Basic Stir Fried Shrimp Ii Recipes

EASY SHRIMP STIR FRY

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

EASY SHRIMP VEGETABLE STIR FRY

Steps:

• Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
• Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
• Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
• Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

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.

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.

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.

SHRIMP STIR-FRY II

Steps:

• In large frying pan at medium-high heat, melt butter. Add celery and cook 5 to 10 minutes, stirring frequently.
• Add onions and pea pods and cook for 5 to 10 minutes, stirring frequently.
• Add mushrooms and cook 5 to 10 minutes longer until mushrooms are browned.
• Add water chestnuts, shrimp and soy sauce. Mix well.
• Serve when shrimp is heated.

BASIC STIR-FRIED SHRIMP I

Steps:

• 1. Shell and devein shrimp. Combine cornstarch, sherry and salt add to shrimp and toss to coat. 2. Slice or dice vegetables. Crush garlic. Mince ginger root. Blend remaining cornstarch and cold water to a paste. 3. Heat oil. Brown garlic lightly. Add shrimp and stir-fry until pink (2 to 3 minutes). Remove from pan. 4. Heat remaining oil. Add ginger root stir-fry a few times. Then add vegetables and stir-fry briefly to coat with oil. 5. Stir in and heat stock quickly. Then cook, covered, over medium heat, until nearly done. 6. Return shrimp, stir-frying to reheat. Then stir in cornstarch paste to thicken. Serve at once. NOTE: Any vegetable can be used. (See Vegetable Dishes chapter.) For suggested combinations, see Suggested Vegetable Combinations for Basic Stir-Fried Shrimp I and II. VARIATIONS: * In step 1, add to the cornstarch mixture any or all of the following: 1 teaspoon sugar, 2 teaspoons soy sauce, 1 scallion stalk and 2 slices fresh ginger root, both minced (omit ginger in step 4) * In step 1, toss the shrimp instead in any of the follow combinations: __A: 1 tablespoon cornstarch, 1 tablespoon sherry and 1/2 teaspoon salt. Then in step 3, after shrimp turn pink, quickly stir in to blend 2 tablespoons soy sauce and 1 teaspoon sugar. Pick up steps 4 to 6. __B: 1 tablespoon cornstarch, 2 teaspoons sherry and 1 egg white. After shrimp turn pink in step 3, quickly stir in to blend 1 more tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt. Pick up steps 4 to 6. __C: 1 tablespoon sherry, 1 tablespoon soy sauce, 1/2 teaspoon salt and a dash of pepper. At the end of step 4, sprinkle the vegetables with 2 more teaspoons sherry. Pick up steps 4 to 6. __D: 1 tablespoon sherry, 1/2 teaspoon cornstarch and 1/2 teaspoon salt. When returning shrimp in step 6, add 1/2 teaspoon sugar and a pinch of salt. Then stir in cornstarch paste to thicken. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC STIR-FRIED SHRIMP II

Steps:

• 1. Shell and devein shrimp. Slice or dice vegetables. Cut scallion in 1/2-inch sections. Mince ginger root. Crush garlic. 2. Blend cornstarch, soy sauce and sherry to a paste. 3. Heat oil. Add salt, then scallion and ginger root stir-fry a few times. Add shrimp and stir-fry until pink (about 3 minutes). Remove ingredients from pan. 4. Heat remaining oil. Add remaining salt, then garlic, and stir-fry a few times. Add vegetables stir-fry to coat with oil. 5. Stir in stock and heat quickly. Then cook, covered, over medium heat, until nearly done. 6. Return shrimp, stir-frying to reheat and blend flavors (about 1 minute more). 7. Stir in cornstarch paste to thicken. Serve at once. NOTE: Any vegetable can be used. (See Vegetable Dishes chapter.) For suggested combinations, see Suggested Vegetable Combinations for Basic Stir-Fried Shrimp I and II. VARIATIONS: * In step 1, sprinkle the shrimp with 1 1/2 tablespoons sherry and let stand 5 minutes, turning several times. * For the cornstarch paste in step 2, substitute any of the following and add in step 7: __A: 1 tablespoon cornstarch, 3 tablespoons cold water, 2 teaspoons soy sauce __B: 2 teaspoons cornstarch, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon soy sauce and 3 tablespoons cold stock __C: 1 teaspoon cornstarch, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 3 tablespoons cold water and 2 slices fresh ginger root, minced __D: 1/2 teaspoon salt, 2 teaspoons soy sauce, 2 teaspoons sherry, 3 tablespoons stock and 1 or 2 slices fresh ginger root, minced. * After adding the shrimp in step 3, stir-fry only 1/2 minute, then sprinkle with 1 more tablespoon sherry and stir-fry until pink. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SHRIMP

Steps:

• In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
• Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.