Thursday, February 17, 2011

Kicked-Up Shrimp Fried Rice

I have two things to share with you today. 

1.   I'm obsessed with shrimp right now.  I've made a lot of shrimp dishes and I plan on making quite a bit more in the coming weeks.

2. I'm convinced no one has as many shrimp recipes as Emeril.  In fact, let's just refer to him as the King of Shrimp from now on. 

This recipe for Kicked-Up Shrimp Fried Rice is the second shrimp dish I've cooked from The King of Shrimp.  A third shrimp recipe might just be gracing my table tonight.  When I obsess over something I mean business. 
 Kicked-Up Shrimp Fried Rice
Adapted from Emeril's 20-40-60
Serves 4

4 tablespoons peanut or vegetable oil
3 eggs, lightly beaten
salt and freshly grond black pepper
8 ounces medium shrimp, peeled and deveined (I used 1lb of peel and eat shrimp)
1/2 teaspoon Emeril's Original Essence or Creole Seasoning
3 green onions, white and green parts separately minced
2 teaspoons minced ginger
2 teaspoons minced garlic
3 cups cooked white rice
1 tablespoon dark Asian sesame oil
2 cups (about 12 ounces) frozen stir-fry veggies, defrosted (I used red bell pepper and edamame)
2 tablespoons plus 1 teaspoon soy sauce 

Heat 1 tablespoon of the peanut oil in a large s
killet or wok over high heat.  When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds.  Transfer the eggs to a paper towel-lined plate and set aside.  Chop the eggs into small pieces when cool enough to handle.

Add 1 tablespoon of the remaining peanut oil to the skillet.

In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper.  When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side.  Remove from the skillet and set aside.

Add the remaining 2 tablespoons peanut oil to the skillet.  Add the green onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds.  Add the rice and cook, tossing, until it is hot and golden, about 2 minutes.  Add the sesame oil and the stir-fry vegetables, and cook until heated through, 1 minute.  Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.
Season with salt and pepper to taste, garnish with green onion tops, and serve.
Notes/Results:  I love fried rice and found this meal to be perfect in every way. I had leftover rice on hand so this meal was really quick for me.  Ten minutes of prep and ten minutes of cooking.  A  quick tasty dinner with minimal cleanup is always a winner for me!

I've also been enjoying the kitchen department at Marshall's (maybe a little bit too much).  One of my favorite finds is this Visionart Italian Wok for $12.99.  I thought this pan was so awesome with all it's colors and floral designs.  Of course I had to have it! 

So here's my advice.  The next time you have some free time (and a little bit of extra cash) head over to Marshall's and check out their little kitchen department.  I guarantee you will find something that you love.  I know I always do.


  1. We don't have a Marshalls near us, but we do have a TJ Maxx, and I am a serious stalker of their kitchen department (you know they are the same company, right? Along with Home Goods?)

    So, the one thing I really took away from this post? Edamame. You just said the word and now I want edamame!!!

  2. So sad we don't have a Marshall's either since that pan is awesome. The rice looks wonderful and as far as shrimp dishes are concerned, I'll say bring em' on. The more, the better :o)

  3. I love shrimp but I never cook with shrimp. I think you've inspired me to try it out.

  4. I have a Ming shrimp dish marked to try for next week--have been craving shrimp lately too. ;-) This look delicious--quick and full of flavor works for me.

    I love that wok--I wish we had a Marshall's here--Ross just instant as good.

  5. I'm with you. Love me my shrimp. This recipe looks delish and I love your new wok!

  6. Thank god shrimp is so healthy what with all of your cravings! I'm just stuck craving things like ice cream and chocolate and brie. Oy.

    This looks like one delicious dish! And that wok is so cute! I need to find my nearest Marshall's...stat.

  7. I haunt the houswares/kitchenware at Marshalls! What a fun find! And I, too love shrimp. And we all adore fried rice. I like that it is warming with your spices for the winter weather but light enough to satisfy without overstuffing you.

  8. The shrimp fried rice looks truly delicious and I am obsessing over your gorgeous wok right now. I love to haunt the housewares departments at Marshalls and at TJ Maxx.

  9. I get so many great dinner ideas here on your blog, this is no exception, really beautiful!
    Have a great weekend!
    *kisses* HH

  10. I can't get enough shrimp. Love, love, love the stuff. What a mouthwatering pictures Kim.

  11. We love shrimp. And we love fried rice. For some reason I never mix the two (we always do veggie fried rice). This dish is really beautiful and inviting. Love the pan too!

  12. this is actually the perfect time to post this. my shrimp hatin husband is taking off for two weeks, so now i can eat all the shrimp i want. i am SO making this!

  13. Such a cute wok! I wouldn't have been able to resist either. ;) Shrimp is yum! Your fried rice looks terrific!

  14. Love the Wok - and the dish you cooked in it!!

  15. All hail the king of shrimp! Looks tasty, and I love your new wok!

  16. Look at you, you are a wok star! ;)

  17. This shrimp fried rice looks delightful! I can't wait to make this... and I need to get a wok!


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