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Shrimp and Scallion Stir-Fry

Name: Shrimp and Scallion Stir-Fry
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 pound large shrimp, peeled and deveined; 2 garlic cloves, minced; 1/2 teaspoon red-pepper flakes; 2 bunches scallions, cut into 1 1/2-inch pieces; 2 tablespoons fresh lemon juice; Coarse salt; Cooked rice, for serving

Stir-frying is a smart shortcut to a healthy dinner in 20 minutes or less.

Source: Everyday Food, January/February 2010

15 mins 15 mins 4

Total Time Prep Servings

Ingredients

1 tablespoon vegetable oil
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
2 bunches scallions, cut into 1 1/2-inch pieces
2 tablespoons fresh lemon juice
Coarse salt
Cooked rice, for serving

Directions

1. Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.

Variations

To make this recipe as prepared on "The Martha Stewart Show," use only 1 bunch scallions.

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Reviews

How would you rate this recipe?

above_rubies

12 JAN, 2010

This looks so good! I wish I could make it but I have a flat top electric stove. :( I told my husband I would like a gas stove when this one quits and he said we have no gas hookup. So I guess I'm out of luck.
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- lana4aimee
  
  17 OCT, 2018
  
  I was in a 5-star restaurant with this meal...I totally enjoyed it!
deecop

29 APR, 2011

@above_ rubies: I have an electric stove with two burners that work (occasionally) on high; when you turn them down to simmer they just go off. All you need to make this dish is a surface that will stay on high and a large skillet, preferably a non-stick one. Stir-fry is just quick cooking on high heat, stirring constantly. Don't give up so easily! Just be sure to do your prep ahead of time, so everything's ready when you need it (mis-en-place). Hope this helps. A sister & mother of 2 chefs.
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RhondaHodgson

5 MAR, 2010

I thought this would be bland, as well. Far from it! Quick, easy, attractive and very flavorful :)
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synthesizeddays

16 FEB, 2010

I thought this would be a bit bland since there wasn't really a sauce and I didn't want to add soy sauce. I was pleasantly surprised though, it was a really satisfying dish. The lemon added great flavor to the scallions and the garlic wasn't overpowering. I suggest adding thin wheat noodles to the wok for the last 30 seconds and serving.
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