Tuesday, July 22, 2014

Honey Garlic Shrimp Stir-Fry

It's Farmer's Market season in Wisconsin and the Zucchini are large and very cheap this year...and I can't seem to stop buying them!  This is the first recipe I tried, modifying a Sweet Garlic Chicken Stir-Fry recipe that I had, that wasn't a bread or a casserole.  It is sweet, garlicky and delicious.  I hope you enjoy my Honey Garlic Shrimp Stir Fry.

1 Cup Honey (I use honey purchased from my local farmer’s market, but any kind would probably do)
1/4 Cup Soy Sauce
1 Tbsp Oil
3 Cloves Garlic, sliced (or 3 tsp minced garlic)
Fresh Lime Juice (I squeezed half a key lime)
Black Pepper, to taste

1 Lb Shrimp (I used pre-cooked frozen shrimp, though fresh would be SO much better)
2 Cup Broccoli Florets, blanched
2 Cup Zucchini
1 Can Water Chestnuts (I used the sliced)
2 Tbsp Oil
1 Tbsp Butter
1-2 Tbsp Cornstarch Mix  (2 spoonfuls of cornstarch with cold water and mix until cornstarch is dissolved…stir well prior to using)

Make the sauce first.

Add the olive oil to the pan over medium low heat, add garlic and cook for a few minutes (do not brown).

Add the remaining ingredients and bring to a simmer.  It is best to make this in a deeper pan or wok and do NOT leave unattended as it will get bubbly/frothy and it will boil over.

Simmer for about 5 minutes, then set aside.

For the Stir Fry:
Cut the zucchini and broccoli into bite size pieces.

Add a tablespoon of oil to the pan, and turn on to medium heat.  When the pan is hot, add zucchini in a single layer.  Let the zucchini cook for about a minute or two before adding the broccoli.  Season with pepper.  Add ¼ cup of water and cover for a few minute until the broccoli starts getting soft.

Set aside zucchini and broccoli.

Add the butter and about 1Tbsp of oil to the pan.

Add the shrimp to the pan, season with a sprinkle of salt and lots of pepper (I really loaded it on).  Drain any excess liquid (I had a little because I used frozen shrimp that should have been thawed a little more).  Allow to sear a little on medium-high heat.

Add the can of drained water chestnuts to the pan and let cook for a minute.

Return zucchini and broccoli to the pan.  Toss together for a few minutes until everything is almost cooked through.

Add sauce and let simmer for a few minutes to incorporate all of the flavors.  Add the cornstarch and water mixture to the sauce, continually stirring until it reaches the desire consistency (I personally prefer a slightly thicker sauce).

Serve over rice.


Serves: 4-6 People

Note:  My vegetable measurements are approximate.  I wish I had used more vegetables because this sauce is very sweet and goes a LONG way (I probably could have added another cup each of the vegetables). This makes 4 very generous sized portions, but could serve more.  I added enough pepper to give this a nice kick, but the addition of red pepper flakes or red chili (maybe chili oil?) would be very tasty.  I plan to try this recipe with tofu in the coming week.

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