Shrimp Fried Rice

This comes from a 30 minute meals from Martha Stewarts cooking section...I have not tried it yet, but its on the menu for the upcoming week.  I would imagine you can easily sub out the shrimp for chicken, beef or pork to make it what your family loves most.

salt
1 1/2 c white basmati rice (or other long grain white rice)
2 tsp oil
2 lg eggs, lightly beaten
1 lb. shrimp, peeled, deveined, and coarsely chopped (or just use the smaller "salad" shrimp in the freezer section of your seafood dept)
2 carrots, thinly sliced
2 scallions, sliced on a diagonal, white & green parts  seperated
1 garlic clove, minced
1 Tbs minced fresh ginger
1/4 c soy sauce
1/4 c fresh lime juice (2 limes)

In saucepan, boil 8 c water lightly salted (if you prefer).  Add rice, boil till tender, 12-14 min.  Use a fine mesh sieve, drain & immed. rinse with cold water to stop the cooking.  Set aside.
While rice is cooking, heat 1 tsp oil in lg nonstick skillet over med. heat.  Add eggs, cook till set, 1-2 min.  Transfer eggs to a cutting board (just put skillet aside on stove, you will need it again).  Cool eggs, then cut into 1/4" strips.
In the skillet, heat remaining oil over med heat.  Add shrimp, carrots, scallion whites, garlic, and ginger.  Cook tossing frequently, 3-5 min. till shrimp is opaque & carrots are crisp but tender. 
Add eggs, soy sauce, lime juice & rice.  Cook, tossing about 1 minute, till heated through.
Serve garnished with scallion greens, if desired.

Says this serves 4, but doesn't give the portion sizes...in any case, we would wind up tripling it for the 6 of us & enjoy any leftovers.  If you dont want the scallions, you can use onions or just eliminate them all together.  I have also had fried rice that includes peas...choice is yours!!

Southwest Shrimp Corn Chowder

this has become a tried & true in our house. We have adapted it to accommodate both shrimp or turkey/chicken. Great for any time of year, and super quick to toss together.

1 bag diced potatoes (or 3 lg skin ON diced up)
2 T butter
2 T flour
1 bag corn/black bean mix frozen (or 2 cans)
1 1/2 cups half-half or milk
1 1/2 cups chicken broth
1 lb shrimp (small, thawed) or diced chicken/turkey (cooked)
1 t cayenne pepper

melt butter in large pan, saute potatoes. Add flour, stir to coat. Add corn/black bean/pepper/onion mix and all liquids. Let simmer 5-10 min. stirring. Add in shrimp/chicken/turkey & pepper. Stir & let cook another 5-8 min. We top w/a little shredded cheese once in bowls & eat w/biscuits or quesadillas. Made as above, this serves 4. I double for our 6 and am lucky to have one serving left over!