Braised Shrimp With Vegetables Recipes

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

SHRIMP WITH VEGETABLES

Steps:

• In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

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.

BRAISED SHRIMP AND CREAMY ENDIVE

Steps:

• Trim endives and quarter lengthwise. Cut out and discard cores, then cut endives diagonally into 1/2-inch-wide strips. Toss with sugar, 1/2 teaspoon salt, and 1 tablespoon lemon juice in a bowl.
• Melt butter in a 10-inch nonstick skillet over moderately low heat and add endive mixture, tossing to coat. Cook, covered, stirring occasionally, until endive is tender, 10 to 12 minutes.
• While endive is cooking, toss shrimp with remaining 1/4 teaspoon salt and 1/2 tablespoon lemon juice in a bowl.
• When endive is tender, increase heat to moderate and cook, uncovered, stirring, until juices are evaporated, about 2 minutes. Stir in cream and simmer 1 minute.
• Scatter shrimp over endive and cook, covered, over low heat, without stirring, until shrimp are just cooked through, 3 to 5 minutes.

BRAISED SHRIMP WITH VEGETABLES

Steps:

• Remove shells and back veins from shrimp.
• Cut broccoli into pieces.
• Drain mushrooms.
• Cut whole bamboo shoots into thin slices.
• Heat oil in wok over high heat Stir fry shrimp in oil until tender, about 3 minutes.
• Add broccoli to shrimp.
• Stir fry 1 minute.
• Add mushrooms and bamboo shoots Stir fry 1 minute longer.
• Combine remaining ingredients.
• Pour mixture over shrimp-vegetable mixture.
• Cook and stir until liquid boils Cook and stir 1 minute longer.
• Serve over Rice.

SKEWERED SHRIMP & VEGETABLES

Steps:

• In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.