SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
TERIYAKI SHRIMP AND PINEAPPLE PARCELS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cook the rice to according to the package instructions; allow to cool.
- Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
- In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
- To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
- Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.
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