Tuesday, October 25, 2011

Shrimp & Vegetable Stir Fry

This morning, my youngest had swimming lesson; which is at the exact time when you can't get anything else done. Before that, the stores aren't open yet (most of them) and after, it's time to pick up the older one from school for lunch.

This afternoon, got away from me a bit too. I cleaned up from lunch, did a little laundry and work on the computer, all of a sudden it's 3:30. So all in all, not too much going on.

Today's dinner is a recipe I found in a Taste of Home magazine many, many years ago. We hadn't add it in a while so thought it would be nice to dig it out again.

So, what's for dinner tonight?

Shrimp & Vegetable Stir Fry

This one is simple even as far as stir fries go. I took the shrimp out of the freeze this morning and removed the tails once they were mostly thawed. Very important. The first time I made this, I didn't remove the tails and we spent half the meal picking them off. Not very graceful.

I did change the vegetables a bit to use what I had, and also built on the Italian side of the dish. Italian side? Yup - The main ingredient in the sauce is Italian salad dressing. Great shortcut!

Here's the original...

1/3 C Italian Dressing
4 tbsp soy sauce
1/2 tsp ground ginger
1 tbsp oil
1 carrot, julienned
1/2 C fresh mushrooms, sliced
1/2 yellow pepper
1/2 red pepper
1 lb shrimp

Mix dressing, soy sauce and ginger in a small bowl. Set aside.

In a wok, heat the oil. Add the carrots and mushrooms for 5 minutes. Stir in remaining vegetables. Cook for 5 - 7 minutes or until tender-crisp. Add the shrimp and sauce. Cook until shrimp turns pink.

Serve over rice

My changes...

Change the vegetables to
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
1/2 fennel bulb chopped
red pepper flakes are optional

Sauce was the same

There is a similar one on the Kraft Canada wesbite. Search sizzling shrimp stir fry on kraftcanada.com

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