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Shrimp & Broccoli with Brown Sauce

Shrimp & Broccoli with Brown Sauce

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Yield: 2 Servings

Wok of Life

Shrimp and Broccoli was one of the most often ordered dishes at Wok of Life’s family Chinese restaurant.

  • 12oz shrimp (21-25); peeled, deveined, and butterflied)
  • 10oz broccoli florets
  • ½cup low sodium chicken stock (warmed)
  • ¼tsp granulated sugar (or brown sugar)
  • 2tsp soy sauce
  • ½tsp dark soy sauce
  • 1TBS oyster sauce
  • ½tsp sesame oil
  • ⅛tsp white pepper
  • 2TBS canola oil
  • 2cloves garlic (chopped)
  • 1TBS Shaoxing wine
  • 1½TBS cornstarch (mixed with 2 TBS water)


Prep:

First, prepare the shrimp and broccoli. Next, in a medium pot, set 4 cups of water to a boil.

Premix sauce:

While that’s happening, mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil and white pepper and set aside.

Slurry:

Make a slurry by mixing 1½ TBS cornstarch with 2 TBS water in a small dish. Set aside.

Blanch:

Blanch the broccoli for 30 seconds. Remove and drain.

Let the water return to a boil and blanch the shrimp for 15 seconds. Remove and drain.

The shrimp will be about 60-70% cooked.

Stir-fry:

Heat the wok over high heat. Pour 2 TBS of cooking oil around the perimeter of the wok, stir in the garlic, and add the Shaoxing wine. Next, add the chicken stock mixture. Bring the sauce up to a boil and add the shrimp and broccoli back to the wok.

Once everything comes to a boil, drizzle in the cornstarch slurry until the sauce thickens and starts to cling to the shrimp and broccoli. There should not be any standing sauce, although you can adjust this depending on your personal preference.

Serve with steamed white rice!

Shrimp Tempura Bowls

Shrimp Tempura Bowls

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with Sesame-Roasted Broccoli & Quick Pickles

Yield: 2 Servings

Crispy tempura shrimp drizzled with Sriracha-spiced sauce, sesame-flecked broccoli, and quick-pickled cucumbers on top of steamy rice.
Prep: 10 min, Cook: 45 min

  • 1mini cucumber
  • 2TBS mayonnaise
  • 1tsp garlic powder
  • 1TBS sesame seeds
  • 5tsp white wine vinegar
  • 2scallions
  • 1oz apricot jam
  • 1tsp sriracha
  • ½cup white rice
  • 8oz broccoli florets
  • 10oz shrimp
  • 6oz tempura batter mix
  • salt & pepper
  • ½tsp sugar
  • 1tsp cooking oil plus more for frying
  • 2TBS butter


Prep & Pickle cucumber:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and halve cucumber lengthwise, thinly slice cucumber crosswise into half-moons. In a small bowl, combine sliced cucumber, 5 tsp white wine vinegar, ½ tsp sugar, and a pinch of salt. Set it aside.

Trim and thinly slice scallions, separating whites from greens.

Make sauce & cook rice:

In a second small bowl, combine mayonnaise, jam, Sriracha, ½ tsp garlic powder, 1 tsp water, and a pinch of salt.

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook, stirring, until softened, 1 minute.

Add rice, ¾ cup water, and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast broccoli:

While rice cooks, cut broccoli florets into 1-inch pieces if necessary. Toss on a baking sheet with a drizzle of oil, half the sesame seeds (save the rest for serving), salt, and pepper.

Roast on top rack until golden-brown and crispy, 15-20 minutes.

Carefully toss with half the scallion greens.

Mix batter & coat shrimp:

Meanwhile, rinse shrimp under cold water, pat very dry with paper towels. Season with salt.

In a large bowl, combine tempura mix, ½ tsp garlic powder, 1⁄3 cup cold water, and ½ tsp salt.

Tip: If needed, add more water 1 TBS at a time until it reaches a pancake batter-like consistency.

Stir shrimp into batter until fully coated.

Cook shrimp:

Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium high heat.

Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden-brown and cooked through, 2- to 3-minutes on the first side and 1- to 2-minutes on the second side.

Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper.

Divide rice between bowls. Top with shrimp, quick pickles (draining first), and broccoli. Drizzle shrimp with sauce, sprinkle with remaining scallion greens and remaining sesame seeds. Serve.

Shrimp & Scallop Scampi

Shrimp & Scallop Scampi

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with Parsley & Parmesan

Yield: 2 Servings

Shrimp and scallops are sautéed until tender, then tossed with al dente spaghetti. Of course, it wouldn’t be a scampi without plenty of garlic and butter—here, garlic herb butter is the base for an easy, yet wow-worthy, sauce with Parmesan, parsley, and lemon juice. A dash of chili flakes for heat
Prep: 10 Cook: 30

  • 1lemon
  • 10oz shrimp
  • 6oz spaghetti
  • 5TBS parmesan cheese
  • 2cloves garlic
  • ¼oz parsley
  • 10oz scallops
  • 1tsp chili flakes
  • 4oz chicken stock
  • 2TBS garlic herb butter
  • 1tsp olive oil
  • 3TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.

