Shrimp Fried Rice with Snow Peas – One Pan – Quick and Easy – Gluten Free

Shrimp Fried Rice with Snow Peas-one-pan-gluten free-11-poppopcooks.com

Shrimp Fried Rice with Snow Peas

All in one pan including the rice!

You probably have noticed that I’ve posted a couple of Shrimp Fried Rice recipes before but never with snow peas. Snow peas can go great with just about any meat or fish but especially shrimp…..

……If you are using frozen shrimp put them in a bowl of cold water and they will be thawed out by the time the rice is done. Put a large sauté pan on at medium high. Add the water, the salt and the minute rice. Or, regular rice if you want. For meals like this I’ve settled on brown minute rice.

Shrimp Fried Rice with Snow Peas - One Pan - Quick and Easy - Gluten Free-poppopcooks.com

Stir it and bring it to a fast simmer. Lower the heat to the point that it maintains a simmer and cover with a lid. Follow the instructions on the box for the best cooking time for the rice that you are using. Check to see if any more water is needed at about 3 minutes short of the prescribed cooking time. If so just enough to bring the surface of the liquid even with the top of the rice.

While the rice is cooking chop up the onion and garlic. Whisk up the egg –  or eggs – and have the snow peas standing by.

Shrimp Fried Rice with Snow Peas-2 - One Pan - Quick and Easy - Gluten Free-poppopcooks.comWhen the rice is done remove it from the pan to a bowl and drizzle the egg  into the rice while you slowly stir the rice.

Shrimp Fried Rice with Snow Peas-5 - One Pan - Quick and Easy - Gluten Free-poppopcooks.com

Raise the heat on the pan to medium high and add just enough olive oil to cover the bottom. Put in the onions, garlic and shrimp.

Shrimp Fried Rice with Snow Peas-8-poppopcooks.com - One Pan - Quick and Easy - Gluten Free

Spread the shrimp out so they are all lying flat and give them about a minute and a half a side. Add the snow peas to the pan and stir a couple of times as they warm up. That’s about all that you want to do is warm them up. Then put the rice in and add the soy sauce. Stir it all together and stir a few more times as the rice gets heated back up.

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When it is all heated up serve up your Shrimp Fried Rice with Snow Peas.

Shrimp Fried Rice with Snow Peas-one-pan-gluten free-11-poppopcooks.com

You just made it better than take out. You’re GOOD!!

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Prep Time 5 minutes
Cook Time 20 minutes
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Prep Time 5 minutes
Cook Time 20 minutes
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Instructions
  1. If you are using frozen shrimp just put them in a bowl of cold water and they will be thawed out by the time the rice is done. Put a large sauté pan on at medium high. Add the water, the salt and the minute rice. Or, regular rice if you want. For meals like this I've settled on brown minute rice.
  2. Stir it and bring it to a fast simmer. Lower the heat to the point that it maintains a simmer and cover with a lid. Follow the instructions on the box for the best cooking time for the rice that you are using. Check to see if any more water is needed at about 3 minutes short of the prescribed cooking time. If so just enough to bring the surface of the liquid even with the top of the rice. While the rice is cooking chop up the onion and garlic. Whisk up the egg or eggs and have the snow peas standing by.
  3. When the rice is done remove it from the pan to a bowl and drizzle the egg into the rice while you slowly stir the rice. Raise the heat on the pan to medium high and drizzle just enough olive oil to cover the bottom. Put in the onions, garlic and shrimp.
  4. Spread the shrimp out so they are all lying flat and give them about a minute and a half a side. Add the snow peas to the pan and stir a couple of times as they warm up. That's about all that you want to do is warm them up. Then put the rice in with a dash of soy sauce. Stir it all together and stir a few more times as the rice gets heated back up.
  5. When it is all heated up serve it up. You just made it better than take out. You're GOOD!!
    Shrimp Fried Rice with Snow Peas-one-pan-gluten free-11-poppopcooks.com
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Shrimp Risotto with Peas – Quick and Easy -One Pot – 25 Minutes – Gluten Free

Shrimp Risotto with Peas-4-poppopcooks.com

Shrimp Risotto with Peas

Yes, you will have this whole meal on the table in 25 minutes or less. Yes, you will use just one pot for the whole meal. Leftovers (if there are any) just go in a zip lock and plop in the freezer for a lunch at work or a super  quick and easy weeknight nuke it no brainer.

