Shrimp Fried Rice, Fried Shrimp & Roasted Honey, Sriracha Corn

FB: Cajun & Creole Recipe Circle

Mistwood99

subheading: Shrimp Fried Rice:

1 lb Med peeled & cleaned shrimp

3 cups I day old rice

⅓ cup low sodium soy sauce

1 teaspoon sesame oil

⅓ chicken broth

1 teaspoon grated ginger

1 tablespoon oyster sauce

2 teaspoons sugar

½ onion chopped

½ cup bok choy chopped

⅓ red pepper chopped

⅓ bell pepper chopped

½ carrot chopped

1 teaspoon garlic minced

1 egg beaten

1 tablespoon olive oil

Season shrimp with Prudhomme’s Seafood Magic and sauté in olive oil 2 min per side and remove from pan. Add all chopped veggies and sauté until softened and remove from pan. Add egg and quickly scramble and remove from pan. Add rice and let sauté a few min before stirring. Add veggies and egg and remaining ingredients for sauce and stir fry a few min before adding shrimp back. Stir fry another 2 or 3 min. Season shrimp with Prudhomme’s Seafood Magic and sauté in olive oil 2 min per side and remove from pan. Add all chopped veggies and sauté until softened and remove from pan. Add egg and quickly scramble and remove from pan. Add rice and let sauté a few min before stirring. Add veggies and egg and remaining ingredients for sauce and stir fry a few min before adding shrimp back. Stir fry another 2 or 3 min.

subheading: Fried Shrimp:

Veg oil

2 lbs Med shrimp seasoned with Tony’s, cayenne, black pepper

2 eggs beaten seasoned with Tabasco

3 cups flour seasoned with Tony’s

Dredge shrimp in egg then flour and fry 3 to 5 min until light golden color

subheading: Corn:

2 tablespoons sriracha

1 tablespoon honey

1 tablespoon grated Parmesan

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