Tuesday, January 25, 2011

Who would have thought...

Those of you who know me will be surprised to see me eating shrimp. A year ago I wouldn't even have considered trying any shrimp dish, but I am exploring new turfs this year, and seafood is one of them.
So tonight I decided to make Shrimp Chop Suey. Turned out pretty good (despite my thoughts that since it looked "weird" it would probably taste disgusting)
Here's the recipe:
*I subbed carrots for celery since we had no celery left from my soup yesterday...
  • 1.5 lb medium shrimp (no tail unless you feel like struggling when its time to eat!)
  • 1 onion chopped
  • 1 lb. bean sprouts
  • 10 mushrooms, sliced
  • 3 stalks celery, chopped
  • 1/2 cup cashews (I also didn't have these... )
  • 1 can water chestnuts
  • 1/4 cup soy sauce (plus extra for serving)
  • 1 lt or 33 oz. chicken stock
  • 2 tbsp cornstarch
  • S & P
  • Oil
  1. In saucepan fry onion and shrimp. When shrimp turns pink add sprouts, mushrooms, celery, water chestnuts, and nuts. Stir to mix.
  2. When mixture looks shiny (this is a pretty vague description but try to play it by ear when veggies are beginning to cook) add soy sauce and stock. Season with S & P to taste.
  3. Dissolve cornstarch in 4 tbsp. water and add to the rest of ingredients. Cook over low heat, stirring constantly until slightly thick.
There are still some habits I will never break, and eating a green veggie in as many meals as I can (lunch and dinner) is one of them. Sauteed green beans are a quick and yummy side dish!

I did shrimp cocktail last week, and it was delicious. Cocktail sauce is really very easy to make: combine ketchup and horseradish to taste. Bam you're done! Tastes great.

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