#quick shrimp

Weeknight Skillet Shrimp & Veggies

This garlicky shrimp dinner cooks up in a snap, making it a great go-to weeknight meal. If you want to save time and kick the heat up, just pick up our Butchers Kitchen Dragon Breath Shrimp Skewers, which are marinated with sesame oil, Louisiana Fireball Cajun Spice Blend, Tabasco Sauce, garlic, cumin, poblano peppers, dried Arbol peppers and red pepper flakes. They come seasoned and ready to grill! Look for them in the Meat & Seafood department and skip Step 2 in the directions below.

4 serving Preparation time: 30-45 minutes

Ingredients

1 pound uncooked medium shrimp, thawed if frozen, peeled and deveined (tail shells removed)*

2 teaspoons cooking oil

1 tablespoon minced fresh garlic

1 tablespoon grated fresh ginger

¼ cup dry white wine or chicken broth

1 pound fresh asparagus spears, trimmed and cut into 1-inch pieces

¼ cup finely chopped green onions

2 cups cooked wild rice

Directions

In a large nonstick skillet, cook shrimp in hot oil over medium-high heat for 2 minutes.

Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally.

Remove shrimp from skillet; set aside.

Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender.

Add shrimp, green onions and wild rice to skillet; stir to heat thoroughly.

Make it Tonight SHRIMP FRIED RICE

Shrimp Fried Rice

This flavorful fried rice cooks up fast – the perfect dinner for busy weeknights.

4 servings Preparation time: 20 minutes

Ingredients

2 tablespoons vegetable oil, divided

12 peeled, deveined small shrimp

Kosher salt

8 scallions, whites chopped, greens thinly sliced

2 cloves garlic, chopped

1 tablespoon finely chopped peeled ginger

3 cups cold cooked white rice

2 large eggs, beaten

½ cup frozen edamame, thawed

½ cup frozen peas, thawed

3 tablespoons reduced-sodium soy sauce

2 tablespoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

Directions

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.

Heat remaining tablespoon vegetable oil in same skillet; add scallion whites, garlic and ginger. Cook, stirring, until fragrant, about 1 minute.

Add rice and stir to coat. Cook until rice is crisp, about 2 minutes.

Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.

Add edamame, peas, soy sauce, vinegar, sesame oil and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.