Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts

Monday, March 16, 2026

MONDAY MORNING RECIPE POST - CREAMY TUSCAN SHRIMP NOODLES

I mistakingly posted the recipe for the Thai Meatballs way too early, if you saw and wondered why it suddenly disappeared, I took it off when I realized what I had done. Many apologies and my thanks to all who have commented. You will still be there when it is eventually published. I will do that as soon as I have had a chance to make it, with my own photos and notes.

I am starting this week being a bit discombobulated. If you saw and are interested now, let me know and I will send you the person’s address to their recipe.
In the meantime…


Creamy Tuscan Shrimp Pasta

This is another link that disappeared on me but if you go online and type its title in your search engine, you'll get many different varieties. I haven't found this exact one yet but I'm still looking, and will add later when I find its host. It was fixed for the first time on March 9th and was excellent! We had leftovers for the next day.

The weights were metric but I converted as near as I could to ounces.

250 g (9 ounces) peeled shrimp (we probably had less as we used what we had left in a bag of frozen. It seemed enough though.)

Salt and black pepper to taste

1 tablespoon oil or butter

2 cloves of garlic 

6 to 8 cherry tomatoes, halved

2 handfuls of fresh spinach, washed and drained (I also pick the stems off)

200 ml cooking cream (close to 3/4 of a cup) - there was only whole milk in the fridge but Gregg thinks using cream would take it up a notch. I thought it was very nice without but he is probably right

2 tablespoons grated Parmesan cheese, plus extra for sprinkling over your finished plate at the table

1 teaspoon Italian herbs (or oregano/basil)

200 g (9 ounces) pasta - choice suggestions were penne or spaghetti (we used butterfly 

 

Chili flakes (optional)

Lemon Juice (optional)

Grated Parmesan Cheese (Garnish)


Cook the pasta to package directions until al dente. 

Save 1/2 cup pasta water.

Season fresh or thawed shrimp with salt and pepper. 

Put pan on medium high heat. Add oil or butter. Cook shrimp 1 to 2 minutes on each side.  Remove from pan and set aside.

Make the sauce.

Lower heat to medium. 

Add garlic and cook for 15 seconds.

Add tomatoes and cook for 2 minutes.

Add cream (or milk), the 2 tablespoons grated Parmesan cheese and herbs. Simmer for 2 to 3 minutes.

Add spinach until it has just wilted.

If needed, loosen with a splash of pasta water (we found this wasn’t needed).

Combine ingredients.

Add pasta, shrimp and toss 30 to 60 seconds.

Finish off with chili flakes and a squeeze of lemon juice. (I added this at the table, along with extra grated Parmesan cheese when I had served myself my individual portion. This is optional). 


Two changes, butterfly pasta and a handful of halved cherry tomatoes. It was all very tasty.








Monday, April 7, 2025

MONDAY MORNING RECIPE - 20-MINUTE HONEY GARLIC SHRIMP - SERVES 4

Hello My Friends, I wanted to let you know that I have one more post tomorrow, and then I will be going on a blog break while getting ready for family who are arriving in a few days.  Lots to do between now and then. While they are here we will be busy and devoting all our time to them.  I will be back in May sometime. 

A delicious meal found at Sally's Baking, original recipe is here. It is ready from prep to table in approximatey 20 minutes, as the title would suggest. One of our favorite shrimp dishes we have made so far, a 10 out of 10 (at least to suit our tastes).


20 Minute Honey Garlic Shrimp – serves 4


1/3 cup honey

1/4 cup soy sauce (we usually use reduced sodium)

2 garlic cloves, minced (or 1 teaspoon jarred minced garlic)

optional: 1 teaspoon minced fresh ginger

1 lb. medium uncooked shrimp, peeled and deveined (we used frozen and thawed that had already been peeled and deveined, and couldn't tell the difference)

2 teaspoons olive oil

optional for garnish: chopped green onion


Whisk together in a medium bowl, the honey, soy sauce, garlic and (if using), the ginger. You will use half for the marinade and half for cooking the shrimp.

Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. 

Cover and refrigerate the other half of the marinade that will be used in the cooking process.

(Time-saving tip suggested in the recipe: while the shrimp is marinating, steam broccoli and microwave some quick brown rice.)

Heat olive oil in a skillet over medium-high heat.

Place shrimp in the skillet. (Discard used marinade.)

Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over.

Pour in remaining marinade/sauce and cook until the shrimp is completely done, about 1-2 more minutes.

Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.

Sally’s notes and please take a look at her website if you would like to see more: 

Shrimp: If using frozen cooked shrimp, thaw, marinate, and cook as directed above. You’ll really just be heating the shrimp up in the sauce. 


I have left Sally’s full website address here:

https://sallysbakingaddiction.com/quick-healthy-dinner-20-minute-honey-garlic-shrimp/


A lovely dish that we are looking forward to making again, and didn't make any changes, except to use frozen shrimp which was already mentioned in the recipe.


Thanks for looking, 

enjoy your week and Bon Appétit!






Tuesday, April 1, 2025

AROUND AND ABOUT FROM 3-24-25 TO 3-30-25

  Hello Family and Friends, thank you for reading my around-and-abouts and letting me know by emails, texts and comments, that you enjoy them. It is enjoyable for me keeping in touch with you all, letting you know what we have been up to and in return, what has been going on in your world. Again, thank you!


Weather forecast from 3-31-25 to 4-7-25

A lot of food talk with pictures this week, so maybe you had better not look at this while you are hungry.


Monday, March 24th, 2025: I have just returned from the DMV, in a different area that our son told us about. He said it was a little quieter than where we were before, with shorter lines of people. Very true! We had an appointment and arrived early but were seen way before our set time. The process was smooth and we were out the door in no time. One thing I was surprised at, that although we got this Real ID well before the May 9th deadline, I still have to get it renewed again before my birthday in July of next year. This is when my ordinary driver's license would have expired. The process won't be as long though as I had to fill out extra forms today. Apparently the rules have changed.

No breakfast today but when we got back and for lunch, I told my dear other half that I fancied the same chicken sandwich that he fixed yesterday, plus the addition of a mug of tomato soup. Very nice! No photos of that one though.

Tuesday, March 25th, 2025: Again, no breakfast as we were discussing where to go for our weekly lunch and I was tired of MickeyD's. 

I suggested driving to Gregg's favorite, the Bahn Mi place, which I have shared before. They do the best Bahn Mi Sandwich on a French Roll that we have ever had, and it is consistently excellent. We always order the meatball sandwich which is nothing like the Italian-style meatball. They are made of ground pork and seasoned differently with Vietnamese flavorings. You can look at a recipe here to give you an idea of what is inside the bun. Not exactly the same as ours as we have more slightly and delicately pickled vegetables.

He had a longer wait for the first time ever and we arrived later nearer the lunch hour rush.  I was outside sitting in the car reading the news on my phone. 

The delay in the store was because they were waiting for a new batch of bread to be baked, which is all done on the premises.

 

He was in line for 20-plus minutes but once they had the bread, he was out of there in a few minutes, and we had our car picnic. That fresh-from-the-oven French roll was the best ever! (As you can see, he likes to send photos while he is waiting. Do we go together or what? The photo below is a cropped version of above, so that you can see a few of the different foods they have on sale. Looks like they had a recent delivery and were still putting boxes away.)

On the way home the man said something to me which I didn't hear. This had happened earlier at home and the second time I said perhaps he was mumbling. He then said no, it's your hearing, you need to go get your ears checked." I turned to him and said, "Well, someone may think me as deaf as a doorpost, but that someone needs to be reminded that the eye doctor said I've got better eyesight than he has and who knows, maybe even better hearing. Stop mumbling!" You'll have to read last week's account to get that one. He had a good laugh, which was my intent, always enjoys the banter and as he is practicing his French, "Touché" he said. And to add, Gregg has a pretty loud/clear speaking voice and so does our son. And yes, my hearing check is on the list because he may be right on this one.

Word of the Day? 

Touché (pronounced ‘tooshay’)

Example: when you pull a rare fast one on your husband, he just might say "Touché". 

The word Touché means, "You hit me with the tip of your foil" in fencing, or "Wow, that was a perfect retort, or “You made a really good point." or "Touché Denise, and stop looking like a cat who has just finished the cream!"

The foil is one of three fencing blades used in Olympic fencing. Who knew? Not me apparently.

Interesting information online, and I got all this from a website I found on my curiosity journey, all thanks to Gregg and his improbable mumbling and my probable unhearing, and his "Touché".

Gregg actually took fencing which was a compulsory class in his first year at the naval academy in 1965. 

Well, I made my 'point' that day, doesn't happen very often and yes, I am smiling.

(There is no rhyme nor reason to my posts. Jumping from one topic to the other is how I roll.)

