Hey there, foodies! I’ve been absolutely obsessed with Chinese cuisine lately and today I’m super excited to share everything I know about one of my favorite dishes – Imperial Shrimp. Trust me, once you try this amazing combination of crispy sweet, and tangy flavors, you’ll be hooked just like I was!
A Quick History Lesson
You might be wondering where this fancy-sounding dish came from. Well, Imperial Shrimp actually has some pretty royal roots! It first became a big deal during the late Qing dynasty in China, specifically in Beijing and Sichuan The palace chefs were the masterminds behind this creation, and that’s actually how it got its “imperial” name – pretty cool, right?
What Makes Imperial Shrimp So Special?
Let me break down why this dish is seriously next-level
- The Shrimp Size Matters: We’re talking jumbo or medium-sized shrimp here – none of those tiny guys!
- That Amazing Batter: There’s this light, crispy coating that’s just chef’s kiss
- The Sauce Game: It’s got this perfect sweet-and-tangy thing going on
- Spice Factor: Just enough heat to make things interesting without burning your face off
The Essential Ingredients
Here’s what you’ll need to make this bad boy:
For the Sauce:
- Sugar (2 teaspoons)
- Ketchup (1/4 cup)
- Vinegar (1/3 cup)
- Water (1/3 cup)
- Cornstarch (1 teaspoon)
For the Main Dish:
- Jumbo shrimp (1 pound)
- Fresh ginger (1 tablespoon, minced)
- Garlic (1 tablespoon, minced)
- Onion (1 small)
- Carrot (1 medium)
- Bamboo shoots (8 oz can)
- Dried red chile pepper
- Oil (1 tablespoon)
How to Make Imperial Shrimp Like a Pro
-
Prep Work:
- Peel and devein those beautiful shrimp
- Cut your veggies into thin strips
- Mix up your sauce ingredients in a bowl
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Cooking Time:
- Heat your wok until it’s smoking hot
- Throw in ginger and garlic (smells amazing!)
- Add shrimp and veggies
- Pour in that awesome sauce
- Stir-fry until everything’s perfect
Pro Tips from My Kitchen to Yours
Look, I’ve made this dish like a gazillion times, and here’s what I’ve learned:
- Fresh is Best: Try to get your hands on fresh shrimp if you can
- Don’t Overcrowd: Fry in small batches (trust me on this one)
- Speed is Key: Have everything ready before you start cooking
- Sauce Control: Don’t let it get too thick – nobody likes gloopy sauce!
Fun Ways to Mix It Up
Sometimes I like to get creative with my Imperial Shrimp. Here are some cool variations I’ve tried:
- Add coconut milk to the sauce for a tropical twist
- Throw in some pineapple chunks for sweetness
- Mix in different veggies like bell peppers or snap peas
- Make it extra spicy with more chili (if you’re brave!)
Why Everyone’s Still Crazy About Imperial Shrimp
This dish has stuck around for so long because:
- It’s actually pretty healthy (lean protein, ya’ll!)
- The texture combo is absolutely addictive
- It’s fancy enough for special occasions but simple enough for weeknight dinners
- You can adjust the flavors to your taste
Storage Tips
If you somehow end up with leftovers (which, honestly, rarely happens at my house):
- Keep in an airtight container
- Good for 2-3 days in the fridge
- Can be frozen for up to a month
- Reheat gently to keep the shrimp tender
Final Thoughts
I gotta say, Imperial Shrimp is one of those dishes that just makes me happy every time I make it. It’s got this perfect balance of flavors and textures that’ll have you coming back for seconds (or thirds… no judgment here!).
Whether you’re a seasoned cook or just starting out in the kitchen, this dish is totally doable. And once you nail it, I promise it’ll become one of your go-to recipes for impressing friends and family.
So what are you waiting for? Get in that kitchen and give Imperial Shrimp a try! And hey, if you mess up the first time, no worries – that’s just part of the learning process. Trust me, I’ve been there!
Would you like me to explain or break down any part of this article in more detail?
What kind of scallops are best?
There are three categories of sea scallops. “Diver-harvested” or “diver” sea scallops, like the name implies, are foraged by divers who hand-harvest them, guaranteeing freshness, a consistent size and weight, and a minimum of mud in the shell. Easier to find are dry-packed scallops, which aren’t as fresh, but are still very good (they’re shucked as soon as they’re harvested, then shipped on ice). The ones to steer clear of are scallops packed in a milky white solution, a chemical preservative that mars their flavor and makes them irreversibly watery. If that’s all you can find, make something else for dinner. (We also have to put in a word for delicate little bay scallops. The best come from New England, especially around Nantucket. Bay scallops are sweeter and more tender than sea scallops. They are best in the fall and are often sold in their own milk, which is perfectly acceptable; just pat them dry before searing them.)
- ▢ 3 tablespoons (1 1/2 oz) butter
- ▢ 3 teaspoons minced garlic
- ▢ 1 1/4 cups dry bread crumbs, (preferably Japanese panko)
- ▢ 2 tablespoons finely sliced chives
- ▢ 2 tablespoons sliced parsley
- ▢ 1/2 small onion, finely diced (about 1/4 cup)
- ▢ 1/4 cup finely diced fennel
- ▢ 1/4 cup finely diced celery
- ▢ 3 ounces large shrimp, peeled, deveined, and cut into bite-size pieces
- ▢ 3 ounces sea scallops, cut into bite-size pieces (see Note)
- ▢ 3 ounces squid, cleaned and cut into bite-size pieces
- ▢ 3 ounces jumbo lump crabmeat
- ▢ 1 teaspoon chopped tarragon
- ▢ 1/4 teaspoon Old Bay Seasoning
- ▢ 1 teaspoon Dijon mustard
- ▢ 2 teaspoons salt
- ▢ Freshly ground black pepper
- ▢ 1 lemon, cut into wedges
- ▢ 1 cup heavy cream
- ▢ 1/4 cup grated white Cheddar cheese
- ▢ 1/4 cup grated Parmigiano-Reggiano
- Preheat the oven to 350°F (175°C).
