Thursday, November 21, 2019

Quick And Easy Shrimp Stir Fry.

  I always have shrimp on hand in the freezer, so a quick shrimp stir fry is just a thaw and a chopchopchop away.
Whenever you're doing a stir fry, remember:  Preparation is key.  You need to have everything chopped, sliced, diced, and ready to go.  Once you do that, your meal is only minutes away.

All that's involved here is shrimp, assorted vegetables, sauce, and a hot skillet  Once you have the prep work done, the rest is quick and easy.

Spicy Shrimp Stir Fry
1 pound large shrimp, peeled and de-tracted  
Remember, that black line going doing the back of the shrimp is the digestive tract, not a vein.  So de-tract your shrimp, not de-vein it.
Assorted vegetables:
I used:
sugar snap peas, strings removed
carrots, peeled and sliced
onion, chopped
You could use whatever you like.  I prefer snow peas to sugar snap, but only sugar snaps were available.  I had bok choy, but forgot to use it.  If you'd like those cute little ears of corn, go for it.  Water chestnuts would be fine too.  Makes for a nice crunch.  Also, if you wanted to throw in some peanuts at the end, that's good too.  Or toasted sesame seeds.  The stir fry is not etched in stone.  Use what you have and what you like.
2 1-inch cubes ginger
4 cloves garlic
Peel the ginger, slice it, and run it through a garlic press along with the garlic, scraping the pulp and juice into a small bowl.

For the sauce:
2 TB hot Asian chili paste
2 TB honey
2 TB soy sauce or Tamari
juice of one lime
Mix all together in a small bowl.

To stir fry:
Heat a large skillet with a tablespoon of peanut oil over high heat.  When it's hothothot, add in the shrimp.  Cook for one minute, turn over, and cook for about a minute.  Transfer to bowl.

Pour in another tablespoon of oil, get it hothothot, and add snow peas and carrots.  Cook for a minute, then add in onion.  Pour in garlic/ginger mixture, and cook, stirring, another minute.
Pour in sauce and shrimp.  Stir to coat and turn off heat.

Serve with some kind of rice - I used a nutty flavored brown jasmine rice which I cooked just shy of the time recommended, so that it was slightly al dente.  Then I sprinkled some chopped cilantro over everything.


 For the step-by-steps:
I used this much garlic and ginger.
 On the left:  garlic and ginger, snow peas, carrots, onions, and sauce.
On the right:  shrimp and cilantro.
Hot pan with hot oil.
Add the shrimp.

Less than a minute each side.
And remove from pan.

Peas and carrots go in pan next.
Cook for a minute.

Then add onion.

Add in garlic and ginger.
Pour in the sauce.
And add the shrimp back in.
Stir to coat.

Serve on a bed of rice and sprinkle cilantro over top.


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