Friday, February 1, 2013

Scrumptious Shrimp and Vegetable Stir Fry

Happy Friday and Happy Ground Hog's Eve everyone!

Where did the week go? In fact, where did the entire month of January go? Tomorrow will be Punxsutawney Phil's 127th prognostication! What's your prediction? 6 more weeks of winter or will spring come early? I did a little research and found that Punxsutawney Phil has had only a 39% accuracy rate regarding his early spring/late winter forecasts. Hmmmm. I am thinking that I could do better than him just by predicting the opposite of what he predicts. Here in Maine, the little bit of snow (2 feet) that we got after Christmas has all melted, and tomorrow is supposed to be mostly cloudy, however, I'm still banking on 6 more weeks of winter. I really want to use my new cross-country skis (that I got last year for Christmas!)

OK, now on to why you really logged in to read my blog. Tonight's dinner-- Scrumptious Shrimp and Vegetable Stir Fry-- was sooooo simple and sooooo yummy. I really did change up the recipe quite a bit. First, I don't have a wok so the "stir-fry" happened in my Lodge cast iron pan. Second, I have lots of vegetables to eat before I go on travel next week.... so they all got incorporated into this dish. Third, you know me... I never follow a recipe exactly!

These are the INGREDIENTS

  • Large Shrimp (16-20/lb) – 1 lb.
  • Garlic cloves, minced – 2 or 3 (I love garlic!)
  • Onion, chopped – 1  (I used Pearl onions because I only had 1 yellow onion that I am reserving for my Super Bowl chili recipe!).
  • Broccoli, chopped – 1 cup
  • Zucchini- sliced, about 1/4 inch thick - 1
  • Mushrooms, sliced – 1/2 cup. –Shitake or button or whatever your favorite mushrooms are or happen to have on hand
  • Corn starch – 2 Tbs.
  • Soy sauce – 2 tbs. – I used Mitsukan Ponzu Citrus-Seasoned Soy Sauce (no MSG)- from Reny's!
  • Rice vinegar – 1 tsp.
  • Brown sugar – ½ Tbs. (you can also use honey or maple syrup- the real stuff, of course)
  • Vegetable stock – ½ cup (of course you can use chicken stock or OJ or white wine or even water)
  • Canola or Grapeseed oil – 2 Tbs.(I used Canola. Someday, I will get some Grapeseed oil to have on hand)
  • Lemon juice – 1 Tbs.(Please try to use the real stuff; not the "RealLemon" that is "lemon juice from concentrate, sodium benzoate, and other ingredients used as preservatives" - really?) 
  • Dash Red Pepper flakes


  1. Remove shells from shrimp, leaving tail on. (You can leave the entire shell on, but know that it will be messier when you start eating). 
  2. Place shrimp in Ziploc bag and toss with 2 Tbs. of corn starch and Pepper (I use Luce’s Maple Garlicky Pepper)
  3. Combine  soy sauce, vinegar, sugar, 2 tsp. corn starch, and vegetable stock
  4. Heat a cast iron pan over medium-high heat for about 3 minutes. Add 1 Tbs. oil and heat for 30 seconds more. Add shrimp and sauté for 2 minutes, until outside is golden. You are not cooking them all the way; just giving them a golden coating. 
  5. Transfer shrimp to bowl and set aside. 
  6. Add onions and sauté for 1-2 minutes until softened.
  7. Add broccoli and zucchini. Stir-fry for ~2 minutes; add sliced shitake mushrooms
  8. Add shrimp back to the pan. Create a space in the middle by pushing the shrimp/vegetables toward the outer edges of the pan. Whisk sauce briefly to stir up the settled corn starch, and add sauce to center of pan. Cook for about 30 seconds. Coat all of the ingredients with the sauce by gently stirring.
  9. Remove from heat and add lemon juice (the real stuff!) and a dash of red pepper flakes. Bam!

Enjoy this dish "as is" or feel free to serve over rice or pasta (I ate this meal “as is” because I’m trying to cut back on my daily carb intake).  Feel free to change it up a bit because this is definitely a recipe that you need not follow exactly..... if fact, I was just thinking that if you have some tortilla shells, you could make these into tacos!

Enjoy. Have a great weekend!