April 13, 2016

Veggie Bin Stir Fry Shrimp

By Kat Myrman

It’s been a while since I puttered around in the kitchen. I do my best creating on the fly and on a deadline. The deadline in question tonight is beating the expiration date on fresh veggies in my ‘frig along with some pre-cooked shrimp I picked up just for the occasion. (But you could substitute chicken or thin slices of beef for the shrimp if you like.)

So…after assessing my veggie bin, there were a few things I couldn’t save…the cucumbers and a package of Roma tomatoes. But I was in luck! I had just enough variety to make a colorful, sweet, savory treat.

(Note: before you begin, prepare 2 servings of rice – however you like to cook it. Me? I like to nuke it so it’s ready when I’m done with the stir fry.)

The Ingredients

(Depending on what you have in your veggie bin, you could also add things like Asparagus, Broccoli, Cabbage, Green Beans, Snow Peas…you get the idea!)

1-1/2 cups of Grape Tomatoes – sliced in 3’s
1 cup of Spring Onions – sliced
4 Celery Stalks – chopped
1 dozen Sweet Snack Peppers
2 TBS EVOO (extra virgin olive oil)
1 TBS Granulated Garlic
Salt & Pepper

 Toss all this into a skillet and stir fry until the veggies are tender.      

Add 2 cups of pre-cooked frozen Shrimp to the skillet

 
… and about a TBS each of Sweet Chili Sauce and Sriracha Sauce…because EVERYTHING is better with a little Sriracha!!!   Give the whole thing a good stir to blend, cover and simmer on low until the shrimp is defrosted and heated through.   

And that’s all there is to it! Serve over a bed of cooked rice. Yummy! 😊

This entry was posted on Wednesday, April 13th, 2016 at 7:51 pm and tagged with , , , , , , , , and posted in Essays, Random Thoughts and Musings, Stone Soup and Other Delicacies. You can follow any responses to this entry through the RSS 2.0 feed.

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