STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER
The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.
Provided by CCSWALLA
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
- In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
- Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 7 g, Cholesterol 172.5 mg, Fat 7.8 g, Fiber 1.3 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 2172.1 mg, Sugar 1.8 g
SPICY SHRIMP WITH SNOW PEAS
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Shell the shrimp, rinse them and place them in a bowl. Sprinkle with the coarse salt and add cold water to cover. Leave them for at least five minutes.
- Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
- Rinse the shrimp, drain them well and coat them with the egg white. Leave them to marinate for 10 to 15 minutes.
- Meanwhile, combine the chili paste, sesame oil, sherry and stock in a small bowl. Mix well and set aside.
- Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds, just enough to turn them opaque. Stir with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove with a slotted spoon and drain the shrimp on paper towels. (The oil can be reused twice only, with seafood.)
- Pour off all but a tablespoon oil. Stir-fry the scallions, garlic and ginger for one minute. Add the snow peas and fry for about 30 seconds.
- Add the chili paste-sherry mixture and stir well. Add the shrimp, just long enough to heat through. Serve immediately.
Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 88 grams, Carbohydrate 9 grams, Fat 113 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 19 grams, Sodium 770 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP WITH APPLES AND SNOW PEAS
I tried this unusual recipe years ago and just unearthed it again. Shrimp, tart apples and snow peas are combined with a sweetish and creamy mustard sauce; serve over rice or pasta. It's just a little bit odd, but it's a nice combination of flavors.
Provided by EdsGirlAngie
Categories Apple
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blanch snow peas in boiling water for about 3 minutes, then plunge into ice water to stop the cooking process; set aside.
- In a large skillet, melt 2 tablespoons of the butter and saute apple slices over medium heat about 5 minutes.
- Sprinkle slices with the sugar and raise the heat, stirring slices constantly until they are lightly caramelized; reserve slices.
- In the same skillet, melt the remaining 3 tablespoons butter and lightly cook the minced onion, covered, about 25 minutes or until soft and lightly colored; raise heat and add shrimp, cooking about 3 minutes or until firm and pink.
- Remove shrimp from skillet and reserve.
- Pour the wine into the skillet and reduce it by 2/3 over high heat.
- Reduce heat and whisk in the mustard.
- Pour in the cream and simmer uncovered for 15 minutes or until sauce is reduced slightly.
- Drain snow peas thoroughly and pat dry; add them to the mustard-cream sauce along with the apples and shrimp; simmer together for 1 minute and serve over rice or pasta.
SHRIMP WITH SNOW PEAS
Provided by Susan Bishop-Sauter
Categories Ginger Shellfish Vegetable Stir-Fry Quick & Easy Shrimp Pea Summer Bon Appétit Massachusetts
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside.
- Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens.
CURRIED SHRIMP AND APPLES
Apples and shrimp, seasoned with curry powder, combine beautifully in this appealing main dish. Sometimes I make it with chicken instead of the shrimp. -Lynda Mack, Neptune Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion and celery in butter for 2 minutes. Stir in apples; saute 1-2 minutes longer or until crisp-tender. , Sprinkle with flour and curry powder. Gradually whisk in water and bouillon until smooth. Add shrimp; bring to a boil. Reduce heat; simmer for 2-3 minutes or until shrimp turn pink and sauce is thickened. Serve with rice.
Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 146mg cholesterol, Sodium 311mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
SHRIMP WITH SNOW PEAS
Make and share this Shrimp With Snow Peas recipe from Food.com.
Provided by lazyme
Categories Chinese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Shell and devein shrimp.
- Rinse and pat dry with a paper towel.
- Combine marinade ingredients in a ziplock bag.
- Add shrimp.
- Mix well.
- Let stand 30 minutes.
- Pat dry with a paper towel.
- Heat oil in a wok 30 seconds over high heat.
- Stir-fry garlic until golden, 30 seconds.
- Add shrimp.
- Stir-fry about 30 seconds until shrimp are pink.
- Remove from wok with a slotted spoon, draining well over wok.
- Add salt and snow peas to oil in wok.
- Stir-fry until sauce thickens slightly.
- Add cooked shrimp.
- Stir-fry to coat shrimp with sauce.
- Serve hot.
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
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 SNOW PEAS AND TOMATOES
Provided by Pierre Franey
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a bowl combine shrimp, lemon juice, ginger, vodka, pepper flakes and salt and pepper to taste. Blend well. Cover with plastic wrap, let stand for at least 15 minutes.
- Pluck off and discard the ends of each snow pea.
- Drop tomatoes into a pot of boiling water, let stand about 10 seconds. Remove and peel. Cut away cores, then cut tomatoes into 1/2-inch cubes.
- Melt butter and olive oil in a large nonstick skillet over high heat. Add snow peas. Cook, stirring occasionally, for 30 seconds. Add tomatoes, cook for one minute, continuing to stir. Add garlic, shrimp and marinade. Cook about 3 minutes; do not overcook. Check for seasoning. Add coriander, blend well and serve immediately.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 810 milligrams, Sugar 4 grams, TransFat 0 grams
STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield Serves four
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
- In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
- Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
- Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams
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