Rinse shrimp and pat dry with paper towels. Pat scallops dry with paper towels. Place shrimp and scallops in a medium bowl, toss with lemon zest, ¼ of the garlic, a drizzle of olive oil, and a pinch of chili flakes (add more for an extra kick or leave it out if you’re feeling spice-averse!). Season with salt and pepper.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Cook shrimp & scallops:

Heat a large pan over high heat. Once pan is hot, add shrimp and scallop mixture, spread out in an even layer and cook, stirring once, until opaque and cooked through, 2- to 3-minutes.

Stir in 1 TBS plain butter until melted and coated.

Turn off heat, transfer to a second medium bowl (along with any cooking liquid).

Start sauce:

Once spaghetti is done, melt 2 TBS plain butter in pan used for shrimp and scallops over medium heat. Add remaining garlic and cook until fragrant, 30 seconds.

Stir in stock concentrates and ¼ cup pasta cooking water. Simmer until sauce has slightly reduced, 1- to 2-minutes.

Finish sauce:

Stir drained spaghetti, shrimp and scallops (and any cooking liquid), garlic herb butter, half the parsley, and half the Parmesan into pan with sauce. Toss to coat. Add splashes of reserved pasta cooking water as necessary, until everything is thoroughly coated in sauce.

Tip: If cheese clumps, continue stirring and adding more pasta cooking water until smooth!

Remove from heat and stir in a big squeeze of lemon juice. Season generously with salt and pepper.

Finish & serve:

Divide pasta between bowls. Top with remaining parsley, remaining Parmesan, and chili flakes to taste. Add a big squeeze of lemon juice over top and serve with any remaining lemon wedges on the side.

Lemony Shrimp & Couscous Bowls

Lemony Shrimp & Couscous Bowls

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with Cucumber-Tomato Salad & Creamy Yogurt Sauce

Yield: 2

Chewy Israeli couscous with scallions is topped with garlicky shrimp, a fresh cucumber-tomato salad, and a creamy lemon-dill sauce.
Prep: 10 Cook: 25

  • 2scallions
  • 1lemon
  • 2½oz Israeli couscous
  • 4TBS yogurt
  • 1tsp dried oregano
  • 1tomato
  • 1mini cucumber
  • 1clove garlic
  • ¼oz dill
  • 1oz veggie stock concentrate
  • 1½oz Greek vinaigrette
  • 1½TBS sour cream
  • 10oz shrimp
  • salt & pepper
  • 2TBS olive oil

Prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim and quarter cucumber lengthwise, slice crosswise into ½-inch pieces. Zest and quarter lemon. Peel and mince or grate garlic. Finely chop dill.

Cook couscous:

Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites, cook, stirring, until fragrant, 30 seconds. Stir in couscous, stock concentrate, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6- to 8-minutes. Keep covered off heat until ready to serve.

Make salad:

Meanwhile, in a small bowl, combine tomato, cucumber, half the scallion greens, and half the Greek vinaigrette. Season with salt and pepper.

Make sauce:

In a second small bowl, combine yogurt, sour cream, juice from one lemon wedge, a large drizzle of olive oil, a pinch of garlic, and as much dill as you like. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water and pat dry with paper towels.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, oregano, remaining garlic, salt, and pepper. Cook, stirring, until opaque and cooked through, 4- to 6-minutes.

Remove pan from heat, stir in lemon zest and juice from remaining lemon wedges.

Finish & serve:

Stir remaining scallion greens and a drizzle of olive oil into pot with couscous, season with salt and pepper.

Divide couscous between bowls, top with shrimp and salad. Drizzle with sauce and serve.

Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi

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over Spaghetti with Roasted Broccoli

Yield: 2

Sautéed tender shrimp is tossed with crispy roasted broccoli al dente spaghetti with plenty of lemon and butter. Add a little homemade garlic butter with lemon zest and Parmesan to form the base for an easy yet worthy sauce. Finished with a bit of heat from chili flakes.
Prep: 10 Cook: 30
Note: We prefer the broccoli steamed. Next time skip the lemon. Would be better without.

  • 8oz broccoli florets
  • 6oz spaghetti or angel hair
  • 10oz shrimp
  • 1lemon
  • 2cloves garlic
  • 3TBS parmesan cheese
  • 1tsp chili flakes
  • 1oz seafood stock concentrate
  • salt & pepper
  • 1TBS olive oil
  • 3TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F (Note: Not needed if you will steam broccoli). Bring a large pot of salted water to a boil. Wash and dry produce.

Cut broccoli florets into 1-inch pieces if necessary. Zest and quarter lemon. Peel and mince or grate garlic.

Roast broccoli:

Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until browned and crispy, 12-15 minutes.

