Showing posts with label shrimp stir fry. Show all posts
Showing posts with label shrimp stir fry. Show all posts

Sunday, June 26, 2016

Florida Gulf Shrimp and Sweet Pepper Stir Fry



Looks delicious!  The Captain and I make a similar recipe that does not including the sesame seeds, onion or orange juice, but we will be tweaking the recipe to make it a cross between this recipe and ours.

What I would change on this recipe . . . take the tails off the shrimp (so much easier to eat), add a pinch of cayenne pepper, use at least one or two poblano peppers (you can never have enough peppers) and garlic.

Don't overcook the shrimp . . . we usually take it off the heat as soon as it turns pink, otherwise it gets rubbery-like.




Ingredients:

    • 1 pound Florida shrimp, peeled and deveined
    • 3 Florida bell peppers, assorted colors, sliced
    • 1 large onion, sliced
    • 1 tablespoon toasted sesame seeds
    • 1 tablespoon Florida honey
    • 1 cup Florida orange juice
    • 1/4 cup cornstarch
    • 1/4 cup low-sodium soy sauce
    • oil for cooking
    • sea salt and fresh ground pepper to taste




Directions:

Lightly coat shrimp with cornstarch.


Preheat a large sauté pan over medium-high heat.


Add 1 tablespoon of olive oil to pan.


Add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.  Don't overcook!


Remove the shrimp from the pan, add the peppers and onions and cook 4 minutes.


Add honey, orange juice and soy sauce to the pan.

Turn the heat up slightly and b
ring the liquid ingredients up to a boil.

Turn the heat back down to medium-high until the sauce is thickened (about 3 minutes).  Add shrimp back to the pan.

Serve over rice.

Garnish with sesame seeds.



Recipe and photo source





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