First of all, it’s hard to believe that Labor Day is already upon us! And, as a result, kids are back in school. Where has the summer gone? Steak & Shrimp Fajitas is the perfect meal for a busy day! Continue reading Steak & Shrimp Fajitas→
Can you believe that today is the first official day of Summer? Wow!! Where is the time going? With as busy as summer can be, this week’s featured recipe is easy to fit into a tight schedule to feed your hungry family in a hurry! If your family enjoys Chinese cuisine, then you’re going to love this version of Shrimp Fried Rice from scratch! With bit sized shrimp, delicious peas, and yummy rice, this one dish meal has achieved ‘do-over’ status at our house! I’m betting that’s what may happen at yours, too! Hope you enjoy and have an awesome first week of summer! PS…drop me a line to let me know your opinion! Lisa
If you enjoy these recipes, be sure to check out my Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.
Shrimp Fried Rice
Lisa - Cornfed Creations
A quick option on a busy day!
1 c. white rice
2 c. chicken stock
2 T. butter
1 T. canola or olive oil
1 medium onion, diced
2 t. garlic, minced
16 oz. frozen peas, thawed
½ t. ground ginger
½ t. turmeric
1 t. garlic powder
2 T. soy sauce
4 T. teriyaki sauce
16 oz. medium shrimp, cooked, peeled and deveined
2 eggs, scrambled
In a medium saucepan, combine rice and chicken stock. Bring to a boil, then cover and reduce heat to low. Simmer until liquid is absorbed (approx. 15 minutes). Remove from heat, fluff rice with a fork then cover and set aside.
In a large skillet or wok, melt butter and add canola oil. Add onions and sauté briefly then add the peas and minced garlic and heat through. Remove from skillet to a covered container to keep hot, set aside.
Return the skillet to heat and add cooked rice, stirring to spread rice evenly over the bottom of the skillet. Add the ginger, turmeric, garlic powder, soy sauce and teriyaki sauce to the rice and stir to combine.
Return the peas to the skillet, and then add the shrimp and scrambled eggs.
I love making this delicious shrimp alfredo! Not only is it a snap to put together, but it’s delicious as well. I rarely have any left over, especially if any of our kids happen to be here! When that happens, I certainly cook more than a single batch! Rich, creamy and delicious! If you love shrimp and alfredo like we do here at Cornfed, you are gonna love this quick and delicious recipe! Enjoy!
Lisa - Cornfed Creations
Rich, creamy, delicious!
10 minPrep Time
25 minCook Time
35 minTotal Time
1 lb. Cooked shrimp, peeled and deveined
4 oz. cream cheese
4 T. butter
1 c. half & half
1 c. milk
4-6 oz. Parmesan cheese
2 t. minced garlic
16 oz. package linguini noodles
2 t. parsley flakes
salt & pepper to taste
Cook noodles according to package directions, drain and set aside.
Meanwhile, melt and whisk together butter and cream cheese in Dutch oven or large skillet.
Add minced garlic and stir in half and half.
Heat this mixture just until boiling making sure to continuously stir the mixture to prevent sticking. Add Parmesan cheese, continuing to stir, and gradually add milk and stir until desired thickness is reached.
Add cooked shrimp to mixture.
Ladle shrimp alfredo mixture over cooked noodles just before serving. Garnish with parsley.