Wednesday, April 6, 2011

International Cuisine: Stir-Fried Shrimp

I'm a bit iffy about shrimp. The texture troubles me and I dislike cocktail sauce (the way shrimp is typically available to me); however, my husband likes shrimp. Thus my quest to find a shrimp recipe(s) that I enjoy. Aldi sells frozen bags of de-veined, peeled shrimp for under $4. I bought a bag of the medium-size and set out to find a recipe.

The Cooking Light website offered several recipes that sounded quite good, but for the sake of ingredients on hand, I tried the Stir-Fried Shrimp with Spicy Orange Sauce. I added a bag of frozen sugar snap peas and diced onion (didn't have the green onions) and served it on a bed of vermicelli noodles. The flavor was delicious. The texture, I'll continue to acquire. Overall, a success and a recipe I'd definitely consider making again and tweaking with additional veggies.

Bonus, this is easily made gluten-free, if you use gf soy sauce (La Choy brand is gf, also San-J wheat-free Tamari).



STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE
(slightly adapted from Cooking Light website)
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1 1/2 pounds peeled, de-veined large shrimp
1 Tablespoon cornstarch
1/4 cup fresh orange juice
2 Tablespoons low-sodium soy sauce
2 Tablespoons honey
1 Tablespoon rice wine vinegar
1 Tablespoon chile paste with garlic (I added 1/4 tsp crushed red pepper flakes and an extra clove of garlic)
2 Tablespoons canola oil
1 Tablespoon minced peeled fresh garlic
3 garlic cloves, minced
1/3 cup chopped green onions
frozen vegetables of choice (optional)

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss to coat. Set aside.

Combine juice, soy sauce, honey, rice vinegar, and chile paste, stirring with a whisk. Set aside.

Heat oil in a large nonstick skillet or a wok over medium-high heat. Add the minced ginger and garlic; stir-fry for 15 seconds, until fragrant. Add shrimp mixture and any additional veggies of choice; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until the sauce thickens and shrimp is done, stirring frequently. Serve immediately over a bed of rice, vermicelli noodles, or stir-fried veggies.

3 comments:

  1. Shrimp and broccoli florets, tossed in olive oil, lemon, and seasoned salt, then roasted is DELICIOUS!

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  2. this sounds really good. i'm kind of with you on shrimp. it's ok, but not something i usually get excited about (unless it's coconut fried shrimp:). luke likes it though, so i may give this a try sometime.

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  3. The Cooks Next DoorApril 7, 2011 at 2:15 PM

    That sounds quite good, Kim. Thanks for the suggestion!

    Stephanie

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