Fish
I hope everyone had a wonderful Thanksgiving and you were able to spend some time relaxing with loved ones! I can’t believe in just a couple weeks Christmas will be here, this time of year goes so fast! Prior to all of the Thanksgiving delicious food we had, we’ve been having a lot of stir fry dinners. I enjoy stir frying on weeknights as it cooks so fast and anyone can make it, not to mention all the great fresh vegetables! I use a wok but you can certainly do the same thing on your stove top over high heat. We had this with shrimp, but it would be just as good using chicken.
INGREDIENTS
2 Tablespoons oyster sauce
1 Tablespoon soy sauce
2 teaspoons cornstarch
1/2 pound shrimp, peeled and deveined
1 Tablespoon canola oil, divided
5 scallions, green and white parts
2 garlic cloves, finely diced
2 teaspoons freshly grated ginger
Rice, cooked according to package directions, I used white rice
DIRECTIONS
In a small bowl, combine oyster sauce and soy sauce. Set aside. Pat the shrimp dry with paper towels. In a medium bowl, add the shrimp and the cornstarch and toss to coat the shrimp evenly. In a wok or large sauté pan over high heat add half of the canola oil, swirl to coat the pan. When the wok is hot add the shrimp in a single layer and partially cook until one side is seared and lightly browned, about one minute. Flip and sear the other side of shrimp about another minute. They don’t need to be cooked through just yet. Remove the shrimp to a plate and set aside.
Turn the heat down to medium and let the wok cool for just a moment to prevent burning. Add the remaining canola oil and add scallions, garlic and ginger stir for a minute until fragrant. Pour the sauce mixture in the wok along with the shrimp. Fry for another minute or two until the shrimp is fully cooked. Remove everything from wok and serve over cooked rice.
Enjoy!
I love roasting shrimp and rarely cook shrimp any other way, and that is how I started this recipe! I served this over jasmine rice because that is what I had on hand but you can serve it over any white rice. This dish comes together very quickly and the flavor is terrific with butter, lemon, a little bit of cream… what is not to love about that!
UPDATE- This is an original recipe I submitted to Taste of Home magazine and has since been published.
INGREDIENTS
1 stick of unsalted butter
2 garlic cloves, minced
1 sprig of fresh rosemary
Juice from one lemon
1/4 cup Worcestershire sauce
2-3 Tablespoons of heavy cream (to taste)
1 1/2 teaspoons Tabasco sauce or your favorite hot sauce
1 pound medium shrimp, peeled and deveined
1 Tablespoon of olive oil
Salt
Pepper
Rice
DIRECTIONS
Preheat oven to 400 degrees. Cook rice according to package directions. In a large skillet add garlic, rosemary, lemon juice, stir in Worcestershire sauce and bring to a simmer for 2-3 minutes. Meanwhile add the shrimp to a baking sheet, drizzle with olive oil, salt, pepper and roast for 8-10 minutes until shrimp are pink and cooked through. Add the butter to the rosemary lemon sauce stirring to melt the butter and incorporate all of the ingredients. When the butter is melted, remove the rosemary sprig from the pan and discard. Add the heavy cream, salt and pepper to taste. When the shrimp,is cooked through, add it to the lemon butter sauce coating all of the shrimp. Serve warm over rice.
Enjoy!
This recipe comes from Taste of Home and was one that I recently reviewed. This was so easy, light and really delicious! I will definitely be making this again!
INGREDIENTS
2 romaine hearts, coarsley chopped
1 cup cherry tomatoes, halved
1/4 cup, or more Parmesan cheese
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound large, uncooked, peeled, deveined shrimp
Vegetable oil or canola oil for frying
Caesar salad dressing
DIRECTIONS
In a large bowl combine the romaine, tomatoes and cheese. Refrigerate until serving. In a shallow bowl mix flour, salt and pepper. Add shrimp to the flour mixture a few at a time to toss and coat. Shake off any extra flour.
In a deep skillet heat 1/4 inch of oil to 375 degrees or until bubbles form around the top of a wooden spoon that you dip in the oil. Fry shrimp a few at a time 1-2 minutes on each side or until golden brown and crispy. Drain on paper towels. Drizzle dressing over romaine, toss to coat and top with shrimp. Add additional Parmesan cheese if desired.
Serve immediately .
Enjoy!
I LOVE this dish! I have already made it five times this grilling season, it gets high reviews from everyone that has had it! Did I mention it comes from Taste of Home magazine? But wait, that’s not all. BIG NEWS! I am also a Volunteer Taste of Home field editor!! Yup, it’s true!! How cool is that?! I feel like one of the cool kids! Now…back to the recipe. This shrimp is great as a side dish and would also be great on a salad ! I also added a light pinch of red pepper flakes… but that is optional! You will not be disappointed with this quick and easy recipe!
INGREDIENTS
1 bottle (8 ounces) Italian salad dressing. ( I use the robusto dressing)
1 cup of honey
1/2 teaspoon minced garlic
2 pounds raw shrimp, peeled and deveined
Red pepper flakes (optional)
8 wooden skewers, soaked
DIRECTIONS
In a small bowl combine Italian dressing, honey and garlic. Mix well and pour into a resealable bag and add the shrimp and let marinate for at least 30 minutes in the fridge. When you are ready to grill remove shrimp from fridge, discard marinade and thread shrimp onto soaked skewers. Preheat grill to medium heat. Grill skewers for two minutes per side or until shrimp turns pink. Add red pepper flakes, if desired. Serve warm.
Enjoy!
This was delicious but what recipe from the Pioneer Woman from food network isn’t! Every recipe I have made from her has been so tasty and full of flavor and this recipe is no different! We all really enjoyed this dish, everyone’s plate was clean!!
INGREDIENTS
2 Tablespoons butter
1 1/2 pounds peeled and deveined raw shrimp
1 medium onion, diced
4 cloves of garlic, minced
1 Tablespoon curry powder
1 can 13.5 ounce coconut milk
2 Tablespoons of honey
1/4 teaspoon salt
1 whole lime, juiced
Hot sauce, optional
12 basil leaves, chopped
2 cups Basamati rice cooked according to package directions
DIRECTIONS
Heat the butter in a large skillet (non stick) over medium high heat. Add the shrimp and cook for 2-3 minutes turning them half way through. You will want to fully cook the shrimp. When the shrimp are done put them on a plate and set aside.
Add the onions and garlic to the same skillet, stir and cook for two minutes. Sprinkle the curry powder over the onions and continue cooking and stirring for another couple minutes. Reduce heat to medium low and pour in the coconut milk, stirring to combine. Add honey, salt, lime juice allowing the sauce to heat up until it comes to a gentle bubble. Add shrimp into the sauce tossing to coat and and simmer for 2-3 minutes or until the sauce thickens just slightly. Add the basil and hot sauce if desired. Serve shrimp and sauce over your cooked rice and serve warm.
Enjoy!
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