Garlic-Ginger Shrimp‏

Here's the third recipe in "What to do with a bag of Frozen Shrimp?" Hope you are getting some use out of these EASY and delicious shrimp recipes.

2 tbsp vegetable oil
2 tbsp grated or minced peeled fresh ginger
3 garlic cloves, minced
1 pound frozen medium shrimp, thawed, peeled, and deveined
1/4 cup rice wine or dry white wine
1/2 cup chopped scallions
2 cups hot cooked brown rice

Warm oil in a nonstick skillet over medium heat. Add ginger and garlic and cook, stirring occasionally, 1 minute. Add shrimp and wine to the pan, and raise the heat to medium-high. Cook 3 minutes more or until the shrimp turn pink on both sides and are opaque. Add scallions to pan and toss well to combine. Divide rice and shrimp mixture evenly among 4 serving bowls.

The Rich and the Poor - Shrimp and Beans‏

A few days ago, I did the first recipe in a series: What can you do with a bag of frozen shrimp.  Here is recipe #2

1/2 cup white wine or dry vermouth
1/4 cup water
1 bay leaf
1 pound frozen medium shrimp, thawed, peeled, and deveined
1 (15.5oz) can cannellini beans, rinsed and drained
2 tbsp extra-virgin olive oil
1 tsp white wine or dry vermouth
1 tsp lemon juice
1/4 tsp each salt and pepper
2 tbsp chopped fresh parsley

Add 1/2 cup white wine or vermouth, water and bay leaf in a pan; cook over medium-high heat. When liquid starts to bubble, add shrimp; cook 3 minutes. Add beans and cook until hot. Drain shrimp and beans and transfer to a bowl; discard bay leaf. Add olive oil and toss. Add the 1 tsp white wine or vermouth, lemon juice, and salt and pepper. Top with parsley.

Tomato and Shrimp Stew

So, what can you do with a bag of frozen shrimp? In the next few days, I will be giving you three different recipes telling you just that!!.

1 pound frozen medium shrimp, thawed, peeled, and deveined
1 large onion, diced
2 garlic cloves
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 (26oz) can whole tomatoes
dash of sugar
1/2 cup chopped fresh basil
1/2 pound cooked pasta

Cook onion and garlic in 1 tablespoon warm olive oil until tender. Season with 1/2 teaspoon each salt and pepper. Add whole tomatoes and sugar; cook 10 minutes. Add basil.  Season shrimp with salt and pepper to taste and saute with 1 tablespoon warm olive oil in a separate pan for 3 minutes or until opaque. Add shrimp to tomato mixture, and toss with pasta. Garnish with additional basil.

Peanut-Sauced Shrimp and Pasta

1/2 of a 14-oz package, dried medium rice noodles
1 Tbsp cooking oil
12 oz peeled, deveined medium uncooked shrimp
12 oz fresh asparagus spears, trimmed, cut in 2-inch pieces (3 cups)
1 large red and/or yellow sweet pepper, cut in 3/4 inch pieces (1 cup)
1/2 cup bottled peanut sauce

1. Place noodles in large bowl. Bring 4 cups water to boiling; pour boiling water over noodles in bowl. Let stand for 10 minutes.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add shrimp, asparagus, and sweet peppers. Cook and stir for 3 to 5 minutes, until shrimp are opaque. Add peanut sauce; heat through.
3. Drain noodles. Divide noodles among shallow serving bowls, using a fork to twist noodles into nests. Top with shrimp, asparagus, and sweet pepper mixture. Serves 4.

LEMON GARLIC SHRIMP with Veggies

Nonstick cooking spray
1 Large red bell pepper, diced
1 Large green bell pepper, diced
2 lbs asparagus, trimmed and cut 1 -2" lengths
2 tsp minced lemon zest
1/2 tsp salt
6 cloves garlic, minced
1 lb raw shrimp, peeled and deveined
1 tsp cornstarch
1 cup non-reduced sodium chicken broth
1 tbsp fresh lemon juice
2 tbsp chopped parsley

Spray nonstick cooking spray in skillet and heat to medium. Add bell peppers, asparagus, lemon zest and 1/4 tsp salt. Stir occasionally until veggies begin to soften. Transfer to bowl and cover. Add remaining salt with garlic and sweat about 1 minute. Add shrimp and cook 1 - 2 minutes. Add cornstarch and broth in a separate bowl and stir until smooth. Add to pan with a dash of salt and cook, stirring until the sauce has thickened slightly and shrimp are pink and cooked through. (about 2-3 minutes). Remove from heat and stir in lemon juice. Serve over veggies and garnish with parsley.