Sauteed Shrimp With Scallion Rice And Soy Lime Sauce Recipes

SAUTéED SHRIMP

Steps:

• Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
• Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.

SPICY SHRIMP SAUTé

Steps:

• Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.

GARLIC, CILANTRO, AND LIME SAUTEED SHRIMP

Steps:

• Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
• Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.

SAUTéED SHRIMP WITH COCONUT OIL, GINGER AND CORIANDER

Steps:

• Heat a large skillet over medium heat. Melt the coconut oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.
• Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.

LINGUINE WITH SCALLION SAUCE AND SAUTEED SHRIMP

Steps:

• Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.
• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.
• In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.
• Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.
• In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.
• Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining shrimp and garnished with scallion greens.