SHRIMP STIR-FRY WITH VERMOUTH
Spike your soy sauce with dry vermouth and sambal oelek to take your weeknight stir-fry to new heights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together soy sauce, vermouth, brown sugar, and chili sauce.
- Heat a large nonstick or cast-iron skillet over high; swirl in oil. Add mushrooms and a pinch of salt; cook, stirring occasionally, until brown, about 5 minutes. Add shrimp, scallion, and ginger; cook until shrimp is opaque and golden brown in spots, 2 to 3 minutes.
- Add soy mixture and celery; toss to coat. Serve, with rice, scallion greens, and lime wedges.
SHRIMP STIR-FRY
This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
- Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
- Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
SHRIMP STIR-FRY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.
- Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.
- Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute.
- Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.
SHRIMP STIR-FRY
I addapted this out of a children's cookbook. Everyone loved it so much that I have to make it once a week now, lol. You can just serve it with boil in the bag rice which is what the original recipe suggests.
Provided by Perfect Pixie
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- combine shrimp, 2tbsp of the soy sauce and the garlic - stir with a wooden spoon until evenly coated and set aside for ten minutes.
- add vegetable oil to wok / large frypan and set over a medium-high heat.
- when oil is hot add red pepper and onion.
- cook stirring constantly until the pepper is slightly softened , about 3 minutes.
- at this point i added my straight to wok rice an heated through, if you are not doing this skip to the next step.
- add the snow peas and shrimp mixture.
- continue stirring and turning until shrimp turn pink and are cooked through ( i used allreay cooked shrimp) and the snow peas are tender but still crisp about 3 minutes more.
- remove from heat and add remaining tbsp of soy sauce, water and the pepper.
- serve imediately (on a bed of rice if you have not used straight to wok rice).
Nutrition Facts : Calories 878.6, Fat 9.3, SaturatedFat 1.4, Cholesterol 157.5, Sodium 1465.9, Carbohydrate 160.6, Fiber 3.9, Sugar 2.3, Protein 32.1
SHRIMP STIR-FRY
When I need to fix a quick meal, I frequently turn to this well-loved dish that takes only a few minutes to cook. I've also used chicken instead of shrimp with delicious results. I enjoy preparing holiday meals for my family when everyone can be together. Senior citizen activities also keep me busy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3-4 servings.
Number Of Ingredients 11
Steps:
- In a skillet, stir-fry broccoli and peppers in oil until tender. Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink. , Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet. bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts :
HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place shrimp in a sealable bag or medium bowl.
- In a small bowl or measuring cup, mix marinade ingredients.
- Pour half of the marinade on the shrimp. Save the other half for later.
- Let the shrimp marinate in the refrigerator for at least 15 minutes.
- In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
- Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
- Serve the shrimp with sauce and garnish with green onion.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams
SHRIMP STIR FRY
Easy and delicious. You may want to double the sauce. Feel free to use any vegetable combination you want. Original recipe from recipegoldmine with some minor changes to suit our taste.
Provided by Nimz_
Categories Healthy
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet or wok, stir-fry broccoli and peppers in oil until tender. Add shrimp and stir-fry for 3-5 minutes or until shrimp turn pink.
- Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth.
- Add to skillet.
- Bring to a boil and cook and stir for 2 minutes or until thickened.
- Serve over rice.
Nutrition Facts : Calories 245.4, Fat 6.5, SaturatedFat 0.9, Cholesterol 190.5, Sodium 2236.7, Carbohydrate 21.7, Fiber 1.4, Sugar 12, Protein 25.3
TERIYAKI SHRIMP AND VEGETABLE STIR-FRY
Shrimp, bok choy, broccoli, and zucchini are happy together in a stir-fry that makes its own teriyaki sauce. Serve over rice or noodles for a tasty meal.
Provided by Marcia
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
- Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
- Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
- Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 7.5 g, Fiber 1.5 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 595.9 mg, Sugar 8.8 g
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