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Old 02-28-2010, 09:29 AM
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Default Shrimp Stir-Fry

Shrimp Stir-Fry

Serves 4
Ingredients
4 teaspoons canola oil, divided
2 tablespoons plus 1 1/2 teaspoons low-sodium soy sauce, divided
3 garlic cloves, minced
1 1/2 pounds medium peeled and deveined fresh or thawed frozen shrimp
2 tablespoons minced fresh ginger
8 ounces white mushrooms, quartered
4 scallions, cut into 1" pieces
1 large bell pepper, any color, cut into thin strips
8 ounces snow peas, strings removed
1/4 teaspoon red-pepper flakes

Instructions
Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.
Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes. Transfer to a plate.
Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas, and red-pepper flakes. Cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.
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  #2  
Old 03-03-2016, 01:04 PM
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Default Re: Shrimp Stir-Fry

I'll be doing something similar tonight with the leftover prawns from last night.

INGREDIENTS-:

8 ounces small uncooked shrimp, shelled and deveined
1/4 teaspoon salt (or 1/2 tsp kosher salt)
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil (divided)
3 eggs, beaten in a small bowl
2 stalks scallion or green onion, minced
4 cups previously cooked leftover rice, grains separated well
3/4 cup frozen carrots and peas, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon sesame oil

DIRECTIONS-:

In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.

Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.

Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan

Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.
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Old 07-31-2017, 08:55 PM
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Default Re: Shrimp Stir-Fry

Tonight's prawn stir fry was very similar to Mr. Lucky's except amino's were used, olive oil, and a half bag of mixed green veg. The prawns were Argentine from TJ's and very good.
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