Shrimp and Snap Pea Stir-Fry

Shrimp and Snap Pea Str-Fry

Prepare a meal in a snap with this super fresh stir-fry. Stir-frying is one of the fastest ways to prepare dinner. Small cuts of food or bite sized foods cook up in no time when tossed into a hot pan.

We even went a step further with this stir-fry, we topped it with lemon zest and shavings of fresh ginger root. Ginger is great for digestion, reduces pain and inflammation, and wards off some cancers.

If you are increasing your omega-3 in your diet, shrimp is a great choice with .29 grams per a 3 ounce serving.

Our featured recipe is – Shrimp and Snap Pea Stir-Fry – and here is what you will need.

2-4 tablespoons extra virgin olive oil

2 cups sugar snap peas, trimmed

1 can of sliced water chestnuts, drain

12-16 ounces large shrimp, cooked

1/4 cup garlic and green onion teriyaki sauce (your favorite brand; we use Kikkoman)

2 cups cooked wild rice and red barely

1 cup organic chicken broth

cooking rise

Pour 1 cup of water and 1 cup of organic chicken broth into a medium sauce pan, add rice and bring to a boil on high heat.

Once boiling lower heat to low to simmer for 45 minutes. What we do so the rise will not be soggy after cooking it, is place a dry clean towel over mouth of pot and place the lid over the towel. As the water evaporates and rises to the lid water forms again only to fall back over the cooking rice.

With the towel in place, it will hold the vapor not allowing it to fall back over the rice. The rice is always 100% guaranteed  to be fluffy.

When rice is done remove towel, fluff with a fork and set aside.

washing snap peas

 

Meantime, wash and trim the Snap Peas and set aside. Next, open the can of water chestnuts, drain off  liquid and set aside.

preparing and stir-frying Shrimp and Snap Pea Stir-Fry

Next place a large frying pan or a wok if you have one over high heat, add 2 tablespoons of olive oil. When heated add 1/8 cup of the stir fry sauce. Place peas and chestnuts into pan and stir-fry until snap peas turn a bright green in color. Place into a medium bowel and set aside.

Using the same pan, add the shrimp and remaining 1/8 cup of stir-fry sauce. Stir-fry until shrimp is more oblique in color than orange. Add back the vegetables to shrimp and stir-fry 1 minute more. Remove from heat.

close up of Shrimp and Snap Pea Str-Fry

Spoon some rice on to a dinner plate, spoon some shrimp stir-fry over rice and serve. As we stated before hand, we topped the stir-fry with lemon zest and shavings of fresh ginger root. Enjoy the wonderful flavors of this splendid stir-fry.

 

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Enjoy the Supper Bowl with Splendid Recipes

The Super Bowl is just one week away. So you have plenty of time to get down to your local market and stock up on the foods you will need for your Super Bowl Party.

I am sure you have some ideas and there are lots of ideas all over the Internet. Here are a few ideas from Splendid Recipes:

This is a great way to receive your guests and keep their appetite’s at bay while they wait for the more hardy party food favorites…just have a bowl of corn chips and a bowl of Shrimp and Mango Salsa.

Shrimp and Mango Salsa Shrimp and Mango Salsa

1 lb. cooked shrimp meat

3 tbsp. olive oil

2 cups mango salsa

1 bag corn chips

Heat oil in pan, add shrimp and cook until shrimp turn light orange.

Mango Salsa:

3 large mangos, peeled and cut into ¼ inch squares

1 red onion, chopped

5 limes, juiced

1½ tbsp.  Asian hot sauce

2 jalapeno pepper, chopped

1½tbsp.  Cilantro, chopped

1 tbsp. sugar

1 tsp.  Fresh ginger, chopped

Salt to taste

In a large mixing bowl combine the mangos, red onions, jalapenos, cilantro and ginger. Next add the Asian hot sauce, lime juice, sugar and salt to the mixture. Mix together well. Combine shrimp and mango salsa in a large bowl and mix well. Allow mixture to chill in the refrigerator for 20 minutes. Serve with corn chips.

