Tuesday, May 29, 2012

Shrimp and Snow Pea or Sugar Snap Pea Stir Fry Recipe

Serves 2-3
This is an adaption from Jamie's Food Revolution by Jamie Oliver.

This easy and fast shrimp snow pea recipe is very versatile. You can use sugar snap peas in place of the snow peas. Add this great shrimp and sugar snap pea stir fry with your choice of Gluten-Free noodles, Rice or Cello Noodles.
  • 1" fresh Ginger, peeled & crushed or finely diced
  • 2 cloves Garlic, crushed or finely diced
  • 1 fresh Chile, sliced (chose the type based on your heat preference)
  • Sea Salt
  • Peanut Oil
  • 1/2 lb. Lrg Shrimp, shelled & deveined
  • Large handful Sugar Snap Peas or snow peas
  • 2 T Soy Sauce
  • juice 1/2 Lime
  • 1/2 t Honey
  • 1 t Sesame Oil
  • 1/2 lb Pasta
  • small bunch fresh Cilantro, torn or cut in 1-2" sections.
  1. Bring a large pot of water to boil for the pasta while your slice and dice the ginger, garlic, and chiles. When water comes to a boil, salt it well, then toss in pasta.
  2. Stir after it comes back up to a boil. Boil vigorously until it has your preferred bite. Drain and rinse under cool water. Set aside.
  3. Heat a pan or wok over high heat (you can start this part while the pasta boils if you are good at multi-tasking.) Swirl in some peanut oil and add garlic, ginger, and chiles. Saute for a minute or so, then add shrimp and cook for another couple minutes or until shrimp is almost cooked through.
  4. Add sugar snaps, soy sauce, lime juice, honey, and sesame oil. Saute for a bit until everything is hot (about 1 min.). Serve over Rice, Gluten-Free Pasta or Cello Noodles. Sprinkle Cilantro over top.

Tips & Notes
  • Ingredient Note: Chile-garlic sauce is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets. Refrigerate for up to 1 year.
  • Kitchen Tip: To toast nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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