Colorful Shrimp Stir-Fry

Recipe Ingredients

1 lb	454g / 16oz	Unpeeled large fresh shrimp
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Grated orange rind
1/4 teaspoon	1.3ml	Dried crushed red pepper
1 teaspoon	5ml	Light sesame oil
1/2 lb	227g / 8oz	Fresh asparagus spears
1/3 cup	78ml	Chicken broth
3 tablespoons	45ml	Oyster sauce
1 tablespoon	15ml	Hoisin sauce
2 teaspoons	10ml	Cornstarch
3 tablespoons	45ml	Peanut oil
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Grated peeled gingerroot
1 tablespoon	15ml	Sweet red pepper - cut very thin strips (small)
1		Baby corn - (7 oz) - drained
2 teaspoons	10ml	Rice 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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