Teppanyaki Style Shrimp And Calrose Rice Recipes

TERIYAKI SHRIMP AND VEGETABLE STIR-FRY

Teriyaki Shrimp and Vegetable Stir-Fry image

Shrimp, bok choy, broccoli, and zucchini are happy together in a stir-fry that makes its own teriyaki sauce. Serve over rice or noodles for a tasty meal.

Provided by Marcia

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 heads baby bok choy
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger root
½ pound uncooked medium shrimp, peeled and deveined
1 cup broccoli florets
1 cup sliced zucchini
2 tablespoons soy sauce
2 tablespoons sweet vermouth
2 tablespoons brown sugar
2 teaspoons rice vinegar
1 tablespoon cornstarch

Steps:

Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 7.5 g, Fiber 1.5 g, Protein 11.5 g, SaturatedFat 1.2 g, Sodium 595.9 mg, Sugar 8.8 g

TEPPANYAKI SHRIMP WITH SAUCE RECIPE - (4/5)

Teppanyaki Shrimp with Sauce Recipe - (4/5) image

Provided by Dottiejk

Number Of Ingredients 17

Ingredients

sauce
3/4 cup mirin or rice wine
1/2 cup soy sauce
1/4 cup sugar
2-1/2 tablespoon ginger juice
2 green onion; very thinly sliced
2 tablespoon chicken broth
1-1/2 tablespoon cornstarch
shrimp
1 pound shrimp; peeled, deveined
1 teaspoon fine salt
1 teaspoon black pepper
1-1/2 teaspoon peanut or canola oil
2 tablespoon sake, dry sherry or vermouth
1 tablespoon vodka
1-1/2 tablespoon lemon juice
2 green onion, green tops only; very thinly sliced

Steps:

For the sauce: In a small sauce pan, whisk together the rice vinegar, soy sauce, sugar, ginger juice, and green onions over medium heat; gently bring to a simmer, stirring often to prevent scorching. Meanwhile, whisk together the chicken broth and cornstarch in a small mixing bowl. Drizzle the slurry mixture into the rice vinegar mixture while whisking constantly and vigorously. When the mixture comes to a boil, the sauce will thicken. Immediately reduce the heat to medium-low and simmer gently for 1 to 2 minutes to remove unwanted starchy flavors. Note: if the sauce is too strong or has become too thick, whisk in a ittle more chicken stock. Remove the sauce from the heat and serve warm, cold, or at room temperature. For the shrimp: Season the shrimp with salt and pepper; set aside until needed. Heat a wok over high heat; add the oil and heat through. Add the shrimp and cook, stirring and tossing constantly until just opaque, about one minute. Carefully add the sake and vodka to the wok and flambe. When the flames subside, add the lemon juice and toss to combine; immediately transfer to a serving dish. Garnish with green onions and serve warm or at room temperature with sauce on the side. Note: If you prefer, you may toss the shrimp with about 1/2 cup of the sauce and serve the remainder on the side.

CHEESY SHRIMP AND RICE

Cheesy Shrimp and Rice image

A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.

Provided by Yoly

Categories Main Dish Shrimp

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon butter
½ pound medium shrimp, peeled and deveined
8 ounces fresh mushrooms, sliced
1 celery, diced
½ green bell pepper, diced
½ medium onion, diced
1 ½ tablespoons all-purpose flour
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or more to taste
¾ cup milk
1 ½ cups cooked rice
1 cup shredded sharp Cheddar cheese
salt and freshly ground black pepper to taste

Steps:

Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg

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