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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sesame Shrimp Stir-fry Recipe

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This recipe for Sesame Shrimp Stir-fry is from Eating at Grammy Nell's: A Good Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz uncooked deveined peeled large shrimp,
thawed if frozen, tail shells removed.
1/4 cup teriyaki marinade
1-1/2 cups uncooked quinoa
1/2 cup water
1 tsp cornstarch
1 medium carrot, sliced (1/2 cup)
1 tbsp. canola oil
2 cups slice fresh mushrooms
2 cups fresh snow pea pods, strings removed
cut in half.
1 tbsp sesame seed, toasted.
Directions:
Directions:
1, In 8-inch square glass baking dish, place shrimp. Pour teriyaki marinade over shrimp. Cover and refrigerate at least 1 hr but no longer than 2 hrs.
2. Rinse quinoa under cold water 1 minute, drain. Cook as directed on package.
3. Meanwhile remove shrimp from marinade, reserve marinade. Stir water and cornstarch into remaining marinade; set aside.
4. Heat wok or 10 -inch nonstick skillet over medium-high heat. Add oil, rotate wok to coat side. Add carrot cook and stir 1 minute. Add shrimp, pea pods and mushrooms, cook and stir 3-5 minutes or until shrimp are pink and vegetables are crisp-tender.
5. Stir marinade mixture into shrimp mixture, heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with quiona.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
tip; Instant brown rice is ready in about 10 minutes and has twice the fiber of instant white.

 

 

 

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