Shrimp Stir Fry

Stir fry is a great recipe to keep on hand because it's quick, doesn't require out of the ordinary things, and can use up leftovers!

When it comes to stir fry remember to start with the things that take the longest (carrots, peppers, squash, etc.) and then add each ingredient that take the next longest.

1 bell pepper 

1/2 med. onion

1 small squash

1 - 9 oz. box of frozen snap peas

1/2 cup. Sliced cabbage

10 easy-peel shrimp

Sauce:

1 tsp. honey

1 1/2 tsp. ketchup

1 tsp. soy sauce

1 1/2 tsp. hot sauce

2 tsp. worschestire sauce

1 clove of garlic minced

Dash of pepper

Serves: 3 (2 with leftovers)

Don't be scared of the shrimp idea - they'll become your best friend when you get used to them!

Warm a large pan with 1 tbs. of olive oil. Dice pepper and onion. Cut squash into discs then in half to create half circles (about 1/8 in. Thick). Once your pan is warm add your peppers and onions. Once these begin to soften, add your squash.





Continue to stir on occasion so nothing burns, there isn't a lot of oil in the pan so watch closely (or add more oil if you're worried). Once the squash begins to carmalize, add your box of frozen peas. Keep these frozen because the water that comes out of them will aid the cooking of everything else. Once those defrost, add your sauce. Let that cook for a minute or two then add your shrimp and cabbage - this will cook quickly so be ready for dinner to come soon! To coo this even, try to put the shrimp and cabbage under the other ingredients, this will cook it quicker and you won't have one shrimp cooked before the others which will lead to tough shrimp.

The best way to do this is to make a 'hole' in the center and put that in the cover with the veggies from the outside.

The shrimp will be done when they are pink. 

Serve over rice.

Other Options/In Case of Emergency:

Use any vegetables you have, just remember things that take longer must go in first. But if you have leftover things you need to get rid of or don't know what else to do with this is perfect!

You can use ANY protein you want. For chicken, pork, or beef add cabbage after. You can even use leftovers, as long as the seasonings mix well. You wouldn't want something with cilantro, or a lot of citrus. Dice it and keep it until the cabbage. You just need to warm it. 

This sauce is spicy so cut down on the hot sauce if you don't like too spicy

Also, consider adding a splash of orange juice to give it some freshness and dimension