Shrimp And Rice With Sweet Red Sauce Food

SIMPLE SWEET AND SOUR SHRIMP

Steps:

• Cook rice in microwave as directed on package. Place in bowl; cover to keep warm.
• In 12-inch skillet, heat oil over high heat. Add onion; cook 1 minute, stirring frequently. Add bell peppers; cook 3 minutes, stirring frequently.
• Stir in shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat; stir in sweet-and-sour sauce. Cook 1 to 2 minute, stirring constantly, until shrimp are pink. Serve shrimp mixture over rice.

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl.
• Whisk together cornstarch and water in a small bowl.
• Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl.
• Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.
• Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.
• Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes.
• Add in the garlic and ginger, stir-fry for 30 seconds.
• Add in the pineapple and stir-fry for 30 seconds.
• Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.
• Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce is thickened, 30 seconds.
• Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.
• Serve sweet and sour shrimp garnished with green onions and sesame seeds.

ISLAND SHRIMP AND RICE

Steps:

• Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
• Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
• Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

FIRECRACKER SHRIMP AND RICE

Steps:

• Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
• Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
• Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
• Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

SWEET AND SOUR GLAZED SHRIMP

Steps:

• Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
• Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
• Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.

SWEET & SPICY SHRIMP & ZUCCHINI STIR-FRY RECIPE - (4/5)

Steps:

• Hint: Start your rice before preparing the shrimp and zucchini. Heat up a wok or a large frying pan to high heat. Swirl in the vegetable oil. Add the garlic and cook very briefly just until aromatic, a few seconds only. Add the zucchini slices and drizzle the soy sauce on top. Stir-fry for a couple of minutes or until tender. Season with a little ground pepper, to taste. Push the zucchini to the side of the wok/frying pan. If the pan/wok is quite dry at this point, add a little more oil. Place the shrimp in one layer. Let it cook for 1 minute without stirring. Season with a little salt (just a pinch). After 1 minute, stir-fry with the zucchini until it has turned fully opaque, about 1 more minute. Quickly, stir in the sweet chili sauce and coat the zucchini and shrimp. Add a few drops of sesame oil to the mix. Serve immediately with some freshly cooked rice.

SHRIMP AND RICE WITH SWEET RED SAUCE

Steps:

• Make a roux like this: Take the 1/2 cup flour and put it in a microwave safe glass measuring cup or other dish with 1/4 butter and microwave on high at one minute intervals, stirring well with a fork after each minute. NOTE: YOUR DISH WILL BE HOT USE CAUTION. Repeat this process until a light caramel color is achieved. Don't be tempted to skip the stirring process or nuke for longer than 1 minute intervals because microwaves vary greatly in cooking strength and you could end up with a burned mess fast.
• Meanwhile, in a med-large stockpot sauté green onion and green pepper in remaining 2 TB of butter on med-high heat until onions are lightly caramelized or brown on edges.
• Turn down heat to low and add roux (flour and butter mix) to onions and green peppers.
• Slowly add diced tomatoes then tomato sauce, stirring constantly and scraping bottom of pot to ensure flour is incorporated well and not stuck to bottom of the pot. Add garlic, Tabasco, Worcestershire, milk and sugar.
• Simmer on LOW 10-20 minutes stirring often (want to get everything nice and hot). Add frozen shrimp and simmer 10 minutes longer.
• Serve over hot, cooked rice and enjoy.

SHRIMP WITH RED CHILI COCONUT SAUCE

Steps:

• Season the shrimp with the salt and pepper and then dredge them in the cornstarch, shaking to remove any excess. In a large skillet over medium heat, add 2 tablespoons of the coconut oil and swirl to coat the pan. Saute the shrimp until bright pink and opaque, about 2 minutes per side. Set aside on a plate.
• Add the remaining tablespoon of coconut oil to the pan. Saute the garlic until softened and very fragrant, about 1 minute. Add the Thai chili paste, chili garlic sauce, and peanut butter and whisk until thoroughly combined.
• Whisk in the coconut milk and bring the mixture to a simmer, whisking often, until the sauce becomes smooth. Reduce the heat to low and cook for 1 minute.
• Remove the pan from heat, and stir in the soy sauce, rice vinegar, lime juice, and 2 tablespoons of the green onions. Season to taste for additional salt, and then add the shrimp. Toss in the sauce until thoroughly coated, garnish with the remaining green onions, and serve warm with the lime wedges.

SWEET AND SOUR SHRIMP

Steps:

• Rinse and drain the shrimp, pat dry with paper towels and set aside.
• Mix all the ingredients for the Sweet and Sour Sauce together. Stir to combine well. Set aside.
• Heat up a skillet with the cooking oil on high heat. When it's heated, add the garlic and stir fry until the garlic turns light brown. Add in the shrimp, stir fry until the surface turns white. Add in the Sweet and Sour Sauce and let cook for 1 minute, or until the shrimp is cooked through. Add more water to loosen the Sauce if it dries up or becomes too thick.
• Garnish with chopped scallions and white sesame and serve immediately.

SPICY SHRIMP AND RICE

Steps:

• Heat oil in large saucepan on medium heat. Add onions, peppers and garlic; cook and stir 3 to 5 min. or until crisp-tender.
• Stir in broth, rice, ketchup and hot pepper sauce. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 5 min., stirring occasionally.
• Add shrimp and parsley; stir. Cook, uncovered, 4 to 5 min. or until shrimp turn pink, stirring occasionally.

SWEET AND SOUR SHRIMP

Steps:

• Our homemade Sweet and Sour Shrimp is perfect for meal prep during your week. Impress your coworkers with a sophisticated and quick meal for lunch! Step 1
• Drain pineapple chunks; reserve juice. Combine 1/3 cup juice with sweet and sour sauce, rice vinegar, 1 teaspoon cornstarch and Sriracha, if using, together in a small bowl. Set aside. Step 2
• Combine remaining juice with water to equal 2 cups. Prepare rice according to package directions, using juice mixture. Step 3
• Toss shrimp with remaining 1 tablespoon of cornstarch in a small bowl. Heat 1 tablespoon oil in a large, nonstick skillet over medium-high heat. Add shrimp mixture to the pan and cook for 2 to 3 minutes turning once, until lightly browned around the edges. Remove shrimp and set aside. Step 4
• Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add bell pepper, onion and pineapple chunks to skillet and cook for 3 to 5 minutes. Return shrimp to skillet and add snow peas. Cook for 1 minute longer. Stir in the sweet and sour sauce mixture and cook, stirring until bubbling and slightly thickened. Serve over rice.

SWEET AND SOUR SHRIMP FRIED RICE

Steps:

• In a saucepan, stir the rice over medium high heat until lightly toasted.
• Add the water and salt and bring to a boil.
• Cover tightly and simmer over low heat for 20 minutes or until liquid is absorbed.
• Meanwhile, wash, trim and peel the carrots, then cut into slices.
• Halve the bell pepper, remove the seeds, rinse and cut into squares.
• Trim the green onion and cut into thin rings.
• Peel the ginger and cut into very thin strips.
• Peel and halve the pineapple and cut away core and any brown spots.
• Chop flesh of pineapple.
• In a wok or large skillet, heat the oil over medium - high heat.
• Add the carrots, pepper, and green onion and stir-fry briefly.
• Then gradually add the coconut, ginger and bean sprouts sirring continuously.
• Add the cooked rice, pineapple and shrimp.
• Stir - fry until the shrimp just turns opaque.
• Season with soy sauce and serve immediately.