Category Archives: Shrimp Recipes

明蝦粉絲煲 Shrimp and Cellophane Noodles Casserole

You may think that the main attraction of this dish is the shrimp. However, it’s really the cellphane noodle that is the star of the show.

The humble cellophane noodle is found in many East Asian cuisines. The Chinese version is primarily made with mung bean (similar to the red bean but green in color) starch. It is very versatile, and can be used in soups, stir fried, steamed with seafood, or even used as filling in dumplings. It is similar to rice vermicelli in terms of the thickness, but has a different texture in that it is slightly harder to break (unless overcooked!) and feels more gelatinous. It can be found in most Asian grocery stores in dried form. As you’ll see below, you need to soak it in water for a while before it can be cooked.

The main reason it exists in the recipe owes to its main characteristic in that it absorbs flavor extremely well. The juices from the cooked shrimp (using heads-on shrimp is important for better flavor and color), along with seasonings all get absorbed into the noodles. The end result is that the noodles become the most flavorful component of the dish, even more so than the shrimps.


  • 1/2 lb of medium shrimps (about 10 shrimps)
  • 4 slices ginger
  • 1 stalk of scallion/green onion, cut into 1 inch pieces
  • 1 large pack vermicelli/cellophane noodles
  • 1/2 can of chicken broth
  • 1 red birdeye chili, finely chopped
Sauce Ingredients:
  • 1 teaspoon salt
  • 3 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1 teaspoon sugar
  • 1 tablespoon Chinese cooking wine – Hua Diao 花雕酒
  1. Soak vermicelli in warm water for 30 minutes. Drain and set aside.
  2. Combine the sauce ingredients in a small bowl. Set aside.
  3. Heat oil in a skillet over medium-high heat. Cook shrimp for 2 to 3 minutes per side, or until opaque. Remove from skillet.
  4. Heat oil in a casserole over medium-high heat.   Stir in gingers and scallions, until fragrant.  Add shrimps and half of the sauce from Step 2.  Stir evenly.  Remove the shrimp from the casserole.  Add vermicelli, chicken broth and the remaining sauce.  Place the shrimps on top.  Cover and simmer until all the sauce is absorbed by the vermicelli.  Sprinkle cilantro and chili on top to serve.

Feb 19, 2012


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Lemon Basil Shrimp Pasta

This dish is inspired by one of my favorite pasta places in New York City – Il Corallo Trattoria in Soho. When I went there for the first time, I was blown away by the simplicity but deliciousness of their Capellini Limone. This recipe is meant to recreate the dish at home. While it is not exactly the same, I think that I was able to capture the essence of the dish: clean and fresh flavors, simple, and feels like summer.


  • 1/2 box of angel hair pasta
  • 1/2 lb of shrimp, peeled and deveined
  • 1 teaspoon McCormick Montreal Steak Seasonings
  • 1 tomato, chopped
  • 1 medium red onion, julienned
  • 1 lemon, juiced
  • 1 cup fresh basil leaves, thinly chopped
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 2 tablespoons Parmesan Cheese, freshly grated
  1. Marinate shrimps with 1 teaspoon McCormick Montreal Steak Seasoning for 5-10 minutes.
  2. Bring a large pot of water to boil, add salt and spaghetti.  Cook for 4-5 minutes or follow instructions on the box.  Add two tablespoons of olive oil to the pasta and mix well.
  3. Heat oil in a skillet over high heat. Add shrimp and cook until the shrimps are opaque.  Remove from skillet.
  4. In the same skillet, stir in garlic, onion and tomato, cook for a couple minutes.  Add pasta and lemon juice, cook for 1-2 minute or until everything cooked through.  Then add basil and shrimp.  Serve with Parmesan cheese, salt and pepper.
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Posted by on July 30, 2011 in Italian, Pasta Recipes, Shrimp Recipes


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芙蓉蛋 Egg Foo Yung

Who needs Chinese take-out when you can prepare this simple dish in less than 40 minutes!  Use any protein of your choice – pork, shrimp, chicken, beef, ham or crab meat.  Together with the sauce, this is a great dish to go with rice.  This recipe yields 5 Egg Foo Yung cakes.


  • 1 shallot, minced
  • 2 garlics, minced
  • 1/2 green bell pepper, diced
  • 1 celery stalk, chopped
  • 1 cup bean sprouts
  • 10 medium shrimps, peeled and deveined
  • 4 eggs


  • 3/4 cup chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Chinese rice wine
  • 1 teaspoon sugar
  • 2 teaspoon corn starch


  1. Heat oil in a skillet over high heat.  Add shallots and garlic, cook for 1-2 minutes until fragrant.  Add bean spouts and stir fry 1 minute.  Add shrimps and pan-fry shrimps until pink and opaque.  Remove from skillet and let it cool down.
  2. Combine 4 eggs with the cooked vegetables and shrimps.
  3. Heat oil in a skillet over high heat.  Pour about 1 cup of the egg and vegetables mixture to the skillet. Cook for 2 minutes or until lightly browned on the bottom, then flip the egg over and cook for 2 minute or until the both side are lightly browned.
  4. In a small bowl, combine chicken stock, sugar, soy sauce, oyster sauce, corn starch and wine.  Place the sauce in a saucepan and cook until thickened.  Serve egg foo yung with the sauce and rice.

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My favorite southern food – Jambalaya – a one pot dish with meat, seafood, vegetables and starch.  The rice is cooked with chicken stock, and combined with seafood and meat and seasoned with fresh herbs and a tangy and spicy sauce.