Some Helpful kitchen gadgets

First let me recommend that you use Italian Arborio rice. That’s not a brand name, it’s a type of rice. It takes just a little bit longer to cook but the good taste is well worth it.

The best rice for Shrimp Risotto with Peas-poppopcooks.com

Put a saucepan on at medium and add the olive oil. Chop up the onion and add it to the pan. Salt, pepper and a little garlic powder. Mix it all together and when the onion starts to get translucent add the rice. Stir the rice around enough to get all of it coated with the olive oil.

Shrimp Risotto with Peas-poppopcooks.com

Then pour the white wine in and stir it all up. Bring it up to a simmer and stir regularly until the wine has reduced to the top of the rice.

Shrimp Risotto with Peas-2-poppopcooks.com

Put half of the chicken broth into the mix and stir often as it reduces. When the liquid has reduced to the the level of the rice add the rest of the broth. Repeat the stirring and reducing until the rice is cooked. If the liquid has reduced to the level of the rice but the rice hasn’t cooked enough just add more broth – or water – in small doses until the rice is cooked. Then put the shrimp and peas into the pot.

Shrimp Risotto with Peas-3-poppopcooks.com

Mix the peas and shrimp in with the rice and stir often until the shrimp has turned white and opaque in the middle. About 3 – 4 minutes. Mix in the grated parmesan cheese and enjoy your one pot Shrimp Risotto with Peas.

Shrimp Risotto with Peas-4-poppopcooks.com

Top it off with a little more grated Parmesan cheese. Chilled Pinot Grigio or Chablis goes along great with this quick and easy one pot meal.

 

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Shrimp Risotto with Peas - Quick and Easy -One Pot - 25 Minutes - Gluten Free BigOven - Save recipe or add to grocery list Yum
Shrimp, Rice and Peas done all in one pot.
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Course Main course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
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Course Main course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Put a saucepan on at medium and add the olive oil. Chop up the onion and add it to the pan. Salt, pepper and a little garlic powder. Mix it all together and when the onion starts to get translucent add the rice. Stir the rice around enough to get all of it coated with the olive oil.
  2. Then pour the white wine in and stir it all up. Bring it up to a simmer and stir regularly until the wine has reduced to the top of the rice.
  3. Put half of the chicken broth into the mix and stir often as it reduces. When the liquid has reduced to the the level of the rice add the rest of the broth. Repeat the stirring and reducing until the rice is cooked. If the liquid has reduced to the level of the rice but the rice hasn't cooked enough just add more broth - or water - in small doses until the rice is cooked. Then put the shrimp and peas into the pot.
  4. Mix the peas and shrimp in with the rice and stir often until the shrimp has turned white and opaque in the middle. About 3 - 4 minutes. Mix in the grated parmesan cheese and enjoy your one pot Shrimp Risotto with Peas.
    Shrimp Risotto with Peas-4-poppopcooks.com
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Shrimp Broccoli Soy Sauce – No Wok – 20 Minutes

Shrimp Broccoli Soy Sauce-10-poppopcooks.com

You won’t need delivery or take out. This dinner is easy and better than anything that comes knocking on your door. It’s gluten free, very healthy and definitely a quick and easy weeknight meal. I did a batch of Italian Mozzarella Rice for our carbs tonight. It was simple and a great match with the Shrimp Broccoli Soy Sauce. Amp up the recipes for a few extra servings and put them in the freezer because this a great “take it to work” or a “weeknight nuke it no brainer”. 