Anyhow, he and our son met up in the afternoon. I was happy they got together, and I enjoyed pottering at home for a few hours. 

Later, Gregg had just gone upstairs for the night when I thought I heard some yowling not too far away. I was listening when Gregg came downstairs to tell me, and we heard it again. I opened the front door and peeked out just in time to see a fox on the opposite side of the road in my neighbor's front yard. It was trotting along, clearly visible in their door lights and only seconds in sight, but it was a lovely one. I wondered if it was the same fox our son saw on his way into the neighborhood the other day. There are several around. There is a creek and a wooded area not too far away, where we think there are dens. A nice ending to our day. 

Wednesday, March 26th, 2025: the sun is shining. Lovely! My breakfast was a late lunch of Weetabix with a cup of strawberries, 4 dates and pecan halves. 

Dinner: we made a new shrimp dish and were going to add scallops, but it would have been too much. The shrimp dish was outstanding. The seafood was purchased at Costco, frozen in large packets and I will share that dish next Monday. 

Snack: This you will have seen in yesterday's Monday Morning Recipe post. I had bananas and strawberries that needed to be used and found a recipe for Strawberry Banana Cake. That was another ten out of ten. I am still looking for nice meals to serve up when family arrives in the middle of next month.


Thursday, March 27th, 2025: another quiet day so far at 1:39 p.m: breakfast was the same as yesterday beginning with the letter 'W'. 

Lunch/Dinner: We have just eaten the scallop dish I mentioned yesterday. Another winner on our never-ending mission to eat more seafood - sautéed in a mixture of olive oil and a sauce of lemon juice and butter added. I will share it on here eventually. So easy, simple and fast! I served both shrimp and scallops with steamed broccoli.

Snack that evening: a slice of the Strawberry Banana Cake.

The sun is shining! The current temperature is 55 degrees F.

In the evening our son and daughter-in-law called.  They are in Los Angeles for a few days and wanted to let us know they had arrived. It is a semi business trip. 


Friday, March 28th, 2025 at 11.23 p.m: Gregg went off to meet his old friend for lunch. I spent my time doing a few chores, blogging and watched a show on Netflix called Tracker. I quite liked it but only watched one episode. It is about a man who finds missing people and I thought was very well done with good acting.

Breakfast/Lunch: I didn’t feel like breakfast until noon, and had a small slice of the banana and strawberry cake, with blueberries on the side. I froze the rest of the cake for another day.

Dinner: I had a single portion of a stir fry I found in the freezer. Neither of us were that enamored when originally made a few weeks ago, and yet I couldn’t bring myself to throw it away. I liked it more this time round. It had ground cooked pork, shredded cabbage and carrots (a coleslaw mix), and baby corn you usually find in a can that also had beansprouts and sliced water chestnuts. Not bad and ate something fairly light and nutritious while not having to cook anything, but did not like the addition of the can. There was a brine taste that even after rinsing did not completely disappear. I won’t add that again. Normally we like stir fry a lot.

Gregg came home and told me about his day. 


Saturday, March 29th, 2025 at 8.40p.m: for breakfast Gregg picked up our weekly doughnut and my coffee which carried us through to dinner which was cheese on toast and a commercial beef and barley soup with veggies. It was another no-fuss-in-the-kitchen day today.

We drove over to Lowe’s, our home and hardware store. We are interested in getting a couple of chairs and a small table to go on the deck in the far corner.


My knee was acting up and I didn't get too far walking around, but I had a great time looking at all those open blooms. However, I didn’t see anything I liked enough to purchase in the way of outdoor furniture. 

A big truck was outside and the gentleman delivering said he was dropping off flowers and plants from North Carolina. Inside, the cash register was busy with over 20 people in line, but we were basically reconnoitering. I took photos of flowers with prices and loved looking at the different ones. I want to go through the photos quietly and decide which to get. Gregg is leaving it up to me to choose. I'll point to the spot and he will dig the hole.

Spending a quiet evening. We find ourselves with our head in a book more often than not. I completed the jigsaw puzzle below…

and sometimes play a game of scrabble. If there is anything I want to watch, my dear other half goes upstairs early and I may either watch an episode of something, or a movie. I enjoy ‘Dark Winds’ which is a series that takes place in the 1970’s. It is about the Navaho Tribal Police in the southwest and the acting is very good. I started the third series a couple of weeks ago. 

An early night is in order, we are both getting tired.

