Simple Stir Fry

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dinner, food, foodie, health food, healthy eating, lunch, pasta, peppers, postaday2011, prawn, recipe, rice, sauteed vegetables, shrimp, side dishes, stir fry, supper, vegetables

Stir Fry 101
Like a curry, stir fry is so versatile and easy. It’s a perfect dinner that’s quick to prep andhealthy. With fresh vegetables more readily available, stir fry is one of my favorite Spring dinners. One pan for dinner makes clean-up easy too!

Simple Shrimp Stir Fry

1. Heat pan, then warm oil. Add seasoning.
Suggestions: vegetable oil, sesame oil, olive oil, canola oil, etc…
Suggestions: garlic, ginger, shallots, onions…

2. Add meat or protein source and cook until done.
Suggestions: beef, pork, chicken, shrimp, scallops, lobster, tofu or tempeh

3. Add veggies and cook.
Suggestions: bell peppers, baby corn, carrots, green beans, Italian beans, squash, broccoli, snow peas, water chestnuts, alfalfa sprouts, mung bean sprouts,

 4. Add sauce and stir well.
Suggestions: white wine, red wine, liquid aminos, teriyaki, brown sauce, vinaigrette

5. Toss in rice or pasta or serve over rice or pasta.
Suggestions: basmati, brown rice, angel hair, penne, couscous, barley, etc…

6. Garnish
Suggestions: sesame seeds, poppy seeds, mustard seed, parsley, cilantro…

I prepared mine with shrimp, ginger, red bell peppers, orange bell peppers, baby corn, Italian green beans, water chestnuts, carrots and white white.

What is your favorite stir fry combo? 

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Shrimp & Asparagus Linguini

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asparagus, dinner, food, foodie, linguini, pasta, postaday2011, prawn, recipe, seafood, shrimp, supper

Hubster is stuck in traffic on the interstate, and I’m too hungry to wait. So tonight I quickly whipped up shrimp for myself, while the chicken is in the oven for him.

Shrimp & Asparagus Linguini

Ingredients:
1 lb. shrimp, 1 bunch of asparagus, 1 minced shallot, 23 Tbsp. butter, 1/4 c. Tbsp. lemon juice, 1 lb. linguini, fresh cracked black pepper, fresh ground sea salt

Directions:
Cook and drain linguini according to package directions. Cut asparagus into smaller pieces and set aside. Peel and devein shrimp. Melt butter in sauté pan and brown shallots. Add shrimp and asparagus and cook until shrimp is pink and asparagus is tender. Add lemon juice, salt and pepper and allow sauce to thicken a bit. Serve over hot linguini and garnish with fresh grated Pecorino Romano.

*I toss the linguini in the pan, to coat in the sauce, before plating.

*This is excellent served with homemade linguine or fettuccine.

UPDATE:
My mom was able to come home from the hospital this afternoon! She’s not out of the woods yet, but is doing much better. I want to thank my friends and readers for all the positive thoughts and prayers you’ve been sending our way!

We’re half-way through the week, I’m hoping the second half will be much better than last week!

What positive thoughts and prayers do you need sent your way?