Light Shrimp Recipes

     You will find various different cooking techniques when comes to light shrimp recipes. Below you'd find Western and Asian flavor of fried shrimp recipe too grilled shrimp recipe. Shrimp and Vermicelli Clay pot Serves four three ½ meat, two ½ starch, one ½ fat, one vegetable, one sugar Protein 43gFat 31gCarbohydrate 77gTotal Calories 76016 big prawns (or crab claws)50g mung bean vermicelli (softened and drained)one tbsp sesame oil8 cloves garlic (crushed, retaining skin)5 slices ginger Sauce blend: two tsp complete black pepper (Crushed)1 tbsp oyster sauce one  Tbsp fish sauce 2 tbsp cooking wine2 tsp cornstarch 2/3 cup water one bunch coriander leaves (reduce into 5 cm lengths, reserving roots)five stalks spring onions (reduce into 5 cm lengths)2 red chilies (shredded)Thoroughly clean shrimps and get rid of shells, leaving talks and heads. Combine sauce blend and arranged aside. Heat sesame oil inside a clay pot on medium heat till smoke forms. Place coriander roots, crushed garlic and sliced ginger within the warm oil and brown slightly. Set within the vermicelli and arrange prawns or crab on top with the vermicelli. Pour sauce over, and cook covered over lower heat for about 10 mins, or baked in an oven set at 425 Fahrenheit for around 20-30 mins. Remove from heat and garnish with coriander, spring onions and shredded red chilies. Stir-fried shrimp and bean curb Serves 4-6three ½ meat, 2 fat, one vegetable, ½ starch, ¼ sugar Protein 38gFat 35gCarbohydrate 28gTotal Calories 580200g shrimps (shelled)one tsp cooking wine½ tsp salt1 tsp cornstarch1 Tbsp  oilsix pieces spring onion (3cm lengthy)six slices ginger1 cup stock or water1 square (300g) soft beancurd (cut into chunks)1 tomato (diced)1/3 cup green peas1/3 cup button or straw mushrooms Thickening mixture: two tsp cornstarch three Tbsp water one Tbsp oyster sauce one tsp sesame oil1 tsp sugar Dash of pepper Mix cleaned shrimps with salt, wine and cornstarch and arranged aside. Heat oil in a wok and stir fry ginger and onion until fragrant. Pour in stock and bring to boil. Add vegetables and bean curd into the stock and simmer for 2-3 minutes, then add shrimps, cover and cook for 3 minutes Finally, stir in cornstarch mixture and boil till thickened. Grilled shrimp with yogurt Serves 4three meat, one ½ at, 1 vegetable, ½ milk Protein 34gFat 30gCarbohydrate 18gTotal Calories from fat 48012 large shrimps / 15 big shrimps one tsp salt Juice of ½ a lemonMarinade:¼ cup plain yogurt1 small onion1 piece thumb size ginger4 cloves garlic (peeled)2 candlenuts or 4 cashew nuts one Tbsp fish curry powder2 tsp chili powder one tsp tomato puree½ tsp turmeric½ tsp cinnamon powder two tsp oil Salt and pepper to flavor Garnishing :two Tbsp chopped coriander1 Tbsp chopped onions1 tomato (sliced)½ cucumber (sliced)Thoroughly clean shrimps and get rid of shells. Marinate them in salt and lemon juice for a minimum of half an hour. Rinse and drain thoroughly. Inside a foods processor, blend all of the spice ingredients including yogurt, oil, salt and pepper till a smooth paste forms. Rub the thick paste on all the shrimps and marinate for a single hour. Grill the shrimps 8cm from heat supply until golden brown on both sides, basting the shrimps with the sauce every once in awhile. Garnish with coriander, onions, cucumber and tomato slices before serving.