SPICED SHRIMP WITH GINGER RICE AND PEAS
This light recipe packs in the flavor for a meal that comes together quickly for a family dinner any night of the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat 2 teaspoons oil over medium-high. Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes. Add rice and 1 1/2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.
- Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges.
Nutrition Facts : Calories 362 g, Fat 7 g, Fiber 3 g, Protein 28 g
SPICED SHRIMP WITH GINGER RICE AND PEAS
This delicious recipe for Spiced Shrimp with Ginger Rice and Peas comes together in less then a half hours time! This Asian-Infusion main dish is gluten free and makes for a quick weeknight dinner.
Provided by Katie
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat 1 tablespoon grapeseed oil over medium-high. Add scallion whites, ginger, and garlic and cook, stirring often, until soft, 2-3 minutes.
- Add rice, salt, and 2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender about 15 minutes.
- Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.
- Meanwhile, in a medium bowl, toss shrimp with cumin, coriander, garlic powder and season with salt and pepper to taste.
- In a large skillet heat 1 tablespoon Grapeseed oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4-5 minutes. Serve shrimp with rice and lime wedges.
Nutrition Facts : ServingSize 1 c, Calories 385 kcal, Carbohydrate 45 g, Protein 29 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1469 mg, Fiber 3 g, Sugar 3 g
CHILI-GARLIC SHRIMP WITH GINGER RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring 2 1/4 cups water and the ginger slices to a boil in a medium saucepan over high heat. Stir in the rice and return to a boil. Cover, reduce the heat to low and cook until the water is absorbed and the rice is tender, about 18 minutes. Fluff with a fork, cover and set aside.
- Meanwhile, mix the chicken broth, ketchup, chili-garlic sauce, oyster sauce, cornstarch and 1/2 cup water in a measuring cup; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in two batches and cook until no longer translucent, 1 to 2 minutes per side; remove to a large bowl.
- Add the broccoli and 1/2 cup water to the skillet and cook, stirring occasionally, until crisp-tender and the water has evaporated, about 3 minutes. Add to the bowl with the shrimp.
- Add the remaining 2 tablespoons vegetable oil to the skillet. Add the minced ginger and stir-fry until golden, 30 seconds to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add the shrimp and broccoli and toss to coat, adding a splash of water to loosen, if needed. Serve with the rice.
Nutrition Facts : Calories 520, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 143 milligrams, Sodium 1233 milligrams, Carbohydrate 69 grams, Fiber 2 grams, Protein 23 grams, Sugar 8 grams
SPICED SHRIMP WITH GINGER RICE AND PEAS
From Martha Stewart's EveryDay Food Jan/Feb 2011 Light and Tasty
Provided by Catmit30
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- For 2 servings, use 2/3 cup rice and 1 cup water. In saucepan heat 2 tsp oil and quickly sauté ginger and white green onions (30-45 sec) Add rice and 1 1/2 cups water to above and season with salt and pepper. Bring to boil, lower heat and cook for 15 minutes. Remove from heat, add peas and let stand for 5 minutes. Then fluff and add remaining green onions. Meanwhile, clean shrimp and toss with cumin, coriander, and season with salt/pepper. Heat skillet with 2 tsp oil and cook shrimp about 4 minutes total (turn at least once). Serve shrimp with rice and lime wedges.
Nutrition Facts : Calories 161 calories, Fat 4.51928746998203 g, Carbohydrate 28.2923398486014 g, Cholesterol 0 mg, Fiber 2.3082291735528 g, Protein 3.08147739734544 g, SaturatedFat 0.450260405729464 g, ServingSize 1 1 Serving (186g), Sodium 9.91577942098699 mg, Sugar 25.9841106750486 g, TransFat 0.17538547565833 g
SPICY SHRIMP WITH RICE
This is a VERY easy recipe - and delicious! I modified the original recipe to be more low-salt-friendly. This recipe is diet friendly and inexpensive to make! I use the frozen, cooked shrimp rings and toss the coctail sauce it come with; or the bags of salad shrimp in the frozen food section.
