the Soycialist

Tag: #shrimp

  • Ruby’s Café Shrimp Pasta 奶油虾意面

    Ruby’s Café Shrimp Pasta 奶油虾意面

    TOTAL TIME: 30 minutes

    YIELD: 2 servings

    CALORIES: 560 kcal per serving

    SPICINESS:

    Ruby’s Café in New York is my “safe choice” for brunch with friends whenever we can’t decide where to go, this cozy spot always comes to mind. Their shrimp pasta is the star of the menu, and it never disappoints. The best part? Despite looking like a restaurant-level dish, it’s surprisingly easy to make at home, with ingredients you can grab at any local store. Next time you’re stumped on what to cook, try recreating this signature pasta for a little treat.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Shrimp 虾5
    Light Cream 淡奶油100 g (as needed)
    Cherry Tomato 小西红柿1/2 box
    Garlic 蒜3 – 5 cloves
    Peanut 花生碎as needed
    Chili Powder 辣椒粉as needed
    Black Pepper 黑胡椒as needed
    Parmesan 帕玛森芝士as needed
    Arugula 芝麻菜as needed
    Spaghetti 意面as needed
    Gochujang 韩式辣酱1 tbsp (optional)
    Light Soy Sauce 生抽2 tsp (optional)
    Ketchup 番茄酱1 tsp (optional)
    Sugar 白糖1/2 tsp (optional)
    Olive Oilas needed
    1. It’s best to use fresh black tiger shrimp for better flavor.
    2. The amount of cream, tomatoes, crushed peanuts, cheese, and vegetables can be adjusted to taste.
    3. Gochujang, soy sauce, sugar, and ketchup are optional additions that differ from the original recipe; feel free to skip them if unavailable.
    1. 建议选用新鲜的黑虎虾，口感更佳。
    2. 奶油、西红柿、花生碎、芝士和蔬菜可根据个人喜好自由增减。
    3. 韩式辣酱、生抽、糖和番茄酱是额外调味，与传统做法略有不同，没有也可以省略。

    INSTRUCTIONS 做法

    1. Peel and devein the shrimp, then season with salt and black pepper. Add a splash of cooking wine and a pinch of baking soda, mixing well. You can skip the baking soda or cooking wine if you don’t have them. 虾仁去壳去虾线，用盐和黑胡椒腌制调味，加少许料酒和一点小苏打拌匀。没有料酒和小苏打的话也可以省略。

    2. Halve the cherry tomatoes, crush the peanuts, and slice the garlic thinly. 小番茄对半切开，花生碾碎，蒜切成薄片。

    3. Heat olive oil in a skillet over medium-low heat and gently sauté the garlic until fragrant. 平底锅中倒入橄榄油，中小火炒香蒜片。

    4. Add the marinated shrimp, stir-fry briefly for about 2 minutes, until they turn pink and curl slightly. Remove and set aside. 放入腌好的虾仁翻炒，约2分钟，虾变红微微卷起即可盛出备用。

    5. In a separate pot, cook pasta according to your appetite. Add a pinch of salt to the boiling water and cook for about 8 minutes. 另起锅煮意面，面条量根据食量决定。煮面时加入少许盐，约煮8分钟。

    6. In the same skillet, add the cherry tomatoes and cook for 5 minutes until softened and juicy. Stir in heavy cream and grated Parmesan cheese. Add extra tomatoes if you like. 原锅加入小番茄翻炒5分钟至出汁变软，加入淡奶油和帕玛森芝士碎，喜欢番茄可以多加一些。

    7. Optional step (not in Ruby’s Café’s original version): Make a Korean-style chili sauce with 1 tbsp gochujang, 1 tsp ketchup, 2 tsp soy sauce, ½ tsp chili powder, ½ tsp sugar, and 3 tsp water. If you don’t have ketchup, substitute with a bit more sugar; Korean chili powder is recommended for its aroma and light heat. 这一步是我加的改良版：调一份韩式辣酱汁（1勺韩式辣酱+1勺番茄酱+2勺生抽+½勺辣椒粉+½勺白糖+3勺水）。没有番茄酱可以多加糖，辣椒粉推荐韩国辣椒粉，香而不辣。

