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

Shrimp with Carrots and Peas
Serves 2

Here is what you will need:

20 large shrimp, peeled,  thawed, rinsed, tails removed
1 carrot
1 small onion
2 cloves garlic, grated
1 TBS grated ginger
1 tsp toasted sesame oil
1/3 cup soy sauce
1 cup frozen peas, thawed
small bunch of chives
olive oil
salt and pepper
Splash of chicken stock
rice for serving (I use Uncle Ben's microwave rice, my favorite kitchen hack!)

Combine the soy sauce, grated garlic and ginger and  sesame oil in a small bowl. Whisk to combine and season with a little pepper.

Chop your onion, carrot and chives.

Heat some olive oil in a pan on medium high, season the shrimp with a little salt and pepper.
Cook until shrimp is done, don't overcook it. About 2 minutes on first side, flip then cook about another minute. Remove shrimp from pan and set aside. 
Add more oil to pan if necessary and add the onion and carrots. Turn down the heat a bit and let them soften.f
Add a little stock to help cook down the vegetables.
When they are good to go, add in your chives.
Then stir in the peas and soy sauce mixture, let the sauce cook down a bit.
Add one bag cooked rice.   Taste and season if necessary
Add the shrimp back in and warm them up.

Serve at once topping with some fresh chives if you like.

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