Subj : Shrimp Dishes We Love 04
To   : All
From : Dave Drum
Date : Wed Nov 20 2024 03:30 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Fried Rice
Categories: Seafood, Rice, Vegetables
     Yield: 5 Servings

   1/4 c  Olive oil; more as needed
     1 lb Peeled, deveined medium
          - shrimp; thawed
          Salt
   1/2 ts Garlic powder
     1 md Onion; diced
 1 1/2 c  Frozen mixed vegetables
     6 c  Cooked jasmine or other long

 :       - grain white rice; pref cold
 :       - and day-old
     1/4 c  soy sauce; to taste
       2 tb unsalted butter
       4 lg eggs
 :       Yum Yum Sauce; for serving *

 * separate recipe

 Heat a very large nonstick or cast-iron skillet over
 high. Add the olive oil and shrimp, and sprinkle with
 salt and the garlic powder. Cook, stirring occasionally,
 until the shrimp is no longer translucent and begins to
 turn golden at the edges, 2 to 4 minutes. With a slotted
 spoon, transfer the shrimp to a plate and set aside.

 Add the onion and mixed vegetables to the shrimpy oil
 and cook, stirring occasionally, just until the onion
 loses its raw edge but is still crunchy, and the
 vegetables are mostly thawed, 1 to 2 minutes. Add the
 rice and soy sauce and cook, stirring occasionally,
 until well combined and the rice begins to crisp
 underneath where it meets the pan, 5 to 7 minutes. Taste
 and adjust the seasoning with more soy sauce as needed.

 Scooch the rice to one side of the pan, lower the heat
 to medium and melt the butter on the empty side of the
 pan. Crack the eggs into the melted butter, break the
 yolks and stir vigorously to scramble the eggs, cooking
 just until they have set but are still tender, about 1
 minute. Stir the soft scrambled eggs into the rice, add
 the reserved shrimp and any accumulated juices, then
 remove the pan from the heat.

 Let the fried rice sit for a few minutes so that it can
 continue to crisp in the pan’s residual heat. (If you
 haven’t already made the yum yum sauce, this is the
 perfect time to do it.)

 Drizzle most of the yum yum sauce over the fried rice in
 the skillet, leaving some back, if desired, to serve in
 a small dish on the side for dipping the shrimp.

 By: Eric Kim

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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