This creamy shrimp recipe goes so great with fried rice, or steamed with rice. Serve with a side of snow peas, and water chestnuts. Maybe some lycee fruit for desert.
2 cups cooked rice
2 tbs. toasted Sesame oil
2 eggs, beaten
1/4 cup chopped carrot
1/4 cup chopped onion
/14 cup chicken broth
3 tbs. vegetable oil, or sunflower oil
Heat frying pan and add the sunflower oil, and eggs. Scramble the eggs until firm. veggies. Add the veggies and stir fry over high heat for 5 minutes. Add the rice and sir fry for 5 minutes more. Stir in the sesame oil and set the fried rice aside.
3 tbs. butter
3 tbs. AP flour
1/2 tsp. ground pepper
1/4 cup lemon juice
2 tbs. Paprika
lb. ez-peel shrimp
Peel the shrimp and put the peelings into a sauce pot. Cover the peelings with water, and add 1 tsp. kosher salt, and the lemon juice. Bring to a simmer and cover. Let simmer over low heat.
Melt the butter in a saucier. Add the shrimp and 1/2 tsp. salt. Cook over medium heat until the shrimp are cooked through. Stain the broth and discard the shrimp peelings. Add the flour to the saucier holding the shrimp and stir to make a roux. Let the roux cook for 5 minutes. Slowly whisk the broth into the saucier to make a rich, and creamy sauce. Sprinkle the paprika over the sauce for color and added flavor. Use the sauce to top the fried rice, or to top Lo Mien noodles, or r amen noodles, or Texas toast, or even garlic bread. Enjoy.
Seeeeeeeya; Chief longwind of the Nrth
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.