WEIGHT WATCHER'S ASIAN SKILLET SHRIMP AND SUGAR SNAP PEAS
Better than Chinese takeout. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger and garlic.
Provided by autoguy9171
Categories Asian
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic, ginger and onion; cook, stirring frequently, 1 minute. Add sugar snap peas; cook until tender crisp, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.
- Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir until well blended. Add remaining 3/4 cup broth and soy sauce.
- Pour broth mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and brown sugar. Reduce heat to low and simmer just until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice. Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.
Nutrition Facts : Calories 261.8, Fat 4.8, SaturatedFat 0.6, Cholesterol 142.9, Sodium 1098, Carbohydrate 33.7, Fiber 4.2, Sugar 2.6, Protein 20.8
SHRIMP CURRY WITH COCONUT MILK AND SUGAR SNAP PEAS
This is delicious and easy enough for me to do after work when I get a craving for it. Be sure to serve with plenty of steamed rice to soak up the sauce. Recipe from Sam Choy's Sampler.
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
- Add shrimp, sugar, ginger, salt and pepper.
- Saute 3-4 minutes, then remove to a plate.
- In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
- Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
- Return shrimp to pan, along with snap peas; heat through.
- Serve with steamed rice.
Nutrition Facts : Calories 565, Fat 51, SaturatedFat 30, Cholesterol 235.8, Sodium 814.9, Carbohydrate 14.5, Fiber 2, Sugar 2.6, Protein 15
THAI FRIED RICE WITH SHRIMP AND SUGAR SNAP PEAS
Make and share this Thai Fried Rice With Shrimp and Sugar Snap Peas recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a wok or large skillet over med-high heat.
- Add 1 tablespoon of the oil and tilt to coat the inside of the wok.
- Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate.
- Add 1 teaspoon oil to the wok and heat.
- Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper.
- Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate.
- Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside.
- Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds.
- Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds.
- Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine.
- Mix the fish sauce and soy sauce together in a small bowl.
- Pour over the rice mixture and stir well.
- Spoon into bowls and sprinkle each serving with the cilantro; serve hot.
Nutrition Facts : Calories 373.2, Fat 11.9, SaturatedFat 2.1, Cholesterol 236.2, Sodium 1892.6, Carbohydrate 40.9, Fiber 1.7, Sugar 1.7, Protein 24.3
SHRIMP AND SUGAR SNAP PEAS STIR-FRY
Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the marinade: combine all the marinade ingredients in a bowl; mix well.
- Add the shrimp; stir to coat evenly; let stand for 10 minutes.
- Put stir-fry pan over high heat until hot.
- Add in the oil; swirling to coat the sides.
- Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
- Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
- Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
- Transfer to a serving plate and serve.
SHRIMP AND SUGAR PEAS LO MEIN
Enjoy this one-dish skillet dinner made using Betty Crocker® chicken, peas and shrimp ready in 20 minutes. Perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In 10-inch skillet, heat oil and peanut butter over medium heat just until peanut butter melts. Stir in noodles (from Chicken Helper box) until coated. Stir in 2 1/4 cups water and the sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally.
- Reduce heat; stir in peas. Cover; simmer 6 minutes, stirring occasionally. Stir in shrimp. Cover; simmer 4 to 5 minutes longer or until noodles are tender.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 110 mg, Fat 2, Fiber 4 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 6 g, TransFat 0 g
SHRIMP AND SUGAR SNAP PEA SAUTE
A good, quick supper that uses fresh, but simple ingredients. Recipe is from Woman's Day and suggests serving it with texas toast. Could also use garlic bread.
Provided by Ppaperdoll
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large nonstick skillet. Add shrimp, peas, salt and pepper. Cook over medium-high heat, stirring often for 3 minutes until shrimp are almost cooked through.
- Add tomatoes and garlic to skillet, cover and, shaking often, cook 2 minutes until tomatoes soften and shrimp are pink. Stir in parsley and lemon peel. Serve with lemon wedges.
Nutrition Facts : Calories 247.8, Fat 6.2, SaturatedFat 2.5, Cholesterol 266.8, Sodium 425.1, Carbohydrate 12.5, Fiber 4.2, Sugar 2.9, Protein 36.9
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