SHRIMP AND BOK CHOY STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
- Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.
SHEET PAN SHRIMP BOIL RECIPE BY TASTY
Here's what you need: baby dutch yellow potato, corn, unsalted butter, garlic, old bay seasoning, medium shrimp, smoked andouille sausage, lemon, fresh parsley
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
- In a small bowl, combine butter, garlic, and Old Bay Seasoning.
- Place potatoes, corn, shrimp and sausage in a single layer onto a greased baking sheet. Gently toss with the butter mixture.
- Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
- Serve immediately with lemon wedges, and sprinkle with parsley.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 34 grams, Fat 26 grams, Fiber 3 grams, Protein 27 grams, Sugar 4 grams
SULLIVAN'S ISLAND SHRIMP BOG
This is basically a pilaf with shrimp. Some green peas for color might go nicely as well. Adapted from a recipe in Tracey Ryder and Carole Topalian's _Edible: A Celebration of Local Foods_ by Caroline Russock at Serious Eats. http://bit.ly/bny3Wa
Provided by DrGaellon
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the rice well in cold running water and drain thoroughly.
- In a heavy bottomed pot, cook the bacon over medium heat until golden, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Drain the fat into a bowl, then return 3 tbsp of the fat to the pot. (The rest can be discarded, or used to fry potatoes.) Add the onions and saute until softened, 3-5 minutes. Add the rice, salt, nutmeg, black pepper, and cayenne, and stir for 1-2 minutes, until the rice is opaque.
- Add the broth, tomatoes (with juices), lemon juice, and Worcestershire sauce. Bring to a boil, cover, reduce to a simmer, and cook 20 minutes without removing the lid. Crumble bacon and stir into rice, along with shrimp. Cook uncovered, stirring occasionally, until shrimp are cooked through, 10 minutes. If the rice appears to be getting dry, add more broth. Fluff with a fork; taste and adjust seasonings. Transfer to a bowl, sprinkle with parsley and arrange lemon wedges around the edge.
SHRIMP BOG
Make and share this Shrimp Bog recipe from Food.com.
Provided by Shawn C
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- in large pot fry bacon over medium heat.
- drain and set aside for later.
- pour off all but 3 Tbsp of fat.
- add onions to hot bacon grease.
- cook for 3 minutes.
- add the rice, 2 1/4 c of broth, tomatoes with juice, lemon juice, worcestershire and spices. lower to simmer, cover and cook for 20 minutes.
- Stir in the bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more broth if the rice seems to be drying out.
- Stir the bog with a fork, taste for seasoning, sprinkle the parsley on top, and serve immediately.
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