Shrimp Spring Fling

 I recently bought delicious looking shrimp that was on sale! I decided to have shrimp for dinner. But I wanted something green to go with it. I decided on using the snow peas and it worked great! Next decision – what sauce? I chose ginger and rice wine because they go well with any seafood, they help reduce any seafood smell which some people don’t like even if they enjoy the taste it helps take off the smell of the shrimp. It is better to mix the rice wine with the shrimp before cooking it so it can absorb the flavor better. You can use dry sherry instead. I felt something was missing, I decided to use ketchup and imagine my surprised when it came out very pretty and tasty!

Being a bit creative is fun.

1 teaspoon peeled grated fresh ginger

1 teaspoon Chinese rice wine or dry sherry

1 teaspoon cornstarch

1 pound large or medium shrimp, shelled and deveined

2 tablespoons canola oil

¼ pound snow peas, ends snapped off and strings removed, cut in half on the diagonal

2 tablespoons ketchup

·      In a medium bowl, whisk together the ginger, wine, cornstarch. Add the shrimp and mix well.

·      In a wok or stir-fry pan, heat 1 tablespoon of the oil over the medium heat until hot but not smoking. Test by dipping the end of the snow pea into the oil; it should be sizzling.

·      Add the snow peas and stir just until they turn darker green, about 30 seconds.

·      Remove the peas and put on the plate

·      Add the remaining oil to the same pan and heat over medium high heat. Stir the shrimp mixture, add it to the pan and cook, stirring constantly, until the shrimp turn opaque and pink, 1 to 2 minutes

·      Stir in the ketchup and stir for about 30 seconds. Return the peas to the pan and mix for another 30 seconds.

·      Remove from the heat, transfer to the dish and serve immediately.