• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sampan Shrimp

  • Recipe Submitted by on

Category: Shellfish, Pasta

 Ingredients List

  • 1 lb Shell-on Shrimp; uncooked
  • 1/2 lb Mushrooms; white or brown
  • 3 tb Butter; or more if needed
  • 1 ts Garlic clove; minced
  • 1 ts Fresh ginger; minced
  • 2 ts Chives; chopped
  • 1 ts Lemon juice
  • 6 Fried noodle rafts; see
  • -directions


1/2 c Roasted red pepper; peeled;
-seeded and chopped
1 tb Soy sauce
1 tb Rice vinegar
1 sm Garlic clove; crushed OR 1/4
-tsp garlic powder
1/2 ts Fresh ginger; minced OR 1/4
-tsp ground ginger
1 ds Cayenne

Peel and devein shrimp, retaining tails, if desired. Set aside. Clean
mushrooms, removing stems. Cut mushroom caps into strips. Saute shrimp in 2
Tbsp of butter until done, 2 or 3 minutes, remove shrimp. Add 1 tsp, each,
minced garlic and ginger to pan. cook and Stir a minute; add mushrooms and
saute lightly, adding butter as needed. Return shrimp to pan; sprinkle with
chives and lemon juice. Keep warm.

Roasted Pepper Sauce: Combine red pepper, soy sauce, rice vinegar, crushed
garlic, 1/2 tsp minced ginger and cayenne in a small food processor or
blender; process until smooth. Makes 1/2 cup.

* Fried Noodle Rafts: Cook 2 to 3 ounces curly Oriental noodles in boiling
salted water for 3 to 4 minutes until soft; drain. Rinse in cold water and
drain thoroughly. Drop mounds of noodles (about 1/4 cup) into hot oil (360
degrees). Fry until brown and crisp. Drain on paper towels. Keep in tight
container to retain crispness.

To Serve: Position noodle raft on serving plate; spoon mushrooms and shrimp
atop. Spoon a trail of sauce around raft.

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