    8. Return the cooked shrimp to the pan. 把煎好的虾倒回锅中。

    9. Return the pasta to the pan. If you skipped the sauce step, add a pinch of chili powder to taste. Toss gently until every strand of pasta is coated in the creamy sauce. 把意面倒回锅中，如果跳过上一步，也可以加一些自己能接受的辣椒粉。轻轻翻拌，让每根面条均匀裹上酱汁。

    9. Finally, add a handful of arugula, turn off the heat, and toss with the residual heat until the leaves soften slightly and absorb the sauce. Plate the pasta and sprinkle with crushed peanuts before serving. 最后加入一把芝麻菜，关火，用余温翻拌至芝麻菜稍微软化并吸收酱汁。装盘后撒上花生碎即可上桌。汁。

    Voila! Bon appétit!

    Tips:

    • The baking soda helps keep the shrimp tender. 小苏打可以让虾仁更加嫩滑。
    • Use a mix of tomato colors for a more vibrant look. Avoid mincing the garlic, as thin slices are less likely to burn and turn bitter. 番茄可选择不同颜色，增加菜品视觉效果。蒜片不要切末，以免容易炒糊发苦。
    • Do not rinse the pasta with cold water; keeping the surface starch helps the sauce cling to the pasta. 意面不要过冷水冲洗，保留表面淀粉层更容易挂酱汁。
  • Koong Karee (Shrimp Yellow Curry) 泰式咖喱虾

    Koong Karee (Shrimp Yellow Curry) 泰式咖喱虾

    TOTAL TIME: 40 minutes

    YIELD: 2 servings

    CALORIES: 770 kcal per serving

    SPICINESS:

    Koong Karee is known for its rich, velvety sauce that clings beautifully to the prawns. I first tried this dish at Soothr, a Thai restaurant in New York, and was blown away by its bold yet balanced flavors. As one of their signature dishes, Soothr even notes that it’s not something you can find at just any Thai restaurant. Curious, I searched for recipes online, and this version comes remarkably close — about 80% of the taste and texture of the one I had at Soothr.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Shrimp 虾1 pound
    Eggs 鸡蛋2
    Yellow Curry Paste 黄咖喱酱1 tbsp
    Yellow Curry Powder 咖喱粉1 tbsp
    Tom Yum Sauce 冬阴功酱1 tbsp
    Coconut Cream 椰浆300 ml
    Flour 面粉as needed
    Fish Sauce 鱼露4 tsp
    Brandy 白兰地2 tsp (optional)
    Oyster Sauce 蚝油2 tsp
    Sugar 糖2 tsp
    Butter 黄油1 tbsp
    Red Chili 红辣椒1 (optional)
    1. It’s best to use large black tiger shrimp — the ones from Costco work well.
    2. For a spicier version, you can replace the yellow curry paste with red curry paste or simply add some bird’s eye chilies. The yellow curry paste, tom yum paste, and curry powder I use are all common brands easily found on supermarket shelves in North America.
    3. Here we’re using coconut cream, not coconut milk — make sure to note the difference. About half of this dish’s calories come from the coconut cream. If you’re concerned about the calorie count, you can substitute it with coconut milk, though the sauce will be less thick and the texture won’t be as rich.
    4. Brandy is added when marinating the shrimp, but it’s optional if you don’t have any on hand.
    1. 虾推荐用大只黑虎虾，比如Costco的这个。
    2. 如果喜欢吃辣的话，可以将黄咖喱酱替换成红咖喱酱，也可以自行加一些小米辣。黄咖喱酱，冬阴功酱以及黄咖喱粉我都是用北美超市货架上常见的。
    3. 我们这里用的是椰浆，不是椰奶，注意下。这道菜一半的热量都是来自于椰浆，如果介意热量的话，可以换成椰奶，但是椰奶不如椰浆浓稠口感上会打折扣。
    4. 白兰地是腌制虾的时候加入的，但是没有的话也可以。

