The freshness of spring is greatly enhanced by fresh colorful cuisine. Contrasting the colors of green and red present appetizing combinations. Spring is here and bland is out. So, flavor up and spectrum up! Enjoy my colorful and flavorful Springtime Shrimp.
Springtime Shrimp
Devine and peel 2 lbs. of shrimp. Marinate the shrimp in lemon juice for 5 minutes. Julienne cut 1 – 8 oz. jar of sundried tomatoes, drained. Julienne a green bell pepper. In a wok, heat 4 to 6 tablespoons your favorite herb infused cooking oil. Stir fry an array of slice vegetables including squash medallions, broccoli, snow peas, julienned sundried tomatoes, julienned green bell pepper, etc. Remove the vegetables from the wok when cooked. Then, stir fry the fresh shrimp until cooked thoroughly. Add the vegetables back into the wok with the shrimp to toss and heat. Pour on the sauce consisting of 1/3 cup of soy sauce, 1/4 cup of Sherry, 1 tablespoon of cornstarch (to stir in) and 1/2 cup of water. Stir completely and pour the sauce into the wok. Heat the dish completely before serving. Sprinkle on fresh chopped basil just before serving. Hello springtime! © Kelly McBride Loft