Thaw out your shrimp in the microwave. Peel and devein them if you have to. Put a skillet on at medium high and add a couple of tablespoons of evoo. 

Shrimp Broccoli Soy Sauce poppopcooks.com

 

Lay the shrimp out in the skillet and lightly salt and pepper them. Also maybe a pinch of red pepper flakes if you like things a little on the spicy side.

Shrimp Broccoli Soy Sauce-2-poppopcooks.com

 

Give them just about a minute and turn them over. Then just a minute on the other side.

Shrimp Broccoli Soy Sauce-3-poppopcooks.com

 

Remove the shrimp to a dish while you get the broccoli going. Add another couple of tablespoons of evoo to the pan and put in the broccoli. Lightly sprinkle with salt and pepper. Toss a few times as they cook.

Shrimp Broccoli Soy Sauce-4-poppopcooks.com

 

Chop up the garlic. When the broccoli is starting to brown on the edges add the garlic. Toss a few more times and add the shrimp, the lemon juice and the soy sauce.

Shrimp Broccoli Soy Sauce-6-poppopcooks.com

 

Toss it all together a couple more times as the shrimp warms back up then enjoy your Shrimp Broccoli Soy Sauce. That Italian Mozzarella Rice was an easy multi task while the Shrimp Broccoli Soy Sauce came together. We had a real nice chianti – my favorite – with this real easy and real good weeknight dinner.

Shrimp Broccoli Soy Sauce-8-poppopcooks.com

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Shrimp and Broccoli pan fried together.
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Prep Time 10 minutes
Cook Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Rating: 5
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Instructions
  1. Thaw out your shrimp in the microwave. Peel and devein them if you have to. Put a skillet on at medium high and add a couple of tablespoons of evoo. Lay the shrimp out in the skillet and lightly salt and pepper them. Also maybe a pinch of red pepper flakes if you like things a little on the spicy side. Give them just about a minute and turn them over. Then just a minute on the other side.
  2. Remove the shrimp to a dish while you get the broccoli going. Add another couple of tablespoons of evoo to the pan and put in the broccoli. Lightly sprinkle with salt and pepper. Toss a few times as they cook.
  3. Chop up the garlic. When the broccoli is starting to brown on the edges add the garlic. Toss a few more times and add the shrimp, the lemon juice and the soy sauce.
  4. Toss it all together a couple more times as the shrimp warms back up then enjoy your Shrimp Broccoli Soy Sauce. That Italian Mozzarella Rice was an easy multi task while the Shrimp Broccoli Soy Sauce came together. We had a real nice chianti - my favorite - with this real easy and real good weeknight dinner.
    Shrimp Broccoli Soy Sauce-9-poppopcooks.com
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Sun Dried Tomato Risotto

Sun Dried Tomato Risotto-12-poppopcooks.com

Give this Sun Dried Tomato Risotto recipe a shot. If you’ve had good Italian Risotto in any of it’s many forms I’ll bet that you are a fan. If you use Minute Rice it will take about 10- 15 minutes. If you have the time go with Italian Arborio rice it will be 25-30. But it will be time well spent. The flavor and texture of the Arborio is worth the wait. But, if you’re in a time crunch, minute rice still works real good. Another thing to make the total time shorter is to put the broth in a pot on the stove and have it simmering for you as you add portions of it to the rice.

Look in just about any Italian cookbook for lots of different variations of the basic Italian Risotto recipe. I’ve seen it with red wine, white wine, meat, poultry, fish and/or tons of different veggies. On a busy weeknight you could put the whole meal together in one pot.

Chop up the garlic and onion (or shallots). You chop them up as fine or as coarse as you like. It will work just fine any way that you want.

Sun Dried Tomato Risotto-2-poppopcooks.com

 

Put a pot or a saucepan on at medium high and at this point you would normally add some olive oil from your pantry, but, you have that rich red olive oil that the sun dried tomatoes came packed in! So let’s eyeball a couple of tablespoons of that oil into the pan.

