Time 40m Yield 4 Number Of Ingredients 10 Steps:
Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they’re cooked through. Remove the shrimp from the skillet. Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Time 20m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.
Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes. Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate. Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste. Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it’s all combined and hot. Then pour it onto a big platter. Sprinkle on the fresh basil and some Parmesan shavings then … this is the best part … squeeze the lemon all over the top. This adds a wonderful, indescribable freshness. You can serve this with rice, with pasta or it’s just perfect on its own.
Time 30m Yield 6 Number Of Ingredients 12 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain. Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more. Serve shrimp and vegetables over noodles.
Yield Serves 2 as a main course Number Of Ingredients 5 Steps:
Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.
Time 40m Yield 8 servings. Number Of Ingredients 13 Steps:
In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing. Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified. Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate. Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute. Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp. Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
Yield Makes 4 servings Number Of Ingredients 11 Steps:
Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour. Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Place the broccoli in a steamer and gently steam until tender crisp, about 4 minutes. Transfer to a clean tea towel, and lightly pat the broccoli to absorb excess water. Whisk the soy sauce, vinegar, brown sugar, giner, and chile garlic paste until sugar begins to dissolve. Heat a wok or large non-stick skillet over high heat. Add oil and when it ripples, add the scallions, corn and shrimp. Stir-fry for 2 to 3 minutes, or until the shrimp are opaque. Add the broccoli, soy mixture, and stir-fry until all ingredients are coated with the sauce and heated through. Serve over rice.
Time 15m Yield 2 to 4 servings Number Of Ingredients 12 Steps:
Heat a large 12-inch skillet or wok on medium-high. When it’s hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant. Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften. Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).
Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Sprinkle the shrimp with garam masala (or spices of choice) and lemon juice and let marinate in the refrigerator for about an hour. (When I made this with chicken, I used a Cajun mix rather than the garam masala). Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened. Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink. Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan. Add the tomato paste and cook over low heat, stirring. Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat). Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk. Add to the pan and simmer till reduced. Add the shrimp and reserved corn and simmer for about 5 minutes. Season to taste with salt and pepper.
