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Shrimp Lo Mein

Shrimp Lo Mein

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Yield: 2
Woks of Life

Shrimp Lo Mein is an easy dish to make at home and tastes just as good as any restaurant version. Prepare the ingredients ahead of time for an easy lo mein.

  • 12oz shrimp, 31-40 size (or 21-25 cut in half), peeled and deveined
  • 1lb fresh pre-cooked lo mein noodles

Sauce:

  • ½tsp sugar
  • 1½TBS soy sauce
  • 2tsp dark soy sauce
  • 1TBS oyster sauce
  • ½tsp sesame oil
  • ⅛tsp ground white pepper
  • 3TBS neutral oil (like vegetable or canola, divided)

Vegetables:

  • 2cloves garlic (minced)
  • 6fresh button or cremini mushrooms (sliced)
  • 1medium carrot (julienned)
  • ½cup bamboo shoots (sliced)
  • ½cup water chestnuts (sliced)

Stir-fry:

  • 1TBS Shaoxing wine
  • 3cups napa cabbage (shredded)
  • 1cup snow peas (trimmed)
  • 1cup fresh mung bean sprouts
  • 2scallions (split and cut into 2-inch-long pieces)

Take the shrimp and noodles out of the refrigerator and let them come up to room temperature. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy.

If you can’t find lo mein noodles, you can substitute dried linguini. Just cook until al dente, drain, and immediately toss with 1 TBS of vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish, so they don’t dry out and remain at room temperature or warmer. This makes the stir-frying process much easier.

Premix sauce:

Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside.

Shrimp:

Heat a large wok over high heat until it just starts to smoke and add 1 TBS of oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.

Vegetables:

Return the wok to the highest heat possible and add 2 TBS oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.

Stir-fry:

Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute. Now, you can see why you want everything at room temperature, or everything will be overcooked and mushy by the time it heats up!

Sauce:

At this point, the noodles should be softened, so add in the sauce mixture you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed.

Finish:

Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!

Shrimp and Asparagus Stir-Fry

Shrimp and Asparagus Stir-Fry

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Yield: 2 Servings
Sue & Gambo

Yum. Tasty, tasty, tasty, but Gayle didn’t like it. She’s not a fan of sesame oil and thought the dish was spicy, but nothing but a couple twists of pepper in it… Maybe the ginger?

Premix sauce:

  • 2TBS of cooking sherry wine
  • ½TBS of sugar
  • ½cup of water

Shrimp:

  • ½lb large shrimp, peeled, deveined
  • salt & pepper
  • 1TBS soy sauce

Stir-fry:

  • cooking oil, divided
  • 1tsp ginger, sliced
  • 1tsp garlic, minced
  • 1oz red onion, sliced thin
  • 1bunch asparagus (about 1 lb), cut into 1½-inch pieces on the diagonal
  • 2oz red and orange peppers, sliced thin
  • 1TBS sesame seed oil
  • 1TBS of oyster sauce

Slurry:

  • 1TBS cornstarch mixed with 2 TBS water
  • 1pinch of black pepper

Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.


Pre-mix sauce:

Stir wine, sugar, water, and 2 TBS soy sauce in a small bowl.

Slurry:

Whisk together 1 TBS of cornstarch and 2 TBS of water in another small bowl.

Blanch vegetables:

Bring a wok with a quart of water to a boil. Add some salt. Add asparagus and boil for 2 minutes. Remove to an ice water bath to cool. When cool, drain and set aside.

Stir fry shrimp:

In a hot wok add some cooking oil. Season shrimp with salt and black pepper, add to wok. Cook the shrimp until it’s browned up. Remove the shrimp and set aside.

Stir fry vegetables:

Add the garlic and ginger to the wok and stir fry 30 seconds.

Next add blanched asparagus and orange and red peppers to the wok, stir fry until lightly browned. 1 to 2 minutes.

Finish:

Add premix sauce to the wok and let it boil for a couple minutes.

Next add 1 TBS sesame oil and 1 TBS oyster sauce.

Add the slurry slowly to your stir fry until the sauce is to the preferred thickness.

Then add the shrimp back into the stir fry and stir everything together.