    INSTRUCTIONS 做法

    1. Remove the heads of the shrimp, cut along the back, and devein. For easier eating, you may peel off the shells and leave only the tails (in this recipe, the shells are kept). 将虾去头，背部剪开，去掉虾线。如果想吃起来更方便，也可以把外壳剥掉，只保留尾部。（这里我保留了虾壳）

    2. Marinate the cleaned shrimp with 4 tablespoons of fish sauce and 2 tablespoons of brandy (optional) for 10 minutes. 处理好的虾用4勺鱼露和2勺白兰地拌匀，腌制10分钟。

    3. Beat the eggs and prepare a small amount of flour. 鸡蛋打散，面粉倒入少许备用。

    4. Gently open the shrimp backs, dip them in the beaten egg, then coat evenly with flour. Reserve the remaining egg mixture for later. 将虾背部掰开，先蘸蛋液，再均匀裹上面粉。剩余蛋液留作后用。

    5. Heat a little oil in a pan. Pinch the shrimp heads and tails together, place them back-side down, and fry until set. 锅中放少许油，将虾头尾捏在一起，背部朝下，油炸至定型。

    6. Then fry the sides until golden brown. Remove the shrimp and set aside. 再把虾两侧炸至金黄色，乘出备用。

    7. Melt butter and add the shrimp heads, frying until the rich shrimp oil is released (this step is optional). 另起锅，放入黄油加热，倒入虾头，煸出虾油（这步也可省略）。

    8. Add 1 tablespoon yellow curry paste and 1 tablespoon tom yum paste. Stir well. 加入1大勺黄咖喱酱和1大勺冬阴功酱，炒匀。

    9. Pour in 250 ml coconut milk and mix until smooth. 倒入250毫升椰浆，搅拌均匀。

    10. Add 1 tablespoons curry powder, half a small bowl of water, 2 teaspoons oyster sauce, and 2 teaspoons sugar. Stir and bring to a boil over high heat. 加入2大勺咖喱粉、小半碗清水、2勺蚝油和2勺糖，拌匀，大火煮开。

    11. Add the red chilies (this step is optional). 加入红辣椒丝，但可省略。

    12. Add the fried shrimp and simmer over low heat for 2 minutes. Remove the shrimp and set aside. 放入炸好的虾，小火煮2分钟。将虾捞出备用。

    13. Mix the reserved egg mixture with the remaining 50 ml coconut milk. Pour the egg mixture into the curry sauce. Bring to a boil and stir continuously until the eggs slightly set and the sauce thickens to a creamy consistency. Pour the thickened curry sauce evenly over the shrimp and serve. 把剩余的蛋液与最后的50毫升椰浆混合均匀。将蛋液倒入咖喱酱中。大火煮开，用锅铲不断翻炒，直到蛋液微微凝固，酱汁变得粘稠。最后将浓稠的咖喱酱均匀淋在大虾上即可。

    Voila! Bon appétit!

    Tips:

    • Since the flavor of Thai curry pastes and sauces can vary slightly by brand, you can adjust the main seasonings—yellow curry paste, tom yum paste, curry powder, and coconut milk—after adding them to suit your taste. 不同品牌的泰式酱料口味可能略有差异，因此黄咖喱、冬阴功酱、咖喱粉以及椰浆这些主要香料加入后可以根据口味适当调整。
    • Before serving, feel free to add some vegetables of your choice. Besides pairing with rice, you can also toast some bread slices and use them to soak up the sauce. 出锅前可以加入一些自己喜欢的蔬菜。除了搭配米饭，还可以烤些面包片蘸着酱汁一起吃。
    • If you enjoy more heat, add a bit of chili powder. 如果能吃辣，可以额外加入一些辣椒粉。

