March 20, 2011

Stir-Fried Garlic Shrimp with Jasmine Rice and Crab Rangoon

I love Spring, it's my favorite season.  I love how GREEN everything gets.  It's almost as if your eyes need a color adjustment.  My forsythia is blooming and it's right in the corner of my kitchen right outside my bay window.  Sometimes, it's so bright, I often think there is a light on and wonder who left the light on.  It was a beautiful day here in Missouri.  I took the day and did some major spring cleaning so if I didn't answer your calls it's because I was an extremely busy bee.  I love a clean house, it makes me happy :)

With the warm temperatures and the sun turned up on high, I decided to go light for dinner.  I also needed something extremely quick since my priority was cleaning.  This Stir-Fried Garlic Shrimp fit the bill!  Much to my surprise, the Crab Rangoon was pretty quick too!

Stir-Fried Garlic Shrimp

2 large cloves garlic, finely chopped
2 teaspoons vegetable oil
1 pound frozen peeled and deveined raw medium shrimp, thawed
3 cups sliced fresh mushrooms (about 8 ounces)
1 cup 1-inch pieces green onions (with tops)
1/4 cup dry white wine
2 cups hot cooked Jasmine rice

Cook garlic in oil in 10-inch nonstick skillet over medium-high heat 1 minute, stirring frequently.  Add shrimp; stir-fry 1 minute.  Stir in mushrooms, onions and wine; stir-fry about 2 minutes or until shrimp are pink and vegetables are hot.  Serve over rice

PER SERVING: Calories 230; Protein 16g; Carbohydrate 30g; Fat 5g; Cholesterol 210mg; Sodium 490mg

Source:  Betty Crocker's Sizzling Stir-Fries 

Crab Rangoon

1 (6 ounce) package crab meat
8 ounces cream cheese, room temp
1/2 tablespoon minced garlic
1 dash Worcestershire sauce
1/2 teaspoon salt
1 dash white pepper
wonton skins
1 beaten egg
deep frying oil

Use only about 1/2 t of filling for each wonton.  Seal edges with beaten egg (make sure you squeeze out all the air or they'll pop open during frying and make a real mess)! Deep fry at 350 until golden brown and crispy.  Blot on paper towels.

I put these in the oven on the lowest temperature to keep warm while I made my stir-fry.

For a tutorial on how to make the little purses for your crab Rangoon, I watched this video on and it was very helpful: 
~ Enjoy!


  1. I love shrimp stir fries and these crab rangoons look simply delicious. I have never tried making rangoons, you may have just inspired me to give this a try. Your photos are great!

  2. Thanks Chris! That was my first time making rangoons and I was surprised by how easy it was. You should give it a go!

    By the way, I gave you an award for your blog. Just click on the image and save it and post it on your blog if you wish. You can get it here:

    Thanks for stopping by!

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