SHRIMP WITH SNOW PEAS
This colorful medley of shrimp, crisp snow peas and other fresh veggies is mildly seasoned with lemon and dill. Ruth Andrewson of Peck, Idaho sent in the fast-to-fix recipe.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 322 calories, Fat 6g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 797mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER
The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.
Provided by CCSWALLA
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
- In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
- Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 7 g, Cholesterol 172.5 mg, Fat 7.8 g, Fiber 1.3 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 2172.1 mg, Sugar 1.8 g
SHRIMP WITH SNOW PEAS
Make and share this Shrimp With Snow Peas recipe from Food.com.
Provided by lazyme
Categories Chinese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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
In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom) and how to season it. This recipe, adapted from Grace Young's book, "The Breath of a Wok," ran alongside it. It is simple, fresh and fast. It cooks in under 5 minutes, so start your pot of rice as you clean the shrimp and chop the ginger, garlic and scallions.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP AND SNOW PEAS IN BLACK BEANS SAUCE
Number Of Ingredients 12
Steps:
- Combine egg white, one third of the vinegar, and 1 T of the cornstarch. Add the shrimp and refrigerate.For the sauce, mix the soy sauce, sugar, vinegar, and cornstarch.Quarter the onions and separate the layers.Stir-fry the shrimp in 3 oz of oil, remove and set aside.Add the remaining oil and stir-fry the garlic and ginger for 30 seconds add the onions and bean sauce for another 30 seconds. Add the snowpeas, shrimp and sauce until sauce has thickened. Serve over white rice.
Nutrition Facts : Nutritional Facts Serves
CHINESE STIR-FRY SHRIMP IN BLACK BEAN SAUCE
Steps:
- Gather the ingredients.
- Rinse the shrimp and pat dry.
- Place the shrimp in a bowl and stir in the marinade ingredients. Marinate the shrimp for 15 minutes.
- In a small bowl, combine the sauce ingredients and set aside. In a separate small bowl, stir the 1 tablespoon of cornstarch into the 2 tablespoons of water and set aside.
- Heat the wok or pan and add oil for frying. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic.
- Add the shrimp. Stir-fry briefly, then push to the sides and add the red bell pepper . Stir-fry for about a minute, adding a bit of water, broth, rice wine, or dry sherry if it begins to dry out.
- Push the shrimp and vegetables up to the sides of the pan. Give the sauce a quick re-stir and add into the middle of the pan. Bring to a boil. Give the cornstarch and water mixture a quick re-stir and add into the sauce, stirring to thicken.
- Stir to mix the sauce with the shrimp and vegetables and then stir in the scallions. Serve hot over rice.
Nutrition Facts : Calories 248 kcal, Carbohydrate 9 g, Cholesterol 240 mg, Fiber 1 g, Protein 27 g, SaturatedFat 1 g, Sodium 1694 mg, Sugar 3 g, Fat 10 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
SHRIMP AND SNOW PEAS IN BLACK BEANS SAUCE
Make and share this Shrimp and Snow Peas in Black Beans Sauce recipe from Food.com.
Provided by PaulaG
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine egg white, one third of the vinegar, and 1 T of the cornstarch.
- Add the shrimp and refrigerate.
- For the sauce, mix the soy sauce, sugar, vinegar, and cornstarch.
- Quarter the onions and separate the layers.
- Stir-fry the shrimp in 3 oz of oil, remove and set aside.
- Add the remaining oil and stir-fry the garlic and ginger for 30 seconds add the onions and bean sauce for another 30 seconds.
- Add the snowpeas, shrimp and sauce until sauce has thickened.
- Serve over white rice.
SHRIMP WITH BLACK BEAN SAUCE
Steps:
- In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
- While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.
20-MINUTE SHRIMP AND GRITS WITH PEAS AND BUTTER SAUCE
This super-easy twist on a Southern classic can be made in no time. Frozen corn instead of peas works nicely too!
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.
- Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.
- Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.
THAI SHRIMP AND SNOW PEAS
Spicy Thai shrimp and snow peas. Serve with rice and garnish with sprouts.
Provided by Mark Whitnell
Categories World Cuisine Recipes Asian
Time 34m
Yield 8
Number Of Ingredients 21
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.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 35.7 g, Cholesterol 172.8 mg, Fat 11.6 g, Fiber 5.2 g, Protein 24.4 g, SaturatedFat 1.8 g, Sodium 750.5 mg, Sugar 7.8 g
SPICY SHRIMP WITH SNOW PEAS
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Shell the shrimp, rinse them and place them in a bowl. Sprinkle with the coarse salt and add cold water to cover. Leave them for at least five minutes.
- Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
- Rinse the shrimp, drain them well and coat them with the egg white. Leave them to marinate for 10 to 15 minutes.
- Meanwhile, combine the chili paste, sesame oil, sherry and stock in a small bowl. Mix well and set aside.
- Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds, just enough to turn them opaque. Stir with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove with a slotted spoon and drain the shrimp on paper towels. (The oil can be reused twice only, with seafood.)
- Pour off all but a tablespoon oil. Stir-fry the scallions, garlic and ginger for one minute. Add the snow peas and fry for about 30 seconds.
- Add the chili paste-sherry mixture and stir well. Add the shrimp, just long enough to heat through. Serve immediately.
Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 88 grams, Carbohydrate 9 grams, Fat 113 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 19 grams, Sodium 770 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP, PEAS AND RICE
I love this quick and easy Shrimp, Peas and Rice dish, which can be made with white or brown rice.
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- In a large heavy skillet melt the butter over medium heat. Add the rice and saute about 2-3 minutes.
- Add the chicken broth and peas and bring to a boil. When just about all the liquid is absorbed just skimming the top of the rice, cover and reduce heat to low.
- Cook, covered on low heat 20 minutes, until rice is cooked through. Shut off and let stand covered 5 minutes.
- Meanwhile, in second large skillet, heat 2 teaspoons of the olive oil over medium heat until hot.
- Season shrimp with salt and pepper and add to hot skillet. Cook about 2-3 minutes, until the shrimp is opaque and cooked through. Remove shrimp from pan and set aside.
- Add the 2 remaining teaspoons of olive oil to the skillet on high heat and add the cooked rice, shrimp, grated cheese and parsley and saute another minute or two to slightly crisp, mixing well.
Nutrition Facts : ServingSize 1 1/3 cup, Calories 346 kcal, Carbohydrate 36 g, Protein 28.5 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 156 mg, Sodium 1000 mg, Fiber 3 g, Sugar 1 g
STIR-FRIED SHRIMP AND SNOW PEAS IN ORANGE SAUCE
In under 30 minutes, you can get this Chinese take-out favorite onto your table without having to leave the house. Fresh ginger, orange zest and honey, give this recipe fantastic sweet-heat. To easily peel fresh ginger root, scrape off the skin with the edge of a metal spoon. If you use a lot of fresh ginger, it is easy to store in the freezer and grate on a microplane without having to peel. The addition of the bean sprouts gives this recipe great bits of crunch and a whimsical look. Skip some of the prep work by buying convenience products like jarred pre-minced garlic and pre-minced ginger in your grocery store's produce aisle.
Categories Dinner
Time 29m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Coat a large nonstick wok or saute pan with cooking spray; heat to smoking over high heat, about 2 minutes.
- Toss in scallions, ginger, orange zest and garlic. Stir and toss constantly over the heat for 30 seconds.
- Add snow peas. Continue tossing until crisp-tender, about 2 minutes.
- Add shrimp; continue cooking, tossing all the while, until shrimp are pink and firm, about 2 minutes.
- Add sprouts, orange juice, soy sauce and honey. Toss until bubbling, about 1 minute.
- Meanwhile, combine cornstarch with rice vinegar in a small bowl.
- Stir in cornstarch mixture; continue cooking until sauce has thickened a bit, about 30 seconds. Remove wok or pan from heat and drizzle oil over the dish. Yields about 1 1/2 cups per serving.
Nutrition Facts : Calories 79 kcal
SHRIMP AND SNOW PEAS
Juicy and tender shrimp with crispy snow peas in a refreshing and healthy gingery sauce. It's a comforting Chinese takeout dish you can whip up quickly any night of the week! {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry to replace Shaoxing wine. Use tamari instead of soy sauce. And use Chee Hou Sauce to replace oyster sauce.
Provided by Maggie Zhu
Categories Main
Time 20m
Number Of Ingredients 15
Steps:
- Combine the shrimp and the marinade ingredients in a medium-size bowl. Mix well with your hands and set aside while you prepare the rest of the ingredients.
- Combine the sauce ingredients in a small bowl. Stir to mix well.
