SALT AND PEPPER SHRIMP AND 3-CUP CHICKEN WITH RICE
A quick shrimp appetizer and easy chicken dish make this the best takeout you never have to order. The chicken is a riff on the 3-cup meal that everyone is trying. There are as many recipes for this as there are cooks that make it -- here's mine.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Gather your ingredients.
- For the shrimp: Combine the peppers, salt and 5-spice powder in a small bowl or ramekin. Crush the garlic with a hard whack of the knife placed flat over the cloves and hitting them with the heel of your hand. Peel away the skins and clean away the hard root ends. Peel and grate or slice or chop the ginger root. Core and quarter the lettuce and reserve half for another use. Shred the remaining lettuce very thinly and line a platter with it.
- Heat the oil, 2 slow turns of the pan, in a large, shallow nonstick skillet over medium to medium-high heat. Add the garlic and swirl. Add shrimp and cook, tossing the shrimp until pink and opaque or firm, 4 to 5 minutes. Add Shaoxing or alternative and lime juice and swirl to absorb into shrimp, 1 minute. Top with scallions. Slide the shrimp onto the lettuce.
- For the chicken and rice: Heat the water for rice in a 3-quart saucepot to a boil. Salt water, add rice and reduce heat to simmer. Cook rice covered for 15 minutes, shaking pan occasionally. Turn off heat and fluff with fork.
- Cut chicken into large bite-size pieces. Pop skins of garlic and halve the cloves. Peel ginger with tip of a teaspoon. Julienne the ginger into thin sticks or very thinly slice it into rounds.
- Heat a large nonstick skillet over medium to medium-high heat. Add the sesame oil, garlic and ginger; do not let them brown, swirl constantly a minute or 2. Then add the chicken and tuck the garlic and ginger in between. Let the chicken brown 3 to 4 minutes. Turn, add rice wine, dark and light soy sauces, light brown sugar and scallions and reduce heat to simmer. Cover and braise about 12 minutes.
- Uncover the chicken and raise heat to thicken sauce a bit. Add basil to serve.
- Serve the chicken from the pan and transfer the rice to a bowl.
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
SHRIMP WITH RED AND YELLOW PEPPERS
Make and share this Shrimp With Red and Yellow Peppers recipe from Food.com.
Provided by MarraMamba
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
- Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
- While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
- While the tomatoes are cooking, peel and devein the shrimp.
- Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.
SPICY THREE PEPPER SHRIMP
This is an easy weeknight recipe for 2 or 3 that has loads of flavor. As written, it's pretty spicy for the grown-ups, but can be toned down to suit your spice tolerance. I serve it over saffron rice.
Provided by PanNan
Categories Rice
Time 36m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1 tbsp olive oil and the next 6 ingredients, garlic through shrimp. Stir and let rest for at least 15 minutes. If refrigerated, the mixture can rest up to two hours.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the peppers and saute about 2 minutes. Add the shrimp mixture and saute for 5 - 6 minutes, or until shrimp are opaque and cooked through. Be careful not to overcook the shrimp.
- Sprinkle the cilantro on the shrimp and serve with the rice.
Nutrition Facts : Calories 1007.9, Fat 17.2, SaturatedFat 2.5, Cholesterol 286, Sodium 1871.8, Carbohydrate 161.8, Fiber 4.2, Sugar 2.6, Protein 44.6
BLACK PEPPER SHRIMP
This dish, adapted from Lucy Carvalho, the cookbook author Nik Sharma's grandmother, owes its fragrance and fiery bite to a generous amount of crushed black peppercorns in a velvety gravy. Like many other Indian home cooks, Ms. Carvalho, who lived in the coastal city of Mumbai, took the Indo-Chinese dish black pepper chicken and substituted shrimp instead. Some versions of this dish call for curry leaves to be fried with the spices, or they might call for another protein in place of the shrimp, like tilapia, cod or catfish. Here, the peppercorns are infused in hot oil, then left to steep as the dish cooks. Fish sauce bolsters the savoriness, but can be left out. For an even stronger bump of heat, increase the amount of black pepper and toss in a sliced serrano. Serve it all over rice for a fast, satisfying dinner.
Provided by Nik Sharma
Categories weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high. Add the black peppercorns and sauté until fragrant, about 30 seconds. Add the onion and half the scallions, and sauté, scraping the bottom of the pot as necessary, until the onions turn translucent, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Add the green and red bell peppers and sauté until they begin to soften, about 3 to 4 minutes. Add the shrimp and sauté for 1 minute, then stir in 2 cups water, the soy sauce and fish sauce (if using). Bring the liquid to a boil over medium-high heat. Cook the shrimp just until they turn pink, about 2 minutes. (Keep an eye on them: The shrimp can turn rubbery quickly.)
- Working quickly as the liquid cooks, mix the cornstarch with 2 tablespoons water in a small bowl to form a slurry. Add this mixture to the saucepan as soon as the shrimp turns pink, and cook over medium heat until the sauce thickens, about 30 seconds. Remove from the heat and add more soy sauce, to taste, if desired. Garnish with the cilantro and remaining scallions. Serve hot or warm with rice.
3 PEPPER SHRIMP
Steps:
- Split shrimp through leaving last segment and tail section in tack. Mix remaining ingreidents together on a medium sized bowl and marinate the shrimp for 20 minutes covered in the refridgerator. Prepare the grill. Fire should be hot (3-5 seconds over the fire). Place the shrimp on the grill and cook for 2 minutes per side. Serve along side a filet or as a meal over rice. Cut limes in half crosswise and drissel juice over shrimp
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