Jade and Coral Shrimp

1 lb. medium shrimp, shelled and deveined

1 green bell pepper, cut into 1 inch chunks or 1/2 lb. snow peas

1 large clove garlic, slightly smashed

3 tablespoons Pecan or Unflavored Olive Oil, divided

2 teaspoons dry sherry

Sauce mixture:

  3 tablespoons Mango Sesame Walnut Dressing

  2 teaspoons dry sherry

  1 teaspoon cornstarch

  2 teaspoons soy sauce

  3 tablespoons chicken stock or water

2 tablespoons sesame seeds (optional)

 

Cut along the back of the shrimp, but not all the way through.  This will make the shrimp curl when they’re cooked.  Prepare the sauce mixture.  With a small knife, cut off the stem and pull the string from the pea side of the pods if necessary.

 

Heat wok or non-stick saute pan.  Add 1 tablespoon of the oil.  Stir fry the peppers or snow peas about 1 minute until crisp tender.  Set aside.  Add 2 tablespoons oil and the smashed garlic to wok.  Brown briefly and discard garlic.  Add the shrimp and stir fry until they turn pink but are not quite cooked through.  Quickly add the 2 teaspoons of sherry to flavor the shrimp. 

 

Add the sauce mixture to the shrimp and stir until thickened.  Return the green peppers or snow peas to pan.  Mix well before serving.  Sprinkle with sesame seeds.  Serve with rice.

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