Thursday, September 16, 2010

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Light and Easy

I often get stuck in a rut with our 'meal rotation', so this week I have been making new meals for dinner. Not only new meals, but healthy meals -- meals I have never made before. I noticed that the jumbo shrimp was on sale this week, so googled some shrimp recipes and came across a fantastic one! I had all of the ingredients in the house already with the exception of the shrimp and snow peas. This recipe is very easy, delicious and it is now a big winner in this house! Now, head on down to the market, get some fresh shrimp and snow peas and try this recipe! You won't be sorry you did!


Shrimp with Snow Peas


* 1 Tablespoon salt
* 2 Cups cold water
* 1 pound shrimp, peeled and deveined
* 1/3 Cup chicken broth (I use low sodium)
* 2 teaspoons rice wine
* 1 1/2 teaspoons soy sauce (I use low sodium)
* 1 1/2 teaspoons corn starch
* 3/4 teaspoons sugar
* 1/8 teaspoon ground pepper
* 1 Tablespoon sesame oil
* 2 Tablespoons minced garlic
* 1 teaspoon minced fresh ginger root
* 6 ozs+ snow peas, strings removed
* 2 Tablespoons chopped fresh chives
* 1/4 teaspoons salt

Directions

**Be sure to prep everything first (garlic, ginger, sauce, etc.). Once the cooking begins, it only takes minutes to complete the dish. To ensure that you don't overcook the shrimp, follow cooking times.**

In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside for 5 minutes. Rinse shrimp and dry on paper towels.

In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.

Heat 1 tablespoon sesame oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger and 2 teaspoons vegetable oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.

Stir broth mixture into wok, and continue cooking until sauce thickens. Serve immediately. We served over rice. The only thing I may do differently next time is to double the sauce (broth) mixture. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Shrimp with Snow Peas