

Temperatureoilin a wok and stir fry ginger and onion until fragrant.

Pour instock and cookto a boil.

Includevegetables and beancurd to thestock and simmer for 2-3 mins, then add shrimps, cover and simmer for threemoremins

Lastly, stir in cornstarch mixture and boil until thickened.

 

<b>Grilled shrimp with yogurt</b>

Serves 4

 

three meat, one ½ at, one vegetable, ½ milk

Protein 34g

Fat 30g

Carbohydrate 18g

Total Calories from fat 480

 

12 large shrimps / 15 large shrimps

one tsp salt

Juice of ½ a lemon

 

Marinade:

¼ cup plain yogurt

onesmall onion

one piece thumb size ginger

4 cloves garlic (peeled)

2 candlenuts or 4 cashew nuts

one Tbsp fish curry powder

2 tsp chili powder

one tsp tomato puree

½ tsp turmeric

½ tsp cinnamon powder

2 tsp oil

Salt and pepper to taste

 

Garnishing:

2 Tbsp chopped coriander

one Tbsp chopped onions

one tomato (sliced)

½ cucumber (sliced)

 

Thoroughly clean shrimps and remove shells. Marinate them in salt and lemon juice for a minimum ofhalf an hour. Rinse and drain completely.

Inside afoods processor, mixall of the spice elementsincluding yogurt, oil, salt and pepper until a smooth paste forms. Rub the thick paste on all of the shrimps and marinate for one hour. Grill the shrimps 8cm from heatsupplyuntil golden brown on each sides, basting the shrimps with the sauce from time to time.

Garnish with coriander, onions, cucumber and tomato slices before serving.

 



Source by Sara Marshall

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.