Crispy Pan-Fried Shrimp

Crispy Pan-Fried Shrimp

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Yield: 4 Servings
Adapted from: Grits & Pinecones

This could be good.

  • 1lb jumbo shrimp fresh, peeled and deveined
  • 1cup AP flour
  • 1tsp kosher salt
  • ½tsp ground black pepper
  • ½tsp garlic powder
  • ¼cup olive oil

Heat the olive oil in a large sauté pan over medium-high heat.

Add flour, salt and pepper and garlic powder to a gallon size Ziploc bag.

Add shrimp and shake well.

Shake off the excess flour and add the shrimp to the pan in a single layer.

Cook the shrimp for 1-2 minutes on one side, or until golden-brown. Then turn over and cook on the other side for another 1-2 minutes.

Place shrimp on a paper towel to drain and serve immediately.

Sharon’s tips:

Place the plastic bag with the leftover seasoned flour mixture in the freezer to use the next time you make these shrimp.

You can either leave the shrimp tails on or take them off before coating them with flour. It’s entirely up to you!

Oven Fried Shrimp

Oven Fried Shrimp

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Yield: 2 Servings
Adapted from TasteOfHome

When you’re not allowed to use the deep fryer in the house, here’s an alternative to deep-fried shrimp. Coat the shrimp with panko breadcrumbs, spray with cooking spray and then bake to give these a breaded shrimp taste without all the saturated fat and calories of deep-frying. Add a bowl of chowder or bisque and enjoy.

  • 1½cups panko bread crumbs
  • 2large eggs
  • 1-2TBS milk
  • 3TBS AP flour
  • 3tsp seafood seasoning, like Old Bay or Zatarain’s
  • ¼tsp salt
  • pepper to taste
  • 20jumbo shrimp, peeled and deveined
  • cooking spray

Place bread crumbs in a shallow bowl.

In another shallow bowl, combine egg whites and milk.

In a third shallow bowl, combine flour, seafood seasoning, salt and pepper.

Dip shrimp in the flour mixture, egg mixture, then bread crumbs.

Place shrimp on a baking sheet coated with cooking spray; spritz shrimp with cooking spray.

Bake at 425°F for 8-12 minutes or until shrimp turn pink and coating is golden-brown, turning once.

Side dish suggestions:

Vegetables Starches
Coleslaw French Fries
Tartar Sauce Sweet Potato Fries
Cocktail Sauce Crinkle Cut Fries
  Curly Fries

Creamy Seafood Chowder

Creamy Seafood Chowder

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Yield: about 3 Quarts

Heavily adapted from Larsen’s Fish Market, Martha’s Vineyard

My version of New England–style seafood chowder. Deeply flavored, yet light. Sure to please.

Shrimp stock:

  • shells from 1 to 2 lb of shrimp
  • 6cups water

Aromatics:

  • 6TBS unsalted butter, divided
  • 1large onion, finely chopped
  • 2celery stalks, finely chopped
  • 1TBS Old Bay seasoning
  • 1tsp freshly ground black pepper, plus more
  • 1TBS mirin or Shaoxing cooking wine
  • 2cups clam juice, divided

Vegetables:

  • 1-2lb potatoes (any kind), peeled, cut into ½-inch pieces

Seafood:

  • 1lb white fish (cod, haddock or other)
  • 12oz shrimp, peeled and deveined and cut in half
  • 8-12oz scallops, cut into half or quarters (depending on size)

Chowder:

  • 4TBS butter
  • 4TBS AP flour
  • 16oz half-and-half

Shrimp stock: Add shells from 1 to 2 lb shrimp to a 2-3 quart sauce pan over medium high heat. Saute for 2 minutes. Add 6 cups water. Bring to a boil then reduce to simmer and cook for 10 minutes. Set aside.

Cook aromatics: Melt 1 TBS butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes.

Mix in Old Bay and 1 tsp pepper and mirin and cook, stirring, about 1 minute. Add ½ cup clam juice, bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes.

Cook vegetables: Add shrimp stock and remaining clam juice and bring to a boil. Add potatoes (and optional carrots). Simmer, uncovered, adjusting heat as needed, until just tender, about 5 to 10 minutes.

