STIR FRIED SHRIMP( KRA PROW)
This I posted as requested. I myself love thai food. And my DH loves it more. You can use any squid, shell fish, beef or chicken. Slice the meat thin for quick cooking if using the meat or chicken. Make it as spicy as you like. This is a fast cooking recipe. Serve with Jasmine rice or noodles.
Provided by Rita1652
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, heat oil on medium low, saute onion, peppers, garlic.
- Add curry paste, stir well.
- Add shrimp stirring.
- Add fish sauce and sugar.
- Cover and cook for 3 minutes then add basil leaves Remove from stove, serve with rice.
Nutrition Facts : Calories 194.7, Fat 8.1, SaturatedFat 1.2, Cholesterol 220.9, Sodium 950.8, Carbohydrate 4.9, Fiber 0.7, Sugar 3, Protein 24.7
SIMPLE SHRIMP STIR-FRY
"In the 15 years I've been making this stir-fry, I've shared the recipe many times," writes Delia Kennedy from Deer Park, Washington. "When our children were still at home, the offered to was the pan after dinner to encourage me to make it!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle shrimp with salt and pepper. In a large nonstick skillet or wok, stir-fry shrimp in hot oil until shrimp turn pink. Remove with a slotted spoon and keep warm., In the same pan, stir-fry the broccoli and red pepper in 2 tablespoons broth for 5 minutes. Add mushrooms; stir-fry for 2 minutes. Add the peas, onions, garlic and remaining broth; stir-fry for 3-4 minutes or until vegetables are crisp-tender. Return shrimp to the pan; stir-fry for 1-2 minutes or until heated through.
Nutrition Facts : Calories 226 calories, Fat 8g fat (1g saturated fat), Cholesterol 202mg cholesterol, Sodium 581mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
EASY SHRIMP STIR FRY
I love shrimp and I'm always looking for new ways to fix it. This shrimp stir fry features crunchy peanuts and vegetables with a pleasant hint of ginger. -Josie Smith, Winamac, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 129mg cholesterol, Sodium 593mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
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
STIR-FRIED SHRIMP IN SHELLS I
Number Of Ingredients 8
Steps:
- 1. Wash shrimp. Remove legs, leaving shells intact then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell).2. Mince scallion stalk and ginger root then combine with soy sauce, sherry and salt. 3. Heat oil. Add shrimp and stir-fry until pinkish (1 to 2 minutes). Add sugar stir-fry 1/2 minute more. 4. Add scallion-soy mixture and stir-fry another 2 minutes. Serve hot or cold. NOTE: These shrimp, served cold, are excellent as appetizers, buffet dishes or picnic snacks. VARIATIONS: * For the scallion-soy mixture prepared in step 2 and added in step 4, substitute any of the following: __A: 2 tablespoons soy sauce, 2 tablespoons sherry, 1 teaspoon sugar, 1 teaspoon vinegar and 1/2 teaspoon salt. Then at the end of step 3 add 2 scallion stalks and 1 garlic clove, both minced stir-fry a few times. Add the substitute mixture as in step 4. __B: 2 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and 1/2 tablespoon vinegar. Add as in step 4 and heat quickly, stirring. Then cook, covered, over medium heat until shrimp are done (2 to 3 minutes). __C: 2 teaspoons sugar, 2 tablespoons soy sauce and 1 scallion stalk. In step 3, add to the hot oil 1 garlic clove and 1 slice fresh ginger root, both crushed. (Stir-fry a few times before adding shrimp.) For the sugar in step 3, substitute 1 tablespoon sherry. Pick up step 4. __D: 1 teaspoon soy sauce, 2 tablespoons stock and 1/4 cup scallions, cut in 1/2-inch sections. In step 3, add to the hot oil 1/2 teaspoon salt, before adding shrimp. Pick up step 4. __E: 2 tablespoons hoisin sauce, I tablespoon vinegar, 1/2 teaspoon salt and 1 teaspoon sugar. At the end of step 3, add 6 scallion stalks, cut in 1-inch sections and 1 slice fresh ginger root, minced. Stir-fry a few times then pick up step 4. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
CHINESE TRINIDADIAN STIR-FRIED SHRIMP WITH RUM
Provided by Grace Young
Categories Rum Wok Shellfish Stir-Fry Dinner Lunar New Year Seafood Shrimp Spirit Family Reunion Pescatarian Dairy Free Tree Nut Free No Sugar Added
Yield Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal.