What’s a party without finger foods? Will here’s some great ideas and finger licking good too.

 

Brown Sugar Finger Wings

 Brown Sugar Finger Wings

1 cup brown sugar, packed

½ cup soy sauce

2 tbsp. ginger, fresh and finely chopped

6 garlic cloves, minced

3-4 lbs. chicken wings, petite style

Preheat oven to 400 degrees

Mix first 4 ingredients in a small bowl.

Grease a 13 x 9 baking pan and position wings in pan. Pour brown sugar mixture over wings. Mix chicken around to coat. Bake in heated oven for 1 ¾ – 2 hours, until tender and glazed; stirring occasionally.

Raspberry Chicken Wings

Raspberry Chicken Wings                             

 

1 ½ cups seedless raspberry jam

1/3 cup balsamic vinegar

3 tablespoons soy sauce

1 ½ tsp. crushed red pepper

1 (5 lb.) pkg. frozen chicken wings, thawed

Preheat oven to 400F.

Line a 13×9-inch baking sheet with aluminum foil.

In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth. In a large bowl, toss chicken wings with half of the jam mixture. Place on the baking sheet and bake 50 minutes. Brush wings with remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer pink inside and outside is glazed. Serve hot.

Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

1 lb. green beans, fresh and ends snipped

16 oz. bacon, hardwood smoked with maple flavoring

1 cup brown sugar, packed

½ cup butter (2 sticks), melted

Preheat oven to 350 degrees

Mix brown sugar and melted butter in a small bowl.

Grease a 13 x 9 baking pan.

Cut raw bacon strips in half. Roll 3-4 green beans in bacon. Continue to roll beans until baking dish is full. Pour brown sugar mixture over wrapped beans. Place in oven 30 minutes or until bacon is done.

Don’t forget while you’re at the market getting the ingredients for these great supper bowl snacks to napkins as well.

Enjoy the Supper Bowl with Splendid Recipes!!

View video for Bacon Wrapped Green Beans and Brown Sugar Finger Wings recipes

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Garlic Linguine with Seared Shrimp

Garlic Seared Shrimp Linguine

2/3 cup Slow-Cooked Garlic Mojo* (stir before measuring)

1 lb. medium shrimp, peeled and deveined

3 canned chipotle chilies en adobo, seeded and finely chopped

1 lb. linguine

3 tbsp. chopped cilantro

3/4 cup grated Parmesan or Romano

Fill a large pot about 2/3 full of water. Add 2 tablespoons salt or olive oil, cover and bring to a boil over high heat. Slide the pasta into the boiling water, stir. Cook pasta about 6 minutes for al dente linguine or 3 minutes for fresh made pasta.

Over medium-high heat in a large skillet, spoon 2 tablespoons of the garlic oil mojo. Pat the shrimp dry; when the oil is hot, place them in the skillet. Cook until the shrimp are no longer pink in the center, about 1 minute per side. Remove the skillet from the heat and stir in the chopped chills and the reserved mojo.

Remove ½ cup of the pasta water; drain pasta into a colander. Return pasta and the ½ cup water to the pot. Scrape in the shrimp mixture, sprinkle with the chopped cilantro, toss together and divide among warm plates. Sprinkle with the grated cheese and serve.

 

*Slow Roasted Garlic Mojo

4 large heads peeled garlic cloves or 10 ounces (about 1 3/4 cups)
2 cups extra virgin olive oil
½ cup fresh lemon juice

Heat the oven to 350 degrees.

Peel away paper shell from garlic gloves. Next stir together the garlic and oil in an 8×8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lemon juice and return to the oven for 20 minutes for the garlic to absorb the juice and turn golden brown.

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree.  Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.

View our web-site for information about food and how it correlates to a healthy you: Savor the Food and your Health