Wednesday, September 17, 2014
Last Night’s dinner: Spicy Shrimp and Brussels Sprouts Stir Fry
When I cook dinner it’s a casserole or a pasta dish (not very healthy). Thankfully, when Hunter cooks it’s fairly healthy or we might weigh 500 pounds each. He tried this recipe a while back and it quickly became a go to in our house. Last time, Hunter made it, he played around a bit by adding some snow peas and cooked kale. And don’t be afraid if you don’t like Brussels sprouts, they are chopped up in the recipe and nothing but pure crunchy delight. Trust me!!
Here’s the original Recipe courtesy of Martha Stewart:
•2 tablespoons vegetable oil, divided
•1 pound brussels sprouts, trimmed and shredded
•Salt and pepper
•1 cup bean sprouts
•2 cloves garlic, thinly sliced
•1 small green chile, such as Thai, thinly sliced
•3 scallions, white and green parts separated and thinly sliced
•1 pound medium shrimp (41 to 50), peeled and deveined (tails left on)
•2 teaspoons toasted sesame oil
•Lime wedges, for serving
1.In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high. In 2 batches, saute brussels sprouts until tender, 5 minutes total; season with salt and pepper. Transfer to a platter. Add bean sprouts to pan and cook until heated through, 1 minute; add to platter.
2.Wipe out pan, add remaining tablespoon vegetable oil, and return to heat. Add garlic, chile, and scallion whites and cook until fragrant, 30 seconds. Add shrimp, season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve with lime wedges.
And here you can see where Hunter added some snow peas, kale, and we always top it off with some red pepper flakes and soy sauce!
Bon Appétit, Guilt Fee!!