PIONEER WOMAN STIR FRY SHRIMP RECIPES

Steps:

• Mix the soy sauce, sherry, brown sugar, cornstarch, and ginger in a small bowl. Pour about a third of the mixture over the chicken in a large bowl and toss with your hands; set aside. Reserve the remaining liquid.
• Heat the peanut oil in a large cast-iron skillet or wok over high heat. Add the snow peas and stir-fry for 45 seconds. Remove to a plate and set aside.
• Let the skillet get very hot again. Using tongs, add the chicken mixture, leaving most of the marinade in the bowl. Spread out the chicken as you add it to the pan but do not stir for a good minute so the chicken gets nice and brown on the bottom. Then flip the chicken and cook through, tossing occasionally, 5 to 6 minutes.
• Add ½ cup water, the reserved marinade, and the snow peas to the skillet. Cook over high heat, stirring, for 30 seconds, then turn off the heat. (The sauce will thicken as it sits.) Season with salt only if it needs it. Serve over rice and top with red pepper flakes and cashews, if desired. Serve with more soy sauce. 

Steps:

• Cook linguine according to package directions. Meanwhile, in a small nonstick skillet, cook garlic in butter and oil until golden. Stir in the lemon juice, Italian seasoning and shrimp; heat through. Drain linguine; toss with shrimp mixture.