Wednesday, March 3, 2010

0 Recipe #81: Shrimp Stir-Fry

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Shrimp Stir-Fry

1 lb. fresh shrimp, peeled & deveined
4 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. lime juice
1 Tbsp. fresh ginger, minced (about 1" piece)
3 medium-sized garlic cloves, peeled & minced
2 scallions, sliced crosswise into small rounds
1/4 c. sliced water chesnuts
1 Tbsp. sesame oil
1 red onion, sliced into long 1/2"-thick slivers
1/2 lb. fresh snowpeas, snapped/destemmed
1 medium-sized green bell pepper, diced
1/2 tsp. corn starch
2 Tbsp. sesame seeds

Directions: For the shrimp stir-fry, toss shrimp, soy sauce, rice wine vinegar, lime juice ginger & garlic cloves into a large resealable Ziploc bag & marinate for at least an hour (or ideally, closer to 3-4 hours). Then, when it's time to make the stir-fry, sauté onions in sesame oil until tender (about 3-4 minutes), using a large wok. Then toss in scallions, snow peas, & green pepper & cook for another 2-3 minutes. Drain excess liquid. Remove marinade contents from the plastic bag & pour into the wok. Clear away an empty spot in the pan & add corn starch to this area. Mix thoroughly into liquid ingredients, so corn starch doesn't clump. If shrimp has been pre-cooked, you will only need to sauté them for a few minutes; or, if you're using raw shrimp, cook until they turn a nice reddish-pink & white color. Drain excess liquid from pan so that there's only a thin layer of liquid on the bottom of the pan. Divide into two even portions & place on two plates. Sprinkle sesame seeds on top & serve.

Yield: 2-4 servings. It depends on how hungry you are & if you're serving anything else to go with the meal. ;)

Serving Suggestions: Serve with basmati rice.

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