Margarita Shrimp With Fried Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
You have shrimp. you want to stir fry you only have lettuce on hand - NO problem! The romaine is very similar to bok choy in texture. Serve over jasmine rice. Ingredients:
2 hearts of romaine, cut into 1 strips |
1 bell pepper sliced into thin strips (red or green) |
2 tablespoon finely minced ginger |
3 tablespoons soy sauce |
1/2 c sliced onions |
1 tbsp of minced green onions or garlic scapes (see note below) |
3/4 c baby carrots, sliced lengthwise |
1/4 c salted, roasted peanuts |
margarita marinated shrimp |
1 tsp cornstarch |
Directions:
1. Bring a wok up to high temperature, then coat with some canola or peanut oil.
2. Add peppers and carrots and stir-fry for 1-2 minutes, until they begin to take on some color but remain crisp.
3. Add onion, green onion and ginger, toss to combine.
4. Add romaine lettuce and toss to combine with other ingredients. Once the romaine begins to slightly wilt down, add the soy sauce.
5. Remove vegies from wok to a bowl and add shrimp, peanuts and cornstarch
6. Continue to stir-fry, about another 2 minutes until shrimps is pink and liquid thickens. Serve over rice.
7. IF you happen to be growing your own garlic...you are, aren't you? and it is seasonal to snip a beginning scape or very fine leaf, snip this up and add instead of green onion.
|
|