Sally's Recipe Of The Week: Shrimp With Carrots And Peas

Shrimp with Carrots and Peas  
Serves 2

Here is what you will need:

16-20 large frozen peeled and cleaned shrimp - thawed
1 cup frozen peas - thawed
1 carrot
1 onion
2 cloves garlic grated
1 TBS grated ginger
1 TBS toasted sesame oil
3 TBS reduced sodium soy sauce
1 small bunch chives or you could use flat leaf parsley
EEOV and Salt and Pepper
chicken stock or broth
cooked brown rice, about 2 cups

Combine soy sauce, sesame oil, garlic and ginger in a small bowl. Taste and adjust soy sauce and oil if needed.

Chop the carrot and onion. Dice up the chives.

Heat some olive oil in a large saute pan. I removed tails from shrimp, you can leave them on if you want. Lightly season shrimp with salt and pepper.

Cook shrimp on medium high heat about 2 minutes for the first side, then flip and cook about one more minute. Don't overcook!

Remove shrimp from pan and set aside. Add carrots and onions and cook until tender but not mushy.

If you pan starts to dry out you can add a little stock to keep it moist, just a splash, don't want it to be too wet.  Or add a little more olive oil if necessary.

When the vegetables are done, add the chives and peas, turning down the heat to medium.

Add the soy sauce combination and let cook down a bit.

My big kitchen hack is Uncle Ben's Microwave rice. I decided to add a pack of brown rice after I microwaved it for 90 seconds. 

Add the shrimp back in a let it warm up.

Serve it up and enjoy!

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