- In a large carbon steel skillet (or non-stick pan) heat 1 tablespoon of oil over medium-high heat until hot. Add the shrimp and spread it into a single layer. Cook undisturbed until the bottom is cooked, 1 minute or so. Flip to cook the other side. Stir a few times until the shrimp are not translucent any more and are fully curled. Transfer them to a large plate.
- Add the remaining 1/2 tablespoon of oil and the ginger. Stir a few times to release the fragrance.
- Spread out the snow peas in the pan into a single layer with minimal overlapping. Let cook for 30 seconds without touching, until the bottom browns slightly. Flip to cook the other side for 30 seconds or so, until the snow peas begin to soften.
- Add the cooked shrimp back into the skillet. Stir the sauce again to dissolve the cornstarch completely and pour it into the pan. Add the frozen peas (if using). Stir and cook until the sauce is fully thickened. Transfer everything to a serving plate.
- Serve hot over rice.
Nutrition Facts : ServingSize 1 serving, Calories 261 kcal, Carbohydrate 16.4 g, Protein 27.9 g, Fat 9 g, SaturatedFat 1.8 g, Cholesterol 223 mg, Sodium 830 mg, Fiber 3.2 g, Sugar 6.4 g
SHRIMP WITH SNOW PEAS
Provided by Susan Bishop-Sauter
Categories Ginger Shellfish Vegetable Stir-Fry Quick & Easy Shrimp Pea Summer Bon Appétit Massachusetts
Yield 4 appetizer servings
Number Of Ingredients 13
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.
SHRIMP AND MUSHROOMS IN SPICY BLACK BEAN OYSTER SAUCE
Steps:
- Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes. Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes.
- Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves. Cover black beans with hot water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions.
- Heat 1/4 cup oil in wok or heavy large skillet over high heat. Add shrimp mixture and stir-fry until shrimp curl and turn pink, about 2 minutes. Pour content of wok into sieve to drain shrimp.
- Line platter with cooked rice. Heat remaining 2 tablespoons peanut oil in same wok over high heat. Stir-fry black bean mixture until fragrant, about 1 minute. Return shrimp mixture to wok. Stir mushroom liquid mixture and add to wok. Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute. Spoon contents of wok over rice on platter. Garnish with remaining green onions and serve.
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- In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.
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- Prepare the ingredients and marinate the shrimp: Wash and dry the fresh produce. Peel and finely chop the ginger. Pat the shrimp dry with paper towels; place in a bowl. Add the chopped ginger. Season with salt, pepper, and the togarashi. Stir to combine. Set aside to marinate for at least 10 minutes, stirring occasionally. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the bok choy; roughly chop, separating the stems and leaves. Halve the snow peas crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and as much of the gochujang as you’d like, depending on how spicy you want the dish to be.
- Start the vegetables: In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add ¼ cup water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off.
- Finish the vegetables: Add the chopped bok choy stems, halved snow peas, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and sauce; cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated. Transfer to 2 serving dishes, taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
- Cook the shrimp and serve: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated shrimp and cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. To serve, garnish the shrimp and finished vegetables with the sliced green tops of the scallions.
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- After about 15 minutes water should be cool enough to pull out and separate any clumped noodles.
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- In a wok, heat the peanut oil until shimmering. Add the minced ginger, half of the scallions and the chili oil and stir-fry over high heat for 30 seconds. Add the shrimp and julienned ginger; stir-fry for 1 minute. Add the remaining scallions and the black beans. Stir in the soy, water and vinegar. Simmer until the sauce is slightly thickened, about 2 minutes. Serve with white rice.
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- Cook the rice by: Bringing 2 cup of water to boil in a small sauce pot. Once the water is boiling, add the rice, cover with a lid, and turn heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minutes.
- While the rice is cooking work on marinating your shrimp. Add the uncooked, peeled and deveined shrimp to a large bowl. Add juice from half the lemon, 2 tbsp of the basil pesto, black pepper, and garlic powder. Toss the shrimp until evenly covered, then place the bowl of shrimp into the fridge to rest for about 10-15 minutes.
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- After the rice has been cooking for 15 minutes, heat a large saute pan to medium heat. Once the pan is hot add your shrimp to the pan. Spread your shrimp out evenly along the bottom of the pan. Allow to cook for 4 minutes.
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- Mince or thinly slice garlic and ginger. In a ramekin, combine oyster sauce, sweet soy sauce and rice cooking wine to make the stir fry sauce. Pat dry defrosted shrimp.
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