Shrimp and Romaine Stir-Fry

Name: Shrimp and Romaine Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons cornstarch; 1 Tbsp finely chopped peeled fresh ginger; 5 garlic cloves, forced through a garlic press; 79 milliliters reduced-sodium chicken broth; 1 teaspoons dried hot red-pepper flakes for stir-fry; 4 servings Accompaniment: white rice; 2 Tbsps rice vinegar (not seasoned); 2 romaine hearts, cut crosswise into thirds; 567 grams peeled and deveined large shrimp (about 21 to 25 per pound), patted dry; 3 Tbsps soy sauce; 1 Tbsp sugar; 3 Tbsps vegetable oil

You can never have too many main course recipes, so give Shrimp and Romaine Stir-Fry a try. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 280 calories, 32g of protein, and 13g of fat. If you have accompaniment: rice, soy sauce, garlic cloves, and a few other ingredients on hand, you can make it. To use up the rice you could follow this main course with the Rice Pudding as a dessert. From preparation to the plate, this recipe takes about 10 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Stir together all sauce ingredients in a small bowl.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds.

Ingredients you will need

Garlic

Ginger

Cooking Oil

Equipment you will use

Frying Pan

Add shrimp and stir-fry until almost cooked through, about 3 minutes.

Ingredients you will need

Shrimp

Add half of romaine and stir-fry until it begins to wilt, then add remaining romaine and stir-fry until just wilted and shrimp are just cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.

Ingredients you will need

Romaine

Shrimp

Sauce

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2teaspoons

cornstarch 1Tbsp

finely chopped peeled fresh ginger 5

garlic cloves, forced through a garlic press 79milliliters

reduced-sodium chicken broth 1teaspoons

dried hot red-pepper flakes for stir-fry 4servings

Accompaniment: white rice 2Tbsps

rice vinegar (not seasoned)2

romaine hearts, cut crosswise into thirds 567grams

peeled and deveined large shrimp (about 21 to 25 per pound), patted dry 3Tbsps

soy sauce 1Tbsp

sugar 3Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.