Gingered Shrimp With Corn And Broccoli Recipes

GINGERED SHRIMP WITH CORN & BROCCOLI

Steps:

• Place the broccoli in a steamer and gently steam until tender crisp, about 4 minutes.
• Transfer to a clean tea towel, and lightly pat the broccoli to absorb excess water.
• Whisk the soy sauce, vinegar, brown sugar, giner, and chile garlic paste until sugar begins to dissolve.
• Heat a wok or large non-stick skillet over high heat.
• Add oil and when it ripples, add the scallions, corn and shrimp.
• Stir-fry for 2 to 3 minutes, or until the shrimp are opaque.
• Add the broccoli, soy mixture, and stir-fry until all ingredients are coated with the sauce and heated through.
• Serve over rice.

GINGER SHRIMP WITH BROCCOLI AND ANGEL-HAIR PASTA

Steps:

• Place the shrimps in a large bowl of water and add two tablespoons coarse salt. Refrigerate for one hour or more. The salt will leach out impurities and will help to make the shrimp glossy when cooked.
• Bring six quarts salted water to boil for the pasta. Peel and devein the shrimp, cut the shrimp into three-fourths-inch pieces.
• Meanwhile, divide the broccoli into florets and steam until tender. Cut off the stalks. Divide tops in small pieces one-half inch in diameter and put in a heated serving bowl.
• Put the pasta on to boil and cook until al dente.
• Meanwhile, stir fry the garlic and ginger and scallions in the oil. Add the shrimp and pepper flakes and stir-fry for one minute, only until pink.
• Drain the pasta and add it to the broccoli. Add the sesame oil and soy sauce and mix well. Add the shrimp mixture and blend thoroughly. Correct seasoning and serve.

SHRIMP AND BROCCOLI STIR-FRY

Steps:

• Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
• Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
• Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
• Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
• Add stir-fried vegetables back to the skillet, and pour in sauce.
• Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
• Serve with hot, fluffy rice, and garnish with sesame seeds.

GINGERED GARLIC SHRIMP

Steps:

• In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

UTOKIA'S GINGER SHRIMP AND BROCCOLI WITH GARLIC

Steps:

• Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.
• Divide broccoli and shrimp evenly on one-half of each sheet near crease.
• Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
• Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.
• Bake 13 to 15 minutes or until shrimp is done.
• Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.

SHRIMP & CORN STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

SESAME SHRIMP WITH GINGER BROCCOLI

Steps:

• Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in panko mixture.
• Heat 1 1/2 teaspoons canola oil and 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add half of dredged shrimp; cook until golden brown, 2 to 3 minutes per side. Remove from pan. Repeat procedure with 1 1/2 teaspoons canola oil, remaining 1 1/2 teaspoons sesame oil, and remaining half of dredged shrimp. Sprinkle cooked shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat remaining 1 tablespoon canola oil in pan over medium-high. Add garlic and ginger; cook, stirring constantly, 1 minute. Add broccoli; cook until lightly browned, about 2 minutes. Add 1/4 cup water; cover and cook until crisp-tender, 2 to 3 minutes. Uncover; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with shrimp.
• Calories 393.
• Fat 17g.
• Satfat 2g.
• Unsat 15g.
• Protein 33g.