Shrimp Oriental Recipes

Steps:

• Combine oil, garlic and white parts of scallions in a 2 1/2-quart dish. Cook at 100 percent power in a 650- to 700-watt oven, uncovered, for 3 minutes.
• Stir in bell peppers. Cook, uncovered, for 2 minutes.
• While peppers are cooking, place cornstarch and mirin in a small bowl and mix well. Stir in tamari sauce, vinegar, ginger and water chestnuts. Reserve.
• Remove dish from oven. Push vegetables toward the center of the dish and arrange shrimp around the vegetables. Place mushrooms over shrimp and vegetables. Place tomatoes over mushrooms. Pour cornstarch mixture over all. Cover tightly with a lid or microwave plastic wrap. Cook for 3 minutes 30 seconds. Prick plastic to release steam.
• Uncover and stir in coriander and scallion greens. Re-cover and cook for 2 minutes. Prick plastic to release steam.
• Remove from oven. Uncover and stir in pepper mixture and salt.

Steps:

• To make Lemon Rice Pilaf: In a skillet over medium-high heat, melt butter; add celery and onions.
• Cook and stir occasionally until celery is tender.
• Add in rice and the remaining ingredients: cover over low heat until heated, stirring occasionally.
• To make Shrimp Oriental: peel and devein shrimp; set aside.
• Drain pineapple and set aside; save juice.
• Add pineapple juice, sugar, and the next 6 ingredients to a skillet; stir to combine.
• Cook over medium-high to high heat, stirring constantly until thickened.
• Add bell pepper and cook 3-4-5 minutes.
• Add pineapple and shrimp; cover and cook, stirring frequently for 3-5 minutes or until shrimp turn pink.
• Season with salt and pepper to taste.
• Serve over Lemon Rice Pilaf.