Cook fish and shellfish: Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 to 3 minutes. Remove from heat.

Half-and-half mixture: While the potatoes are simmering, melt 3 TBS butter in a 2-quart saucepan over medium heat. Whisk in flour and cook, until light blond in color, about 2 minutes. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Reduce heat to simmer, and cook, still whisking, until thickened and creamy.

Chowder: Stir half-and-half mixture into chowder and return to medium heat. Bring to a simmer, stirring gently. Remove from heat, season with salt and more pepper to taste. Ladle into bowls and serve with oyster crackers and/or toasted Boule.

Shrimp Étouffée

Shrimp Étouffée

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Yield: 8 Servings

Adapted from Simply Recipes

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!

Optional shrimp stock:

  • shells from 2 lb of shrimp
  • ½large onion, chopped
  • top and bottom from 1 green pepper
  • 2garlic cloves, chopped
  • 1celery stalk, chopped
  • 5bay leaves

Étouffée

  • 2lb shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
  • ¼cup vegetable oil or lard
  • heaping ¼ cup flour
  • ½large onion, chopped
  • 1bell pepper, chopped
  • 1-2jalapeno peppers, chopped
  • 1large celery stalk, chopped
  • 4garlic cloves, chopped
  • 1pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
  • 1TBS Cajun seasoning (recipe at end)
  • ½tsp celery seed
  • 1TBS sweet paprika
  • salt
  • 3green onions, chopped
  • hot sauce (like Tabasco) to taste


Make the shrimp stock:

Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 20 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week or can be frozen.

Make a roux:

To make the étouffée, start by making a roux. Heat the vegetable oil or lard in a heavy pot over medium heat for 1 to 2 minutes. Stir in the flour, making sure there are no lumps. Let this cook, stirring often, until it turns very brown; this should take about 10 minutes or so.

Cook the vegetables:

Add the celery, green pepper, jalapeño and onion to the roux, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

Add the stock:

Slowly add 2 cups of the hot shrimp stock, stirring slowly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add additional stock to make a sauce about the thickness of syrup, about 1 pint.

Cajun seasoning:

Add the Cajun seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.

Finish and serve:

Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

Cajun Seasoning

makes 2 TBS

2          tsp paprika

2          tsp onion powder

1          tsp garlic powder

1          tsp dried oregano

1          tsp dried thyme

½        tsp dried basil

½        tsp cayenne

Cioppino

Cioppino

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Yield: 6 servings
Adapted from Giada De Laurentiis / Food Network

Broth:

  • 3TBS olive oil
  • 1large fennel bulb, thinly sliced
  • 1onion, chopped
  • 3large shallots, chopped
  • 2tsp salt
  • 4large garlic cloves, finely chopped
  • ¾tsp dried crushed red pepper flakes, plus more to taste
  • ¼cup tomato paste
  • 1(28-oz) can diced tomatoes in juice
  • 1½cups dry white wine
  • 5cups fish stock
  • 1bay leaf

Seafood:

  • 1lb manila clams, scrubbed
  • 1lb mussels, scrubbed, de-bearded
  • 1lb uncooked large shrimp, peeled and de-veined
  • 1½lb assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
  • ½lb calamari, cleaned
  • ½lb sea scallops, abductor removed

Broth: Heat the oil in a very large pot over medium heat.

Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.

Add the garlic and ¾ tsp of red pepper flakes, and sauté 2 minutes.

Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Seafood: Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.

Add the calamari, scallops, shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

Shrimp Curry

Shrimp Curry

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Yield: 4 Servings
Jean Pierre

This Shrimp curry is so versatile, make it with shrimp or chicken and serve with a beautiful serving of Jasmine Rice alongside to make an amazing Appetizer or Main Dish. Only takes minutes to prepare!

You might consider not adding the chili sauce to the wok, but to individual taste.

  • 1lb broccoli cut into small florets
  • 20-30medium size shrimp (peeled, deveined and cut in half lengthwise)
  • 2TBS coconut oil
  • 1cup onion, small dice
  • ½cup raw or blanched cashews
  • 1TBS curry powder
  • 1½cup chicken stock
  • 1cup coconut milk
  • 1tsp chili sauce (can be added to individual portions)
  • spicy curry salt (optional)
  • 2TBS of corn starch, diluted in 2 TBS water for slurry


Blanch broccoli:

If using raw cashews, poach them in boiling water for 1 minute. Remove from water and set aside to dry.

