Sauteed Shrimp With Ginger Rice Recipes

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STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER



Stir-Fried Shrimp with Snow Peas and Ginger image

The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.

Provided by CCSWALLA

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 16

1 tablespoon salt
2 cups cold water
1 pound shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons rice wine
1 ½ teaspoons soy sauce
1 ½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground white pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 teaspoons vegetable oil
6 ounces snow peas, strings removed
2 tablespoons chopped fresh chives
¼ teaspoon salt

Steps:

  • In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
  • In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
  • Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
  • Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 7 g, Cholesterol 172.5 mg, Fat 7.8 g, Fiber 1.3 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 2172.1 mg, Sugar 1.8 g

GINGER-GARLIC SHRIMP



Ginger-Garlic Shrimp image

Provided by Diane Sandoval

Categories     Wok     Garlic     Ginger     Shellfish     Stir-Fry     Quick & Easy     Low Cal     Shrimp     Bon Appétit     Washington

Yield Serves 4

Number Of Ingredients 13

1 pound uncooked shrimp, peeled, deveined
1 tablespoon oriental sesame oil or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon dried crushed red pepper
3 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup canned low-salt chicken broth
1/4 cup rice vinegar
2 tablespoons sugar
6 green onions, cut into 1/2-inch pieces
1 cup snow peas
Cooked rice

Steps:

  • Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.
  • Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.
  • Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.

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