SIMPLE SWEET AND SOUR SHRIMP RECIPE - BETTYCROCKER.COM
In less time than it takes to wait for delivery from a restaurant, you can make an Asian-inspired supper from scratch!
Provided by Betty Crocker Kitchens
Total Time 20 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Cook rice in microwave as directed on package. Place in bowl; cover to keep warm.
- In 12-inch skillet, heat oil over high heat. Add onion; cook 1 minute, stirring frequently. Add bell peppers; cook 3 minutes, stirring frequently.
- Stir in shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat; stir in sweet-and-sour sauce. Cook 1 to 2 minute, stirring constantly, until shrimp are pink. Serve shrimp mixture over rice.
Nutrition Facts : Calories 440 , CarbohydrateContent 74 g, CholesterolContent 160 mg, FatContent 0 , FiberContent 3 g, ProteinContent 21 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 450 mg, SugarContent 40 g, TransFatContent 0 g
VENETIAN SHRIMP AND SCALLOPS RECIPE | RACHAEL RAY | FOOD ...
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
- Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
- Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.
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