Southwestern Stir Fried Shrimp Food

SOUTHWESTERN STIR-FRIED SHRIMP

Steps:

• In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
• Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

SHRIMP STIR-FRY

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.

SIMPLE SHRIMP STIR-FRY

Steps:

• Sprinkle shrimp with salt and pepper. In a large nonstick skillet or wok, stir-fry shrimp in hot oil until shrimp turn pink. Remove with a slotted spoon and keep warm., In the same pan, stir-fry the broccoli and red pepper in 2 tablespoons broth for 5 minutes. Add mushrooms; stir-fry for 2 minutes. Add the peas, onions, garlic and remaining broth; stir-fry for 3-4 minutes or until vegetables are crisp-tender. Return shrimp to the pan; stir-fry for 1-2 minutes or until heated through.

SOUTHWESTERN SHRIMP WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

SOUTHWESTERN STIR-FRY

Steps:

• Combine sherry, cornstarch, cumin, garlic and salt in medium bowl; add pork slices and stir to coat.
• Heat oil over medium-high heat in heavy skillet.
• Add pork mixture and stir-fry about 3-4 minutes.
• Add remaining ingredients, cover and simmer for 3-4 minutes.
• Serve hot with green chile salsa, if desired.

SOUTHWEST STIR FRY

Steps:

• Make marinade---------------.
• Mix fajita mix, oil and water.
• Add chicken to marinade.
• Let stand for 15 minutes.
• Spray a large skillet with non stick cooking spray and heat on medium heat.
• Add green pepper, zuchini, and onion.
• Sautee until crisp tender.
• Set vegetables aside.
• Drain chicken and discard marinade.
• Cook chicken in skillet for@ 4-5 minutes.
• Add vegetables to skillet, and add salsa and chili powder and stir together.
• Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through.
• Microwave tortillas for 30 seconds to heat.
• Cover them prior to microwaving.
• Serve mixture on warm tortillas and top with cheese.