Sunday, March 30th, 2025: Very nice weather and sunny. It was 80 degrees F. according to our car thermometer. It didn't feel that warm but there was no humidity. No breakfast and nothing until we went out for a late lunch at Santini's, a submarine sandwich shop. Gregg ordered a cold cut, and mine was a steak and cheese. We shared a packet of fries. I take half of mine home with me and reheat for dinner. Gregg fixed himself spaghetti that night. This week has turned into something like a food fest, and I keep saying next week we should do better at not eating out quite as much. 

We had another lovely chat with my brother-in-law in Germany. Always lots to talk about and we enjoyed at least an hour on FaceTime. Such a fun guy to talk to, especially when we all get going and always a brother, not just a brother-in-law.

With our fox sighting this week, I started thinking of them and did a scribble sketch of a fox today. You can see the original that I chose to copy. 


Scribble, scribble, scribble, never perfect but fun to do.


And on that scribble note, thanks for following along on last week's daily journal…

and a very happy first day of the month!







Monday, February 3, 2025

MONDAY MORNING RECIPE POST - SHRIMP CASSEROLE

I try to put seafood on the table more these days. This recipe popped up in one of my feeds and as we hadn't had shrimp for a while, I decided to take a look. Let's just say it exceeded our expectations as we both gave it a 10 out of 10. It suited our taste anyway and we look forward to trying it again next time shrimp is on the rotation. The food blog is called 'Cooktop Cove' and many thanks to Morgan Reed who is a contributing writer. The recipe can be found here. I recommend visiting, not only to look at tips about this recipe, but also to look at others. Great photos too.


Shrimp Casserole – serves 6

1-1/2 cups long-grain white rice

2 1/2 cups chicken broth

1 pound large shrimp, peeled and deveined

1 medium onion, finely chopped

1 sweet bell pepper, diced (red or green - I used red)

3 cloves garlic, minced

1 cup grated cheddar cheese

1 cup sour cream

1 can (10.75 oz.) cream of mushroom soup

1 teaspoon Old Bay seasoning

1/2 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons olive oil

1/4 cup chopped fresh parsley (optional for garnish)


Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

In a large pot, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and the liquid is absorbed.

While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.

Add the shrimp to the skillet and cook until they just turn pink, about 3 minutes. Remove from heat.

In a large mixing bowl, combine the cooked rice, sautéed vegetables and shrimp, grated cheddar cheese, sour cream, cream of mushroom soup, Old Bay seasoning, paprika, black pepper, and salt. Stir until well combined.

Transfer the mixture to the prepared baking dish, spreading it out evenly.

Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is lightly browned.

Remove from the oven and let it sit for a few minutes before serving. 

Garnish with chopped fresh parsley if using.

 

I am adding Morgan's suggested variations and tips here: 

For a different protein option, consider substituting the shrimp with diced cooked chicken or turkey.

You can also add more vegetables such as celery, peas, or mushrooms for extra flavor and nutrition.

If you like a bit of heat, try adding a pinch of cayenne pepper or some diced jalapeños.

Lastly, using a blend of cheeses like Monterey Jack or Pepper Jack can provide a nice twist to the flavor profile of the casserole.



We made this dish on Monday, January 27th, 2025 for the first time. It was an excellent dish.

Gregg picked up a large bag of frozen shrimp from CostCo's the last time he was there, so we thawed those out for this dish, patting them dry before cooking them.

We downsized the ingredients to half as didn't want to have a lot of the shrimp left over. We still had leftovers but don't mind eating them one day later, though don't really want it around any longer.

Instead of cooking the rice with the broth, we had packets of already cooked Jasmine Rice in the freezer from Trader Joe’s. We used two packets, so we didn't need the long-grain rice or chicken broth. We added it to the veggies and shrimp in the mixing  and continued with the recipe.

There was a miscommunication on preparing as Gregg mixed the shrimp in with all the other ingredients (after first cooking them in the frying pan). I wasn't around at the time to read the directions. The original recipe had the shrimp lying on the top of the casserole and not mixing them in, but we were both happy with the way the casserole turned out. It was delicious and I wouldn't hesitate doing it this way again. I've mentioned it before, I'm corner to corner, would have put the shrimp on the top like the recipe, but Gregg's adventurous soul is always fun and we both enjoyed the end results.

He made a cocktail sauce mixture of ketchup and horseradish. It was a very nice addition and I put a small spoonful on the top of mine.

