Celery With Shrimp Recipes

Steps:

• Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
• Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
• Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.

Steps:

• Cut celery ribs into 2-in. pieces. Finely chop one piece; set aside., In a bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining ingredients and chopped celery. Stuff into celery ribs. Refrigerate until serving.

Steps:

• Drain any liquid from the sour cream and whip until thickened.
• Stir in the capers, chives and mustard.
• Cover and refrigerate until ready to serve.
• Cut shrimp in halves or thirds.
• Trim celery. Cut each stalk into 2 inch lengths.
• Trim base of each piece so they will sit flat.
• Spon sour cream mixture evenly into celery.
• Top with shrimp and serve.

Steps:

• Cut celery ribs into 2 inch pieces.
• Finely chop one piece and set aside.
• In a mixing bowl, beat cream cheese and mayonnaise until smooth.
• Stir in the remaining ingredients and reserved chopped celery.
• Stuff into celery ribs.
• Refrigerate until serving.