The pictures I took of my Shrimp Stir Fry won't e-mail to my computer this time for some reason. So, I copied and pasted this picture that I found on the net. It's pretty close to what I made. But then, pictures cannot communicate the delight of this dish. Since it was the first time I had cooked with shrimp, I decided to keep it fairly simple, and I'm glad I did. I did screw up a little. I misjudged how long it would take to stir fry the shrimp and so I had to wait for the rice to get done.
Despite the wait, it was incredibly good. I halved the recipe. In other words, I made two servings. It was so tempting to eat both servings....But then, I was very bad this weekend. We celebrated Valentine's yesterday at Ken's house, and I overindulged in chocolate. He had bought some homemade fudge and I simply could not resist. Therefore, I simply can't over do it today.
It's funny. I had less difficulty resisting temptations over Christmas and New Year's. Part of the problem is that I am able to relax more now. Ken broke his hip early in December, and through the holidays, I was taking care of him. Now, he's much better, and I don't have to fuss after him. Also, it's been a long and frustrating winter. I want comfort and chocolate is definitely "comfort food." So, I slipped. And now, I'll simply have to get back on the wagon.
Of course, this recipe comes from the January/February 2010 issue of Everyday Food. This is the whole recipe. It's called Shrimp and Scallion Stir Fry. I did add carrots because I wanted more vegetables.
Ingredients
1 tablespoon vegetable oil
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
2 bunches scallions, cut into 1.5 inch pieces
2 tablespoons fresh lemon juice
coarse salt
cooked rice for serving
Preparation
Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons of water. Cook scraping up any brown bits from skillet, about2 minute. Season with salt and serve over rice.
Makes 4 servings. 237 cal per serving with 1/2 cup cooked white rice.
Yum!! Where did you find scallions? I've never cooked w/ them so saying they turn "bright green" sounds a little scary.
ReplyDeleteI found the scallions at HyVee. My Dad always grew them. He likes to eat them raw, which doesn't appeal to me at all. I think they pretty much taste like onions, but they do make a dish more visually appealing.
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