We added lemon wedges, and the lemon juice squeezed over our meal at the table added a very nice tangy and refreshing taste.

Here is the full website address for the recipe, if you prefer to copy and paste rather than use the link in the beginning.

https://cooktopcove.com/2024/07/16/delish-need-to-make-2-of-these-next-time/








Monday, December 16, 2024

MONDAY MORNING RECIPE - SHRIMP SCAMP MADE ON 12-11-24

This night we wanted seafood and as we had a large bag of frozen shrimp waiting to be opened, I searched for recipes. This is what I came up with, Shrimp Scampi. It came from Back Road Journal hosted by Karen, and the original recipe can be found at this link.


Shrimp Scampi With Linguine - serves 2


3 oz. dry linguine, per person (amount depends on personal preference)

1/2 lb. jumbo shrimp, peeled and deveined (about 4 – 5 per person, depending on size)

salt and pepper to taste

1/4 tsp. garlic powder

1/4 tsp. onion powder

3 Tbsp. extra virgin olive oil

3 Tbsp. butter

1/4 onion or 1 large shallot, minced

4 – 6 cloves garlic, depending on size, minced

a large pinch of red chili flakes

1/2 c. white wine

1 lemon, zested and juiced*

1/4 c. chopped fresh parsley


Cook pasta in a large pot of salted boiling water according to package directions until just under al dente.

Reserve a cup of pasta water for later. Adding pasta water to your sauce mixture later helps to create creamy sauce that will stick to your pasta.  

While the pasta is cooking, season shrimp well with salt, pepper, garlic powder and onion powder. 

Heat oil and butter in a large sauté pan over medium high heat, and add the onion, garlic and red pepper. Cook until the onion is translucent, about 1 minute. 

Add the shrimp and cook, stirring occasionally, until just pink but not completely cooked through, about 2–3 minutes. 

Transfer shrimp to a plate and set aside.

Add the wine, lemon juice and season with salt and pepper, cook until reduced and is a sauce consistency, about 4 to 5 minutes. Taste and adjust for any additional seasoning. 

Return shrimp to sauté pan and add the lemon zest and parsley and stir.

Using tongs, transfer pasta directly to the sauté pan, reserving the cooking water as mentioned before, and toss. 

Add about a 1⁄4 cup of the pasta cooking water and cook, tossing until the pasta is al dente and the sauce has thickened and coats the pasta about 2 to 3 minutes. If needed, add more water a 1/4 cup at a time. Plate and drizzle with some extra virgin olive oil, if desired. Serve immediately. 


What did we think? 

This was an excellent version that we enjoyed very much. Because it suited both our tastes with ingredients that we like, we gave it a 10 out of 10. 

As often happens we had not gone to the store for a few days and made our scampi on impulse.

We had a large bag of frozen shrimp in the freezer that came from CostCo and used those for this recipe.  First time using frozen  shrimp and we were very happy with the outcome.

Instead of the linguine we had preboiled udon noodles in the fridge and used those. They were great with this dish.

We didn't have any white wine so used Beringers White Zinfandel. It had been bought for guests but we ended up using our guest's gift of wine instead. Berringers is one of our favorites and we enjoy a glass with our meal. 

We didn't have any onion powder or fresh garlic, and we didn't miss it.

Our lemon was on the large side, but we love lemon, so it all went in, including the zest. 

Butter isn't something we use a lot of anymore, but for dishes that say "don't skimp on the butter", we take them at their word.

One of Karen's tips is not to overcook the shrimp in the beginning. They will continue to cook on the plate and when they are returned to the sauce. Overcooking the shrimp will make them tough.

Another of Karen's tips is to cook the pasta to slightly less than al dente as it will finish cooking in the sauce.

I have left the full address below, in case you would rather copy and paste instead of using the link. I will try to remember to do this at the end of every recipe.

https://backroadjournal.wordpress.com/2023/07/29/shrimp-scampi-with-linguine/

If you have any questions let me know in the comment section and I will do my best to answer.

Thanks for visiting everyone, enjoy your day and week.





Monday, June 21, 2021

MONDAY RECIPE POST - SPICY SHRIMP RAMEN BOWLS - SERVES 4

My recipe today came from Butter Your Biscuits hosted by Wendie.  You can see her original recipe here.  I would like to thank Wendie for this delicious recipe.   There are a lot of great recipes on her blog.


