Cooking Seafood Any Recipies For Cooking Seafood Asian Style?

Any recipies for cooking seafood asian style? - cooking seafood

Asian-style soup with shrimp - Serves 6.

3 / 4 lbs medium raw shrimp
3 cans (14.5 ounces) fat free low sodium chicken broth
2 cups carrots, finely chopped, divided
1 / 3 cup fresh lemon grass cut into thin slices or 4 strips of lemon peel, fresh from
3 c. Soup. finely chopped fresh ginger
2 v. soup. chopped garlic
1 cup dried shiitake mushrooms
1 1 / 2 c. Soup. fresh basil, finely chopped
1 1 / 2 c. Soup. finely chopped fresh mint
1 1 / 2 c. Soup. finely chopped fresh coriander
1 / 2 jalapeno pepper, seeded and chopped
1 cup small straw mushrooms
1 1 / 2 c. Tea. fresh lime juice
Peel and remove veins from shrimp, shells reserved. To bring in a large pot of soup, the bowls with 1 cup carrots, lemon grass (or enthusiasm), ginger and garlic. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally and skimming the surface.

In the meantime, enjoy shiitake mushrooms in warm water until flexible. Drain, remove stems and cut into small pieces. Cut shrimp in half lengthwise.

Transfer broth to a container storage, Refrigerator and cover. (Can it be done the day before, then cover and store in refrigerator until serving.)

Strain the broth into a large saucepan, pressing solids with back of spoon, as much fluid as possible removed. Discard the solids. Bring in the broth, remaining carrots and shiitake mushrooms to simmer. Cooking, until carrots are tender and mushrooms. Remove from heat. Add shrimp, remaining herbs, peppers, straw mushrooms and lime juice. Cover until shrimp are opaque (1 to 2 minutes.). Serve immediately.

Per serving: 110 calories, 1 gram total fat (less than 1 g saturated), 11 g. carbohydrates, 16 g protein, 2 g. dietary fiber, 759 mg. Sodium --