CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY
Here's what you need: frozen shrimp, cornstarch, oil, garlic, fresh ginger, red pepper flakes, salt, black pepper, scallions, white rice
Provided by Frank Tiu
Categories Appetizers
Yield 3 servings
Number Of Ingredients 10
Steps:
- Set a wire rack over a baking sheet.
- Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
- Drain the thawed shrimp on paper towels and pat dry.
- Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
- Heat the oil in a wok or large pan until it reaches 400°F (200°C).
- Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
- Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
- In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
- Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
- Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
- Serve with rice.
- Enjoy!
CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE
Chicken, shrimp, bell peppers, carrots and rice are stir-fried in a garlic-soy sauce, then baked inside a hollowed-out pineapple.
Provided by Jiaoyin
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h25m
Yield 4
Number Of Ingredients 15
Steps:
- Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
- Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
- Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
- Preheat the oven to 350 degrees F (180 degrees C).
- Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
- Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!
Nutrition Facts : Calories 440.4 calories, Carbohydrate 61 g, Cholesterol 194.2 mg, Fat 11.9 g, Fiber 3.6 g, Protein 21.5 g, SaturatedFat 3 g, Sodium 423.7 mg, Sugar 15.8 g
SPICY SHRIMP WITH RICE
No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.
Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
CURRIED RICE WITH CHICKEN AND SHRIMP
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, casseroles, one pot, main course
Time 45m
Yield Four servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken pieces with salt and pepper, and set aside.
- Core and seed the peppers. Cut them into one-inch cubes. There should be about four cups.
- Heat the butter in a skillet, in which the chicken pieces will fit snugly, with a tight-fitting lid. Add the chicken and cook over moderately low heat, turning the pieces without browning, about five minutes.
- Add the onion, garlic and curry powder, and cook, stirring, without browning, until the chicken is well coated with the curry. Add the green peppers and continue cooking, stirring often and turning the chicken pieces, about five minutes.
- Add the bay leaf, wine and rice, and stir to blend.
- Pour in the chicken broth and stir. Cover closely and cook over moderately low heat about 15 minutes. Add the shrimp, pushing them down into the rice. Cook about five minutes longer or until the rice is tender and most of the liquid absorbed.
Nutrition Facts : @context http, Calories 874, UnsaturatedFat 25 grams, Carbohydrate 57 grams, Fat 43 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 14 grams, Sodium 1452 milligrams, Sugar 7 grams, TransFat 0 grams
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