Shrimp Stir Fry

I splurged… we love shrimp and I bought some.  Not even on sale.  It was around $4.50/lb for the medium raw in shell kind (deveined).  This made 6 servings… so if you hash it out, it’s still less than $1 per serving for the meat.  Not too bad for a splurge!  This sauce is light and versatile.  I didn’t want to cover up the flavor of my special shrimp.  

Shrimp Stir Fry

1 lb medium raw shrimp, peeled and deviened

5 cloves garlic,crushed, divided

1 T. butter

1 T. canola or olive oil

2 cups broccoli florets

4 to 6 big carrots peeled and cut on a fancy diagonal

1/2 head (medium head) green cabbage, cut into 1 1/2  inch wedges

Sauce:

2/3 cup chicken broth (or bulliony water)

1/3 cup good soy sauce

2 t. sesame oil

1 t. sugar

2 T. rice vinegar

3 T. corn starch

Cooked brown rice

In a large skillet, wok, or pan heat butter and half of the garlic over medium heat until the butter melts.  Add the shrimp.  Cook shrimp until they turn pinky white, but not any longer than that, stirring occasionally (3-5 minutes).  Remove shrimp for the pan and set aside.  In the same pan that you took the shrimp out of, add the olive oil and turn the heat up to medium high.  Add all of your veggies.  Put the lid on the pot so that the veggies can cook in their steam, stir occasionally.  While veggies cook, combine all of the liquid sauce ingredient.  Gradually whisk in the corn starch so that it doesn’t get clumpy.  Add the other half of the garlic to the sauce.  After veggies have cooked for about 5 minutes (or if they start to stick to the pan) add the sauce and allow it to simmer with the lid on until the veggies are just tender crisp. Don’t over cook them, you’ll regret it.  When the veggies are ready, throw in the shrimp and heat through.  Serve over brown rice.