As a Fresh Direct junkie, finding myself in an actual supermarket is kind of rare. Even more rare, while standing in the seafood section did I discover that there was a sale on fresh shrimp. Shrimp in general can be costly. I wasted no time filling my cart with 2 lbs of fresh shrimp for…. wait for it…. $8.
I took the goods home along with some fresh vegetables for a stir fry. It felt even more kismet after finding a Korean stir fry sauce in the bargain bin of my favorite close-out store earlier in the day.
Ingredients: (serves 4, or 2 greedy people)
1 lb of medium shrimp, cleaned and deveined
1 Tbsp cornstarch
1 tsp oil
1 clove garlic, minced
1 tsp ginger, minced
1 carrot, julienned
2 cups snow peas
2 cups broccoli florets
1/4 cup stir fry sauce
2 cups cooked white rice
1. To get this party started, set up a pot of water and bring to boil. I like to drop the veggies in boiling water for a 1-2 minutes to speed up the stir fry process… but not too long or the veggies get soggy.
2. Dust the shrimp with the cornstarch and set aside.
3. In a large skillet, heat the tsp of oil over a medium heat. Add the shrimp and cook for 1-2 minutes on each side. Its cooked when it turns orange and the shrimp curls into a “C” shape. Cook too long and they look like an “O”, as in Overcooked. Once the shrimp are cooked, set them aside.
4. Add to the pan the garlic, ginger, and carrots and stir fry until tender, about 5 minutes. Add the broccoli and snap peas that have briefly boiled and then the shrimp and stir fry sauce.
5. Combine and heat through for another 5 minutes. Remove from heat and serve over rice.
Serving size: 5-6 shrimp with 1 cup of vegetables and 1/2 cup rice.
This was a nice change in the weekly menu. The shrimp was a huge hit with BR.
There were no leftovers.
The Korean Stir Fry sauce will definitely be in rotation. Its like a spicy terriyaki sauce.