Shrimp with Snow Peas and Edamame

Cover recipe- Food Network Magazine, Shrimp with Snow Peas and Edamame: March 2010

Fast, easy, fresh, healthy… this cover caught my eye immediately!  A nice cover to get us thinking of spring, Food Network Magazine features “11,375″ Stir-Fries:  Design Your Favorite Stir Fry in Five Easy Steps.  Their Mix & Match Guide shows you how to 1.  Pick a Protein, 2.  Marinate, 3.  Choose Vegetables, 4.  Choose a Sauce, and 5.  Stir Fry.  Nice idea!  Stir Fries are pretty simple to put together in general, but it’s helpful to have five sauce ideas at hand.  Featured stir-fries in this issue include Sweet & Sour Chicken, Beef with Broccoli, Tofu with Mushrooms & Peas, Spicy Pork w/ Spinach & Tomatoes and of course the cover recipe:  Shrimp with Snow Peas and Edamame.  They all look delicious.

Read my notes below to see what I though of this recipe.

Print Print Recipe

Shrimp with Snow Peas and Edamame

Yield: 4 servings

Prep Time: 30 min + chill time

Cook Time: 8 min

Ingredients:

STIR FRY and MARINADE:
3/4 lb. medium or large shrimp, peeled & deveined
1 large egg white
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. cornstarch
peanut or vegetable oil
2 cups whole snow peas
1 cup frozen edamame

SAUCE:
3/4 cup chicken broth
1 Tbsp. cornstarch
2 Tbsp. Chinese rice wine or dry sherry
1/2 tsp. sesame oil
1 tsp. salt
1/2 tsp. sugar

ADDITIONAL INGREDIENTS:
more sesame or vegetable oil
2 cloves garlic, minced
1 to 2 Tbsp. minced ginger
2 minced scallions
pinch of salt
pinch of sugar

GARNISHES (optional):
sliced scallions
peanuts
sesame seeds
sliced jalapeño
cilantro

Directions:

1.  Place shrimp in a bowl and toss with egg white, 1 Tbsp. rice wine (or sherry) and 1 Tbsp. cornstarch.  Cover and refrigerate for one hour.
2.  Mix sauce ingredients together in a small bowl.
3.  Drain excess marinade from the shrimp.  Place shrimp, peas & edamame, and sauce near the stove.
4.  Heat 1/4-inch peanut or vegetable oil in a wok or skillet over medium heat.  Add shrimp; slowly stir until almost opaque, 30 seconds to 1 minute.  Transfer to a plate; discard the oil and wipe out the pan.
5.  Heat pan over high heat, 1 to 2 minutes.  Add 2 Tbsp. oil, then 2 cloves minced garlic, 1 to 2 Tbsp. minced ginger, 2 minced scallions and a pinch each of salt & sugar; stir fry about 30 seconds.  Add the vegetables and stir-fry until crisp-tender.
6.  Add the shrimp and sauce and stir until the sauce is thick and the vegetables and shrimp are cooked through, about 3 minutes.  Thin with chicken broth, if needed.  Garnish with desired garnishes.

Tips:

*Chinese Rice Wine isn't something I have around the house so I opted for the Sherry.
*Scratch what I said above about this recipe being "healthy."  There's a whole lot of oil indicated in the recipe but I suppose that's the whole idea of a stir fry, right?  I simply couldn't use the 1/4-inch oil to stir fry the shrimp.  I just gave the pan one swoosh of oil and it worked just fine.
*The key to a good stir fry is making sure the oil is hot enough to cook the food quickly.
*I couldn't find anywhere in the recipe where it said how many this recipe served.  I'm guessing "4."
*I served the stir-fry over brown rice, and I used sesame seeds and scallions for my garnish.


Source:
  Food Network Magazine, March 2010

The results:

We enjoyed the meal. I’m not really sure this recipe would qualify for “Super Fast,” which is what they advertise on the cover.  It’s super-fast if you have all of the ingredients at hand before stir-frying, but it took some time to get all the parts together.

Did this recipe deserve the cover spotlight?

Yes.  It’s the perfect attention-grabber for a spring cover, and it made a delicious dinner.  We enjoyed the recipe a lot, and I’m anxious to try some of the other combinations mentioned in the Mix & Match Guide.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

12 Responses to “Shrimp with Snow Peas and Edamame”

  1. 1

    VeggieGirl — February 18, 2010 @ 8:23 am

    Love Food Network magazine! :)

  2. 2

    Michelle — February 18, 2010 @ 8:23 am

    I got a Food Network Magazine subscription for Hanukkah and I’ve really been enjoying it! Their recipes are so easy to make and look so vibrant! I’m loving this dish and can’t wait to try it out myself!

  3. 3

    Margaret — February 18, 2010 @ 8:26 am

    Been looking at that one myself. Glad to hear it is a good one. Looks beautiful.

  4. 4

    Katie — February 18, 2010 @ 8:38 am

    I’m always amazed that your photos consistently look better than the magazines’ photos! This looks delicious!

  5. 5

    Deborah Mele — February 18, 2010 @ 8:45 am

    Thanks Lori! I just bought this magazine and was wondering how that cover recipe would work out. Nice to know it is worth trying!

  6. 6

    Tracey — February 18, 2010 @ 12:43 pm

    This recipe caught my eye when my issue of Food Network magazine came this month. Thanks for testing it out – I’ll definitely make it soon!

  7. 7

    Phoo-D — February 18, 2010 @ 1:31 pm

    This sounds terrific! I purchased a package of snow peas on a whim and have been wondering what to make with them. I love the idea of a shrimp and edamame stir fry.

  8. 8

    David A. — February 18, 2010 @ 2:16 pm

    Hey Lori, thanks for turning us on to this recipe. We at Seapoint Farms distribute edamame across the country and always love reading about how people are using it to cook!

  9. 9

    Jen @ My Kitchen Addiction — February 18, 2010 @ 8:11 pm

    I rarely read Food Network magazine, but this does look like a great dish. Love your picture… it’s beautiful!

  10. 10

    LilSis — February 18, 2010 @ 10:35 pm

    I wanted to make this recipe right when I saw the cover! It’s good to know that it’s worth making even if it’s not as quick and easy as they suggest.

    Your photo is awesome! IMHO, better than Food Network’s photo!

  11. 11

    ppark — February 20, 2010 @ 9:20 am

    I bought the magazine earlier this week, and I tried this recipe also. I am not sure that I would call it “quick” either, because you have to marinate the protein for 1 hour. To me, quick is something I can have ready 30 minutes after I walk in the door. That being said, I put the protein in the marinade, and only marinated long enough to assemble/chop the rest of the ingredients, and that took about 30 minutes. It turned out well, and I am looking forward to trying some more combos. The best part to me was the sauce ideas.

  12. 12

    Maria — February 23, 2010 @ 11:45 am

    I love the colors in this dish!

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