  • 1 cup turkey sausage, diced
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 2 clove garlics, minced
  • 1.5 cup chicken, cut into bite size
  • 1 cup of long-grain rice
  • 2.5 cups low-sodium chicken stock
  • 1 can (14 oz) crushed tomatoes (and/or diced tomatoes)
  • 1 tablespoon tomato paste
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1 red bird-eye chili, chopped
  • 16 medium shrimps, peeled and deveined
  • 1 teaspoon Tabasco or other hot sauce
  • Salt and pepper to taste
  • 1 green onion, chopped


  1. Heat oil in large skillet or pan over medium heat.  Add turkey, cook for 1 minute or until lightly browned.  Add garlic, onions and green pepper.  Stirring occasionally for 3-4 minutes.
  2. Clear off a space in the middle of the pan. (See picture)  Add the chicken and cook for about 2 minutes.
  3. Stir in the rice, stock, tomatoes, tomato paste, cayenne, chili, Tabasco, and bay leaves.  Turn the heat to low, cover, and simmer for 20 minutes, until nearly all the liquid has been absorbed by the rice.
  4. Uncover, add the shrimp, and cook for 2-3 minutes, until the rice is tender and the shrimp is cooked through.  Discard the bay leaves.  Season with salt and black pepper.  Green onions for garnish.

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Japanese Curry Shrimp Tofu and Vegetables

Cooking curry with instant curry cube isn’t the most authentic Japanese curry, but it is a decent trade-off between taste versus speed and ease of preparation.


  • 6 tiger shrimps
  • 1 pack of fried tofu (6 oz), cubed
  • 2 garlics, finely chopped
  • 2 small potatoes, cubed
  • 1/2 lb broccoli, cubed
  • 1 small carrot, cubed
  • 1 red bell pepper, cubed
  • 2 tomatoes, cubed
  • 2 small onions, cubed
  • 1 box of curry cubes
  • 4 cups of water


  1. Heat oil in a skillet over high heat.  Stir in shrimps.  Sprinkle salt and pepper.  Cook for 5 minutes. Remove and set aside.
  2. Add oil to the skillet.  Stir in garlic and cook until fragrant.  Add potatoes, tofu, and carrots; cook for a few minutes.  Transfer them to a pot with 4 cup of waters and cook for 20 minutes.
  3. Meanwhile, heat oil in a skillet and cook the onions, peppers, broccoli and tomatoes. Cook for few more minutes and add salt and pepper.
  4. Transfer the vegetables to the pot.  Add curry cubes, stir to mix well.  Cook for 15 minutes.
  5. Stir in shrimps to the curry, cook for 5 minutes and serve with rice.

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Shrimp and Tomatoe Risotto

Shrimp and Tomatoe Risotto

As i’m writing about this recipe, I am craving for it at the same time.  This is my favorite dish and it’s the best risotto I have ever had!!   I love the shrimp creme, the fresh tomato and all the spices and cheese on it.    I revised the original recipe from Food Network, so the shrimp stock portion is right for 1 cup of rice and I also marinate the shrimp for more flavors.


Shrimp Cream:

  • 2 tablespoons olive oil
  • 1/2 pound shrimp, peeled and deveined
  • 1/4 cup heavy cream
  • 1 cup canned tomatoes (I used a fresh tomato)


  • 5 cups shrimp stock, recipe follows
  • 1 onion, diced
  • 2 tablespoons unsalted butter, plus 2 teaspoons
  • 1/2 cup finely minced shallots
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh basil leaves, shredded
  • 2 tablespoons finely chopped parsley leaves, plus 1/4 cup, chopped for garnish
  • 2 tablespoons grated parmesan (I used asiago)
  • 1 teaspoon minced garlic
  • 12 shrimps, peeled and deveined
  • 1 tablespoon olive oil
  • Special equipment: food processor


For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.

For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.

Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and onions and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper.

Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.

Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.

Marinate the shrimp with sea salt, garlic powder, black pepper, and paprika for 15 minutes.

In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.

Shrimp Stock:

  • 2 pounds shrimp shells
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 shallots, chopped
  • 1 clove garlic, smashed
  • 1-2 sprigs of fresh basil leaves
  • 1/2 cup white wine
  • 5 cups cold water

In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.


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Shrimp Pad Thai

Shrimp Pad Thai

A quick dish in less than 30 minutes and all the ingredients can be found at a local Asian supermarket.  You can substitute the shrimps with any other protein you like or take them away for a vegetarian dish.


  • 8 oz. Thai rice noodles
  • 8 shrimps
  • 2 cups bean sprouts
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1 red pepper, finely sliced
  • 1 egg
  • 3 scallions, finely sliced
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup dry roasted peanuts, ground or chopped
  • 2-3 Tablespoon oil
  • few wedges of lime for serving

Pad Thai Sauce:

  • 3/4 Tablespoon tamarind paste
  • 1/4 cup hot water
  • 3 Tablespoons of fish sauce
  • 1 Tablespoon of chili sauce
  • 3 Tablespoons of brown sugar
  1. Bring a pot of water to boil, add noodles and remove from heat. Soak until tender (about 10 min) Drain and rinse through cold water.
  2. In a small bowl, mix all pad thai sauce ingredients and set aside.
  3. In a saucepan, add oil, pan-fry shrimps until pink and opaque.  Set aside.
  4. Add oil, stir in egg, scrambled. Set aside.
  5. Add oil, stir in bean sprouts, cook for 3 minutes.  Set aside.
  6. Add oil, stir in red pepper, cook through. Set aside.
  7. In a large frying pan, add shallots and garlics, cook for 1 min.  Add noodles and all cooked ingredients.  Stir in scallions, Pad Thai Sauce and cilantro.  Mix well and remove from heat.
  8. Sprinkle roasted peanuts and lime juices.


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