- Melt 1 tablespoon of the butter in a heavy-bottomed, ovenproof saute pan set over medium-high heat. Add 1 teaspoon of the garlic and cook for 1 minute. Add the bread crumbs, 1 tablespoon of the chives, and 1 tablespoon of the parsley. Stir and transfer the pan to the oven. Toast until the bread crumbs are crisp, 3 to 5 minutes, stirring once to ensure even cooking.
- Remove the pan from the oven and let cool. Do not turn off the oven.
- Melt 1 tablespoon of the butter in a wide, deep, heavy-bottomed saute pan. Add the onion, fennel, celery, and remaining 2 teaspoons garlic, and cook until softened but not browned, approximately 4 minutes. Transfer to a large bowl.
- In the same pan, melt the remaining tablespoon of butter. Add the shrimp, scallops, and squid, and saute for 30 seconds. Add to the bowl with the vegetables. Add the crab, tarragon, Old Bay, mustard, and remaining 1 tablespoon chives and parsley. Season with 2 teaspoons of salt and black pepper to taste. Squeeze the juice from half of the lemon wedges over the mixture, catching the seeds in your hand.
- Put the cream in a saucepan and cook at a simmer until reduced by half, approximately 8 minutes. Stir in the cheddar and Parmesan until melted. Remove the pan from the heat and stir the cream mixture into the shellfish mixture.
- Pack the seafood imperial mixture into clam or scallop shells, or individual ramekins; top with the seasoned bread crumbs; and bake until warm throughout, about 8 minutes. Serve the seafood imperial immediately, with the remaining lemon wedges alongside for squeezing.
The Red Cat Cookbook
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite dishes is Coquilles St.-Jacques. This upscale version of baked seafood imperial is much more fun, and certainly just as easy to make. The panko crumb provides a nice crunchy texture as you dive into the creamy, cheesy, seafood goodness, resulting in a different flavor bomb with each bite. I used U15 shrimp, U10 scallops, 4 small calamari, and tinned jumbo lump crab for this dish. I served it with some fresh penne pasta with a light white pesto sauce and sauteed spinach on the side.
Now, a pet peeve of mine is when recipe requires half of something. Someone’s small or medium can certainly be different than yours. As the fennel and celery were quarter cups, I followed the old Cajun trinity rule so the ingredients were equal measure and I used a quarter cup for the onion measure. I felt my onions might be too strong, so I actually used shallots, for a milder allium to not overpower the fennel or celery flavors, which I think was the right choice.
This recipe does have several distinct phases, so my tip is to think about the timing of the steps, and make sure all your ingredients and mis-en-place is complete before diving into this recipe. In the end, you’ll certainly amaze your dinner guests with this rather decadent seafood delight. Plus, I think it’s something you can prepare ahead of time, chill for an hour or two and then do the final bake when required.
I agree with the author of this recipe, Jimmy Bradley, baked seafood imperial is an American classic. Bites of tender seafood swaddled in a creamy sauce and topped with buttery crumbs baked to crunchy perfection. Every layer of this recipe is individually seasoned resulting in a well balanced dish. Whether you have eaten this in a fancy restaurant or it’s totally new to you, if you like seafood it deserves a trial in your kitchen. The hands-on time is about an hour but the techniques are easy. Each of the three parts of the dish are prepared separately then combined to bake. A quick bake until bubbly and golden brown. Yum!
The choice of seafood is up to you. Don’t like squid? Neither do I. Hard to find good quality scallops. No crab at the grocery store. A substantial white fish like Cod or Halibut would be great, too. Just use 12 ounces of seafood selection of your choice cut into one bite fork size pieces. Serve with a simple side of roasted broccoli or green beans sautéed in a little butter with salt and pepper. Seafood Imperial needs a crisp white wine like a New Zealand Sauvignon Blanc with acidity that cuts through the richness of the cream sauce. A buttery California Chardonnay will be lost on your palate. Now sit and enjoy your creation.
Imperial Shrimp
FAQ
What is shrimp imperial?
“Shrimp imperial” can refer to two distinct dishes: a Mandarin-style stir-fry with shrimp in a garlic and tomato sauce, or a creamy baked seafood dish often featuring shrimp, crab, and other seafood.
What is the best tasting shrimp ever?
- Wild Caught Gulf Shrimp : Known for their sweet flavor and firm texture, these shrimp are often considered some of the best-tasting.
- Black Tiger Shrimp : These shrimp are known for their large size and distinct flavor.
- White Shrimp
- Rock Shrimp
- Pacific Pink Shrimp
- Royal Red Shrimp
What is the relationship between imperial shrimp and sea cucumber?
Sea Cucumbers and Emperor Shrimps
The shrimp will leave the cucumber on occasions to hunt around for food before climbing back on board to travel to the next feeding spot. This relationship is not only commensal but also mutualistic which means both species benefit.
How big are imperial shrimp?
Description. Zenopontonia rex is a robust shrimp growing to a length of about 3 cm (1.2 in), with females being rather larger and slightly less colourful.