SHRIMP AND BELL PEPPER STIR FRY RECIPES

Name: Shrimp Stir-Fry
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 tablespoon olive oilu00A0; 2 pounds jumbo shrimp, peeled and deveined, tails onu00A0; 4 cloves garlic, mincedu00A0; 2 large zucchini, dicedu00A0; 2 large ears of corn, kernels removedu00A0; 3/4 cup red grape tomatoes, sliced in half lengthwiseu00A0; 3/4 cup yellow grape tomatoes, sliced in half lengthwiseu00A0; Salt and freshly ground black pepper; 12 to 18 fresh basil leaves, cut in chiffonadeu00A0; Parmesan shavingsu00A0; Juice of 1 lemonu00A0; Rice or pasta, for serving, optional

SHRIMP STIR-FRY RECIPE | REE DRUMMOND | FOOD NETWORK

Shrimp Stir-Fry Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 pounds jumbo shrimp, peeled and deveined, tails on
4 cloves garlic, minced
2 large zucchini, diced
2 large ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
Salt and freshly ground black pepper
12 to 18 fresh basil leaves, cut in chiffonade
Parmesan shavings
Juice of 1 lemon
Rice or pasta, for serving, optional

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.

Nutrition Facts : Calories 334 calorie, FatContent 11 grams, SaturatedFatContent 3 grams, CholesterolContent 296 milligrams, SodiumContent 719 milligrams, CarbohydrateContent 25 grams, FiberContent 4 grams, ProteinContent 37 grams, SugarContent 8 grams

SHRIMP STIR-FRY RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Shrimp Stir-Fry Recipe | Food Network Kitchen | Food Network image

This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.

Provided by Food Network Kitchen

Categories main-dish

Total Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound large shrimp, peeled and deveined
Kosher salt
2/3 cup chicken stock or low-sodium chicken broth
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons vegetable oil
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon finely grated fresh ginger
1 scallion, chopped, white and green parts separated
6 ounces snow peas, strings removed if necessary
2 ounces red bell pepper, thinly sliced (about 1/2 cup)
4 cups cooked rice, for serving

Steps:

Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

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