SHRIMP AND VEGETABLES
This super-easy supper solution turns to quick-cooking shrimp, frozen mixed vegetables, and prepared stir-fry sauce for time-saving flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 7
Steps:
- Cook rice in 2 cups water as directed on package.
- Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.
- Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
- Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.
Nutrition Facts : Calories 430, Carbohydrate 62 g, Cholesterol 160 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 2940 mg, Sugar 8 g
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
CROCK POT RICE & VEGETABLE MEDLEY
From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make.
Provided by Dreamer in Ontario
Categories Rice
Time 4h40m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium heat.
- Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
- Add sauteed veggies to slow cooker.
- Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
- Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
- Stir in the peas, peppers and lemon juice using a fork.
- Cover and cook on high for 15 minutes until hot and peppers are tender.
- Sprinkle with parsley.
Nutrition Facts : Calories 102.4, Fat 1.7, SaturatedFat 0.3, Sodium 401.7, Carbohydrate 19.5, Fiber 2.4, Sugar 3.7, Protein 3
THAI SHRIMP AND FRESH VEGETABLE RICE
This combination is really great! We loved it! Too spicy to put on menu or to serve our residents. Found this in BH&G Magazine, October 2007 edition.
Provided by Manami
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen.
- Rinse shrimp; pat dry.
- Place shrimp in medium bowl.
- For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
- Pour over shrimp; toss to coat.
- Marinate at room temperature for 15 minutes, stirring occasionally.
- Drain shrimp well, reserving marinade.
- Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
- Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
- Remove from wok; cover and keep warm.
- Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
- Add reserved marinade to wok and bring just to boiling.
- Stir in cooked rice and peanuts.
- To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
- Spoon shrimp on top with a sprinkling of parsley.
- Enjoy!
- *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.
Nutrition Facts : Calories 381.7, Fat 9.7, SaturatedFat 1.3, Cholesterol 143.2, Sodium 838.8, Carbohydrate 49.8, Fiber 4, Sugar 3, Protein 24.4
CROCK POT VEGETABLE MEDLEY
Make and share this Crock Pot Vegetable Medley recipe from Food.com.
Provided by ontariomamaof7
Categories Vegan
Time 9m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine potatoes, carrots, and onion in your slow cooker.
- Pour broth over top.
- Cover and cook on HIGH for 4-6 hours.
- Mix well before serving.
Nutrition Facts : Calories 85.9, Fat 0.2, Sodium 42.9, Carbohydrate 19.7, Fiber 3.4, Sugar 3.6, Protein 2.1
CROCKPOT VEGETABLE FRIED RICE
One of my favorite dishes. This recipe took me a few tries to perfect, and I still change it a little every time. It can be altered to your liking.
Provided by Annelise Friedman
Categories Rice Sides
Time 3h
Number Of Ingredients 10
Steps:
- 1. Pour all ingredients in crock-pot & stir.
- 2. Cook on low for 2-3 hours or until rice and vegetables are done.
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