Stir-Fried Shrimp with Peppers and Peas, quick, easy gourmet dinner.

Menu Plan for the week of Feb. 8, 2013: Day 1 Recipes

Stir-Fried Shrimp with Peppers and Peas

Cooking time: 30 minutes for menu Cooking schedule: see below for instructions

We'll get an early start on Chinese New Year with this easy stir-fry.

Stir-fried Shrimp with Peppers and Peas Preparation and cooking time: 30 minutes
Colorful, flavorful, simple. Add red pepper flakes or bottled hot sauce if you like it hot.

12oz (350gr) cleaned shrimp
1/2 red bell pepper
1/2 green bell pepper
1 cup peas
1/2 cup sliced celery
1 onion
2 cloves garlic
1 tbs minced fresh ginger
2 tsp sesame or walnut oil
2 tsp olive oil
1/2 cup (4oz, 120ml) chicken stock
2 tbs dry sherry
1 tbs tomato paste
1 tbs cornstarch (Maizena, corn flour) dissolved in
1 tbs soy sauce plus 1 tbs water
red pepper flakes, optional
Basmati Rice

To Prep: Peel and clean shrimp if needed. Slice peppers into strips and cut in half. Cut onion in half and thickly slice. Cut celery at an angle into thin slices. Mince garlic and ginger (peel it first). Dissolve cornstarch in soy sauce and water. Rinse peas in hot water to thaw (if frozen).
To Cook: Heat oils in large nonstick skillet over medium-high heat. Add red pepper flakes and sauté briefly. Add onion, peppers and celery to skillet and stir-fry for 2 minutes. Add garlic, ginger, shrimp, stir-fry 1 minute, until shrimp start to curl and turn opaque. Add peas and stir-fry 1 - 2 minutes. Add chicken stock, tomato paste and sherry, cover and simmer 2 minutes. Uncover, add cornstarch mixture, stirring until cleared and thickened.
To Serve: Arrange Basmati on a large platter. Spoon Shrimp and Vegetables on top and serve.

Basmati Rice
1/2 cup Basmati rice
1 tsp butter
1/2 tsp sesame or walnut oil
1 cup chicken stock

Heat butter and oil in a small saucepan over medium heat. Add rice and sauté, stirring for 1 - 2 minutes. Add stock or water. Cover and cook rice for length of time on package. When done fluff with fork and serve.

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small saucepan with lid, large skillet
Clean shrimp if necessary
Slice peppers, celery, onion
Mince garlic, ginger
Thaw peas
Heat butter, oil for rice
Sauté rice
Add stock, cover, cook

Dissolve cornstarch in soy sauce, water, set aside
Heat oils in skillet, add red pepper flakes if using
Add onion, pepper, celery, stir-fry
Add garlic, ginger, shrimp, stir-fry
Add peas, stir-fry
Add stock, tomato paste, sherry, cover, simmer
Pause a minute while it cooks
Stir cornstarch into shrimp, thicken
Fluff rice, arrange on platter
Spoon Shrimp and Veg on rice,
Serve

Stir-Fried Shrimp with
Peppers and Peas

Menu Plan for the week of Feb. 8, 2013: Day 1 Recipes