BABY SHRIMPS RECIPE RECIPES

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PASTA SALAD WITH BABY SHRIMP RECIPE - FOOD.COM



Pasta Salad With Baby Shrimp Recipe - Food.com image

Make and share this Pasta Salad With Baby Shrimp recipe from Food.com.

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 10 serving(s)

Number Of Ingredients 10

1/2 lb rotini noodles
1/2 lb bow tie pasta
1 (4 ounce) can baby shrimp
1/2 cup diced red onion
1/2 cup diced green pepper
4 tablespoons white vinegar
1/2 teaspoon yellow mustard
salt
black pepper
1 1/2 cups mayonnaise (give or take)

Steps:

  • Boil noodles together according to package directions. Drain and run under cold water till cooled. Drain well.
  • In large bowl combine onion, green pepper, salt, pepper, vinegar and mustard.
  • Add mayo and stir through.
  • Add noodles and shrimp and thoroughly combine.
  • Chill until ready to serve.
  • Note: I'm guessing on serving sizes cause we eat this sometimes as a meal, not just as a side.

Nutrition Facts : Calories 329.2, FatContent 13.3, SaturatedFatContent 2.1, CholesterolContent 52.2, SodiumContent 367.8, CarbohydrateContent 43, FiberContent 1.8, SugarContent 3.8, ProteinContent 9.3

SPICY GINGER SHRIMP WITH BABY BOK CHOY | RECIPES | WW USA



Spicy ginger shrimp with baby bok choy | Recipes | WW USA image

The trick to a great stir-fry is movement and heat. A screaming hot pan gets a char on the ingredients while constants stirring allows them to cook and not just burn. Ready in 30 minutes, this Chinese-inspired stir-fry recipe is a perfect way to hone your skills. Notes of garlic and ginger flavor the shrimp and vegetables in advance of the sauce. Briny soy sauce, spicy sriracha and a hint of sugar comprise the sauce along with cornstarch which thickens as it heats and makes a glossy sheen. Crispy bok choy is a great vegetable here but you can also add broccoli or any other vegetable of your choice. Serve over rice noodles or on a bed of steamed brown rice for a complete meal. Try on a busy weeknight and watch the kids enjoy your version of their favorite takeout.

Provided by WEIGHTWATCHERS.COM

Categories     Dinner

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 14

0.5 cup(s) Canned chicken broth
2 tsp Low sodium soy sauce
1 tsp Sriracha hot sauce or more to taste
1.5 tsp Cornstarch
0.25 tsp Sugar
0.125 tsp Black pepper freshly ground
4 tsp Peanut oil or vegetable oil
2 Tbsp Minced ginger
1 large clove(s) Garlic clove(s) smashed
1 pound(s) Uncooked shrimp large, peeled and deveined
8 oz Uncooked bok choy baby variety, trimmed, cut into 3-inch pieces (about 4 c)
0.25 tsp Table salt
1 Tbsp Dry sherry or white wine
1 medium Uncooked scallion(s) chopped

Steps:

  • Combine broth, soy sauce, sriracha, cornstarch, sugar and pepper in a small bowl.
  • Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 second of contact; swirl in oil. Add ginger and garlic; stir-fry 10 seconds or until fragrant. Push aromatics to sides of wok and carefully add shrimp, spreading them evenly in one layer. Cook undisturbed, about 1 minute, until shrimp begin to sear; use a metal spatula to stir-fry 30 seconds, incorporating ginger mixture, until shrimp are orange but not cooked through.
  • Add bok choy and sprinkle with salt. Swirl in sherry or wine; stir-fry 30 seconds or until bok choy just begins to turn bright green. Restir broth mixture, swirl into wok; stir-fry 1-2 minutes or until shrimp are just cooked and vegetables are tender crisp. Sprinkle with scallions and serve.
  • Serving size: 1 c

Nutrition Facts : Calories 112 kcal

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