Lemon Pepper Shrimp With Snow Peas And Wild Rice Food

SHRIMP WITH SNOW PEAS

Steps:

• In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon zest and pepper. Stir in water and lemon juice until blended; set aside., In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
• In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
• Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
• Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

SALT-AND-PEPPER SHRIMP WITH SNOW PEAS

Steps:

• In a large bowl, toss shrimp with 1/2 teaspoon salt, 1/4 to 1/2 teaspoon pepper, and five-spice powder. Heat a large wok or skillet over high. Add oil and ginger and cook until fragrant, 30 seconds. Add shrimp, scallions, and snow peas and cook, stirring constantly, until shrimp are opaque throughout, 3 to 5 minutes. Serve with rice.

SHRIMP WITH SNOW PEAS

Steps:

• Shell and devein shrimp.
• Rinse and pat dry with a paper towel.
• Combine marinade ingredients in a ziplock bag.
• Add shrimp.
• Mix well.
• Let stand 30 minutes.
• Pat dry with a paper towel.
• Heat oil in a wok 30 seconds over high heat.
• Stir-fry garlic until golden, 30 seconds.
• Add shrimp.
• Stir-fry about 30 seconds until shrimp are pink.
• Remove from wok with a slotted spoon, draining well over wok.
• Add salt and snow peas to oil in wok.
• Stir-fry until sauce thickens slightly.
• Add cooked shrimp.
• Stir-fry to coat shrimp with sauce.
• Serve hot.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
• In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
• Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
• Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.

STIR-FRIED SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Toss shrimp with salt, add wine or sherry and marinate for at least 20 minutes or up to 3 hours.
• Drain shrimp; reserve marinade.
• Heat large skillet or wok over high heat; add oil.
• Add ginger & crushed red pepper, stir-fry until fragrant, and add shrimp.
• Stir-fry until shrimp are mostly opaque (2 to 4 minutes, depending on size).
• Add snow peas and water chestnuts; stir-fry until just heated through.
• Add reserved marinade, soy sauce and cornstarch mixture.
• Bring to a boil and cook until liquid thickens.
• Serve immediately, accompanied by steamed rice.

SHRIMP WITH GINGER AND SNOW PEAS

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
• Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.

SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
• Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
• Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
• Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

SHRIMP WITH SNOW PEAS

Steps:

• Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside.
• Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens.

BAKED LEMON-PEPPER SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place shrimp in a single layer in a glass baking dish. Drizzle with olive oil. Sprinkle with lemon juice, garlic, lemon-pepper, and lemon zest. Top with slices of butter. Sprinkle parsley on top.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 5 to 10 minutes.

THAI SHRIMP AND SNOW PEAS

Steps:

• Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
• Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
• Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.

SHRIMP FRIED RICE WITH SNOW PEAS

Steps:

• Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat. Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate.
• Season shrimp with salt and pepper. Add 1 tablespoon oil to wok, and heat until shimmering. Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate.
• Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile. Cook, tossing, for 1 minute. Add mushrooms, and cook for 2 minutes. Add shrimp, and cook through, 1 to 2 minutes. Add peas, and cook until bright green but still crisp, about 1 minute. Stir in rice, and heat through. Add soy sauce, and stir to coat. Toss in scrambled eggs, breaking up any large clumps, and scallions. Season with salt and pepper. Squeeze limes over fried rice. Garnish with scallions.

LEMON PEPPER SHRIMP WITH SNOW PEAS AND WILD RICE

Steps:

• Melt butter and oil in a large skillet or saute pan. Saute garlic, ginger, onion and celery until tender (5-10 minutes).
• Add the shrimp and snow peas, STIRRING FREQUENTLY to avoid over cooking and ensure even cooking. Cook until shrimp are pink (10-15 minutes).
• Add lemon and pepper to taste, stir and enjoy. This dish is great served warm over a bed (or with a side) of rice or bread.

LEMON SHRIMP WITH RICE

Steps:

• In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.
• Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.
• Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

LEMON-ORANGE SHRIMP & RICE

Steps:

• Prepare rice mix according to package directions, simmering for 10-15 minutes or just until rice is tender. Remove from the pan., In the same skillet, cook and stir shrimp in oil over medium-high heat for 4-6 minutes or until shrimp turn pink; stir in orange marmalade and lemon zest. Add snap peas and rice; heat through, mixing gently to combine. Serve immediately.

RED PEPPER LEMON SHRIMP

Steps:

• Cook pasta in salted water till al dente. Drain well and toss with a little olive oil (to prevent it sticking together).
• While pasta cooks, in a large skillet, heat 1-1/2 T. olive oil over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan. Cook, stirring frequently, 3 minutes.
• Add wine and lemon slices to pan; increase heat to high and bring to a simmer. Cook till liquid is reduced by half (about 3 minutes). Turn off flame and add parsley and 1 T. butter, stirring till butter melts and is well distributed. Season with salt and pepper to taste.
• To serve, spread pasta on plates and top with shrimp mixture, drizzling a little sauce over each portion. Garnish with lemon wedges if desired. (You may want to warn guests not to eat the bay leaf, but the lemon slices are fair game, in my opinion, though some may prefer to remove them prior to serving).