I have never been (and at one time would have sworn that I never would be) much of a fish girl. I lived a boat ride away from Seattle Pike's Place Market for 12 years and never learned to like fish ~ I'd say that was my best opportunity. But, I think I may just be turning over another new leaf in this here plan to get healthy.
Hubs and I had this Sultry Shrimp Stir-Fry* recipe for dinner a couple of nights ago, and have to say I devoured it. As a friend of mine would say, "you tore it up, girl!" I did, it was very very tastey. This would make a fabulous Sunday evening meal because it's light and healthy.
What You Need:
- 2 T vegetable oil (I used grapeseed oil)
- 1# frozen, uncooked medium shrimp, thawed & peeled
- 2 garlic cloves, chopped
- 1 t red pepper flakes
- 1/2 c water chestnuts
- 1/2 c snow peas
- 1 c soybean sprouts
- 1/2 red bell pepper, thinly sliced
- 2 packets Truvia (or stevia)
- 2 t toasted sesame oil
- 1/4 c soy sauce (I used Bragg's Liquid Aminos-MUCH less sodium)
- 2 T balsamic vinegar
- 1/4 c green onion, sliced
- 1/3 c cashews, raw
- 2 c. cooked brown rice
What You Do:
- Heat a large skillet over medium-high heat and add the vegetable oil. When the oil is hot, add the shrimp, garlic, and red pepper flakes and stir fry for 1 minute.
- Add the water chestnuts and snow peas, and stir-fry for 6-8 minutes.
- Add the sprouts and bell pepper and cook for an additional 5-7 minutes.
- Stir together the Truvia, sesame seed oil, soy sauce and vinegar and pour into pan and cook until the shrimp is opaque and the vegetables are done to your liking.
- Remove from the heat and stir in the green onions and cashews, reserving some of each for garnish.
- Serve over rice and enjoy!
*Recipe adapted from The Belly Fat Cure by Jorge Cruise