Saturday, August 23, 2014
Shrimp and Snap Pea Stir-Fry
This is the absolute perfect dinner for end of a hot, tiring day. It's ready in minutes, really...minutes, and includes just a handful of ingredients.
A couple of notes. I used frozen snap peas which I simply thawed and then heated (just a few minutes in the pan). I would definitely use fresh, as the frozen peas were a tad bit soggy. Also, the recipe called for large shrimp, but I used 51/60s (I got a 12 oz bag for $5 last week!)
I had some leftover rice I had popped in the freezer, so I just let it thaw for a few hours and the rest of the dish came together in less than 10 minutes.
SHRIMP and SNAP PEA STIR-FRY (4 servings)
2 Tbsp canola oil
2 tsp minced garlic
2 cups sugar snap peas, trimmed (Google "How to Trim Sugar Snaps" if you need help)
1/2 cup canned, sliced water chestnuts, drained
12 oz large shrimp, peeled and deveined
2 Tbsp Ponzu sauce (found in the Asian aisle, it's a citrusy-type of soy sauce, use soy if you can't find it)
3 cups cooked long-grain white rice
toasted sesame seeds, optional, for garnish
In a large skillet or wok, heat 1 Tbsp oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the sugar snap peas and water chestnuts; season and cook, stirring, unti the peas are crisp-tender, about 2 minutes. Transfer to a medium bowl.
In the same skillet, heat the remaining 1 Tbsp of oil over medium-high. Add the shrimp in a single layer. Cook, without stirring, until pink on the bottom, about 2 minutes. Turn the shrimp, add the ponzu and cook until the shrimp are cooked through, about 2 minutes. Season and serve witih the rice. Sprinkle with sesame seeds, if desired.
Recipe Source: Everyday with Rachel Ray magazine, June 2014, p. 71