Two simple shrimp recipes that we like:
Grandmom’s Spicy Garlic Shrimp
4 cloves garlic (minced, or I use garlic powder)
3 T white cooking wine
2 T chicken broth
4 t olive oil
1/2 t salt
1/2 red pepper flakes
1 lbs shrimp (frozen peeled & deveined shrimp, thawed)
1 red bell pepper, cut into thin strips
1 t cornstarch
angel hair spaghetti pasta
In a bowl combine garlic, wine, broth, oil, salt, and red pepper flakes. Add the shrimp and marinate for 5 minutes.
Coat a large skillet with nonstick spray, and warm bell pepper over medium-high heat for 1 minutes to soften slightly. Add the shrimp and marinade (except 1 Tablesppon). Cook for 1-2 minutes (or until shrimp turn pink on the bottom), and then flip shrimp and cook 2 more minutes (or until shrimp are opaque).
In a cup dissolve the cornstarch in the remaining 1 T marinade. Push the shrimp to the side of the pan, and stir the cornstarch mixture into the sauce in the middle of the pan. Stir and cook for 1 minute or until sauce thickens slightly. Serve on cooked pasta.
Thai Shrimp Stir-fry:
This is from the back of the Thai paste jar so super easy but good!
2 T Red Curry Paste (I buy “Asian creations-Thai Kitchen” brand which is easily found at Giant, Whole Foods, etc)
1 can Coconut Milk
1 T brown sugar
1-2 T fish sauce (I substitute soy sauce)
1/4 cup fresh Thai Basil (I substitute fresh basil (and sometimes mint) or just dried basil flakes)
1 lb. shrimp (peeled and deveined)
1-2 bags of frozen vegetables (I use 2 bags of the bags w broccoli, carrots, sweet peas, and water chestnuts)
Rice (I often combine white rice w quinoa)
Bring Coconut Milk to a simmer in a large skillet on medium heat. Stir in Red Curry Paste and brown sugar; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in shrimp and vegetables (I microwave my frozen veggies first). Cook 3-5 minutes or until shrimp turn pink and veggies are tender-crisp. Stir in basil and Soy/Fish Sauce. Serve over rice.