Shrimp Stir Fry
I certainly hope everyone had a really lovely Easter Weekend, and if you were fortunate to have the time, a relaxing Spring Break, or maybe you are enjoying Spring Break now. I have received a few very kind comments about the photo of the shrimp stir fry so I think it would be nice to share this very simple dish. Like Bubba says in "Forrest Gump"..."there's all kinds of shrimp dishes, you got your Lemon shrimp, orange shrimp, shrimp kabob, fried shrimp, boiled shrimp, shrimp gumbo, shrimp stew, baked shrimp, pepper shrimp, shrimp scampi, pasta and shrimp, rice and shrimp, shrimp fried rice, sweet and sour shrimp, shrimp po boy"....and on and on.. but I am going to just share my shrimp stir fry. ;-)
There are as many varieties of veggie combinations in making this dish too.
But when I make it I use the following which is generally good for serving 4 people.
Here's what you need
1-1/2 lbs medium to jumbo shrimp (fresh or frozen deveined*) remove tails
1 Green Bell Pepper (chopped)
1 Red Bell Pepper (chopped, adds a touch of sweet)
1 Medium onion chopped (any variety)
1-1/2 cups Baby carrots (split lengthwise)
1 Bunch broccoli (chopped to make florets...the tree tops :-)
2 Ribs of celery (chopped)
1 tsp cajun seasoning
1/4 tsp curry powder
1/4 tsp white pepper
2 cups of cooked rice (long grain, basmati, jasmine, or brown)
4 tbs extra virgin Olive Oil
Here's what you do
Begin cooking rice first...see below
I would suggest using a wok or a nicely seasoned* iron skillet with two tablespoons of olive oil on high heat.
If the shrimp are precooked they will already have a pinkish and white coloring to them. If this is the case and they are frozen, then rinse under cold
water to thaw and set aside.
If the shrimp are fresh they will have a grey coloring to them and you will want to stir fry them first in the heated oiled skillet or wok for about 3
minutes, until they turn pink, then set them aside.
Now after removing the shrimp, add a touch of oil into the skillet for the veggies. Maintain a high heat and add all the veggies to the skillet...Add about half of the seasonings..keep the veggies moving in the skillet (hince stir fry) so that they all get some of the seasoning and do not turn brown by sitting too long on the hot surface. As the veggies begin to cook you will notice that their color begins to deepen. But you don't want them to cook until soft so give this about 31/2 - 4 minutes....
Now add the shrimp into the skillet with the veggies and reduce the heat to medium. You want to combine the seasoning that is in the veggies to the shrimp and at this point may want to add a little more of the seasoning. But you do not want to over cook the shrimp, which can make them tough.
Remove shrimp and veggies to a serving dish.
Cooking the Rice: I suggest everyone make a point of someday buying a rice cooker. If you don't have one you will love it. If you have one you know what I am talking about. Makes perfect rice every time and you can add vegetables and broths while cooking the rice to make a variety of pilafs*.
Anyway my general rule of thumb for cooking rice is 1 part rice to two parts water....so 2 cups of rice in 4 cups of water in a heavy pot. Cook very slowly (low heat). Place the water in the pot and add the rice. "Do not boil the water first"..they should cook together. The water is absorbed as well as steams away leaving fluffy rice. When the rice appears to have holes spouting steam on the surface it is very close to being finished cooking. when the bubbles stop, turnoff the heat, and let stand 3 minutes...then fluff the rice with a spoon or fork.
If you flavor the water with seasonings (chicken boullion) your rice will take on that seasoning.
Ok....your shrimp and veggies are ready to be served over a bed of rice.
Enjoy!
* see Glossary
I certainly hope everyone had a really lovely Easter Weekend, and if you were fortunate to have the time, a relaxing Spring Break, or maybe you are enjoying Spring Break now. I have received a few very kind comments about the photo of the shrimp stir fry so I think it would be nice to share this very simple dish. Like Bubba says in "Forrest Gump"..."there's all kinds of shrimp dishes, you got your Lemon shrimp, orange shrimp, shrimp kabob, fried shrimp, boiled shrimp, shrimp gumbo, shrimp stew, baked shrimp, pepper shrimp, shrimp scampi, pasta and shrimp, rice and shrimp, shrimp fried rice, sweet and sour shrimp, shrimp po boy"....and on and on.. but I am going to just share my shrimp stir fry. ;-)
There are as many varieties of veggie combinations in making this dish too.
But when I make it I use the following which is generally good for serving 4 people.
Here's what you need
1-1/2 lbs medium to jumbo shrimp (fresh or frozen deveined*) remove tails
1 Green Bell Pepper (chopped)
1 Red Bell Pepper (chopped, adds a touch of sweet)
1 Medium onion chopped (any variety)
1-1/2 cups Baby carrots (split lengthwise)
1 Bunch broccoli (chopped to make florets...the tree tops :-)
2 Ribs of celery (chopped)
1 tsp cajun seasoning
1/4 tsp curry powder
1/4 tsp white pepper
2 cups of cooked rice (long grain, basmati, jasmine, or brown)
4 tbs extra virgin Olive Oil
Here's what you do
Begin cooking rice first...see below
I would suggest using a wok or a nicely seasoned* iron skillet with two tablespoons of olive oil on high heat.
If the shrimp are precooked they will already have a pinkish and white coloring to them. If this is the case and they are frozen, then rinse under cold
water to thaw and set aside.
If the shrimp are fresh they will have a grey coloring to them and you will want to stir fry them first in the heated oiled skillet or wok for about 3
minutes, until they turn pink, then set them aside.
Now after removing the shrimp, add a touch of oil into the skillet for the veggies. Maintain a high heat and add all the veggies to the skillet...Add about half of the seasonings..keep the veggies moving in the skillet (hince stir fry) so that they all get some of the seasoning and do not turn brown by sitting too long on the hot surface. As the veggies begin to cook you will notice that their color begins to deepen. But you don't want them to cook until soft so give this about 31/2 - 4 minutes....
Now add the shrimp into the skillet with the veggies and reduce the heat to medium. You want to combine the seasoning that is in the veggies to the shrimp and at this point may want to add a little more of the seasoning. But you do not want to over cook the shrimp, which can make them tough.
Remove shrimp and veggies to a serving dish.
Cooking the Rice: I suggest everyone make a point of someday buying a rice cooker. If you don't have one you will love it. If you have one you know what I am talking about. Makes perfect rice every time and you can add vegetables and broths while cooking the rice to make a variety of pilafs*.
Anyway my general rule of thumb for cooking rice is 1 part rice to two parts water....so 2 cups of rice in 4 cups of water in a heavy pot. Cook very slowly (low heat). Place the water in the pot and add the rice. "Do not boil the water first"..they should cook together. The water is absorbed as well as steams away leaving fluffy rice. When the rice appears to have holes spouting steam on the surface it is very close to being finished cooking. when the bubbles stop, turnoff the heat, and let stand 3 minutes...then fluff the rice with a spoon or fork.
If you flavor the water with seasonings (chicken boullion) your rice will take on that seasoning.
Ok....your shrimp and veggies are ready to be served over a bed of rice.
Enjoy!
* see Glossary
