Ingredients:
* 8 cups cooked white rice – cooled (cooking instructions below)
* ¾ – 1 pound shrimps - raw, peeled and deveined (see marinade below)
* ½ medium onion – sliced
* 6 garlic cloves, smashed, peeled and chopped
* 8 TBSPs. olive or vegetable oil - divided
* 4 bunches green onions – chopped
* 4 – 6 TBSPs. teriyaki sauce
* 4 eggs – lightly scrambled and cooked separately
Marinate shrimps with the following:
* 1 TBSP. rice vinegar
* 1 tsp. salt
* ¼ tsp. freshly ground black pepper
* 1 TBSP. cornstarch
Heat the wok or a large skillet and add 2 tablespoons oil. (Be sure to distribute the oil around the wok or skillet.) Once the oil is very hot (just before it starts smoking), add the marinated shrimps and stir fry just until barely pink. Remove shrimps onto a plate and set aside.
Scrape bits and pieces from the wok and discard. Reheat the wok and add 3 tablespoons oil. (Again, be sure to distribute the oil around the wok or skillet.) Sauté garlic, onions and green onions. Stir fry about 2 minutes. Add cooked and cooled rice and stir fry about 8 – 10 minutes. Keep stirring the rice so it won’t stick on the bottom of the wok. Add the barely cooked shrimps to the rice. Stir about 2 minutes. Drizzle teriyaki sauce over the rice and shrimp mixture. Stir until rice and shrimps are evenly coated with the teriyaki sauce.
Turn the heat to low.
Heat another skillet and add the remaining 3 tablespoons oil. Crack 4 large eggs and stir to lightly scramble the eggs. Season with 1/2 tsp. salt and 1/4 tsp. black pepper. Let the eggs set and cook on one side and turn over to cook the other side. (Your eggs should resemble an omelet.) Tear the eggs into large pieces and add to the fried rice. Stir and serve.
Here’s how to cook rice on a pot if you don’t have a rice cooker. (3 cups of uncooked rice should yield 8 – 9 cups of cooked rice.)
* 3 cups uncooked white rice (I use Jasmine rice)
* 4 ½ cups water
Measure 3 cups of rice into a 3 quarts pot. Wash rice and drain. Wash rice again and drain as much of the water.
Add 4 ½ cups of filtered, drinking water into the pot. Boil rice over medium high heat. When the rice starts to boil, stir the pot to evenly distribute the heat. Continue boiling the rice until all liquid evaporate. Cover the pot and turn the heat to very low. Set your timer for 10 minutes. Turn off heat and keep the cover for another 10 minutes. Remover the cover and stir rice to let the steam out and separate the rice. Let the rice cool uncovered.
Keep the pot covered during the 20 minute period.
Shrimp Fried Rice
Shrimps and Green Beans
Ingredients:
Shrimps:
* ¾ - 1 pound shrimps – raw, peeled, deveined
Marinate:
* 1 TBSP. rice vinegar
* 1 tsp. kosher salt
* ¼ tsp. black pepper
* 1 TBSP. cornstarch
* 2 tsps. sesame oil
Vegetables:
* 1 ½ pounds green beans – trimmed and blanched
* ½ large onion – sliced
* 3 bunches green onions – chopped
* 6 garlic cloves – smashed, peeled and chopped
* 8 dried hot chili peppers (optional)
* 5 TBSPs. vegetable oil or olive oil - divided
* 1 TBSP. sesame seeds
Sauce:
* 3 TBSPs. oyster sauce
* 2 TBSPs. teriyaki sauce
* 1 ½ TBSPs. cornstarch
* 1 tsp. sugar
* 1 ½ cups shrimp stock, chicken stock or water
* ¼ - ½ tsp. ground hot peppers (optional)
Trim green beans and chop them into 2 inch pieces. Boil water and add 1 tablespoon kosher salt. Blanch green beans in boiling and salted water for 3 minutes. Remove, drain and set aside.
Prepare the sauce as directed above.
Heat a wok and add 3 tablespoons oil. Add blanched green beans and stir fry about 3 minutes or until slightly wilted. Remove onto a plate and set aside.
