Another day in paradise…another dinner to be cooked, and again--I refuse to eat CHICKEN.
We had a couple of pounds of shrimp in the freezer, so I thawed out a few and started thinking about what I wanted to cook…something a little new and different…
I found my inspiration in this recipe. It's not really a true "sweet & sour" style flavor, but more of a mildly sweet shrimp dish with the pineapple juice and the soy sauce comes through a little also. You can "kick it up a notch" by tossing in more red pepper flakes if you like a little more heat--Emeril style, you know?
The original write up was for 12 SERVINGS!! You know me, I only wanted to make dinner for two, so here is what you will need to do what I did tonight:
½ pound Peeled and De-veined Shrimp
For the Shrimp marinade:
juice from ½ large lemon (no seeds please)
2 tbsp soy sauce
1/4 tbsp rice wine vinegar
For the rest of the Stir Fry:
2 Tbsp vegetable oil (peanut or canola oil—your choice)
1/2 cup water
1-1/2 cups broccoli florets
1/2 red bell pepper, cut into strips
6 or 8 shitaki mushrooms, sliced
1/2 cup pineapple juice
1 tbsp soy sauce
1/4 cup brown sugar
1/4 tsp ground ginger
1/2 tbsp rice vinegar
pinch crushed red pepper
2 tsp cornstarch dissolved in ¼ cup water
1 small can chunked pineapple, drained (use juice above)
1/4 cup slivered almonds, toasted
2 cups cooked rice
Now, as to the procedure:
Peel and de-vein your shrimp and place them in a small mixing bowl. Add your lemon juice, the soy sauce, and the rice wine vinegar. Let your shrimp swim around in the bowl in the fridge for a half hour or so—mine went a little over an hour.
While the shrimp are marinadeing, slice up your vegetables.
After the shrimp marinaded, heat a large heavy skillet over medium heat, and add your oil. When your oil has come up to temperature, toss in your shrimp and stir fry them for a couple of minutes on each side until they start turning pink, then remove them to a bowl and reserve on the side.
Now add a ½ cup of water and bring it to a simmer and add your broccoli. Be careful to adjust your heat so the water doesn’t boil. Cook the broccoli for a couple of minutes or so, then add your bell pepper and mushrooms and keep simmering.
Place two large pasta bowls in the oven to preheat, get out your chargers, and start cooking your rice.
Mix together the pineapple juice, the remaining water, soy sauce, brown sugar, ginger, vinegar, crushed pepper, and cornstarch mixture and pour it over your cooking vegetables.
Keep cooking everything until the sauce bubbles and thickens—that’s what the cornstarch does for you.
When your sauce is about done, add your shrimp back in the skillet along with the pineapple chunks and stir everything up. Cook another couple of minutes, but try not to over cook your shrimp.
Put some rice in your bowls, spoon your stir fry over your rice, sprinkle with almonds, sit down at the table, and EAT.
The Redneck Gourmet