Salt And Pepper Shrimp With Quinoa And Bok Choy Recipes

SHRIMP QUINOA

Steps:

• Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
• Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.

CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY

Steps:

• Set a wire rack over a baking sheet.
• Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
• Drain the thawed shrimp on paper towels and pat dry.
• Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
• Heat the oil in a wok or large pan until it reaches 400°F (200°C).
• Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
• Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
• In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
• Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
• Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
• Serve with rice.
• Enjoy!

SALT AND PEPPER SHRIMP (MOM)

Steps:

• Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.

BOK CHOY, SHRIMP, AND QUINOA

Steps:

• Start by steaming or boiling your quinoa. Then, make your teriyaki sauce by combining soy sauce, rice vinegar, sesame oil and xanthan gum into a mixing bowl, begin to beat and as the gum forms a paste, add 80-100ml chicken stock until a looser sauce is created
• Prepare your prawns, oil a pan and then cook for two minutes on each side. Once cooked remove from the pan and set aside
• Finely chop up your ginger and garlic, then, add to the same pan as the prawns were in. Let them become fragrant whilst washing and chopping your bok choy. Then, add the bok choy and combine everything
• Sautee for five minutes, then, re-add your prawns. Keep cooking for another few minutes before serving your quinoa with scoops of the prawn mixture on top. Enjoy

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over med-high heat.
• Add in the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy; season to taste with salt and pepper.
• Add in the chicken stock and seafood stock; put the lid on the pot and bring the soup to a boil.
• Add in the shrimp and noodles; cook for 3 minutes.
• Add in the scallions; cook for 2 minutes.
• Turn off the heat and let the soup sit for 2-3 minutes more.
• Adjust seasoning and serve.

SALT-AND-PEPPER SHRIMP

Steps:

• Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
• Put shrimp, half of the crushed peppercorns, and 1 teaspoons salt in a large bowl and toss to coat shrimp evenly. Set aside.
• Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoons salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.