SHRIMP AND BASIL STIR-FRY
Why buy a whole bunch of basil for just one sprig? Here, two huge handfuls are wilted into charred shrimp for a sweet fragrance that offsets the spicy marinade.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Appetizer Seafood Shellfish Shrimp Basil Stir-Fry Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Pescatarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted.
- Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.
THAI SHRIMP STIR-FRY WITH TOMATOES AND BASIL
You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry. With 400 fewer calories than a similar sized serving of Shrimp Scampi, this is a dish worth trying.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.
Nutrition Facts : Calories 226 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 1336 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 18 grams, Sugar 7 grams
CHICKEN AND BASIL STIR-FRY
If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon, and licorice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
- In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
- To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
- Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
Nutrition Facts : Calories 295 g, Fat 9 g, Fiber 1 g, Protein 41 g
SWEET CHILLI PRAWN/SHRIMP AND BASIL NOODLES
From Australian BH&G Diabetic Living. A very filling healthy meal for 2 people. Fresh packets of stir fry vegetables sell in the supermarkets and green grocers in Australia or just make up your own mix of your favourites.
Provided by ImPat
Categories Weeknight
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Put the noodles in a medium heatproof bowl and pour over enough boiling water to cover and set aside for 2 to 3 minutes to allow the noodles to separate and then drain well.
- Meanwhile put sweet chilli sauce, lemon juice and honey in a small bowl and stir well to combine and set aside.
- Heat half of the oil in a large wok on high and add the prawns and stir fry for 1 to 2 minutes or until prawns just change colour and remove fromthe wok and set aside.
- Heat remaining oil on medium high and add the garlic and ginger and stir fry for 1 minute and then add the vegetables and stir fry for 1 minute and then add the water and cook covered tossing twice for 2 to 3 minutes or until vegetable are just tender.
- Add the noodles, prawns and sweet chilli sauce mix to the wok and toss for 2 minutes or until well combined and heated through.
- Remove wok from heat and toss in the basil leaves ande cashews.
- Divide the noodle mix between shallow bowls and serve straightaway.
- OPTIONS - for a gluten free and lower salt option replace the prawns with 200 grams diced skinless chicken breast and the noodles with 70 grams (1/3 cup) basmati rice boiled.
SHRIMP/SCALLOP PESTO STIR FRY
Pesto lovers will enjoy this wonderful wok recipe. Improvise with fresh parsley and basil if available in your area.
Provided by BoxOWine
Categories High In...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place a wok over medium high heat.
- When wok is hot, add 1 tablespoon butter.
- When butter is melted, add carrot and onion and stir fry for 3 mins.
- Add 1 tablespoon more butter then add zucchini, mushrooms, and peppers.
- Stir fry until carrot is tender crisp to bite (about 2 more mins).
- Remove vegetables from wok and keep warm.
- Add remaining 2 tablespoons butter to wok.
- When butter is melted, stir in pesto sauce.
- Add shrimp and scallops and stir fry until the shrimp are pink and the scallops are opaque (about 3 to 4 mins).
- Return vegetables to wok and stir until vegetables are hot and coated with sauce.
- Serve with hot steamed rice and freshly grated parmesan cheese, if desired.
Nutrition Facts : Calories 660.1, Fat 25.9, SaturatedFat 9.2, Cholesterol 190.3, Sodium 854.6, Carbohydrate 64.9, Fiber 33.4, Sugar 12.4, Protein 57.5
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- Stir soy sauce, fish sauce, sugar, and salt in a small bowl; set aside. Heat oil in a large skillet (not nonstick) over medium-high until shimmering. Add chiles, shallots, and garlic; cook, stirring often, until fragrant, 1 to 2 minutes.
- Add shrimp to skillet. Cook, stirring occasionally, until shrimp are cooked through, about 3 minutes. Add soy sauce mixture to skillet; cook, tossing occasionally, until sauce is slightly reduced, about 1 minute.
- Remove skillet from heat. Add basil and toss until basil just starts to wilt. Serve over rice, topped with more basil. Serve with lime wedges.
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- Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.
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