Bowl of Berries

We are nearing the end of our shrimp stockpile, I think at one time we had 6 bags of frozen shrimp in the freezer thanks to a buy one get 2 free sale a few months ago.  I am sure Scottie will be happy to see the end of the shrimp dishes :)  But to it’s credit frozen shrimp is so convenient because it is so easy to defrost and is really quite versatile so it’s perfect for a weekday meal.

I didn’t have a specific plan for dinner in mind beside wanting to do a shrimp stir fry but while I was at a stoplight I thought a spicy orange sauce would be a nice addition so I Googled it on the Blackberry (how convenient!) and found this recipe from A Southern Fairytale.  The recipe looked so yummy and I had everything in the pantry so I figured I would try it out.  I did add in more veggies for bulk and nutrients and decided to break out the Trader Joe’s rice sticks I have been saving for pad thai and used those instead of rice.

The only change to the sauce was the use of 1 tablespoon of sriracha sauce instead of 3 and I found that to be plenty hot.  Scottie added in a few extra squirts to his plate and was feeling the heat!  I broke out the blackberry cabernet sorbetto after dinner to cool things off a bit Overall I thought this recipe was fantastic!  Certainly one we will make again and thanks for the recipe Rachel! Oh and it took less then 30 minutes to make from chop to eat, love that!

Spicy Orange Shrimp Stir Fry
From Rachel at A Southern Fairytale

2 lbs peeled and deveined large shrimp (I only used 1 lb)
1 Tbsp cornstarch
1/2 C orange juice
1/4 C soy sauce
1/4 C honey
2 Tbsp rice vinegar
3 Tbsp chili garlic sauce (less if your sensitive to spice and heat) (I only used 1 T. and it was enough for me!)
2 Tbsp olive oil
2 Tbsp minced, peeled fresh ginger
5 garlic cloves, minced
1/2 C chopped green onions

Toss cornstarch and shrimp in a large bowl, set aside.

Combine: orange juice, soy sauce, honey, vinegar and chili sauce, set aside.

Heat oil in wok and add minced ginger and garlic, stir fry until aromatic (about 30 seconds). (I also added in a sliced red bell pepper and a head of broccoli) Add shrimp.

Stir fry about 3 to 4 minutes.  Add juice mixture and green onions; cook 2 minutes or until the shrimp are pink

Serve over jasmine rice or asian noodles

This entry was posted on Saturday, August 1st, 2009 at 7:52 am and is filed under Fish, Healthy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.