Clsichuanshrimpstirfrywithbroccoliorasparagus Recipes

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CREAMY "GRITS" WITH CREOLE SHRIMP



Creamy

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter, divided
4 cloves garlic, finely chopped
1 medium onion, finely chopped
2 ribs celery with green leafy tops, finely chopped
1 small green bell pepper, seeded and finely chopped
4 to 5 sprigs fresh thyme, intact
1 bay leaf, fresh or dried
Salt and black pepper
1 tablespoon Worcestershire sauce, eyeball it
1 to 2 tablespoons plus 2 teaspoons hot sauce (recommended: Frank's Red Hot), divided
2 tablespoons all-purpose flour
1/2 cup beer, 1/3 of a bottle
3 cups chicken stock, divided
1 (14-ounce) can diced tomatoes
1 cup chopped frozen okra, optional
1 1/2 pounds peeled, deveined medium to large shrimp, tails removed
1 cup whole milk
1 cup quick cooking (sometimes marked "instant") polenta

Steps:

  • Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
  • Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
  • Serve generous ladles of shrimp and sauce on a bed of creamy "grits".

Nutrition Facts : Calories 0 calorie

SPICY SHRIMP AND BROCCOLINI STIR-FRY



Spicy Shrimp and Broccolini Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/4 to 1 1/2 cups grain-and-rice blend
1 tablespoon coconut oil
12 ounces large shrimp, peeled and deveined
1 red jalapeno pepper, seeded and thinly sliced
1 tablespoon grated peeled ginger
Kosher salt
2 bunches broccolini (about 1 pound), roughly chopped
3 scallions, thinly sliced
3/4 cup coconut water
2 tablespoons crunchy peanut butter
2 tablespoons chopped fresh cilantro
Juice of 1 lime

Steps:

  • Cook the grain blend as the label directs; set aside.
  • Heat the coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until they just turn pink, about 1 minute per side; transfer to a plate and set aside. Add the jalapeno, ginger and 1/2 teaspoon salt to the skillet and cook until the jalapeno softens slightly, about 1 minute. Add the broccolini and scallions and cook, stirring occasionally, until slightly softened, 2 minutes.
  • Add the coconut water to the skillet and cook, stirring, until the broccolini is just tender, about 2 minutes. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute.
  • Return the shrimp to the skillet; cook until opaque and the sauce thickens, about 2 more minutes. Stir in the cilantro and lime juice. Serve over the grains.

Nutrition Facts : Calories 413 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 129 milligrams, Sodium 498 milligrams, Carbohydrate 44 grams, Fiber 14 grams, Protein 31 grams

BROCCOLI AND RICE STIR FRY



Broccoli and Rice Stir Fry image

A quick and tasty side dish, or can be served as a meal. You can modify this recipe to include any veggies you choose.

Provided by HERCATE

Categories     Side Dish     Vegetables     Broccoli

Time 30m

Yield 8

Number Of Ingredients 8

1 ½ cups uncooked long-grain rice
1 tablespoon vegetable oil
1 (16 ounce) package frozen broccoli florets, thawed
3 green onions, diced
2 eggs, beaten
2 tablespoons soy sauce
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
  • Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

Nutrition Facts : Calories 187 calories, Carbohydrate 32.9 g, Cholesterol 46.5 mg, Fat 3.4 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 403.9 mg, Sugar 1.1 g

GARLIC BROCCOLI SHRIMP STIR FRY RECIPE BY TASTY



Garlic Broccoli Shrimp Stir Fry Recipe by Tasty image

Here's what you need: large shrimp, garlic, broccoli floret, onion, low sodium soy sauce, sesame oil, salt

Provided by Joey Firoben

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
2 cups broccoli floret
½ onion, diced
1 tablespoon low sodium soy sauce
2 tablespoons sesame oil, divided
½ teaspoon salt, divided

Steps:

  • Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
  • Pour in the shrimp and season with ¼ teaspoon of the salt.
  • Fry the shrimp for 1 minute on each side.
  • Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
  • Toss in the onion and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
  • Add in the broccoli, garlic and soy sauce and sauté until the garlic is fragrant, about 30 seconds.
  • Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
  • Divide the mixture evenly between 4 bowls.
  • Enjoy!

Nutrition Facts : Calories 224 calories, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, Sugar 2 grams

SHRIMP AND BROCCOLI STIR-FRY



Shrimp and Broccoli Stir-Fry image

Make and share this Shrimp and Broccoli Stir-Fry recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup reduced-sodium fat-free chicken broth
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon canola oil, divided
1 tablespoon minced peeled fresh ginger
1 tablespoon bottled minced garlic
1 lb peeled and deveined large shrimp
1/4 teaspoon salt
4 cups small broccoli florets
1 cup vertically sliced onion

Steps:

  • Combine first 6 ingredients in a small bowl, stirring with a whisk.
  • Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds.
  • Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
  • Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender.
  • Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

CL SICHUAN SHRIMP STIR-FRY WITH BROCCOLI OR ASPARAGUS



CL Sichuan Shrimp Stir-Fry With Broccoli or Asparagus image

Make and share this CL Sichuan Shrimp Stir-Fry With Broccoli or Asparagus recipe from Food.com.

Provided by KateL

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 15

1 teaspoon dark sesame oil
4 cups small broccoli florets or 2 cups asparagus tips and 1 cup sliced red bell pepper and 1 cup pea pods
1 teaspoon dark sesame oil
2 lbs large shrimp, peeled and deveined
8 garlic cloves, minced
1 cup fresh shiitake mushroom, cleaned and sliced (optional)
1/3 cup sugar
1 tablespoon sugar (optional, to taste)
1/2 cup rice vinegar
1/4 cup ketchup
2 tablespoons cornstarch
1 tablespoon red chili paste
8 ounces can sliced water chestnuts, drained
3 cups hot cooked rice
1 1/2 tablespoons green onion tops, thinly sliced

Steps:

  • Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Sauté 4 minutes.
  • Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Sauté 4 minutes or until the shrimp are done.
  • Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly.
  • Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).

SHRIMP AND BROCCOLINI STIR-FRY



Shrimp and Broccolini Stir-Fry image

Categories     Shellfish     Vegetable     Fry     Stir-Fry     Shrimp     Broccoli     Gourmet

Yield Makes 2 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
3/4 lb large shrimp (15), peeled and deveined
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon minced garlic
1 bunch Broccolini (8 oz), cut into 1/4-inch-thick diagonal slices
1/2 cup water
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1/2 teaspoon dried hot red pepper flakes

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook shrimp until golden and almost cooked through, about 1 minute on each side. Transfer shrimp to a dish. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté ginger and garlic, stirring, until golden. Add Broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring occasionally, until Broccolini is just tender, about 5 minutes. Stir in shrimp and cook until just heated through.

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