Sunday, April 7, 2013

Poppin shrimp stir fry!

While wondering what to do with some peppers and onions I had laying around on the counter, my ma suggested I do a stir fry (she's always so chock-full of usefulness). Ok, cool, I can do that. I can make something up real quick...

Well, what became of that was more delicious than I could've imagined...follow along:


Chopped up all the goods. From right to left:
  • Red peppers
  • Orange peppers
  • Red onion
  • Green peppers
  • Carrot (shredded some baby carrots with a grater...watch those fingernails!)
  • Ginger
  • Seasonings included garlic, salt, pepper and sesame oil
  • check out the full recipe at the bottom of the page


Threw it all in a large skillet with the hot sesame oil to get the veggies nice and sautéed. Look how pretty. Hey!: Do not skimp on the flavorfulness of sesame oil and use something dumb like vegetable oil...you've been warned.


Added these two playas...sriracha and soy sauce to kick it up to the nth degree. They didn't mind. And look..I'm running low on the racha...I feel sad.


Surprise!!! Added some shrimp to the party and they cranked it up big time! Sautéed for a few more minutes til the shrimp turned nice and pink/orange. Also want to let them mingle with the peppers, onions, ginger, and carrot for a bit.


The final product. Don't be fooled by the small portion...I'm already on my way back to the kitcho for more...

Do yourself a favor and make this, yeah? General recipe below...but what do I always say? Do what you feel, yo...

  1. One red pepper, diced
  2. One orange pepper, diced
  3. Half of a red onion, diced
  4. 4-5 baby carrots, shredded/grated
  5. Half of a green pepper, diced
  6. Nub of ginger, grated
  7. Garlic salt, to taste
  8. Salt & pepps, to taste
  9. Soy sauce, to taste
  10. Sriracha, to taste (be careful here...this POPS in the mouth and will have you sweatin')
  11. Sesame oil, for sauteing

Dump all the veggies and seasonings into the hot oil. Let em get a bit soft. Add the scrimps. Add soy sauce, sriracha, and a bit more salt. Let party in the pan for a few minutes. Scrimps should be curled and pink/orange in color (maybe even a bit of brown color from sauteing).

Serve...enjoy...pop thy collar for your great work. You're welcome.