FRIED BROWN RICE WITH SHRIMP AND VEGETABLES
Add carrots, peas and scallion to this shrimp dish with egg and brown rice.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.
LEMONY SHRIMP OVER BROWN RICE
Steps:
- Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.
- Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 40.2 g, Cholesterol 281.7 mg, Fat 23 g, Fiber 1.8 g, Protein 38.5 g, SaturatedFat 7.7 g, Sodium 322.4 mg, Sugar 0.9 g
SAUSAGE AND SHRIMP FRIED WONTONS
Steps:
- Heat ground pork in sesame oil, cooking it and separating it until no longer pink. Stir in the garlic and ginger and saute for a moment. Add chopped shrimp and saute until opaque. Transfer mixture to a bowl and with a wooden spoon or your hands work in soy sauce, rice vinegar, broth and coriander; season with salt and crushed red pepper.
- To fill: Put 1/2 teaspoon filling in center of each wonton skin. Wet one edge only. Gather top edge over and pleat and press down as you go. (Can be frozen on parchment lined baking pan; when solid, place in freezer bags).
- To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the wontons in a single layer until brown on one side, about a minute. Pour off most of the fat. Return skillet to heat and add 1/4 to 1/3 cup water or broth. When liquid is steaming, cover the skillet, and time the cooking for 2 minutes or until filling is heated through. If you make wontons in advance, reheat in a steamer
SHRIMP AND BROWN RICE WONTONS
Make and share this Shrimp and Brown Rice Wontons recipe from Food.com.
Provided by loveleesmile
Categories < 60 Mins
Time 1h
Yield 20 1 ounce wontons, 6 serving(s)
Number Of Ingredients 17
Steps:
- First, make scallion oil: Blanch scallions briefly in boiling water. Then place scallions and vinegar into a blender and puree until very smooth. Add the oil while the blender is running to form an emulsion. Season to taste with salt.
- Next, prepare filling: Place shrimp, oil, sugar, parsley, garlic, ginger, salt and pepper into food processor and quickly pulse to make a coarse and chunky paste. Remove puree, put cooked rice into processor, and quickly puree just to break up the grains. Combine the rice, shrimp, and diced vegetables and mix.
- Fill the wonton wrappers with shrimp filling as directed on wonton package. (If making ahead, transfer to a baking sheet lined with parchment; refrigerate or freeze until ready to cook.)
- To cook wontons, heat a small amount of oil in large sauté pan and cook filled wontons lightly golden brown. Turn on side; add just enough water to cover the bottom of the pan. Cover; steam until centers are cooked, 4-5 minutes.
- To serve, top each wonton with scallion oil and enjoy!
Nutrition Facts : Calories 372, Fat 17.6, SaturatedFat 2.6, Cholesterol 112.8, Sodium 868.7, Carbohydrate 36.5, Fiber 1.6, Sugar 2.6, Protein 16.5
PORK AND SHRIMP WON TONS
A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it's just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling - usually a simple mixture of well-seasoned minced meat - may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.
Provided by David Tanis
Categories main course
Time 1h
Yield About 30 wontons
Number Of Ingredients 18
Steps:
- Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
- To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
- Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 2 grams, TransFat 0 grams
More about "shrimp and brown rice wontons recipes"
SIMPLE WONTON SOUP: OUR FAMILY'S GO-TO RECIPE - THE …
From thewoksoflife.com
4.9/5 (49)Total Time 2 hrsCategory Soups And StocksCalories 353 per serving
- Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
- Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
- In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
- Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
WONTON SHRIMP STIRFRY | THE RECIPE CRITIC
From therecipecritic.com
Reviews 11Estimated Reading Time 2 minsServings 4Calories 261 per serving
- Stir together soy sauce, brown sugar, rice vegan, sriracha, sesame oil, chicken broth, and corn starch (whisk until corn starch is dissolveand set aside.
- Add shrimp, broccoli, red bell peppers, mushrooms, and garlic to a large greased pan and saute over medium heat 3-5 minutes until shrimp is cooked through (fully pink), mushrooms are tender, and garlic is fragrant.
- Sprinkle crushed red pepper flakes, green onions, and wonton strips on top and serve immediately. (I like to serve it with steamed white or brown rice)
CHINESE SHRIMP WONTONS (STEAMED) - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (79)Total Time 20 minsCategory Chinese RecipesCalories 256 per serving
- Coarsely chop the shrimp into pieces (not too small) and mix well with the rest of the ingredients. Set aside. Fill each wonton wrapper with about 1 heaping teaspoon of the shrimp filling. Seal the edges of each wonton wrapper with the beaten egg.
- Boil the wontons in boiling water for a couple of minutes or until they float to the top or steam the shrimp wontons for about 6-8 minutes in a steamer. Serve hot with ginger vinegar dipping sauce.
WHOLE SHABANG SHRIMP WONTON RAMEN RECIPE & VIDEO
From seonkyounglongest.com
ONE PAN SHRIMP AND RICE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
SHRIMP WONTONS (TWO DIFFERENT METHODS!) - TIFFY COOKS
From tiffycooks.com
FRIED SHRIMP WONTONS - RASA MALAYSIA
From rasamalaysia.com
EASY (15 MINUTE) WONTON SOUP RECIPE - SKINNYTASTE
From skinnytaste.com
APPLEBEE'S SHRIMP WONTON STIR FRY - THE GIRL ON BLOOR
From thegirlonbloor.com
SHRIMP AND BROWN RICE WONTONS - WEBMD
From webmd.com
Cuisine Asian, ChineseCategory DinnerServings 20Calories 278 per serving
- First, make scallion oil: Blanch scallions briefly in boiling water. Then place scallions and vinegar into a blender and puree until very smooth. Add the oil while the blender is running to form an emulsion. Season to taste with salt.
- Next, prepare filling: Place shrimp, oil, sugar, parsley, garlic, ginger, salt and pepper into food processor and quickly pulse to make a coarse and chunky paste. Remove puree, put cooked rice into processor, and quickly puree just to break up the grains. Combine the rice, shrimp, and diced vegetables and mix.
- Fill the wonton wrappers with shrimp filling as directed on wonton package. (If making ahead, transfer to a baking sheet lined with parchment; refrigerate or freeze until ready to cook.)
- To cook wontons, heat a small amount of oil in large sauté pan and cook filled wontons lightly golden brown. Turn on side; add just enough water to cover the bottom of the pan. Cover; steam until centers are cooked, 4-5 minutes.
10 BEST HEALTHY SHRIMP AND BROWN RICE RECIPES | YUMMLY
From yummly.com
PORK AND SHRIMP WONTON RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHRIMP RANGOONS (FAST & EASY APPETIZER!) - BAKE IT WITH LOVE
From bakeitwithlove.com
20 EASY SHRIMP RECIPES WITH RICE | MYRECIPES
From myrecipes.com
AMAZING SHRIMP WONTONS - COOKING WITH RIA
From cookingwithria.com
GRILLED SHRIMP WITH SPICY SLAW RECIPE - NYT COOKING
From cooking.nytimes.com
WONTON WRAPPED SHRIMP APPETIZER RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHRIMP AND VEGETABLE WONTONS - LIFE'S AMBROSIA
From lifesambrosia.com
CRISPY FRIED WONTON RECIPE - FOOD FAITH FITNESS - APPETIZERS
From foodfaithfitness.com
I TRIED 9 TRADER JOE'S PREPARED FROZEN SHRIMP DISHES AND
From allrecipes.com
23 EASY SHRIMP AND RICE RECIPES TO MAKE FOR DINNER
From insanelygoodrecipes.com
You'll also love