Roast on top rack until browned and crispy, 12-15 minutes.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Make garlic butter:

While pasta cooks, place 3 TBS butter in a small microwave-safe bowl. Microwave until just softened, 10 seconds. Add lemon zest, half the Parmesan (save the rest for serving), a pinch of garlic, and a pinch of chili flakes if desired. Mash with a fork to combine. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt, and pepper.

Heat a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2- to 4-minutes.

Finish & serve:

To pan with shrimp, add drained spaghetti, broccoli, stock concentrate, garlic butter, and ¼ cup reserved pasta cooking water. Toss until everything is thoroughly coated in sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper.

Divide pasta between bowls and top with remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

Pasta with Shrimp & Broccoli

Pasta with Shrimp & Broccoli

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Yield: 2

Scott Nowell

A simple pasta with shrimp and broccoli. Easy and flavorful, it only takes about 30 minutes to put together.

  • 12shrimp (21-25), defrosted if frozen
  • 8oz penne, rotini or other pasta
  • 1head broccoli, trimmed into small florets
  • 4TBS extra-virgin olive oil, divided
  • 4TBS butter
  • 4-6large cloves garlic, sliced thin
  • ½cup dry white wine
  • fresh basil, chiffonade or chopped fine
  • 1pinch red chili flakes
  • salt & freshly ground black pepper


Pasta and broccoli:

Bring a large pot of water to a boil. Salt the water and cook the pasta until al dente. DO NOT DRAIN. Use a spider to remove the pasta to a bowl. Stir a couple of TBS of olive oil into the pasta. Reserve a half cup of pasta water and set aside.

Add the broccoli to the boiling water. Cook until just tender, 2 to 3 minutes. Drain, chill with cold water and set aside.

Return the pot to the burner and reduce heat to medium.

Sauté shrimp:

Add 4 TBS butter to the pot and melt. Add the garlic to the pan. Sizzle until aromatic, about 30 seconds.

Add the shrimp and a pinch of salt and cook until pink on both sides, about 2 minutes on each side. Transfer to a plate and set aside.

Finish:

Return the pasta, broccoli, shrimp, red pepper flakes and the half cup of reserved pasta water to the pot and stir to combine. Cook for a couple of minutes so the water reduces.

Add the basil, mix and add more olive oil to taste.

Season to taste with salt and pepper.

Serve.

Sous Vide Spanish-Style Spicy Shrimp with Olive Oil

Sous Vide Spanish-Style Spicy Shrimp with Olive Oil

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Yield: 2 to 4
Adapted from ATK

TIME: Sous vide: 30 minutes; active cooking time: 40 minutes, Temperature 140°F/60°C
The Spanish tapa gambas al ajillo is a simple dish of shrimp quickly cooked in an abundant amount of olive oil with garlic and chilies. Served with crusty bread and a glass of wine, it’s a great way to start a meal. For our sous vide version, we started by boosting the flavor of our olive oil by infusing it with shrimp shells, garlic, and pepper flakes. After straining the mixture, we bagged up the oil with our shrimp. We set the water bath to 140°F—our preferred temperature for both shrimp and lobster since it keeps them both tender and moist. Finishing the dish off with a touch of sherry vinegar added brightness while chopped parsley gave it some fresh color.

  • 1lb extra-large shrimp (21 to 25 per lb), peeled and deveined, shells reserved
  • salt
  • ½cup olive oil
  • 6garlic cloves, sliced thin
  • ½tsp red pepper flakes
  • 1tsp sherry (or unflavored rice wine) vinegar
  • 2TBS chopped fresh parsley

Note: Use weights to make sure the shrimp are fully immersed during cooking.

Using sous vide circulator, bring water to 140°F in 7-quart container.

Sprinkle shrimp with ½ tsp salt and set aside.

Prepare oil: Heat oil in Dutch oven over medium heat until shimmering. Add shrimp shells and ½ tsp salt and cook, stirring occasionally, until shells turn deep orange, 6 to 8 minutes. Add garlic and pepper flakes and cook, stirring frequently, until garlic is golden-brown, and oil is rust-colored and aromatic, 2 to 4 minutes. Strain oil through fine-mesh strainer into medium bowl, pressing on shrimp shells with rubber spatula to extract as much oil as possible, discard solids. Allow oil to cool for at least 5 minutes.

Sous vide: Transfer shrimp and oil to 1-gallon zipper-lock freezer bag and toss to coat. Arrange shrimp in single layer and seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath, weight bag until shrimp are fully submerged, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for 30 minutes.

Finish: Transfer shrimp and oil to serving bowl. Stir in vinegar and sprinkle with parsley. Serve immediately.

Making this recipe in advance is not recommended.

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. It was OK, I think it would be better with a dip in egg wash before the flour.

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

Egg wash:

  • 1egg, beaten
  • ½cup milk

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.

Mix milk and egg in shallow bowl to form even mixture. Dip shrimp in egg mixture and transfer shrimp to bag with flour. Shake well to coat shrimp.

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 shrimp 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.