Shrimp And Vegetables Recipes

Steps:

• Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
• Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
• Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
• Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

Steps:

• Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.
• Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.
• Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.

Steps:

• Heat the olive oil in a large saute pan over high heat until shimmering. Add the snow peas, garlic, ginger, carrots and scallions and saute. Add the shrimp and cook until pink, 2 to 3 minutes. Deglaze the pan with the oyster sauce and rice wine vinegar. Add the noodles and toss until heated through and all ingredients are fully coated. Top with the peanuts and serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

Steps:

• Preheat over to 375 degrees.
• Using a 2-quart casserole, layer first the asparagus, then artichokes and finally the shrimp.
• Saute the mushrooms in 2 tablespoons of butter and arrange over the shrimp.
• Melt the remaining 4 tablespoons of butter in a saucepan over medium heat, stirring in the flour, and cook for 2 minutes.
• Slowly add the whipping cream and milk, stirring constantly.
• When the sauce is thick and smooth, add the salt and peppers.
• Stir in the Worcestershire and sherry.
• Pour the sauce over the casserole and sprinkle with the parmesan cheese.
• Bake for 20 minutes.

Steps:

• Cook rice in 2 cups water as directed on package.
• Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add shrimp; cook and stir 4 to 6 minutes or until shrimp turn pink. Remove shrimp from wok; place on plate and cover to keep warm.
• Add remaining tablespoon oil to wok. Add vegetables; cook and stir 2 minutes. Add 2 tablespoons water; cover and cook 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
• Add stir-fry sauce and return shrimp to wok; cook and stir 1 to 2 minutes or until sauce has thickened. Serve over rice.

Steps:

• In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

Steps:

• Cook carrots in medium saucepan of boiling salted water until just tender, about 7 minutes. Drain. Place carrots in large glass bowl; add peas and chilies.
• Heat 1/4 cup olive oil in heavy large skillet over medium heat. Add shrimp and crushed garlic cloves; sauté until shrimp are just opaque in center, about 8 minutes. Discard garlic. Peel shrimp; add to glass bowl. Heat remaining 1/4 cup oil in same large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes; add to bowl.
• Combine 3/4 cup water, next 9 ingredients and sliced garlic in heavy medium saucepan. Bring to boil over medium-high heat, stirring until salt dissolves. Pour hot spice mixture over shrimp mixture and stir to blend well. Let stand 2 hours. Chill at least 2 hours and up to 1 day, stirring occasionally.
• Arrange 4 shrimp and some vegetables on each plate. Garnish with fresh herb sprigs, if desired, and serve.

Steps:

• Bring large pot of salted water to boil, and cook pasta al dente, according to package directions. Reserve 1 cup pasta water when draining pasta.
• While pasta cooks, heat 1 TB olive oil in a large non-stick skillet over medium-high heat. Saute onion, pepper, and celery until softened. Add garlic, asparagus, and shrimp, and continue cooking until shrimp are pink, about 3-4 minutes.
• Reduce heat to low. Add drained pasta, ½ cup of pasta cooking water, 2 TB butter, and ¼ cup parmesan. Cook and stir over low heat until sauce thickens.
• Serve in pasta bowls.