epcotisbest
Well-Known Member
@epcotisbest, since you asked for photos--I didn't get to snap the teriyaki beef with pineapple rice, but here are my shrimp dishes. I've included the recipes in case you're interested.
Garlic-Ginger Shrimp. If anyone is interested in a wine pairing, an New Zealand sauvignon blanc goes nicely.
View attachment 159908
Makes 4 servings.
Warm 2 tbsp. vegetable oil in a nonstick skillet over medium heat. Add 2 tbsp. grated or minced peeled ginger and 3 garlic cloves, minced, and cook, stirring occasionally, 1 minute. Add 1 pound frozen medium shrimp (thawed, peeled, and deveined) and 1/4 cup rice wine or dry white 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 1/2 cup chopped scallions to pan, and toss well to combine. Divide 2 cups hot cooked brown rice and shrimp mixture evenly among 4 serving bowls.
I'll even give you the Nutritional Info!
Calories 311, Fat 10g, Cholesterol 172mg, Protein 26g, Carbohydrate 27g, Sugars 1g, Fiber 2g, Sodium 172 mg.
I was able to provide that info because I got the recipe from Health magazine.
You may notice that the recipe doesn't call for snow peas, but you see them in the photo. I had them on hand and threw them in. More veggies! Healthy! Woo!
Creole Shrimp with Garlic & Lemon (courtesy of Food & Wine magazine)
View attachment 159909
Makes 4 servings
1 lb large shrimp, shelled & deveined
1 1/2 tbsp minced garlic
1 tbsp Creole seasoning
1 red bell pepper, finely chopped
2 tbsp vegetable oil
Juice of 2 lemons
1/4 c chopped parsley
1. In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper
2. In a skillet, sauté the shrimp mixture in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.
Wine pairing: Pinot Grigio.
I served mine over brown rice. Pasta would also be a good choice. Sharp-eyed observers will notice that I used an orange bell pepper instead of a red one, because that's what I had on hand. Red pepper would definitely make for a prettier dish.
These look great. Thanks for sharing the photos and recipes...gonna try them both when we get home.