CURLY FRY RECIPES

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SHRIMP AND BELL PEPPER STIR FRY RECIPE | REE DRUMMOND ...



Shrimp and Bell Pepper Stir Fry Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 2 to 4 servings

Number Of Ingredients 14

1/2 cup low-sodium soy sauce
2 tablespoons cornstarch  
2 tablespoons sugar 
2 tablespoons rice wine vinegar 
1 tablespoon minced fresh ginger 
1/2 teaspoon crushed red pepper flakes, plus more for garnish 
3 tablespoons peanut oil 
1 red bell pepper, seeds removed and cut in thin strips 
1 yellow bell pepper, seeds removed and cut in thin strips 
1 pound jumbo shrimp, peeled and deveined 
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn 
1 tablespoon chopped fresh cilantro 
2 teaspoons chopped fresh mint 

Steps:

  • In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
  • Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
  • Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
  • Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
  • Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

PERFECT FRENCH FRIES RECIPE | REE DRUMMOND | FOOD NETWORK



Perfect French Fries Recipe | Ree Drummond | Food Network image

In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield s: 8 servings

Number Of Ingredients 3

5 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt

Steps:

  • Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks. 
  • Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) 
  • When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them. 
  • Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels. 
  • Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels. 
  • Sprinkle with sea salt and dive in!

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