Garlic Shrimp with Bokchoy
Let’s make this Garlic Shrimp with Bokchoy, a dish that brings together the fresh taste of the sea with the earthy goodness of greens. We start with large tiger shrimp, cooked just right in garlic-infused oil. They’re seasoned with garlic powder, salt, and a touch of red chili pepper flakes for a bit of heat. The sauteed Bokchoy adds a crisp that goes perfectly with the juicy shrimp. To serve, I sprinkle some crispy garlic and sesame seeds on top, which adds a nice crunch and extra flavor.
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WHAT IS THE DIFFERENCE BETWEEN TIGER SHRIMP AND LARGE SHRIMP
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When selecting shrimp for your recipes, you might encounter various types, including tiger shrimp and large shrimp. Understanding the differences between these two types can help you make an informed choice based on your needs.
TIGER SHRIMP:
- Appearance: Tiger shrimp are easily distinguishable by their bold, striped patterns reminiscent of a tiger’s stripes. They also have a greyish-blue shell before cooking, which turns pink when cooked.
- Size: Generally, tiger shrimp are larger than most other shrimp varieties, making them a popular choice for dishes where the presentation is key.
- Flavor: Tiger shrimp have a firmer texture and a slightly sweet, briny flavor, which makes them ideal for grilling, frying, or in dishes where they are the main feature.
- Price: Due to their size and distinctive appearance, tiger shrimp are often more expensive than other shrimp varieties.
LARGE SHRIMP:
- Appearance: Large shrimp, often referred to as jumbo shrimp, can vary in appearance depending on their species but typically lack the distinct striping of tiger shrimp.
- Size: While they are larger than medium or small shrimp, they are generally smaller than tiger shrimp. The term “large” can encompass a range of sizes, often classified by the number of shrimp per pound.
- Flavor: Large shrimp have a milder flavor compared to tiger shrimp, making them versatile for a variety of dishes, from pasta to stir-fries.
- Price: Large shrimp are usually more affordable than tiger shrimp, making them a budget-friendly option for many families and chefs.
RECIPE IDEAS:
Coconut Shrimp and Veggie Stew
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HOW TO CHOOSE THE BEST SHRIMP FOR MAKING A GALIC SHRIMP
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When preparing a garlic shrimp dish, selecting the right shrimp is crucial for achieving the best flavor and texture. Here are some tips to help you choose the perfect shrimp for your culinary creation:
1. FRESHNESS IS KEY:
- Look for Clear Eyes and Firm Shells: Fresh shrimp should have clear, bright eyes and firm shells. Avoid shrimp with cloudy eyes or shells that feel soft or slimy.
- Smell Test: Fresh shrimp should have a mild, ocean-like smell. Avoid shrimp that has a strong, ammonia-like odor, as this indicates spoilage.
2. SIZE MATTERS:
- Choose Larger Shrimp: For a garlic shrimp dish, larger shrimp such as tiger or jumbo shrimp are ideal. They offer a meatier texture and are less likely to overcook, maintaining their juiciness and flavor.
- Consider Presentation: Larger shrimp also make for an impressive presentation, especially in dishes where the shrimp is the star ingredient.
3. SHELL-ON VS PEELED:
- Shell-On for Flavor: Cooking shrimp with the shell on can enhance the flavor, as the shell helps retain moisture and adds a subtle sweetness to the dish.
- Peeled for Convenience: If you prefer convenience, opt for peeled shrimp. They save preparation time and are easier to eat, especially in a dish with sauce.
4. WILD-CAUGHT VS FARM-RAISED:
- Wild-Caught Shrimp: Often considered superior in flavor, wild-caught shrimp are harvested from their natural habitats. They are generally more sustainable and have a firmer texture.
- Farm-Raised Shrimp: Typically more affordable and widely available, farm-raised shrimp can be a good option if you’re looking for a budget-friendly choice. Look for responsibly farmed shrimp to ensure quality and sustainability.
