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Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.
COOK pasta as directed on package, omitting salt. MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 min. or until cream cheese ...
Add shrimp and saute until pink, opaque and cooked through, about 5 minutes. Remove from heat and set aside. To the bowl of a food processor add avocado, lemon juice, lemon zest, olive oil, garlic ...
The Malaysian Penang style chee cheong fun is served with a shrimp paste called hae ko in the Hokkien dialect and petis udang in the Malay language. In Ipoh, chee cheong fun is mainly served in two ways, the dry or wet versions. In the dry version, it is served with bright red sweet sauce and in most cases, chilli sauce as well as pickled green ...
The dish is usually served with hor fun noodles in a chicken broth, or plain rice. Beaufort Mee ( Chinese : 保佛炒麵 ) is a speciality of Beaufort town. Handmade noodles are smoked, then wok-tossed with meat (usually slices of char siu and marinated pork) or seafood and plenty of choy sum , and finished off with a thick viscous gravy.
Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock.
While it seems like an everyday pasta recipe, adding the wine to the mix—in addition to the flavorful combination of the other ingredients—elevated the flavors, and covering the skillet ...
Stir the picante sauce, tomatoes and shrimp in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat ...