SHRIMP WITH SNOW PEAS

This is quick and easy and is wonderful with those fresh snow peas or sugar snaps from your spring garden!

SERVES: 2-3

INGREDIENTS:

2 tsp.        Corn starch       

2 TBSP      Chinese cooking wine or dry sherry

1/2 tsp.      Sea salt

1 lb.          shrimp, peeled and deveined (16-21 or 21-25 count)

2 TBSP      Oil

1 TBSP      Butter

2 shakes    Cayenne pepper

2 TBSP      minced ginger

3 cloves     garlic, sliced thinly

1/2 lb.       snow peas, strings removed (or sugar snaps)

2 tsp.        soy sauce

1/4 C         shrimp stock (plus a little extra if you have it)

3-4            green onions, white and light green parts, sliced

2 tsp.        sesame oil

DIRECTIONS:

Start cooking the rice, preferably using shrimp stock (or chicken stock).  Use rice that cooks in about 18 minutes.  When it’s done, leave it covered off the heat until serving time.  See link for shrimp stock recipe.

http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html

Combine first three ingredients and stir until cornstarch is smooth.  Add the shrimp and toss to coat. Set aside for 15 - 20 minutes, stirring a few times to coat. 

Heat a wok or large sauté pan over high heat for 1 minute. Add the butter, oil and cayenne; heat until butter begins to bubble BUT NOT BROWN.  Add the ginger and garlic and toss to combine.  Stir-fry for about 10 seconds.

Add the shrimp and all the marinade to the pan, along with the green onions.  Cook about a minute. 

Add the snow peas, soy sauce and shrimp stock; cook about 2 minutes or until the shrimp turns pink and opaque. (Add additional stock if mixture begins to get gooey.)  Remove from the heat and add the sesame oil.  Stir to coat. 

Serve over steamed rice.  Great with Cole slaw.