SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
COCONUT-STEWED BAMBOO SHOOTS WITH SHRIMP (GINATAANG TAMBO)
Dressing seafood in coconut milk is a classic way of cooking it, writes Nicole Ponseca in her book, "I Am a Filipino." Here, shrimp are quickly sautéed in a heady coconut milk sauce laced with onion, ginger and slivers of red chile. Slippery pieces of bamboo shoot (canned, or fresh if you can find it) add texture and a gentle earthiness.
Provided by Melissa Clark
Categories dinner, for two, lunch, quick, weekday, seafood, vegetables, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.
- Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.
- Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 22 grams, Sodium 780 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP AND BAMBOO SHOOT CURRY
Make and share this Shrimp and Bamboo Shoot Curry recipe from Food.com.
Provided by FLKeysJen
Categories Curries
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Marinate the shrimp in the lemon juice and salt for 1 hour.
- Heat the oil in a pan (a dekshi in Calcutta), add the onion, and stir fry it over moderate heat until it turns light brown. Add the garlic and ginger and stir fry another minute. Add the tomato and mix well.
- Add the cumin, coriander, turmeric and chili flakes and stir for a minute or two to integrate all the seasonings. Add the shrimp and marinade, bamboo shoots, and the coconut milk and water. Simmer the mixture over low heat for 15-20 minutes. Adjust the salt if necessary.
- Remove the pan from the heat, cover, and let stand for 10 minutes, which allows the coconut milk to be absorbed by the shrimp and bamboo shoots. Garnish with the fresh coriander.
- Serve warm with white rice and a variety of table chutneys and pickles.
Nutrition Facts : Calories 413.4, Fat 19.3, SaturatedFat 9.5, Cholesterol 191, Sodium 1292.7, Carbohydrate 37.7, Fiber 3.7, Sugar 30.1, Protein 24.7
STIR-FRIED SHRIMP AND BAMBOO SHOOTS II
Number Of Ingredients 10
Steps:
- 1. Shell and devein shrimp cut in 1-inch sections. 2. Slice bamboo shoots and onion thin. Mince ginger root. 3. In one cup, combine sherry, soy sauce and sugar. In another, blend cornstarch and cold water to a paste. 4. Heat oil. Add shrimp and stir-fry until pinkish. Quickly stir in sherry-soy mixture to blend. 5. Add ginger root stir-fry a few times more. Then add bamboo shoots and onions. Stir-fry until onions are translucent (about 2 minutes). 6. Stir in cornstarch paste to thicken and serve at onceThe Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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