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.


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5 Responses to “Bacon Wrapped Corn On The Cob”

  1. 1

    Tieghan — July 18, 2013 @ 7:14 am

    Bacon + Corn = Best summer combo around!!

    These look awesome!

  2. 2

    Anna @ Crunchy Creamy Sweet — July 18, 2013 @ 12:47 pm

    This looks amazing! You can’t go wrong with bacon!

  3. 3

    Jenna — July 19, 2013 @ 7:59 pm

    I think with the bacon wrapped around the corn it would be kind of hard to eat. You’d keep the bacon from falling off with your fingers. Still looks really tasty though. Think I’d add crumbled bacon bits on top instead. :)

  4. 4

    Nessa — July 22, 2013 @ 5:00 pm

    Hello, perfection :)

  5. 5

    sara — July 24, 2013 @ 2:06 pm

    YUM. This looks amazing!

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