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
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
SHRIMP WITH SNOW PEAS
Provided by Susan Bishop-Sauter
Categories Ginger Shellfish Vegetable Stir-Fry Quick & Easy Shrimp Pea Summer Bon Appétit Massachusetts
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside.
- Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens.
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
LEMONY SHRIMP & SNOW PEA PASTA
This pretty pasta is a family favorite -the kids love the light lemony flavor and I love that they devour the fresh veggies. You can use other types of pasta for variety, like bow ties or corkscrews. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer., Drain pasta, reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon zest and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon zest and parsley.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 390mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
SHRIMP WITH SNOW PEAS
Make and share this Shrimp With Snow Peas recipe from Food.com.
Provided by lazyme
Categories Chinese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Shell and devein shrimp.
- Rinse and pat dry with a paper towel.
- Combine marinade ingredients in a ziplock bag.
- Add shrimp.
- Mix well.
- Let stand 30 minutes.
- Pat dry with a paper towel.
- Heat oil in a wok 30 seconds over high heat.
- Stir-fry garlic until golden, 30 seconds.
- Add shrimp.
- Stir-fry about 30 seconds until shrimp are pink.
- Remove from wok with a slotted spoon, draining well over wok.
- Add salt and snow peas to oil in wok.
- Stir-fry until sauce thickens slightly.
- Add cooked shrimp.
- Stir-fry to coat shrimp with sauce.
- Serve hot.
SHRIMP WITH SNOW PEAS
This colorful medley of shrimp, crisp snow peas and other fresh veggies is mildly seasoned with lemon and dill. Ruth Andrewson of Peck, Idaho sent in the fast-to-fix recipe.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon zest and pepper. Stir in water and lemon juice until blended; set aside., In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 322 calories, Fat 6g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 797mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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