Cooking Index - Cooking Recipes & IdeasColorful Shrimp Stir-Fry Recipe - Cooking Index

Colorful Shrimp Stir-Fry

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozUnpeeled large fresh shrimp
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlGrated orange rind
1/4 teaspoon 1.3mlDried crushed red pepper
1 teaspoon 5mlLight sesame oil
1/2 lb 227g / 8ozFresh asparagus spears
1/3 cup 78mlChicken broth
3 tablespoons 45mlOyster sauce
1 tablespoon 15mlHoisin sauce
2 teaspoons 10mlCornstarch
3 tablespoons 45mlPeanut oil
1 tablespoon 15mlMinced garlic
1 tablespoon 15mlGrated peeled gingerroot
1 tablespoon 15mlSweet red pepper - cut very thin strips (small)
1   Baby corn - (7 oz) - drained
2 teaspoons 10mlRice wine or dry white wine
  Hot cooked rice

Recipe Instructions

Peel and devein shrimp. Place shrimp in a large bowl; sprinkle with salt, orange rind, and crushed red pepper. Add sesame oil, and toss gently to combine. Set aside.

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1 1/2-inch pieces. Set aside.

Combine broth and next 3 ingredients; stir well, and set mixture aside.

Pour peanut oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375 degrees) for 2 minutes. Add garlic and gingerroot, and stir-fry 30 seconds. Add shrimp mixture, and stir-fry 3 to 5 minutes or until shrimp turn pink. Remove shrimp from wok; drain on paper towels.

Add asparagus and sweet red pepper to wok, and stir-fry 1 minute or until tender. Remove from wok; set aside.

Add chicken broth mixture to wok; cook, stirring constantly, until thickened. Add shrimp, asparagus, sweet red pepper, baby corn, and wine to wok, and stir-fry just until thoroughly heated. Serve immediately over rice.

This recipe yields 4 servings.

Source:
The Bubba Gump Shrimp Co. Cookbook

Rating

Average rating:

7 (1 votes)

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