Spicy Shrimp Ramen Bowls

Servings: 4 

Calories per serving: approximately 555 

3 packages ramen noodles (throw out the seasoning packet)

1-1/2 pounds medium-large shrimp peeled and deveined

6 cups chicken, vegetable or seafood stock

2 tablespoons olive oil

1-2 tablespoons Sriracha, depending on your heat level

3 tablespoons soy sauce, or tamari if gluten sensitive

3 cloves garlic minced

1 teaspoon grated fresh ginger

1-1/2 tablespoons brown sugar

2 cups shredded green cabbage

3/4 cup carrots thinly sliced

3/4 cup sweet peppers thinly sliced

1/2 cup onion thinly sliced

Juice of 1 lime

Cilantro


In a skillet on medium heat add 1 tablespoon olive oil. 

Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. 

Set aside

In a large pot on medium-high heat add 1 tablespoon olive oil. 

Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute.

Add stock, soy sauce (or tamari if using), brown sugar, lime juice, and sriracha mix until combined. 

Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.

Add the dry ramen noodles to the broth and cook for another 2-3 minutes. 

Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.


Wendie's notes: 

She says if you don't plan on eating this right away, make the ramen noodles separately, then add them to the pot before serving. The noodles soak up the broth and become more soggy if they sit for a long time.


The one change I made was using beef and vegetable broth, because I didn't have enough of each when I checked in the pantry.  The broth was very tasty.

This would be easy to make into a vegan meal by leaving out the shrimp and the beef broth, and using the vegetable.  I would like to do this and add tofu next time.

I added several dashes of Sriracha  to my bowl at the table.  

Also we thought sliced green onions would be nice.

We will look forward to making this again.


Thanks for looking and have a great week.




Sunday, February 28, 2021

JUST FOR THIS WEEK A SUNDAY RECIPE POST - EASY SHRIMP FRIED RICE

There will also be one tomorrow.

In our house we enjoy shrimp and we enjoy fried rice.  We put these two things together in this recipe, which came from a food blog called Recipe Girl hosted by Lori Lange.  Her introduction reads in part, "...enjoy over 3,000 recipes, entertaining tips and travel adventures."  I will be going back to visit often, and you can visit the original recipe if you click here.   It will also show you a more complete nutritional value.


Easy Shrimp Fried Rice Recipe - 

Serves: 8 

Calories: 211 in a 1 cup serving

It always takes me a little longer than these recipes state, but are a good guide line as to how fast you can put a meal from prep to table, so....

Preparation time: 10 minutes

Cooking time: 15 minutes

 

2 tablespoons canola or vegetable oil, divided

16 ounces medium peeled and de-veined shrimp (suggestions to use instead of the shrimp are pork, chicken, beef and I am adding tofu to this list, also scallops)

1 cup diced onion

1 cup finely diced carrot

2 medium garlic cloves, minced

1 teaspoon peeled and minced fresh ginger

3 cups cooked white rice

1 large egg

1/2 cup frozen peas, thawed

1/4 cup low-sodium soy sauce

2 tablespoons rice vinegar

1/2 tablespoon sesame oil

chopped green onions, for garnish (if desired)

 

Heat 1 tablespoon of the oil in a large non-stick skillet or wok over high heat. 

Add the shrimp to the pan and season with salt and pepper. Cook the shrimp until pink and no longer translucent. Transfer the cooked shrimp to a plate and keep warm. Set aside.

Add the remaining oil to the pan and stir in the onions. Cook the onions until softened, approximately 3 minutes. 

Stir in the carrots and cook for an additional 3 minutes or until softened. 

Add the garlic and ginger, cooking until fragrant.

Stir in the white rice and cook for 2 to 3 minutes or until the rice is crisp.

Push the rice to the edges of your pan making a well in the middle. Crack the egg in the middle of the pan and stir to scramble. Cook the egg and then begin to stir into the rice mixture.

Add the peas, soy sauce, rice vinegar and sesame oil to the rice stirring to combine. Cook for an additional 1 to 2 minutes. 

Stir in the shrimp and cook for an additional minute to warm through.

Serve immediately topped with chopped green onions (optional).


I would like to thank Lori for an excellent meal.  We enjoyed it very much.

We added three or four small, seedless sweet red peppers, and for a garnish I put a sprig of parsley on the top as I had no green onions.  

As we both like heat in an Asian recipe, we added a tablespoon of Chile paste.  A little goes a long way.

The condiments we used were Sweet Chili Paste and a dash or two of Ponzu Sauce.


Thanks for looking and have a great week.