Best Cantonese Shrimp With Rice Recipes

SHRIMP CANTONESE

Shrimp Cantonese image

"This recipe proves you don't have to sacrifice good taste when you need something fast," reports Bobby Taylor of Michigan City, Indiana. The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons cornstarch
1-1/4 cups chicken broth
1/4 cup soy sauce
1/4 teaspoon pepper
2 cups sliced onions
2 cups sliced celery
2 tablespoons butter
3/4 pound uncooked medium shrimp, peeled and deveined
8 ounces fresh spinach, torn
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
Hot cooked rice

Steps:

In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 131 calories, Fat 3g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 732mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

CAJUN SHRIMP AND RICE

Cajun Shrimp and Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)

Steps:

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Nutrition Facts : Calories 357 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 176 milligrams, Sodium 537 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 23 grams

SHRIMP CANTONESE WITH RICE

Shrimp Cantonese With Rice image

Make and share this Shrimp Cantonese With Rice recipe from Food.com.

Provided by CJAY8248

Categories < 30 Mins

Time 22m

Yield 1 recipe, 6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces shrimp, halved lengthwise
2 tablespoons butter
2 cups celery, sliced diagonally
2 cups onions, sliced
1 quart fresh spinach leaves
1 (15 ounce) can fancy mixed Chinese vegetables, rinsed and drained
1/4 teaspoon pepper
1/4 cup soy sauce
1 1/4 cups chicken broth
2 tablespoons cornstarch
3 cups hot cooked rice

Steps:

Saute shrimp in butter for 1 minute, or until shrimp turn pink, using a large skillet. Add celery and onions. Cook, stirring, 2 minutes. Add spinach and chinese vegetables. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch together. Stir into shrimp-vegetable mixture. Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over beds of fluffy rice.

Nutrition Facts : Calories 268.2, Fat 5.1, SaturatedFat 2.8, Cholesterol 120.6, Sodium 1028.2, Carbohydrate 37.1, Fiber 2.1, Sugar 3.3, Protein 17.7

CANTONESE SHRIMP

Cantonese Shrimp image

Make and share this Cantonese Shrimp recipe from Food.com.

Provided by silky

Categories One Dish Meal

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb medium shrimp
1 tablespoon cornstarch
3 cloves garlic
1 tablespoon salted fermented black beans
3 tablespoons oil
6 slices gingerroot, ¼ inch thick
1/4 lb ground pork or 1/4 lb beef
3 green onions, in 1 inch pieces
1 medium egg, beaten
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon sugar
1 1/4 tablespoons cornstarch
3/4 cup chicken broth

Steps:

Peel and devein the shrimp.
Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
Peel and smash the garlic.
Rinse the black beans under hot water, then drain well.
In separate bowls, combine the First and Second Sauces so they are ready to be added.
Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
Drain and pat dry.
Place on a platter.
Heat a wok and add the oil.
Heat for 15 seconds, then add the ginger slices.
Stir until lightly browned, then add the garlic.
Stir until lightly browned.
Remove and discard both.
Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
Stir vigorously to mix and break up the meat.
Cook until the meat is no longer pink and add the green onions.
Stir another 30 seconds, add the shrimp, and stir to mix well.
Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
Shovel the contents of the wok to one side.
Mix the Second Sauce quickly and pour down the vacated side of the wok.
Stir to thicken with the point of the spatula.
Mix with the shrimp.
Reduce the heat.
Pour the beaten egg over the shrimp.
Allow to set for 15 seconds then fold in slowly until soft threads appear.
Stir gently to mix.
Remove to a platter and serve immediately.