Ginger Shrimp with Green Peppers and Snow Peas
I love preparing Asian-inspired meals. Here is a simple stir-fry.
Ingredients:
- 10-12 medium shrimp (I buy frozen Whole Catch shrimp from Whole Foods and thaw them in cold water for 30 minutes before peeling them)
- 1 green pepper
- pea pods- a large handful (I used snow peas)
- green onion, chopped
- 4 cloves garlic, coarsely chopped
- 1 TB freshly grated ginger
- lemon juice
- dried thai chilies (I used 10 or so)
- 2 TB peanut oil
- 2-3 TB soy sauce
- 1/4 cup white wine
- splash of sriracha
- Soba noodles
While the frozen shrimp thaw in cold water, prep the rest of this dish. The key to a good stir fry is having everything prepped and ready to be thrown in the wok so the meal cooks quickly.
Slice the green pepper and chop the ends off of the pea pods. Chop the green onion. Coarsely chop the garlic, grate the ginger, and then mash them together in a mortar and pestle. If you don’t have a mortar and pestle, mince the garlic. Have a pot with water ready to boil for the noodles.
When the shrimp are thawed, start to boil the water. Heat the wok to medium high and add the peanut oil. When it is hot, add the dried chili peppers. Let them cook for a minute and then add the green peppers, pea pods, and soy sauce. After a couple minutes, add the ginger and garlic. Keep this moving on the heat.
Meanwhile, the water should be boiling for the noodles. Cook them according to their direction, drain, and be ready to add them to the wok.
When the noodles are done, add the shrimp, wine, and lemon juice. Mix this well and allow it to cook a few minutes before adding the noodles. Make sure it is all evenly heated, shrimp nice and pink, and serve.
Enjoy. I ate my dish with chopsticks, which is always fun.
Asian Spicy Grilled Shrimp
- At June 26, 2009
- By megan
- In Grilled, shrimp
0
I keep Whole Foods brand “Whole Catch” frozen shrimp in my freezer and it comes in handy a couple times each month. Fresh shrimp is obviously better, but the frozen bag in my freezer allows me to be more flexible and whip up a dinner without having to run to the store.
This recipe will be the same for fresh or frozen shrimp, except for the thawing process, which frozen shrimp will need to undergo before being seasoned. Also, make more marinade for large shrimp or if you grill a lot more than 24 small shrimp.
Marinate 24 small shrimp for 30 minutes in:
- 1 tsp Chinese Chili Paste
- 1 tsp Soy Sauce
- juice of 1/2 lime
- 1 clove garlic, chopped
Grill for a couple minutes. Done.
Spicy Shrimp, Coconut Wild Rice, and Fresh Veggie Stir Fry Dinner
- At June 26, 2009
- By megan
- In rice, shrimp, Veggie Sauté
- 0
This dinner was delicious. Follow the recipes for Asian Spicy Grilled Shrimp, Coconut Wild Rice, and Fresh Veggie Stir Fry in Garlic Ginger Sauce.
Shrimp and Veggie Rice Paper Wraps
- At June 12, 2009
- By megan
- In Grilled, lettuce, rice paper, shrimp, wraps
- 0
These rice paper wraps are a lot of fun to make and eat. Allow 20 minutes or so to actually make the wraps because the rice paper needs to soak a little in hot water to soften, and the water cools quickly, so it needs to be changed often. But, they are well worth the effort.
Ingredients:
- Shrimp (15-20 medium sized shrimp)
- Chopped Garlic
- Sliced Pepper
- Chopped Lettuce
- Peanut Oil
Coat the shrimp in peanut oil and chopped garlic. Grill them until they are just done. Let them cool and then coarsely chop into bite sized pieces. Thinly slice the pepper and lettuce (any lettuce except iceberg will work well). In a bowl, mix the shrimp into the veggies. This is the filling.
For the rice paper wraps:
I use a Pyrex pie dish with 1/2 inch of hot water to soak each paper disk. One at a time, place the rice paper disks into the water to soften. Move them around a bit with your fingers for a couple minutes. Carefully lift the disk out of the water, allowing the extra water to drip off, and place on a plate. Spoon some shrimp and veggie mix onto one side the rice paper and start to roll the disk. Start with the side closest to the filling and roll like a burrito, folding up the edges and rolling them tightly. The paper will stick to itself. Keep making these until all of the filling is used.
Serve with a dipping sauce. I prefer a hoisin-based sauce, which I prepare with hoisin sauce, sesame oil, rice vinegar, honey, and freshly chopped chives.
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