Wednesday, July 24, 2019

Shrimp and Stir Fry

Sweetie has an unusual way to do stir fry meals. He steams some of the veggies in the microwave to keep them from being overcooked (broccoli for instance) and then just stirs them in at the end.

Last night we took advantage of summer bounty by having a veggie stir fry, accompanied by some Trader Joe's shrimp that I had thawed and rinsed and then dredged in a melted margarine/roasted garlic mixture, then cooked briefly in the microwave. I often do fish fillets this way and it really allows you to cook the fish or shrimp just enough but not overcooked.

We served it over steamed rice and it was a delicious repast for a warm evening since the cooking was done on the stove top and in the microwave.

The garden is just so beautiful at this time of year. This year I planted a number of wild flower seed packets, so there are more flowers than usual. The green beans are producing like crazy right now and the yellow squash and zucchini are also quite productive. It will be a while before we have ripe tomatoes, but they are setting up nicely. Hope your garden, if you have one, is also giving you pleasure and bounty.

On the home front, we just had a great visit from K and her beau, Aaron. First time meeting him and we were sorry when he had to leave. Great guy! Had fun going to Iron Horse Winery, to Armstrong Redwoods, and to the Bale Grist Mill. Also discovered Les Claypool's (Primus) winery on Hwy 116. Fun!

Sweetie's Stir Fry

1 yellow onion, chopped
1 tablespoon vegetable oil (he uses olive oil)
1 clove garlic, minced (or more to taste)
6-7 cups assorted raw veggies, cut into pieces that are similar size - we used:
      1/2 red pepper, sliced in pencil thick slices, then cut crosswise
      1 small yellow squash, ends removed, cut into bite sized pieces
      1 small to medium zucchini squash, ends removed, cut into bite sized pieces
      1 cup snow peas, strings removed, but into bite sized pieces
      1/2 cup sliced carrots
      1 cup green beans, cut into bite sized pieces
      1 small to medium crown broccoli, but into florettes

1 tablespoon cornstarch
2 teaspoons ground ginger, or 1-2 teaspoons minced fresh ginger (to taste)
1 teaspoon lemon zest (yellow part only)
1/4 teaspoon ground black pepper
2 tablespoons teriyaki sauce
2 tablespoons soy sauce
1/4 cup water or chicken broth
Stir all ingredients for the sauce together until well combined. Set aside.

In a large wok, stir fry the onion in the vegetable oil until translucent. Add the garlic and stir fry for 30 seconds. Add veggies like the pepper, carrots and squashes and stir fry until almost tender. Add the veggies like the snow peas and beans and stir fry for about 30 seconds, or until tender. When you add the pepper and carrots, microwave the broccoli for 90 seconds, then drain and add to the stir fry.

With heat on medium, add the sauce and stir continuously until all the veggies are coated and sauce thickens. Serve at once.

Garlic Shrimp 

12 oz. raw shrimp, cleaned, tails left on, rinsed and drained
2 tablespoons butter or margarine
1-2 cloves garlic, peeled and minced
waxed paper and a microwave safe dish (I use a glass pie plate)

Dry the shrimp on paper towels. Set aside
Take the microwave safe dish and add the butter. Cover with the waxed paper (or parchment paper) and microwave on high until melted. Add the garlic, stir, cover with the waxed paper, and microwave on high for 30 seconds.
Take each shrimp by the tail and coat it lightly with the garlic butter, then lay on its side in the dish. Repeat until the dish is covered with shrimp, but keep it to one layer. If you have more shrimp, save them for a second round of microwaving. Cover the dish with waxed paper.
Microwave on high one minute, then uncover and move shrimp around in dish so that more cooked ones go to the middle and less cooked ones to the outside. Cover and microwave again for 30 seconds. Check. If needed, microwave another 30 seconds and repeat as needed until shrimp are cooked through and pink. Enjoy!

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