Provided by Brandi Amos
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If needed, remove shrimp tails/shells. In skillet, coat bottom with a little olive oil or non-stick spray. Add shrimp (can be cut into smaller, bite-size pieces) and green onion. Let simmer while you are doing this next step.
- Add to your reserve liquid the mustard, lemon juice, parsley flakes, cayenne pepper, garlic and onion powders. Mix well and add to simmering shrimp. Add in your stewed tomatoes and tomatoes and chilis.
- Prepare your rice as directions on box suggest.
- Turn heat to medium and simmer til half of liquid is gone and rice is done. You can adjust spices here to suit your taste. I usually add a little more garlic and salt, but taste and modify as you would like.
- Serve shrimp and sauce over rice.
Nutrition Facts : Calories 202.2, Fat 8.4, SaturatedFat 1.3, Cholesterol 193.4, Sodium 680.8, Carbohydrate 9.9, Fiber 1.5, Sugar 4.1, Protein 22.6
SHRIMP WITH GINGER AND SNOW PEAS
This light, Spring shrimp dish is highly flavored with caramelized onions, ginger, garlic, and cilantro. It's great served over couscous!
Provided by flash1400
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
- Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.
Nutrition Facts : Calories 174 calories, Carbohydrate 8 g, Cholesterol 172.6 mg, Fat 2.9 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.5 g, Sodium 206.5 mg, Sugar 3.2 g
SPICED GINGER SHRIMP WITH BURST TOMATOES
This speedy, buttery, one-pan meal stars plump, spiced shrimp zipped up with grated fresh ginger, and sweetened with ripe Sungold tomatoes that burst in the skillet. You can use any aromatic spice mix you have on hand here, which makes it a highly convenient meal as well. Serve this over rice or with crusty bread for mopping up all those rich, jammy tomatoes.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
- Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
- Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.
SPICY SHRIMP WITH RICE
No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.
Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS
Categories Fruit Rice Shellfish Marinate Backyard BBQ Mango Shrimp Summer Grill Grill/Barbecue Healthy Sesame Sugar Snap Pea Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
- Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
- Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
- Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
- Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.
STIR-FRIED GINGER SHRIMP WITH SNOW PEAS
This is from a cookbook of mine titled "Seriously Simple". You can substitute chicken or flank steak for the shrimp and add any additional veggies that you prefer.
Provided by carmenskitchen
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine marinade ingredients together, stir to blend. Add shrimp, toss to coat and refrigerate for 10 minute.
- In a small bowl, combine all sauce ingredients and stir to blend. Set aside.
- In a wok or large skillet, heat peanut oil over high heat. Add marinated shrimp, snow peas and 1 tablespoon of the minced ginger. Toss rapidly every 15-20 seconds, for 1-2 minutes or until shrimp are evenly pink.
- Add the sauce, the remaining 1 tablespoon of ginger and chili oil. Cook another minute or two or until the sauce is slightly thickened. Serve immediately over steamed rice.
Nutrition Facts : Calories 465.4, Fat 16.5, SaturatedFat 2.8, Cholesterol 345.6, Sodium 1015.1, Carbohydrate 14.3, Fiber 1.9, Sugar 5.4, Protein 49.3
STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER
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
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
STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER
In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom) and how to season it. This recipe, adapted from Grace Young's book, "The Breath of a Wok," ran alongside it. It is simple, fresh and fast. It cooks in under 5 minutes, so start your pot of rice as you clean the shrimp and chop the ginger, garlic and scallions.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
- In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
- Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
- Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 3 grams, TransFat 0 grams
ONE-POT SPICED SHRIMP AND RICE
This easy one-pot shrimp recipe is homey, comforting, and weeknight-friendly, with minimal cleanup. Double the red pepper and olive sauce base for pasta.
Provided by Kendra Vaculin
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
- Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
- Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
- Divide shrimp and rice among bowls and top with parsley.
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