GARLIC SHRIMP WITH PEAS
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth. Freeze what broth you don't use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and discard shells. Return broth to saucepan.
- Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
- Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out 1/2 cup broth and set aside.
- Heat oil over medium heat in a wide heavy skillet. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in 1/2 cup broth and heat through while stirring to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams
LEMON GARLIC SHRIMP WITH MUSHROOMS AND PEAS
Very fresh and flavorful with the fresh lemon, peas, and parsley. Just like a taste of Spring on your plate!
Provided by Beth A.
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large skillet.
- Add onion, garlic and mushrooms, and cook until onions are tender and mushrooms have given off their liquid.
- Combine chicken broth and cornstarch; whisk until smooth.
- Add to skillet, and cook until sauce is thickened and translucent.
- Add shrimp, parsley, peas, lemon juice, zest, and tomato; cook until heated through.
- Prepare pasta according to package directions.
- Toss pasta with shrimp mixture.
- Garnish with Parmesan cheese, and serve.
Nutrition Facts : Calories 369.9, Fat 10.5, SaturatedFat 1.8, Cholesterol 152.5, Sodium 439.5, Carbohydrate 41.6, Fiber 3, Sugar 4.7, Protein 27.3
MUSHROOM RISOTTO WITH PEAS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
SHIITAKE, SHRIMP, AND SNOW PEA STIR-FRY
This shrimp stir-fry is packed with flavor and takes only 30 minutes to cook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a small bowl, combine garlic, ginger, vinegar, soy sauce, and red-pepper flakes.
- In a large skillet or wok, heat oil over medium-high. Add mushrooms and cook, stirring, just until tender, about 5 minutes. Stir in garlic mixture and cook until slightly reduced, about 2 minutes. Add shrimp and snow peas and cook, stirring, until shrimp are opaque throughout, 3 to 4 minutes. To serve, top with scallions.
Nutrition Facts : Calories 264 g, Fat 8 g, Fiber 4 g, Protein 28 g, SaturatedFat 1 g
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
WILD MUSHROOM RISOTTO WITH PEAS (SHRIMP TOO!)
Wow, if you love mushrooms, this has an amazing deep rich flavor that can't be beat! Giada's recipe from her cookbook, Everyday Italian. The secret to an intense mushroom flavor is simmering the dried Porcini mushrooms in hot chicken broth. Any dried mushrooms will do, pick your favorite or make it a mushroom combo. Can be served as a side entree or the main meal if you you add shrimp, which I like to do. Makes 6 generous side or main entree portions. Cooking time does not include cooking shrimp Add 5-7 minutes for this.
Provided by Chicagoland Chef du
Categories European
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Make this portion of the recipe ahead if desired:.
- Bring the broth to a simmer and add the dried Porcini mushrooms. Cover, remove from heat, and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms, cool and chop fine. SAVE the broth, cover and keep warm over a very low heat.
- Melt the butter in a large, heavy saucepan, over medium heat.
- Add the onions and garlic and saute' until tender, about 6-8 minutes.
- Add the white mushrooms, porcini mushrooms; saute' until the mushrooms are tender and the juices evaporate, about 7-10 minutes.
- Stir in the rice and coat with the mushroom mixture.
- Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes.
- Add 1 C of hot broth to the arborio rice; simmer over med-low heat, stirring often until the liquid is absorbed, about 3 minutes. Repeat and continue to cook until the rice is just tender and the mixture is creamy, adding more hot broth by cupfuls and stirring often, about 28 minutes. You may not use all the broth. Check for desired level of doneness. Some like it al dente, I prefer it more tender, so I add more time and keep checking.
- Stir in the peas, mix in the Parmesan cheese, season with salt & pepper.
- OPTIONAL: *At this point I top with defrosted raw shrimp. Nestle the shrimp into the risotto and let them cook through on one side, then flip over to cook the other side. They will turn pink and opaque in color. This takes about 5-7 minutes depending on the size of the shrimp.
Nutrition Facts : Calories 607.5, Fat 19.1, SaturatedFat 10.9, Cholesterol 45.2, Sodium 1440.3, Carbohydrate 78.5, Fiber 5.7, Sugar 7.6, Protein 23.1
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
SHRIMP WITH PEAS & MUSHROOMS
Make and share this Shrimp with Peas & Mushrooms recipe from Food.com.
Provided by Denise in NH
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine cornstarch, salt, sugar and ginger.
- Gradually blend in chicken broth& soy sauce; add garlic and set aside.
- Heat peanut oil in Wok over high heat; add mushrooms and peas and stir fry for 2 minutes.
- Add shrimp; cook and stir until shrimp is pink and firm (about 4 minutes).
- Stir chicken broth mixture to blend; add to shrimp mixture.
- Cook and stir until sauce is thickened.
- Serve with angel hair pasta.
Nutrition Facts : Calories 235.6, Fat 10.5, SaturatedFat 1.9, Cholesterol 184, Sodium 1084.6, Carbohydrate 10.5, Fiber 2.5, Sugar 4.1, Protein 24.7
More about "shrimp with peas mushrooms food"
STIR-FRIED SHRIMP WITH SUGAR SNAP PEAS AND MUSHROOMS
From williams-sonoma.com
Servings 4Total Time 33 mins
GARLIC BUTTER MUSHROOM SHRIMP PASTA RECIPE - CRUNCHY …
From crunchycreamysweet.com
15 MINUTE SPICY SHRIMP AND SNAP PEA STIR FRY · I AM A …
From iamafoodblog.com
STIR-FRIED SHRIMP WITH SNOW PEAS AND MUSHROOMS
From williams-sonoma.com
JUMBO SHRIMP WITH MUSHROOMS AND GARLIC - FOOD & WINE
From foodandwine.com
LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES
From themediterraneandish.com
30-MINUTE SHRIMP, PEAS AND RICE - SKINNYTASTE
From skinnytaste.com
BUTTERY SHRIMP WITH PEAS AND POTATOES - FOOD & WINE
From foodandwine.com
4.5/5 (8)Servings 4Occupation Culinary Director at Large, Food & WineTotal Time 30 mins
15+ ANTI-INFLAMMATORY DINNER RECIPES FOR APRIL
From eatingwell.com
ENOKI MUSHROOM RECIPES | HOW TO COOK ENOKI MUSHROOMS 8 WAYS
From blog.curativemushrooms.com
SHRIMP, MUSHROOM AND SNOW PEA STIR-FRY RECIPE
From myrecipes.com
SHRIMP WITH PEAS AND MUSHROOMS RECIPE - CHINESE FOOD
From bellaonline.com
SHRIMP WITH SNOW PEAS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
STIR-FRIED SHRIMP & SUGAR SNAP PEAS - EATINGWELL
From eatingwell.com
SHRIMP AND PEAS WITH FARFALLE RECIPE - SOUTHERN LIVING
From southernliving.com
SHRIMP AND MUSHROOM STIR FRY RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
MUSHROOM STIR-FRY WITH PEAS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love