Shrimp Stir-Fry

Shrimp Stir-Fry

Shrimp Stir-Fry


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


When I need to fix a quick meal, I frequently turn to this well-loved dish that takes only a few minutes to cook.  I’ve also used chicken instead of shrimp with delicious results.  I enjoy preparing holiday meals for my family when everyone can be together.


Shrimp Stir-Fry Recipe

Shrimp Stir-Fry

1 ½ cups broccoli florets

1 small sweet red pepper, julienned

1 small green pepper, julienned

1 to 2 Tbsp. vegetable oil

1 lb. cooked shrimp, peeled and deveined

1 Tbsp. cornstarch

2 tsp. brown sugar

1 to 1 ½ tsp. ground ginger

1 cup orange juice

¼ cup soy sauce

Hot cook white or brown rice


In a skillet, stir-fry broccoli and peppers in oil until tender.  Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink.

Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over rice.            3-4 servings


(Recipe for Shrimp Stir-Fry was on, 2014)


Lemon Chicken and Rice

Lemon Chicken and Rice

Lemon Chicken and Rice

This recipe was in the Sunday Newspaper in June, 2013.  It’s for Lemon Chicken and Rice and it’s from a local blogger.

                 Catherine Pappas                                                                            Amityville, New York


Lemon Chicken and Rice Recipe


Lemon Chicken and Rice

For the chicken:   ½ tsp. salt

½ tsp. black pepper

½ tsp. red pepper flakes

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. paprika

1 tsp. brown sugar

1 lemon zest and juice

2 lbs. boneless, skinless chicken breast

For the sauce:   3 Tbsp. olive oil

3 cloves garlic, chopped

2 lemon, zest and juice

¼ tsp. salt

¼ tsp. black pepper

¼ tsp. red pepper flakes

¼ to ½ cup chopped fresh Italian parsley

To finish the dish:   Olive oil for sautéing

6 cups cooked white rice

Combine spices, brown sugar, lemon zest and juice in a large bowl.  Slice breast across the grain into ¼ to ½-inch slices.  Toss the chicken in the marinade and cover bowl tightly with plastic wrap or transfer contents to resealable plastic bag.  Marinate, refrigerated, for one hour or up to overnight.

Sauce:  Heat half the olive oil in a small frying pan with the chopped garlic until garlic is fragrant and slightly golden.  In a small bowl combine garlic and oil with remaining sauce ingredients.

Finishing: Film a large (10 to 12 inch) skillet with olive oil over medium heat.  Sauté chicken slices until golden and cooked through, about 2 to 3 minutes on each side depending on thickness.  Do not crowd the pan; work in batches, adding more oil as needed.

Arrange the cooked chicken on top of the white rice.  Drizzle on the sauce and serve.     4-6 servings


(Recipe for Lemon Chicken and Rice was in Newsday, Sunday, June 16, 2013; by Catherine Pappas)


Herb-Baked Fish

Herb-Baked Fish

Herb-Baked Fish

Herb-Baked Fish/Ann Marie VanOostendrop/The Greco Family “Cook”Book 

Herb-Baked Fish

1 ½ cups chicken bouillon, hot

½ cup rice, uncooked regular

¼ tsp. Italian seasoning

¼ tsp. garlic powder

1 (10 oz. pkg.) broccoli, frozen, thawed and drained

1 can fried onions

1 Tbsp. Parmesan cheese

1 Lb. (any kind) fresh fish fillets

Paprika, to taste

Cheddar cheese, as desired

Combine hot bouillon, rice seasoning, and garlic powder in an 8×12” baking dish.  Bake uncovered for 10 minutes.  Top with broccoli, ½ can onions and Parmesan cheese.  Place fish (I usually use Orange Roughy or Haddock) diagonally down center of dish, sprinkle with paprika, and bake covered 375 F. for 20-25 minutes.  Loosen rice with fork, top with cheddar cheese and the rest on the onions.  Bake 3 more minutes (uncovered) until golden brown.

(Recipe for the Herb-Baked Fish was in the Greco Family “Cook”Book, Ann Marie VanOostendrop, 1998.)

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