shrimp recipes

• Take a small bowl.
• Add soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch, and sriracha and whip the mixture.Set aside.
• Heat olive oil in a large skillet over medium-high heat.
• Add shrimp, and cook, stirring occasionally, until pink, for 2-3 minutes.
• Add broccoli, and cook, stirring frequently, until tender, for 2-3 minutes.
• Stir in soy sauce mixture until well combined and slightly thickened, for 1-2 minutes.
• Serve immediately, garnished with sesame seeds and green onion, if desired.

• Take a large saucepan of 1 1 /2 cups water, cook rice according to package instructions. Set aside.
• Melt butter in a large stockpot or Dutch oven over medium-high heat.
• Add shrimp, salt, and pepper, to taste.
• Cook, stirring occasionally, until pink, for 2-3 minutes. Set aside.
• Add garlic, onion and bell pepper to the stockpot.
• Cook, stirring occasionally, until tender, for 3-4 minutes.
• Stir in ginger until fragrant, for 1 minute.
• Whisk in curry paste until well combined, for 1 minute.
• Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly until incorporated, for 1-2 minutes.
• Bring to a boil; reduce heat and simmer until slightly thickened, for 8-10 minutes.
• Stir in rice, shrimp, lime juice and cilantro.
• Serve while still hot. 

TIP:

You can keep your meals fresher for longer by using a Vaya Tyffyn lunchbox. It can preserve a wide variety of meals.You can go about your daily activities in the office, or pack your children's school meal for lunch hour and you will be sure that when you do need to call on your food, it will be in the same state you had preserved it in—steaminghot and fresh!

TRIVIA:

Over 1 billion pounds of shrimp are consumed each year in the U.S., almost 90% of it from Asia and Central America.