Reheat the wok and add the remaining 2 tablespoons oil. Stir in garlic, onions, green onions, and hot chili peppers. Stir fry about 2 minutes. Add the marinated shrimps and stir fry until shrimps are pink, about 4 minutes. Create a well in the middle of the wok by pushing the shrimps, garlic, onions and peppers to the side. Add the sauce and rapidly bring it to a boil over high heat, while stirring constantly! Turn the heat to medium and stir the shrimps, vegetables and the sauce. Add the stir fried green beans. Stir until the green beans are coated with the sauce and mixed well with the shrimps and other vegetables. Sprinkle sesame seeds and serve over egg noodles or white rice.
For egg noodles… follow cooking directions on package. (I add 2 tsps. sesame oil and 3 tsps. kosher salt to the boiling water before cooking the egg noodles.)
Fiery Garlic and Rosemary Shrimp
I cooked these shrimps with their shells on, after being marinated for an hour with the “fiery garlic and rosemary marinade.” The shells sealed in all that goodness and flavors that make me want to nibble even the shells, to savor the flavorful sauce.
Of course, to properly enjoy this dish… you’ve got to have a big bowl of Jasmine or basmati rice. Be prepared to get dirty, because you’ll be using your hands, unless you use shrimps that have been peeled already.
Yeah… that’s the only catch about this dish. Peeling the shells off the shrimps is messy. In my case, I had to peel the shrimps for my king (my husband) and my prince (my son) just because I spoil them like that!
Here’s what you need to make this mouthwatering dish for you and your family to enjoy.
Ingredients:
* 2 pounds Jumbo Raw Shrimp – shells on marinade
Marinade
* 2 inch piece ginger – peeled and chopped
* 4 large garlic – peeled and chopped
* 3 sprigs rosemary – leaves stripped from stems
* 2 large jalapeno peppers
* 4 red hot peppers
* Juice and rind of 1 large lemon or lime
* 2 tsps. coarse sea salt
* 2 tsps. Old Bay Seasoning
* 1 tsp. freshly ground black pepper
* ½ cup olive oil
* 3 TBSPs. peanut or vegetable oil
Rinse shrimps. Devein by cutting the shells from the back, starting from the top down to the tail, using kitchen scissors. Remove veins with a toothpick and place shrimps in a large glass or non-reactive dish or bowl.
Combine all marinade ingredients in a blender, except the 3 tablespoons peanut or vegetable oil, and blend well until smooth.
Pour marinade over shrimps. Mix with your hands, making sure that each shrimp is coated with the marinade. Marinade for at least 45 minutes and up 1 ½ hours.
Heat a large skillet or wok and add the peanut or vegetable oil.
Sauté the marinated shrimps over medium high heat, including the marinade, until shrimps are pink, about 6 minutes. Bring the shrimp and marinade to a quick boil and simmer for about 3 minutes.
Serve warm over rice or with rice on the side.
Pork and Shrimp Rice Sticks
Most of the ingredients used for this recipe should be readily available at any Asian or Thai stores. Also check your local super markets, and that includes Super Wal- Mart, as most of them carry Asian or International ingredients. As for the Pad Thai Sauce, it is OK to omit this, though there will be a slight different in taste. (I’ve made another version of this dish for my son, without the Pad Thai Sauce because of its peanut content. It came out just as good.)
Ingredients:
* 1 pound thinly sliced pork (see marinade below)
* 1 pound shrimp – raw, peeled, deveined (see marinade below)
* 1 pack (14 ounces) Oriental Style Noodles (flat rice noodles or sticks)
* ½ pound bean sprouts – washed and drained
* 5 garlic cloves – smashed, peeled and chopped
* ½ medium onions – thinly sliced
* 3 bunches green onions – chopped
* 1½ cups filtered water
* 4 eggs - lightly scrambled and cooked separately
* ½ cup ground roasted peanuts or almonds (see notes below)
* 7 TBSPs. vegetable or peanut oil
Marinade for Pork and Shrimp:
* 2 ½ TBSPs. rice vinegar
* 2 tsp. kosher salt
* ½ tsp. freshly ground black pepper
* 4 tsps. cornstarch (divided)
Mix marinade ingredients. Whisk until salt and cornstarch dissolve. Set aside.
Place pork and shrimp in 2 separate bowls.
Split the marinade equally and pour over pork and shrimp. Marinade both pork and shrimp for at least 30 minutes at room temperature, while you chop the vegetable and prepare the other ingredients.)
