Shrimp Stir-Fry

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Dan and I dream about food and plan party menus way ahead of time. When we hosted Christmas Eve dinner at our place, rest assured everything was thoughtfully put together. Isn’t that crazy? Lately, all I can think about and keep feeding Dan is chocolate (can you tell?), thanks to this contest.

Anyway, back to what I was saying, I couldn’t help it. I’m a victim of autosuggestion — all those repetitive thoughts about chocolate, from all your beautiful websites and the Food Network chocolate specials, and now I feel like it flows through my veins and it’s haunting me! I have three chocolate projects coming up, just because I lose sleep thinking about making them — does that every happen to you? But I’ll save them for Valentine’s week.

For now, we’ll take a chocolate break today to give you something healthy. [I laughed when I read Arnold's comment yesterday that his doctor does not recommend visiting this site. Funny.]

I absolutely LOVE seafood, but Dan doesn’t. On the few occasions that he is willing to eat them, you bet I’m all over it. Last week we bought fresh shrimps and I asked if he wanted them for lunch and he said yes. What’s a seafood-deprived girl left to do? Scramble to find out what she can cook, make it as fast as possible, and feed it to him before he changes his mind! We both loved this Shrimp Stir-Fry experiment I cooked and I had to jot down what I did right after we ate so I’ll remember how I made it and what I made it with. All this hard work…haha.

Here’s a visual step-by-step cooking guide:

The recipe is behind the cut.

Shrimp Stir-Fry

Ingredients [for 2 to 3 servings]

• About 30 medium-sized shrimps (I forgot to check the weight of the package, but I can count!)
• 2 green onion stalks, use only the white part sliced about 1/3 of a cm thick
• 3 cloves of garlic, smashed
• 1 carrot, cut into 2″-long strips
• 1/4 cup white onion, chopped
• 2 celery stalks, sliced about 1/4 of a cm thick
• broccoli flowers of one bunch, cut into bite size pieces
• 1 cup chicken broth
• 2 tsp lemon juice
• 1 tsp oyster sauce
• 1 tsp cornstarch dissolved in 1/4 c water
• salt
• fresh ground pepper
• extra virgin olive oil

Procedure

1. Pour olive oil with more than enough to coat your entire pan. Heat in medium.

2. Saute white onion with salt and pepper until translucent and yellowish from the oil.

3. Add celery, white part of the green onion, and cloves of garlic. Saute until garlic starts to turn golden brown on the edges.

4. Stir in shrimps. Add salt and pepper. Heat until shrimps are almost cooked; around 5 minutes.

5. Add your carrot strips, stir. Add broccoli, stir.

6. Pour chicken broth and oyster sauce. Put some more ground pepper, if you’re like me who loves it. Wait for it to boil, stirring occasionally. In the meantime, thoroughly dissolve cornstarch in water.

7. Once it starts boiling, add the cornstarch with water and allow to simmer. Stir until the sauce thickens a little from the cornstarch.

8. Add lemon juice, give it a few stirs and take off the heat.

9. Serve with rice.