Saturday, September 14, 2013

Sweet & Spicy Shrimp

Some of my best stir fry happens when I'm just playing around in the kitchen. A while back, I came up with this shrimp dish that rated "highly edible" on my husband's food-tastiness scale.

It's very easy and, like most stir fries, quick to cook and serve.  Here's how.

Sweet & Spicy Shrimp

  • 1/4 cup soy sauce
  • 1/4 cup orange juice
  • 1 tablespoon cornstarch
  • 3 cups broccoli, cut into bite-sized pieces
  • 1/2 to 1 pound large raw shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1-2 teaspoons Thai chili paste

In a measuring cup, mix the soy sauce, orange juice, and cornstarch until thick. Set aside.

Heat the olive oil in a large non-stick skillet or wok over medium high heat. Saute the shrimp, two minutes on each side, until curled and pink.

Add the broccoli. Cover and let cook for about three to five minutes, until broccoli is not quite crisp tender.

Add garlic powder and toss.

Remove the shrimp and set aside. Cover the broccoli and let cook for another three to five minutes until crisp tender.

Add the Thai chili paste and sauce mixture, and whisk with a silicon coated tool until combined and smooth. Bring the sauce to a boil and let it thicken.

Return the shrimp to the pan and toss to coat evenly. Let cook one minute to bring shrimp back up to temperature.

You can serve this on its own, or over steamed rice or rice noodles.

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