Wash the noodles with warm water and drain. Cut noodles into 6 inch lengths and set aside.
Sauce:
* 4 TBSPs. sugar
* 3 TBSPs. fish sauce
* 4 TBSPs. rice vinegar
* 2 TBSPs. Pad Thai Sauce (omit if you can’t find it)
* 1 tsp. ground hot peppers (optional)
*Combine sauce ingredients in a small bowl and set aside.
Heat a large wok or large, deep skillet. Add 2 tablespoons oil and sauté garlic, onions and green onions. Sauté until onions are translucent, about 2 minutes. Transfer to a large platter and set aside.
Using the same skillet, add 3 tablespoons oil and stir fry the pork until cooked, about 10 minutes. Add the shrimp and stir fry until color turns pink. Transfer to the same platter with the garlic and onions.
Using the same skillet, add 1 ½ cups filtered water. Bring water to a boil and add the noodles. Stir and boil the noodles until most of the liquid is absorbed, and the noodles are cooked al dente. (Do not over cook the noodles.)
Add the stir fried pork and shrimp, and the sautéed garlic and onions. Stir until all ingredients are well combined and mixed with the noodles. Add the bean sprouts and stir.
Drizzle the sauce over the noodles, pork and shrimp mixture. Stir noodles and other ingredients are coated with the sauce. Turn the heat to very low and keep the skillet covered.
Heat another skillet and add the remaining 2 tablespoons oil. Crack the eggs and lightly scramble using a spatula. Season eggs with ½ tsp. kosher salt and ¼ tsp. freshly ground black pepper. Let the eggs set and cook on one side and turn over to cook the other side. (Your eggs should resemble an omelet.) Tear the eggs into large pieces and add to the noodles.
Serve noodles with ground roasted peanuts or almond nuts.
Marinated Shrimp Salad
- 2 pounds shrimp, shelled and deveined
- 1 medium green pepper, cut into thin strips
- 1 bottle ( 8 oz.) Italian style salad dressing
- 2 TBL. lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon crushed garlic
- lettuce cups (optional) or mixed greens
- tomato wedges
Drain shrimp; let cool. Toss cooled shrimp with green pepper.
Combine Italian dressing, lemon juice, Worcestershire sauce, and garlic.
Add to shrimp mixture; mix well.
Refrigerate, covered, for 2 hours, or until thoroughly chilled.
To serve, drain shrimp; arrange in bowl. Serve in lettuce cups or on mixed greens with tomato wedges.
6 servings.
48 Hour Marinated Shrimp
This is a refreshing recipe for a shrimp appetizer or a summer salad. Marinate for the full 48 hours for the best taste.
- 7 cups water
- 3 lbs unpeeled large raw shrimp
- 2 small red onions, sliced
- 1 yellow bell pepper
- 1 cup vegetable oil
- 1 cup red wine vinegar
- 3 tablespoons sugar
- 1-2 tablespoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine worcestershire sauce
- 1 tablespoon hot sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 2 garlic cloves, pressed
- 1/2 cup chopped fresh basil
1. Bring 7 1/2 cups water to a rolling boil. Add the shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Do not overcook. Drain and rinse with cold water. Ice the shrimp to cool, then peel and if desired, devein.
2. Layer the shrimp, red onion slices and bell pepper slices in an airtight container.
3. Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 48 hours, stirring occasionally.
4. Stir in 1/2 cup chopped basil 1 hour before serving.
Marinated Grilled Shrimp
- 2 lbs. fresh shrimp, peeled and deveined (may use frozen shrimp, thawed)
- 2 Tbsp. chopped fresh basil (or 2 tsp. dried)
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 3 cloves garlic, minced (or ½ tsp. garlic powder)
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 Tbsp. red wine vinegar
2. In another large bowl, combine garlic, oil, tomato sauce and vinegar; whisk until blended. Add shrimp and stir until evenly coated. Cover bowl and marinate in the refrigerator for 30 minutes to 1 hour, stirring once or twice. Meanwhile, soak wooden skewers in water for 30 minutes to prevent charring.
3. Lightly mist grill with nonstick cooking spray. Once coated, preheat to medium heat. Thread shrimp onto skewers. Discard leftover marinade.
4. Place shrimp skewers on grill. Cook for 2 to 3 minutes per side, or until shrimp turns opaque.