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.
Prep time: 10 minutes
Total time: 20 minutes
- 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
- 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.
- 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.
- 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.
- 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.
- Return the shrimp to the pan and added broth mixture. Toss the shrimp and vegetables with the sauce and cook for 3-4 minutes.
- Remove the pan from the heat and stir in the sesame oil. Serve over plain white rice.
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.