Even though I am no longer a certified member of the rat race (the rats won) I still enjoy a leisurely dinner on Friday nights.
With Steamed Artichokes and Yogurt/ Herb Dipping Sauce to start, there was a lot more nibbling and sipping going on, then chopping and cooking.
I did the prep work while the artichokes steamed, cooked the rice while we ate the artichokes, and finished up with 5 minutes and a hot skillet
Stir-fried Shrimp with Snow Peas (Mangetout)
12oz (350gr) cleaned shrimp
8oz (250gr) snow peas (mangetout)
6oz (180gr) water chestnuts
4 – 5 green onions
2 cloves garlic
1 tbs minced fresh ginger
1 tbs fresh, snipped chives
1 tbs sesame or walnut oil
1 tbs olive oil
1/2 cup chicken stock
2 tbs dry sherry
1 tbs cornstarch (Maizena, corn flour) dissolved in
1 tbs soy sauce plus 1 tbs water
To Prep: Peel and clean shrimp if needed. Trim and slice the green onions, using some of the darker green. Mince garlic and ginger. Snip chives. Trim snow peas. Open and drain water chestnuts; slice the large ones. Dissolve cornstarch in soy sauce and water.
To Cook: Heat oils in large nonstick skillet over medium-high heat. Add onions to skillet and stir-fry for 30 seconds. Add garlic, ginger, shrimp, stir-fry 1 minute, until shrimp start to curl and turn opaque. Add snow peas, water chestnuts, and stir-fry 1 – 2 minutes. Add chicken stock and sherry, bring to a boil. Add cornstarch mixture, stir until cleared and thickened. Stir in chives. Add more soy sauce if desired, according to taste.
To Serve: Arrange Basmati on a large platter. Spoon Shrimp and Snow Peas on top and serve.
1/2 cup Basmati rice
1 tsp butter
1/2 tsp sesame or walnut oil
1 cup chicken stock
Heat butter and oil in a small saucepan over medium heat. Add rice and sauté, stirring for 1 – 2 minutes. Add stock or water. Cover and cook rice for length of time on package.
In addition to the above, for the week of May 2 we have Tortilla de Espárragos, Brined Pork Tenderloin, New Potato 'Fries', Spinach Salad with Ham and Avocado, and more…
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