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Prawns with shiitake mushrooms recipe

Prawns with shiitake mushrooms recipe


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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Seafood curry
  • Prawn curry

All credit for this wonderfully flavoursome curry goes to cousin Atul who took over the reins of my kitchen one evening.


Cambridgeshire, England, UK

6 people made this

IngredientsServes: 2

  • 2 tablespoons oil
  • 1 (1cm) piece root ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 medium red onion, chopped
  • 1/2 bunch spring onions, chopped
  • 1 teaspoon mixed spices (cumin, coriander, turmeric powder or whatever you have)
  • 250g shiitake mushrooms - quartered or halved depending on size
  • 3 medium ripe tomatoes, chopped
  • 1 teaspoon salt
  • 1 teaspoon dark brown soft sugar
  • 1/2 teaspoon crushed red chilli flakes
  • 1 (200g) pack raw king prawns
  • 2 tablespoons choppped fresh coriander leaves

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Heat oil in a pan, add ginger, garlic and stir.
  2. Add chopped red onions, spring onions, and stir over medium heat for a few minutes, then add spices and stir some more.
  3. Add mushrooms and stir uncovered until they turn soft.
  4. Add tomatoes, salt, brown sugar, chilli flakes, and cook, uncovered, stirring occasionally.
  5. Finally add prawns, stir well and cover cooked until prawns are opaque, about 10-12 minutes.
  6. Uncover and stir for a few more minutes, until the sauce thickens.
  7. Serve with a sprinkling of chopped coriander.

Tip

The powdered spices can be omitted if you prefer, the mushrooms with ginger and garlic create a unique flavour by themselves. Great accompaniment to basmati rice or naan.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

very quick and easy to make, and tasted great.will use fresh chillies next time, but the dried ones worked fine.-14 Sep 2015


Fish With Shiitakes

This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness.

Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes.

Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.


Shiitake mushroom recipes

Aside from having a rather memorable name, shiitake mushrooms were broadly unknown by the British public up until fairly recently. Luckily, the growing interest in these flavour-packed fungi has seen shiitakes gracing supermarket shelves with increasing frequency. Thanks to their powerful umami flavour, shiitake are used in a variety of Chinese and Japanese dishes especially, and are the basis for many vegetarian forms of dashi stock.

Many of our chefs have noted this richly flavoured mushroom, and incorporated them into their food - to either add a rich, umami flavour, no matter the style of cuisine. Master of fusion Peter Gordon uses shiitake and cheese to make beautiful Mushroom fritter recipe, served up with Catalan escalivada, and again in his Pork belly recipe as a flavourful garnish. Graham Campbell complements his Duck breast recipe with piquant pickled shiitake, an ideal accompaniment to the rich meat.


Recipe Summary

  • 1 garlic clove, thinly sliced
  • 1 teaspoon grated peeled fresh ginger
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon red-pepper flakes
  • 2 tablespoons vegetable oil
  • 1 pound shiitake mushrooms, stemmed and halved (large ones quartered)
  • 1 pound large shrimp, peeled and deveined
  • 4 ounces snow peas, trimmed (2 cups)
  • 2 scallions (green parts only), chopped

In a small bowl, combine garlic, ginger, vinegar, soy sauce, and red-pepper flakes.

In a large skillet or wok, heat oil over medium-high. Add mushrooms and cook, stirring, just until tender, about 5 minutes. Stir in garlic mixture and cook until slightly reduced, about 2 minutes. Add shrimp and snow peas and cook, stirring, until shrimp are opaque throughout, 3 to 4 minutes. To serve, top with scallions.


Easiest Way to Cook Yummy Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta. Update your wardrobe with the New Look must-have looks. Look no further for style inspiration. Enjoy next-day delivery and free returns.

Deglaze with the sherry and shrimp stock. Let the liquid reduce by half then add the heavy cream and reduce until it starts to thicken and coat the back of a spoon. In a large skillet, heat oil over medium-high heat. You can have Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta

  1. It’s 4 slices of bacon, — cooked over medium heat, then diced,save the fat.
  2. It’s 2 cloves of garlic — finely chopped.
  3. You need 1 of each shallot — finely chopped.
  4. It’s 4 ounces of shiitake mushroom — stemmed, sliced thin.
  5. It’s 1/4 teaspoon of tarragon.
  6. It’s To taste of salt.
  7. You need To taste of black pepper.
  8. You need 2 ounces of sherry.
  9. Prepare 1 cup of shrimp stock or clam juice.
  10. You need 2 cups of heavy cream.
  11. You need 8 ounces of 16-20 shrimp, peeled deveined (most any size shrimp will work).
  12. You need 8 ounces of scallop, large.
  13. It’s 12 ounces of dry pasta, cook per directions on the package.

Optional: serve over cooked pasta, if desired. Shrimp and bay scallops get together in this delicious seafood. Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta. Here is how you achieve that.

Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta instructions

  1. In a large sauce pot cook the bacon do not burn. Save the fat Sauté the shallots and garlic and mushrooms and lightly season with salt and pepper until a light golden-brown color..
  2. Add the tarragon.
  3. Deglaze with the sherry and shrimp stock. Let the liquid reduce by half then add the heavy cream and reduce until it starts to thicken and coat the back of a spoon..
  4. Then add the seafood and bacon then let simmer 4-5 minutes until seafood is cooked..
  5. Adjust the seasoning as needed..

Ingredients of Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta. Shrimp and Scallops Shiitake, Mushroom, Bacon Cream Sauce over Pasta Step By Step. In a large sauce pot cook the bacon do not burn. Save the fat Sauté the shallots and garlic and mushrooms and lightly season with salt and pepper until a light golden-brown color. Add the tarragon Deglaze with the sherry and shrimp stock.


Steps to good health

The star in this recipe is mushrooms. We got the pack from Hock Hua, a local medical hall.

Prepare Mushrooms

We soak and clean the mushrooms with a moist kitchen towel. After which we slice the caps thinly. Mushroom stems are discarded

Cook the mushrooms

Melt butter and olive oil in pan. Add Italian seasoning, shallots and garlic to the pan. Saute them until the garlic starts to turn light brown. Then add sliced mushrooms and garlic salt. Stir fry until mushrooms are cooked and evenly coated in the butter.

Make the stew

Add the vegetable stock and let it simmer for a few minutes. When the mushrooms are tender, turn off the heat.

Boil the broccoli

Throw all the broccoli into a pot and boiled to green. You will notice they turn bright green, but letting them stay too long and you will end up with yellowish broccoli.


Shrimp Noodles With Shiitake Mushrooms

Indeed, you’ll only need 15 minutes for this noodle shrimp and shiitake dish to wait for you on a plate, all warm and full of flavors. It’s a simple stir-fry where you flavor the main ingredients with soy sauce, lemongrass, ginger, and lemon juice mainly.


How To Make Shrimp Shiitake Noodles

  1. Cook your pasta: Cook your noodles or pasta according to package instructions. Reserve 1 1/2 cup of the pasta water before draining.
  2. Prepare the shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and lightly season with salt and pepper then cook on both sides for about 1 to 2 minutes or until the shrimp is pink and starts to get golden brown. Transfer shrimp to a plate and set aside.
  3. Saute the sauteables: Add the butter and sesame oil to the same skillet. Once the butter has melted, add the shallots and garlic and saute for about 2 to 3 minutes, until the shallots have softened and the garlic is aromatic.
  4. Cook the mushrooms: Add the shiitake mushrooms and stir so that the mushrooms get coated in the butter. Turn the heat down to medium and cook the mushrooms until they start to lightly brown. Should take about 5 minutes.
  5. Form the sauce: Deglaze the skillet with the white wine, stirring to get all the brown bits at the bottom. Cook for about 1 minute, the mushrooms should soak up all the wine.
  6. Finish the dish: Stir in the dark soy sauce, regular soy sauce, brown sugar, red pepper flakes and the reserved pasta water. Continue cooking for another 3 minutes. Add the noodles to the skillet and toss then add the shrimp back to the skillet and garnish with the green onions.

The Secret to Creating Moist Fillings

  • Choose ground pork that contains 20 to 30 percent fat. The fat keeps the filling juicy and moist. A cut of meat that is too lean won’t work well in traditional Chinese style potstickers and dumplings.
  • Blend water into the meat before adding other solid ingredients. This adds extra moisture to the texture of the potstickers. Do not add too much water. An excessively runny filling will be difficult to wrap.
  • Add a small amount of oil after blending in the water. The oil will lock the moisture within the ground pork while marinating. You can then start to prepare the other ingredients and chop the veggies.
  • Always blend vegetables into the filling right before wrapping the potstickers. The salty seasoning will draw the moisture out of the veggies and cause the filling to become watery. This recipe only uses green onion, but you should apply this rule to all potstickers and dumplings.
  • Drizzle a few drops of sesame oil into the filling at the end. This will add very nice aroma to the finished potstickers.


Recipe Summary

  • ½ cup low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 8 ounces sliced mushrooms
  • 8 ounces snow peas, strings removed
  • 1 pound medium or large shrimp, peeled, deveined
  • 2 scallions, white and light green parts, thinly sliced
  • Salt and pepper, optional
  • Cooked rice or rice noodles for serving, optional

In a small bowl, mix broth, soy sauce, ginger and cornstarch.

Warm oil in a large nonstick skillet or wok over medium-high heat until shimmering. Cook mushrooms, stirring, until their liquid has evaporated and they have browned, 6 to 10 minutes. Add snow peas stir-fry until crisp-tender, about 2 minutes. Toss in shrimp and cook, stirring, until pink, 3 to 5 minutes. Add scallions stir-fry 30 seconds more. Stir broth mixture pour into pan. Stir-fry until shrimp are opaque and sauce has thickened slightly, approximately 1 minute. Season with salt and pepper and serve over rice or rice noodles, if desired.


Watch the video: Γαρίδες με μανιτάρια και κρέμα γάλακτος ΟΛΥΜΠΟΣ (July 2022).


Comments:

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  4. Vishura

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  5. Marden

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