In 6 cups of boiling water poach the broccoli for 3 minutes and then shock them in ice water.

In a Wok or a deep Sauté Pan heat the oil and when hot add the onion and sauté until light golden-brown, 4 to 6 minutes.

Add the shrimp, broccoli, cashews, curry powder, chicken stock, and coconut milk. Stir to mix and bring to a boil.

If the consistency is too liquid, be sure to add a touch of cornstarch slurry.

Adjust seasoning with salt. Optional – Sprinkle with spicy curry salt.

Pass the chili sauce so each can set their own heat level.

Serve with Jasmine Rice and egg rolls (if you have them).

Baked Shrimp

Baked Shrimp

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Yield: 3 to 4 Servings
Scott Nowell

An alternative to baked stuffed shrimp.

  • ¾cup Ritz crackers, crushed
  • 2TBS chopped parsley
  • 2tsp garlic, minced
  • 4oz white wine, divided
  • 8TBS butter, melted, divided
  • 12-1521/25 shrimp, peeled and deveined, tails removed
  • salt and freshly ground pepper
  • lemon zest and juice of half lemon
  • juice of half a lemon
  • parsley to garnish


Casserole:

In a small bowl, mix Ritz cracker crumbs, parsley and garlic. Add 2 oz white wine and half the melted butter and mix.

Spread half of the bread crumb mixture over bottom of the baking dish to cover.

Lay shrimp on top of crumb mixture. Season lightly with salt and pepper. 

Spread on the remaining crumb mixture.

Add lemon zest, juice and another 2 oz white wine to remaining butter and mix.

Drizzle casserole with and the remaining lemon butter

Bake at 450°F for 15 to 20 minutes. 

Optional:

Broil or torch to brown and crisp crumbs.

Shrimp Lo Mein

Shrimp Lo Mein

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Yield: 2 Servings

Adapted from multiple sources

Second try. New sauce.

This is a traditional soft noodle style of Lo Mein.

  • 12oz shrimp (31-40 size, peeled and deveined)
  • ½egg white
  • 1pinch salt
  • 1pinch white pepper
  • 2tsp sesame seed oil
  • 1½TBS corn starch
  • 1TBS oil

Sauce:

  • ½tsp sugar
  • 1½TBS soy sauce
  • 2tsp dark soy sauce
  • 1TBS oyster sauce
  • ½tsp sesame oil
  • ⅛tsp ground white pepper

Noodles & Vegetables:

  • vegetable oil, as needed
  • 1lb fresh lo mein noodles
  • 2cloves garlic, minced
  • 6fresh button or Cremini mushrooms, sliced
  • 1medium carrot, julienned
  • ½cup bamboo shoots, sliced
  • ½cup water chestnuts, sliced

Stir-fry:

  • 1TBS Shaoxing wine
  • 3cups Napa cabbage, shredded
  • 1cup snow peas, trimmed
  • 1cup fresh mung bean sprouts
  • 2scallions, split and cut into 2-inch-long pieces


Marinating the Shrimp:

In a bowl, add the shrimp, egg white, salt, 1 pinch white pepper, 1 tsp sesame oil and mix. Add cornstarch and mix until well coated. Mix in about a TBS of cooking oil, mix and set aside.

Boiling the Noodles:

In a wok or 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 2 to 3 minutes. Strain and mix into ice water. When chilled, drain and set aside.

Premix sauce:

Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside.

Stir-fry shrimp:

Heat a large wok over high heat until it just starts to smoke and add 1 TBS of cooking oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.

Vegetables:

Return the wok to the highest heat possible and add 2 TBS oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.

Cabbage & noodles:

Next, spread the Shaoxing wine around the perimeter of the wok, and then add the Napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute.

Sauce:

At this point, the noodles should be tender, so add in the sauce mixture you set aside earlier and mix until everything is combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed.

Finish:

Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!