For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
ftened, about 5 minutes; stir shrimp, onion, corn, and garlic into
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
small bowl, season the shrimp with the Essence and a
Place bacon, onion, green and red peppers and celery in large skillet.
Let fry
3
to
4
minutes
or
until bacon is crisp. Add shrimp.
Cook
for 10 minutes.\tAdd cooked rice to shrimp and other
ingredients,
sprinkle about 1/4 cup La Choy soy sauce over rice, stir until brown, season to taste, lower heat for 5 minutes.
Serve
hot.
This recipe can be used with chicken or pork.
In a large skillet or wok, heat oil over medium-high heat.
Add mushrooms, onion and ginger; stir-fry for 1 minute.
Push vegetables aside.
Pour egg into skillet and scramble.
Stir in rice and gently, separate grains.
Add shrimp and soy sauce; stir until thoroughly heated.
This kitchen tested recipe makes 4 servings.
Contains 189 calories.
long with carrot, rice and shrimp. Stir-fry for 2-3
ntil Raisins swell.
Add Shrimp and pineapple chunks. Cook until
If your shrimp is frozen cook it in 2 Tablespoons oil. Cook till it is thawed and all the water is gone. Take out of pan.
By hand or food processor (which I prefer) finely cut up your green onions, garlic and carrots.
Put your shredded mix in with 3 Tablespoons oil, rice, soy sauce, salt.
Cook stirring often till all if well heated and add your shrimp and eggs.
Continue cooking till your vegetables are done.
Serve with Soy sauce - like I said never enough soy sauce!
Pour olive oil into a wok or large nonstick skillet over medium-high heat. Add garlic, onions and chiles and saute until wilted, about 3 minutes. Add rice, sugar, soy sauce and fish sauce.
Reduce heat to medium and saute until ingredients are well coated and hot, 3 to 4 minutes. Add shrimp, cilantro, basil, and sesame oil and saute until shrimp are hot to touch, about 3 minutes.
br>To Prepare the Shrimp:
Toss shrimp with 1 tablespoon olive
Clean and devein shrimp, leaving the last section and
In a nonstick pan, heat peanut oil.
Add garlic and green onion.
Saute until soft, or for about three minutes.
Add rice, shrimp, and water chestnuts.
Saute for another one minute.
Add broth or water, soy sauce, and sesame oil.
Stir to combine.
Cover pan.
cook until all ingredients are warm, about 3 to 5 minutes.
Sprinkle on almonds.
Serve.
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
Saute onions and bell pepper in margarine.
Add shrimp (chopped); saute, then add the can of fried rice.
Heat and serve.
oss the shrimp with 1 tablespoon of the
Prepare rice as directed, simmering 15 minutes.
Remove from skillet and set aside; keep warm.
In same skillet, heat oil over high heat.
Add green onions, garlic, and ginger; cook 1 minute. Add shrimp; cook 2 minutes, stirring constantly until pink.
Add chestnuts and prepared rice.
Cook 2 minutes.
Add pea pods and cook 1 to 2 minutes or until crisp-tender.
Makes 6 servings.
Combine shrimp, green onion, cornstarch, 1 teaspoon salt and pepper in a large bowl. Toss to mix.
Stir-fry shrimp mixture in hot oil in wok for 3 to 5 minutes or until shrimp turn pink. Remove from wok. Stir rice, eggs and 1 1/2 teaspoons salt together in a bowl.
Pour into hot wok.
Stir-fry over medium-high heat for 2 minutes or until eggs are cooked. Add shrimp mixture. Stir-fry until mixed.
Prepare Rice-A-Roni mix as directed, simmering 15 minutes. Remove from skillet; set aside.
Keep warm.
In same skillet, heat oil over high heat.
Add green onions, garlic and ginger; cook 1 minute.
Add shrimp; cook 2 minutes.
Add water chestnuts and prepared Rice-A-Roni.
Cook 2 minutes.
Add pea pods.
Cook 1 to 2 minutes until crisp-tender.
Shell the shrimp and cut them crosswise into 1/2 inch pieces. Mix shrimp with cornstarch and salt in bowl.
Heat wok on high. Add oil.
Cook shrimp 10 seconds.
Turn heat to medium and stir briskly.
Pour in dish.
Clean pan.
Add oil.
Pour in eggs.
When fluffy, scoop in dish.
Clean pan.
Set pan on medium.
Add cooked rice; toss 1 minute.
Sprinkle salt and add scallions, eggs and shrimp last.
Pour in hot serving dish.