Consolidated Cooking Crave #261

Shrimp Fried Rice

2 oz. peanut oil
4 medium shrimp, peeled, deveined and cut into 1/2 inch rounds
1 1/2 tsp. minced garlic, or 3 cloves garlic, peeled and chopped
1 bunch green onions, sliced
1/4 tsp. ginger, chopped
4 large eggs
1/2 cup frozen peas
2 cups jasmine rice, cooked
2 Tbsps. soy sauce
1 tsp. sesame oil

Heat half the peanut oil in a large pan over medium heat; add shrimp and sauté until cooked through. Remove and reserve. Wipe pan. Heat remaining oil in pan. Add garlic green onions, and ginger; sauté until soft. Add eggs, and cook, stirring constantly, until scrambled. Add peas, and sauté until heated. Add rice and soy sauce. Cook for three minutes and mix well. Add back shrimp, toss to combine with sesame oil and serve warm.

Shrimp Scampi

2 Tbsps. olive oil
4 Tbsps. butter
4-5 garlic cloves, minced, or 1 1/2 Tbsps. minced garlic
1 1/4 lbs. large shrimp prawns, shelled with tails on or off
Salt and pepper to taste
1/4 cup dry white wine or broth
1/2 tsp. crushed red pepper flakes or to taste (optional)
2 Tbsps. lemon juice
1/4 cup chopped parsley

Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté for 30 seconds to 1 minute. Add shrimp; season with salt and pepper to taste and sauté for 1-2 minutes on one side, then flip. Pour in wine or broth, add red pepper flakes. Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t overcook the shrimp). Stir in the remaining butter, lemon juice and parsley and take off heat immediately. Serve over rice, pasta, garlic bread or steamed vegetables like cauliflower, broccoli, or zucchini noodles.



Laverne Diede
Rhonda Fitterer

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