Tuesday, January 19, 2010

Shrimp Stir-Fry

Because I am a teacher, I had yesterday off of work for Martin Luther King, Jr Day. My boyfriend, Stephen, unfortunately did not have the day off. So I made him a meal that includes two of his favorites, spice and coconut rice. These things help disguise those dreaded vegetables...

Shrimp Stir-Fry
1 lb. raw shrimp
1 t. chili powder
1/2 t. garlic powder
1/2 t. crushed red pepper
2 carrots, cut on bias
1/4 onion, diced
1 container button mushrooms, halved
1 c. snow peas
1 can sliced water chestnuts
1 T. hoisin sauce
1 t. soy sauce
1/2 t. fish sauce
1/2 c. chicken broth
Salt and pepper

Season shrimp with chili powder, garlic powder and crushed red pepper. Let sit for 15 minutes. Heat a large skillet over medium heat. Add carrots and onions and cook for 2 minutes. Add mushrooms, cook for 2 minutes. Stir in the snow peas and water chestnuts and cook for 3 minutes. Season with salt and pepper. Add shrimp, cook for 4 minutes or until shrimp is cooked through. Stir in hoisin sauce, soy sauce, fish sauce and chicken broth. Serve with coconut rice.

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