It has totally been one of those weeks. The really busy and crazy kind. The kind where I feel like doing nothing when I get home other than having a glass of wine or a cold beer on the patio and getting lost in a good book until the sun goes down. And that’s pretty much what I have done!
I also got to dog-sit for my parents this week, so the 4-legged ladies got to enjoy patio time with me – the 3 sweetest golden retrievers you will ever meet! Snuggling with them has also added an extra layer of “I don’t want to be productive,” so I followed Ginger’s orders and read some more on the couch with her after dinner. I mean, who can resist this face?
Anyways – as I said before, I must have a craving for Chinese-type cuisine or else it just doesn’t sound appealing. The craving struck this week. I had some shrimp waiting to be cooked – so I decided to throw together a stir-fry shrimp with snow peas. My was it delicious!
I’d highly recommend going home and making this…resist the urge to call for take-out and just do it yourself! Makes for a great date night, especially if you can throw in some fortune cookies!
Stir-Fry Shrimp (serves 2)
8 oz. shrimp, tails removed
1/4 cup soy sauce
1 Tbsp. cornstarch
1 Tbsp. brown sugar
1 1/2 Tbsp. Sherry cooking wine
1/2 Tbsp. pickled ginger, minced
1 tsp. chili-garlic sauce
1/2 tsp. Sriracha
1 cup snow peas
1 Tbsp. peanut oil
Remove tails from shrimp and pat dry.
In a medium bowl, mix together soy sauce, sherry and minced ginger. Add your brown sugar. Then your cornstarch.
Throw in your chili-garlic sauce. Then add a little kick with some Sriracha – you can add more if you like it extra spicy, I thought the 1/2 tsp. was pretty mild!
Whisk together sauce and add your shrimp. Toss to coat and let marinate at least 30 minutes – 1-2 hours is probably best though!
Heat peanut oil in a medium skillet over medium heat.
When oil/pan is hot, use a slotted spoon and add your shrimp. Step back – it will probably crackle quite a bit! Cook about 3-4 minutes and then flip shrimp.
Add your snow peas. Cook another 3 minutes and stir, incorporating the snow peas.
Then, add the remaining sauce. Cook another 5-6 minutes, stirring frequently so it doesn’t stick – but allow the sauce to thicken.
I served mine with my vegetable fried rice – which I would highly recommend!
After this crazy week, I’m glad I at least have something to look forward to…
Have a great weekend everybody!
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