Friday, August 9, 2013

Shrimp Stir Fry

Shrimp Stir Fry
Shrimp Stir Fry
Shrimp stir fries are most loved dishes serve at dinner which is simple and fast to prepare.  For some, traditional shrimp stir fry recipes become part of their weekly reception at home.   Frequently prepared the family gathers to the dinner for that special shrimp recipe every week not wanting to miss that special meal.  How did this come to be? You could start by fancying these special shrimp recipes we are sharing on this article.  We have tried this at home and the family loves them to the point of requesting it every week all year round.

Here are the recipes that you can try at home which are simple and quick to prepare but delicious and fabulously filling for hungry people.

1.    THE SPICY GARLIC AND PEPPER SHRIMP: This is a spicy Thai shrimp.  But chicken, pork and beef, and calamari and scallops or just tofu alone can easily be substituted for the shrimp in case of unavailability.  This will make a wonderful supper for everyone in the house.  

  • 2 ½ tablespoons of vegetable oil
  • ¼ cup of water
  • 1 cup of shredded cabbage
  • 1 tablespoon of minced garlic
  • 8 large fresh shrimp, already peeled and deveined
  • 2 teaspoons of red pepper flakes, already crushed
  • Two tablespoons of onions, sliced or diced
  • Two tablespoons of cilantro, fresh and chopped
  • One tablespoon of soy sauce

  • Heat a skillet or a wok over high heat on your American stove.  Add 1 tablespoon of vegetable oil. 
  • Add the cabbage and 1 tablespoon of water to the wok and stir for about 30 seconds to mix them.  Then remove the cabbage and place on a serving platter.  This serves as your lower layer of the dish.
  • Reheat your wok and add the remaining 1 ½ tablespoons of oil in the wok at high heat. 
  • Then you can add the garlic first then the shrimps in the wok and stir them till the garlic is lightly browned and the shrimps have turn to pink in color. 
  • Then you can add the pepper flakes, the onions, the cilantro and the soy sauce with the remaining water in the wok.  Stir fry them for another 10 seconds. 
  • Slowly pour the hot stir fry onto the cabbage and serve immediately while hot.
  • This is best to enjoy with steam cooked rice. 

2.    KOREAN SAEWOO BOKKEUMBAP: (Korean Fried Rice) you can enjoy this fried rice with Kimchi (bottled preserves) and other Korean side dishes.

  • 2 tablespoons olive oil
  • 1 carrot already peeled and sliced into dice
  • ½ green bell pepper, already seeded and diced
  • Two cups of shrimps, already deveined and peeled
  • ½ onion, diced
  • ½ can (15.25 ounces) whole kernel corn, drained of syrup
  • 2 cloves of garlic, thinly sliced
  • One tablespoon of olive oil again
  • Two eggs beaten
  • Four cups of cooked rice, cooled or a little more if desired
  • Two tablespoons oyster sauce, or even more as desired
  • Two tablespoons of soy sauce
  • One tablespoon of butter
  • ½ teaspoon of salt
  • Additional ½ teaspoon of butter or more as case maybe
  • Additional; four eggs, divided (but optional to some)
  • Heat two tablespoons of olive oil in a large wok at medium heat. Then add and cook the carrots and the green bell peppers till they are slightly softened perhaps for 5 minutes.  Add the shrimps, the onions, the corn, and the garlic to the pan and continue cooking for another 5 minutes until the shrimps have turned pink and no longer translucent.  Remove any liquid that may transpire and turn the heat to low to simmer. On a separate skillet, heat 1 tablespoon of olive oil over medium heat, and pour two beaten eggs into the hot oil and scramble the eggs till firm and no longer runny, about 2 to 3 minutes.  Mix the scrambled eggs lightly into the shrimps and vegetables.
  • Stir the rice, the oyster sauce and the soy sauce and the one tablespoon of butter and salt into the shrimps, tossing until the rice is thoroughly combined with the shrimps and vegetables and coated with the sauce. 
  • Heat another 1 tablespoon of butter in a small nonstick skillet over medium heat until butter stops foaming and break one of the four remaining eggs into the hot butter.  Let the egg cook until the bottom is slightly browned but yolk is runny and the top of the white is already slightly firm for about 2 minutes.  Set the egg aside.  Repeat the procedure with the remaining 3 eggs.
  • Serve the shrimp stir fry topped with the fried eggs.  For a nice presentation, fill a bowl with ¼ of the fried rice, then lightly press the rice to compact and turn the bowl upside down on a plate to release the rice in a dome shape, then you can top it with a the fried egg.  Repeat procedure with the remaining rice and eggs making four servings.
Enjoy these shrimp stir fry recipes at home and please continue cooking. 

You can also visit here to learn on how to cook Shrimp Stir Fry

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