One of the best ways to stretch your family’s food budget is to make sure you use up those leftovers. Tossing them costs you money, but if you plan it right, your leftover cuisine can be fabulous! By mixing them with quality products like SeaPak Shrimp & Seafood Co.’s Jumbo Butterfly Shrimp, you can create a meal that’s fast and easy, but best of all it’s tasty!
Chinese Fried Rice is my go-to leftover dinner. I created this meal with leftover cooked brown rice which I initially served earlier in the week with vegetarian chili and the excess broccoli, carrots, and snow peas are from our lunch salad from the day before. These leftovers became the basis for the Jumbo Butterfly Shrimp topped with a fruity sweet and sour sauce made with some unusual ingredients.
Don’t let the list of ingredients scare you – substitutions can be done for almost all of them so use what you have on hand and taste as you go. Because you make the sauce and stir-fry while the shrimp is cooking, dinner is ready in under 30 minutes! It’s also an easy dish to have the family help with – share the chopping and stirring and let the kids choose what to add.
Butterfly Shrimp Fried Rice with Fruity Sweet & Sour Sauce
This recipe is a mashup of Asian and coastal flavors – fresh shrimp lightly breaded and baked to perfection. Its crispy texture marries well with the fried rice and veggies that are tender but still firm. By using jumbo shrimp that has been cleaned, deveined, and breaded, I can create a meal my seafood loving husband adores without the mess and time to prepare them myself.
Did you know that shrimp is America’s #1 seafood? It is! Enjoy it as part of the two servings of seafood the U.S. Department of Agriculture (USDA) recommends we eat every week. If you’re like most people, you probably only manage one serving each week, but by adding SeaPak Shrimp & Seafood Co.’s seafood options, you can add some affordable and versatile leaner proteins to your diet.
- 1 pk SeaPak Shrimp & Seafood Co. Butterfly Shrimp
- 8oz can
crushedpineapple (with juice)
- ⅛ c maraschino cherry juice and 6-8 cherries
- ¼ c granulated sugar
- 2 Tbl tomato paste (or substitute ketchup)
- 2 Tbl Soy Sauce
- ¼ tsp salt
- ¼ c rice vinegar (or white vinegar)
- ½ tsp minced garlic
- ⅛ tsp minced ginger
- 1 Tbl Cornstarch
- 2 Tbl canola oil
- 1 tsp chopped garlic
- ½ tsp minced ginger
- 2 c chopped vegetables (broccoli, carrots, snow peas, green onions or any other veggies of your choice)
- 2 c precooked brown rice
- 1 egg, beaten
- 2 Tbl stock (chicken, veggie, or beef)
- 2 Tbl Soy Sauce
- Bake the SeaPak Shrimp & Seafood Co.Butterfly Shrimp according to package directions.
- In a food processor or blender, blend the pineapple with its juice with the cherries and juice until they're pulverized (you can skip this step and just chop the fruit by hand if you prefer).
- in a large saucepan over medium heat, add the sugar, tomato paste, soy sauce, salt, vinegar, garlic, ginger, and the blended fruit. Heat just until boiling, stirring often. In a small bowl, mix the 1 Tbl cornstarch with 4 Tbl COLD water. Mix until smooth and then add to the saucepan while stirring continuously. Continue to boil for about 2 minutes and remove from heat.
- Let the sauce cool while you stir-fry the rice (it's probably time to turn over the shrimp in the oven too).
- In a large frying pan or wok, heat 1 Tbl of oil. Add the garlic and ginger and cook until it starts to brown (30 seconds to 2 minutes depending on the size of your garlic & ginger). Add the veggies and allow them to brown slightly and soften (but don't overcook - thinly sliced veggies take about 5 minutes.)
- Move the veggies to the outside of the pan and add the second tablespoon of oil. Once it's hot, drop in the precooked rice. Cook for 2-3 minutes and then clear a spot in the pan. Pour in the beaten egg and stir until it's slightly cooked. Incorporate the egg into the fried rice (about 3 minutes).
- Stir in the stock and soy sauce. Taste and season as necessary.
- The Butterfly Shrimp will be done before the fried rice - set it aside.
- Serve the fried rice topped with the Butterfly Shrimp covered in the fruity red sweet and sour sauce. The fried rice reheats well and the sauce will good up to 5 days in the refrigerator in an airtight container. The shrimp reheats beautifully as well and I'll be serving the leftovers on angel hair pasta with a tomato sauce in a few days. From Asian to Italian with the same shrimp!
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This is a sponsored conversation written by me on behalf of SeaPak. The opinions and text are all mine.