Stir-fried Shrimp with Peppers and Peas
Total time: 30 minutes
Colorful, flavorful, simple. Add red pepper flakes or bottled hot sauce if you like it hot.
Ingredients:
- 12oz (360gr) 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:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1/2 tsp sesame or walnut oil
- 1 cup (8oz, 240ml) chicken stock
Instructions:
- 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:
- Basmati Rice:
- Heat butter and oil in a small saucepan over medium heat.
- Add rice and sauté, stirring for 1 minute.
- Add stock, cover and cook rice for length of time on package. When done fluff with fork.
- 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.