Harvest of the Sea
Ginger Shrimp Stir-Fry
Yield: 12 Servings
|
Ingredients |
Weights |
Measures |
|
|
Harvest of the Sea Premium Tail-On Shrimp*, thawed |
24-30 oz. |
-- |
|
Soy Sauce |
4 oz. |
1/2 cup |
|
Dry Sherry |
4 oz. |
1/2 cup |
|
Lime Juice |
4 oz. |
1/2 cup |
|
Fresh Ginger Root, minced |
-- |
1/4 cup |
|
Garlic, crushed |
-- |
3 cloves |
|
Crushed Red Pepper |
-- |
1/4 - 1/2 tsp. |
|
Orange Juice |
12 oz. |
1 1/2 cups |
|
Cornstarch |
-- |
2 Tbsp. |
|
Cooking Oil for stir-frying |
-- |
As Needed |
|
Green Onions (cut into 1" pieces) |
12 oz. |
12 onions |
|
Green or Red bell pepper (cut into 1/2" squares) |
20 oz. |
3 peppers |
|
Bias-sliced carrots (1/4" thick) |
16 oz. |
3 cups |
|
Pea Pods, stringed and halved crosswise |
12 oz. |
3 cups |
|
Water chestnuts, sliced and drained |
24 oz. |
3 cups |
|
Peanut Halves |
7 oz. |
1 1/2 cups |
|
Fried rice sticks or hot cooked rice |
-- |
As Needed |
* You may use any size Harvest of the Sea Tail-On
Cooked Shrimp. |
Preparation Instructions
1. Stir together soy sauce, sherry, lime juice, ginger, garlic
and red pepper.
2. Pour mixture over Harvest of the Sea Tail-On Cooked Shrimp
in a non-metal container. Chill for 30 minutes to several hours,
stirring occasionally.
3. Drain Harvest of the Sea Tail-On Cooked Shrimp, reserving
liquid. To liquid, add orange juice and cornstarch; set aside
for sauce.
4. Heat oil in a large saute pan; stir-fry green onion over
high heat for 1 minute. Remove.
5. Stir-fry bell peppers and carrots for 3 minutes or until
crisp and tender. Remove.
6. Add more oil if necessary. Stir-fry peapods and water chestnuts
for 1 minute. Remove.
7. Stir sauce mixture; pour into pan and cook until thickened.
8. Return all vegetables to pan. Add peanuts and Harvest of
the Sea Tail-On Cooked Shrimp.
9. Serve at once, with rice sticks or cooked rice.
--
back to recipes index --
Your Shrimp Specialists
634 South Crocker, Los Angeles, CA 90021-1085