"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Shrimp Stir Fry Recipe

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This recipe for Shrimp Stir Fry, by , is from Kelly & Jayne's Cookbook, 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!

Kelly Bailey


21 Cleaned and devained shrimp

1 tblspn vegetable oil
1 tspn sea came oil
1 tblspn minced garlic
1 cup of diced onion

2 carrots thinly cut on a bias
1 cup of snow peas
1 cup of diced celery

3 - 4 cups fish stock
2-3 tblspn corn starch

1/4 cup of oyster sauce
2 tblspn of soy sauce
1/4 cup of rice vinegar

Par boil the the carrots and snow peas. Once the H2O comes to a rolling boil, transfer to a colander in the sink and stop the cooking with cold tap water. Set a side for later use.

In a medium heated wok saute the oils and garlic until garlic starts to turn brown. Add the onions and celery. Cook until onions are translucent. Add the rice wine, soy sauce and oyster sauce. Bring to a light boil. Mix 1 cup of corn starch with 1 cup of fish stock. Add three cups of fish stock to the wok.
Bring two a boil and add corn starch mixture, carrots, and snow peas. As gravy forms monitor for correct thick ness by adding more fish stock or fish stock or fish stock/corn starch mixture.

Let the wok cook for 10 minutes.

Final touch is to add the shrimp at the end. Stir often and turn heat down as shrimp begins to turn pink.

Serve over Carolina enriched rice.

Best side is french pinot noir

Personal Notes:
Personal Notes:
We made this for Jayne's friend Candy on her 64th birthday. Gareth came to the party late and finished off this stew. Jayne also had gluten free chese cake, chocolate and vanilla, for desert. BTW, easy clean up.




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