5. FROZEN VS. FRESH:
- Frozen Shrimp: Surprisingly, frozen shrimp can be as good as fresh. They are often flash-frozen right after harvest, locking in their freshness. Ensure they are defrosted properly before cooking.
- Fresh Shrimp: If you have access to fresh shrimp, it’s a great choice for its unbeatable flavor and texture. However, ensure it is truly fresh and hasn’t been sitting on display for an extended period.
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INGREDIENT NOTES
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Tiger Shrimp: The shrimp is the star of the show. Think of getting the freshest and, if possible, choose the larger shrimp. Jumbo or tiger shrimp are ideal. Clean, deveined, with head or without depends on your personal preference.
Garlic: Toasting and infusing oil with garlic is crucial to making this Garlic Shrimp with Bokchoy dish. Add the garlic to a skillet while the oil is not heated to prevent the garlic from burning. Keep an eye and keep stirring and toast the garlic until light brown.
Shrimp Seasoning: Pat the shrimp dry after cleaning and season with garlic powder, salt, and red chili pepper flakes or ground pepper.
Bokchoy: Wash and trim the Bokchoy.
Sesame oil: Add sesame oil at the end of cooking to get the oil’s full flavor.
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HOW TO MAKE GARLIC SHRIMP AND BOKCHOY
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Time needed: 30 minutes
STEP-BY-STEP
- CLEAN AND SEASON THE SHRIMP
After cleaning the shrimp, dab them using a paper towel to dry the peel. Place the shrimp in a large bowl and season them with garlic powder, salt, and red chili pepper flakes. Toss to coat the shrimp with the seasoning. Set aside.
- TOASTING GARLIC
Add oil to the pan. Add the garlic right away before the oil is heated up. Constantly stir until the garlic turns light brown. Use a small strainer to strain the toasted garlic and set them aside.
- COOK THE SHRIMP
Wipe the pan with a paper towel (be careful it’s hot). Add the garlic-infused oil and heat it over medium-high heat. Add the shrimp and cook for a minute on each side or until opaque. Remove from the pan and set aside.
- COOK THE BOKCHOY
In the same pan, add the Bokchoy and cook them until wilted.
- FINISH COOKING
Add the cooked shrimp back into the pan, and stir to combine. Drizzle with sesame oil and top with crispy garlic and sesame seeds. Serve over steamed rice.
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RECOMMENDED RECIPES
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Garlic Shrimp with Bokchoy
Equipment
- Skillet
- Spatula
- knife
- cutting board
- Small bowl
- Large bowl
- Tongs
Ingredients
- 1 pound large or tiger shrimp, cleaned, deveined, shell on
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon red chili pepper flakes
- 2 tablespoons oil
- 1-2 tablespoons finely minced garlic
- 2 cups Bokchoy or any greens you like
- 1 teaspoon sesame oil
- Option: sesame seeds
Instructions
- Clean and Season the Shrimp: After cleaning the shrimp, gently pat them dry using a paper towel to remove excess moisture. Place the shrimp in a large bowl and season them with garlic powder, salt, and red chili pepper flakes. Toss to ensure the shrimp are evenly coated with the seasoning. Set aside.
- Toast the Garlic: Pour oil into a pan and add the garlic before the oil heats up. Stir continuously until the garlic turns a light brown color. Use a small strainer to remove the toasted garlic from the oil and set it aside.
- Cook the Shrimp: Carefully wipe the pan with a paper towel, being cautious of the heat. Add the garlic-infused oil back into the pan and heat over medium-high heat. Add the shrimp and cook for about one minute on each side, or until they become opaque. Remove the shrimp from the pan and set aside.
- Cook the Bokchoy: Using the same pan, add the Bokchoy and cook until it wilts, stirring occasionally.
- Finish Cooking: Return the cooked shrimp to the pan with the Bokchoy, stirring to combine. Drizzle with sesame oil, and sprinkle with the reserved crispy garlic and sesame seeds. Serve the dish over steamed rice for a complete meal.
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