Garlic Shrimp and Pepper Stir- Fry
Plump shrimp and bell peppers stir-fried in a light soy and mirin sauce.
Ingredients
- ⅓ cup lobster or shrimp or chicken stock
- 1 tbsp. mirin
- 1 tsp. cornstarch
- 1 tbsp. low salt soy sauce
- 1 tbsp. honey
- ¼ tsp. red pepper flakes
- 1 tbsp. extra virgin olive oil
- 2 cups bell peppers, sliced thinly
- 2 tbsp. unsalted butter
- ¼ cup minced garlic
- 1 tbsp. grated ginger
- 1 pound Gulf shrimp, or another kind of shrimp, peeled and deveined
- 2 tbsp. minced chives
- 2 tbsp, cilantro leaves
- 1 lime, cut into wedges
Instructions
- Begin by mixing together the stir fry sauce: In a bowl stir together the stock, mirin, cornstarch, soy sauce, honey, and red pepper flakes. Set aside.
- Heat the oil in a large skillet. Cook the peppers on medium heat until they're tender crisp, for about five minutes. Remove to a plate.
- Turn the heat to low and melt the butter in the pan. Add the garlic and ginger and cook until the garlic is soft. Add the shrimp and chives and cook shrimp on both sides until they're pink and cooked through. Remove them to a plate.
- Turn the heat to medium and add the sauce to the pan. Bring the sauce to a simmer, stirring to deglaze the pan. Add the peppers and shrimp back to the pan and stir until everything is coated by the sauce. Sprinkle with the cilantro and serve over rice with the lime wedges.
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