Sun Dried Tomato Risotto poppopcooks.com

 

Put the onion in and add a pinch each of salt, black pepper and red pepper flakes. Stir it all together and cook until the onion just begins to get translucent. Then add the garlic and stir it together.

Sun Dried Tomato Risotto-3-poppopcooks.com

 

Cook it just about 1/2 minute more. Then add the rice. Mix it up real well being sure to get all the rice coated with oil. Next comes the wine. Red wine this time.

Sun Dried Tomato Risotto-11-poppopcooks.com

 

Sir it all up and let it come to a rapid simmer. Lower the heat just enough to maintain the simmer. Stir a few times as the wine reduces and is absorbed by the rice.

When the top of the wine is even with the top of the rice add about a cup of the chicken broth and the sun dried tomatoes. Mix it all together and stir regularly as it cooks being sure to scrape the bottom of the pot so the rice doesn’t stick. When the broth and the top of the rice are even add 1/2 cup of broth. Add more broth in 1/2 cup doses when the broth from the previous dose has been absorbed so that the top of the liquid and the top of the rice are even. Keep it up until the rice is done. Test the rice by nibbling on a few grains. Soft on the outside and just firm enough to be called slightly chewy in the middle is what you are after.

When it is done the way that YOU want it lower the heat to medium and add the butter and the grated parmesan. If you are going to include some veggies like we did, now’s the time. Mix it all together until the cheese has melted and the veggies are warm to the touch. If you didn’t add any veggies then as soon as the cheese is blended in it is ready to go.

Sun Dried Tomato Risotto-6-poppopcooks.com

 

It can be served hot or at room temperature. I hope that you enjoy your Sun Dried Tomato Risotto. I’ll bet that you do. Knowing that you didn’t put the whole bottle of red in the risotto finish it off with the meal. Bon Appetite!

Sun Dried Tomato Risotto-8-poppopcooks.com

 

 

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Rice cooked with red wine and cheese.
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Prep Time 5 minutes
Cook Time 25 minutes
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Prep Time 5 minutes
Cook Time 25 minutes
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Instructions
  1. Chop up the garlic and onion (or shallots). You chop them up as fine or as coarse as you like. It will work just fine any way that you want. Put a pot or a saucepan on at medium high and at this point you would normally add some olive oil from your pantry, but, you have that rich red olive oil that the sun dried tomatoes came packed in! So let's eyeball a couple of tablespoons of that oil into the pan.
  2. Put the onion in and add a pinch each of salt, black pepper and red pepper flakes. Stir it all together and cook until the onion just begins to get translucent. Then add the garlic and stir it together.
  3. Cook it just about 1/2 minute more. Then add the rice. Mix it up real well being sure to get all the rice coated with oil. Next comes the wine. Red wine this time.
  4. Sir it all up and let it come to a rapid simmer. Lower the heat just enough to maintain the simmer. Stir a few times as the wine reduces and is absorbed by the rice. When the top of the wine is even with the top of the rice add about a cup of the chicken broth and the sun dried tomatoes. Mix it all together and stir regularly as it cooks being sure to scrape the bottom of the pot so the rice doesn't stick. When the broth and the top of the rice are even add 1/2 cup of broth. Add more broth in 1/2 cup doses when the broth from the previous dose has been absorbed so that the top of the liquid and the top of the rice are even. Keep it up until the rice is done. Test the rice by nibbling on a few grains. Soft on the outside and just firm enough to be called slightly chewy in the middle is what you are after.
  5. When it is done the way that YOU want it lower the heat to medium and add the butter and the grated parmesan. If you are going to include some veggies like we did, now's the time. Mix it all together until the cheese has melted and the veggies are warm to the touch. If you didn't add any veggies then as soon as the cheese is blended in it is ready to go.
  6. It can be served hot or at room temperature. I hope that you enjoy your Sun Dried Tomato Risotto. I'll bet that you do. Knowing that you didn't put the whole bottle of red in the risotto finish it off with the meal. Bon Appetite!
Recipe Notes

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