Shrimp Peas And Rice Recipes

Steps:

• Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.

Steps:

• Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add 1/3 the shrimp; cook 2 minutes or until browned on both sides. Remove shrimp from skillet. Repeat with remaining shrimp, adding remaining 1 tablespoon oil as needed. Remove shrimp; set aside.
• Add water and butter to same skillet; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
• Stir in shrimp, peas, green onions and lemon juice until well mixed. Cover. Remove from heat. Let stand 5 minutes before serving.

Steps:

• Salt-clean the shrimp: Put the shrimp in a colander and sprinkle with the salt. Toss with your hands, rubbing gently to make sure all surfaces are evenly covered. Let sit for 5 minutes; then rinse in cold water and drain. Cut each shrimp in half lengthwise and then in half again crosswise. Put the shrimp in a medium bowl and add the shallots, fish sauce, pepper, and sugar. Mix well and let marinate covered at room temperature for 1 hour.
• Put the rice into a spice mill and pulse it a few times to grind, about 10 seconds total. The largest grains will be a third of their original size.
• Heat the oil over medium-low in a 4-quart pot and add the shrimp mixture. Sauté, stirring frequently, for 3 to 5 minutes, until all the shrimp are pink and the shallots have softened but not colored. Add the rice and stir well. Gradually add 2 quarts water, stirring constantly to avoid clumping. Raise the heat to high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer, stirring often, for 20 to 25 minutes, until the rice is completely tender and the broth has thickened. Raise the heat to high, add the peas, and cook for 3 to 4 minutes, until the peas are just tender; remove from the heat. Add the cilantro, scallions, and pea greens, and season with a splash of fish sauce if necessary.

Steps:

• 1. Cook rice according to package.
• 2. Heat oil in skillet. Add prawns and garlic, saute for 3 minutes or until shrimp are nearly cooked. Remove from pan.
• 3. Simmer water, add peas, and heat until peas are warmed.
• 4. Return shrimp to pan. Add turmeric, vinegar, salt, and chili. Simmer for 5 minutes.
• 5. Stir through parsley and serve.

Steps:

• Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat. Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate.
• Season shrimp with salt and pepper. Add 1 tablespoon oil to wok, and heat until shimmering. Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate.
• Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile. Cook, tossing, for 1 minute. Add mushrooms, and cook for 2 minutes. Add shrimp, and cook through, 1 to 2 minutes. Add peas, and cook until bright green but still crisp, about 1 minute. Stir in rice, and heat through. Add soy sauce, and stir to coat. Toss in scrambled eggs, breaking up any large clumps, and scallions. Season with salt and pepper. Squeeze limes over fried rice. Garnish with scallions.