Shrimp Stir-fry

I subscribe to a number of food company’s e-mail lists in the hopes of the occasional coupon. Mostly they send recipes using their products; there’s nothing wrong with that. This dish was inspired by a recipe from Campbell’s for what they called Asian Shrimp Stir-fry.

I took their recipe as a guide, replaced an ingredient or two I didn’t have on hand and reduced the sodium a lot. It was quite good over plain white rice.

[Shrimp Stir-fry]

Shrimp, peppers and onions with an Asian flavor profile.

Shrimp Stir-fry
Servings: 4
Prep time: 10 minutes
Total time: 20 minutes

Ingredients:

  • 1/2 cup low-sodium chicken broth
  • 1 Tbsp. low-sodium soy sauce
  • 1/2 tsp. Sriracha
  • 1 tsp. sugar
  • 3 Tbsp. grapeseed oil, divided
  • 1 pound uncooked large shrimp (20/25 count per pound), peeled and deveined
  • cracked black pepper
  • 1 red bell pepper, sliced into strips
  • 1 large red onion, sliced into half moons
  • 3 cloves garlic, minced
  • 2 Tbsp. grated fresh ginger root
  • 1/4 tsp. toasted sesame oil

Directions:

  1. In a small saucepan heat the chicken broth to a simmer. Cook for 5-10 minutes until the broth reduces to about 1/4 cup. Remove from the heat and add the soy sauce, Sriracha and sugar. Stir until the sugar disolves. Set aside.
  2. Heat 2 Tbsp. of oil in a non-stick skillet over medium-high heat. Add the shrimp, spread into a single layer and sprinkle with cracked black pepper. Allow the shrimp to cook for about 1 minute and then flip them over. Cook for another 1-2 minutes. Transfer the shrimp to a bowl.
  3. Heat the remaining 1 Tbsp. of oil. Add the red bell pepper and yellow onion to the skillet and cook for 3-4 minutes until the onions and peppers begin to soften.
  4. Add the garlic and ginger root to the skillet. Stir to incorporate and cook for about 1 minute. The garlic and ginger should be aromatic.
  5. Return the shrimp to the pan and added broth mixture. Toss the shrimp and vegetables with the sauce and cook for 3-4 minutes.
  6. Remove the pan from the heat and stir in the sesame oil. Serve over plain white rice.

Notes:
Frozen shrimp are fine to use here, just thaw them first and pat them dry before frying. When I forget to thaw shrimp in advance I put the bag of frozen shrimp in a large pot, place a colander on top of the bag and place a large measuring cup on top of the colander. Then I put the whole thing in the sink and run a slow stream of cold water into the cup. It overflows into the pot. The weight of the full cup should keep the bag submerged. Let the water run for 20-30 minutes. With a bit of luck, and patience, the shrimp will thaw in that time.

I think I will up the soy sauce, Sriracha and toasted sesame oil the next time I make this.

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