Creamy Shrimp Stir Fry Recipes

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• In a large skillet or wok, stir-fry vegetables in butter until crisp-tender. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Reduce heat to low. Add the sour cream, yogurt and pepper; cook and stir until heated through (do not boil). Serve over rice.

Steps:

• Make the sauce:.
• Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
• Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
• The sauce can be made ahead and refrigerated for several hours.
• Stir-fry:.
• Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
• Stir till garlic turns medium brown and put in the shrimp.
• stir till the shrimp turns opaque most of the way through.
• Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.

Steps:

• In a large non-skillet, saute the chicken.
• Salt and pepper to taste.
• Add the vegetables and cook until they are tender.
• Cook the pasta according to package directions.
• Drain, cover and set aside.
• In a large saucepan, melt the butter or margarine and blend in flour.
• Gradually stir in the chicken broth and half-and-half.
• Cook over medium low heat, stirring constantly, until the sauce begins to thicken.
• Add garlic salt and ground black pepper to taste.
• Blend in the mozzarella and cheddar and continue heating, stirring constantly, until the cheeses melt.
• Stir in the chicken/vegetable mixture and heat thoroughly.
• Toss with the cooked pasta and top with grated Parmesan cheese, if desired.