SEAFOOD SCALLIONS RECIPES

Name: Shrimp and Scallion Stir-Fry
Prep time: 15 min
Total time: 15 min
Ingredients: 1 tablespoon vegetable oil; 1 pound large shrimp, peeled and deveined; 2 garlic cloves, minced; 1/2 teaspoon red-pepper flakes; 2 bunches scallions, cut into 1 1/2-inch pieces; 2 tablespoons fresh lemon juice; Coarse salt; Cooked rice, for serving

SHRIMP AND SCALLION STIR-FRY RECIPE | MARTHA STEWART

Shrimp and Scallion Stir-Fry Recipe | Martha Stewart image

Stir-frying is a smart shortcut to a healthy dinner in 20 minutes or less. This light and flavorful version amps up shrimp with garlic, red pepper flakes, and fresh lemon juice.

Provided by Martha Stewart

Categories Shrimp Recipes

Total Time 15 minutes

Prep Time 15 minutes

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
2 bunches scallions, cut into 1 1/2-inch pieces
2 tablespoons fresh lemon juice
Coarse salt
Cooked rice, for serving

Steps:

Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.

Nutrition Facts : Calories 237 g, FatContent 5 g, FiberContent 1 g, ProteinContent 21 g

HONEY-GARLIC SHRIMP WITH SCALLIONS | FOOD & WINE

Honey-Garlic Shrimp with Scallions | Food & Wine image

These quick-cooking shrimp are the ideal weeknight go-to. A gently sweet honey-garlic marinade, enriched with soy sauce and fresh ginger, delivers fast flavor—and does double-duty as a finishing sauce for the shrimp, too. Mirin, a staple in Japanese cooking, helps add depth and balance to the umami-rich flavors. The shrimp are especially delicious over simply steamed rice with a side of sauteed greens.

Provided by Liz Mervosh

Categories Shrimp

Total Time 50 minutes

Number Of Ingredients 14

Ingredients

¼ cup plus 1 tablespoon honey
¼ cup plus 1/2 tablespoon mirin
3 tablespoons lower-sodium soy sauce
1 tablespoon grated garlic (from 4 garlic cloves)
2 teaspoons grated fresh ginger
¼ teaspoon crushed red pepper
1?¼ pounds extra jumbo peeled, deveined raw shrimp, tail-on
1 tablespoon water
1 teaspoon cornstarch
2 tablespoons canola oil, divided
1 teaspoon fresh lemon juice (from 1 lemon), plus lemon wedges for serving
2 large (1/2 ounce each) scallions, thinly sliced on an angle (about 1/2 cup), divided
Kosher salt, to taste
Cooked long-grain white rice

Steps:

Whisk together honey, mirin, soy sauce, garlic, ginger, and crushed red pepper in a small bowl. Place shrimp in a large bowl, and add 1/4 cup of the honey mixture; toss to coat. (Set aside remaining honey mixture at room temperature until ready to use.) Cover and let shrimp marinate in refrigerator at least 30 minutes or up to 1 hour.
Remove shrimp from marinade, letting excess drip back into bowl; discard marinade in bowl. Whisk water and cornstarch into remaining honey mixture in small bowl; set aside. Heat 1 tablespoon of the oil a large nonstick skillet over medium-high. Add half of the shrimp in an even layer; cook just until marinade around edges of shrimp starts to caramelize, 2 to 3 minutes, flipping shrimp halfway through cook time. Transfer shrimp to a plate; wipe skillet clean. Repeat process with remaining oil and shrimp (second batch will caramelize in 2 minutes).
Wipe skillet clean. Return cooked shrimp to skillet, and add cornstarch-honey mixture. Cook over medium, stirring constantly, until shrimp are cooked through and sauce is thick enough to coat a spoon but still pourable, 1 to 2 minutes. Remove from heat; stir in lemon juice and 1/4 cup of the scallions. Season with salt to taste. Spoon shrimp mixture over cooked rice; sprinkle with remaining 1/4 cup scallions, and serve with lemon wedges.

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