Number Of Ingredients 14
Steps:
- 1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.
- 2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro.
STIR-FRIED SWEET-AND-SOUR SHRIMP
Thanks to storebought helpers like pre-peeled shrimp, prepped pineapple, and apricot jam, this tangy stir-fry takes just twenty minutes to make.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute.
- Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.
BASIC STIR-FRIED SHRIMP II
Number Of Ingredients 13
Steps:
- 1. Shell and devein shrimp. Slice or dice vegetables. Cut scallion in 1/2-inch sections. Mince ginger root. Crush garlic. 2. Blend cornstarch, soy sauce and sherry to a paste. 3. Heat oil. Add salt, then scallion and ginger root stir-fry a few times. Add shrimp and stir-fry until pink (about 3 minutes). Remove ingredients from pan. 4. Heat remaining oil. Add remaining salt, then garlic, and stir-fry a few times. Add vegetables stir-fry to coat with oil. 5. Stir in stock and heat quickly. Then cook, covered, over medium heat, until nearly done. 6. Return shrimp, stir-frying to reheat and blend flavors (about 1 minute more). 7. Stir in cornstarch paste to thicken. Serve at once. NOTE: Any vegetable can be used. (See Vegetable Dishes chapter.) For suggested combinations, see Suggested Vegetable Combinations for Basic Stir-Fried Shrimp I and II. VARIATIONS: * In step 1, sprinkle the shrimp with 1 1/2 tablespoons sherry and let stand 5 minutes, turning several times. * For the cornstarch paste in step 2, substitute any of the following and add in step 7: __A: 1 tablespoon cornstarch, 3 tablespoons cold water, 2 teaspoons soy sauce __B: 2 teaspoons cornstarch, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon soy sauce and 3 tablespoons cold stock __C: 1 teaspoon cornstarch, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 3 tablespoons cold water and 2 slices fresh ginger root, minced __D: 1/2 teaspoon salt, 2 teaspoons soy sauce, 2 teaspoons sherry, 3 tablespoons stock and 1 or 2 slices fresh ginger root, minced. * After adding the shrimp in step 3, stir-fry only 1/2 minute, then sprinkle with 1 more tablespoon sherry and stir-fry until pink. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STIR-FRY SHRIMP
With only five ingredients-including convenient cooked shrimp-dinner's done in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Cook rice as directed on package.
- Meanwhile, heat 10-inch skillet over medium-high heat. Add bell pepper, asparagus and 1 tablespoon water. Cook over medium-high heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
- Add shrimp and stir-fry sauce to skillet; cook and stir until hot. Serve shrimp mixture over cooked rice.
Nutrition Facts : Calories 350, Carbohydrate 54 g, Cholesterol 220 mg, Fiber 3 g, Protein 29 g, SaturatedFat 0 g, ServingSize 1 Serving (1 Cup Shrimp Mixture and 1 Cup Rice), Sodium 1930 mg, Sugar 8 g, TransFat 0 g
STIR-FRIED SHRIMP, CHINESE STYLE
From the Frugal Gourmet, Jeff Smith. This is a simple appetizer recipe that Jeff created because he was inspired by a similar recipe he had eaten in San Francisco. It's an easy fix! You will have to peel and eat, so make sure to have plenty of napkins!
Provided by LifeIsGood
Categories Chinese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the shrimp, in shells, for about 15 minutes in the soy sauce, sherry, and ginger. Drain.
- Stir-fry in a hot pan (on med. high heat) with the peanut oil and garlic until the color of the shrimp changes to pink.
- Add the green onions, salt and sesame oil. Toss until the onions barely wilt.
- Serve hot and let guests remove the shells right at the table!
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