  • Garlic Vermicelli Shrimp 蒜蓉粉丝虾

    Garlic Vermicelli Shrimp 蒜蓉粉丝虾

    TOTAL TIME: 25 minutes

    YIELD: 2 servings

    CALORIES: 320 kcal per serving

    SPICINESS:

    A Cantonese favorite often served at family banquets and holiday feasts. Tender shrimp are steamed over vermicelli that soaks up all the garlicky, savory juices, creating a dish that’s aromatic, flavorful, and irresistibly satisfying.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Shrimp 虾8 pieces
    Vermicelli 粉丝1 bundle
    Garlic 蒜2 heads
    Bird’s Eye Chilies 小米辣1 – 3
    Oyster Sauce 蚝油1 tbsp
    Light Soysauce 生抽2 tbsp
    Sugar 糖1 teaspoon
    Salt 盐1 teaspoon
    Cooking Oil 食用油45 g
    1. Recommend buying head-on shrimp from Costco, which is much fresher than the pre-packaged ones at regular supermarkets. The shrimp heads can also be used to make shrimp oil. Whole Foods usually doesn’t carry head-on shrimp.
    2. Remove the heads and shells of the shrimp, leaving only the last segment of the tail shell.
    3. Cut the chili and garlic into smaller pieces to make them easier to blend in a food processor.
    4. You can use the oyster sauce and light soy sauce shown in the picture as a reference for purchase.
    1. 虾推荐购买 Costco 的带头虾，比一般超市盒装的要新鲜很多，虾头还能用来煸虾油。Whole Foods 通常没有带头虾。
    2. 虾去头去壳，仅保留尾部最后一节虾壳。
    3. 将辣椒和蒜稍微切小一些，方便料理机打碎。
    4. 蚝油和生抽可以参考图片中的品牌购买。

    INSTRUCTIONS 做法

    1. Soak the vermicelli in warm water until softened; once ready, the noodles will turn from translucent to milky white with a springy texture. 粉丝用温水泡软，泡开后的粉丝由透明变成乳白色，并带有弹性。

    2. Devein the shrimp. 去除虾线。

    3. Make a slit along the back of each shrimp, cut a small hole in the middle, and thread the tail through to create a decorative shape. 在虾背部划一刀，在中间切一个小口，将虾尾从小口穿过，做出造型。

    4. Blend bird’s eye chili and garlic into a fine paste using a food processor. 小米辣与大蒜用料理机打碎成末。

    5. Heat oil until hot, then pour it over the mixture. 热油淋入蒜蓉末。

    6. Add 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, and a pinch of salt. Mix well to make the garlic sauce. 加入2勺生抽、1勺蚝油、1茶勺白糖和少许盐，搅拌均匀，制成蒜蓉酱。

    7. Wrap softened vermicelli around your fingers into small bundles and arrange neatly on a plate. 将泡好的粉丝在手指上绕几圈，整齐放入盘中。

    8. Place the shrimp on top of the vermicelli and spread the garlic sauce evenly over the shrimp. Any extra sauce can be refrigerated for later use. 把处理好的虾依次放在粉丝上，并将蒜蓉酱均匀铺在虾身上。剩余的蒜蓉酱可冷藏保存备用。

    9. Bring water to a boil in a steamer, steam the dish over high heat for 10 minutes, and serve hot. 水开后放入蒸锅，大火蒸10分钟即可出锅。

    Voila! Bon appétit!

    Tips:

    • The leftover garlic sauce can also be used to steam scallops for an equally delicious result, or served as a dipping sauce for grilled oysters. 剩余的蒜蓉酱还可以用来蒸扇贝，同样鲜美；或者当作烤生蚝的蘸料，也很好吃。