Recipe: Shrimp Stir Fry

Posted August 30, 2012 by Karen in Recipes / 0 Comments

13402854_mLocated below is a recipe for Shrimp Stir Fry. Please note this is not the same recipe featured in The Winemaker’s Dinner by Ivan Rusilko and Everly Drummond. Due to copyright we were not allowed to publish the exact same replica. Recipe adapted by Elizabeth from

• 3 tablespoons vegetable oil
• 1 clove garlic, crushed
• 1 medium onion, thinly sliced
• 8 canned whole baby corns, cut in half
• ½ c unsalted cashews
• 2 c raw broccoli flowerets
• 8-10 baby Brussels sprouts, quartered
• 2 scallions finely sliced
• 10 oz. medium sized shrimp, raw
• Stir Fry Sauce (recipe below)
1. Place 1 tbsp. oil in stir fry pan over medium high heat, add shrimp and cook for 2 minutes. Remove from pan, set aside.
2. Place another tbsp. of oil in pan and sauté garlic and onions for 2 minutes
3. Add corn, broccoli, sprouts and cashews and sauté for another 6 minutes
4. Add cooked shrimp back to pan and toss with Stir Fry sauce and sauté for 2 minutes or until thoroughly heated through.
5. Serve immediately and garnish with sliced scallions.

Stir Fry Sauce Ingredients:
• 1 1/2 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 1/2 tablespoon superfine sugar
• 1 1/2 tablespoon cider vinegar
• 1 1/2 tablespoon cornstarch
1. In small sauce pot combine stock, soy sauce, sesame oil, sugar and vinegar.
2. Place cornstarch in small bowl and add 3 tbsp of stock mix, whisk until smooth
3. Whisk cornstarch slurry into remaining stock mix and bring to a boil, stirring frequently.
4. Reduce to simmer for 2-3 minutes or until thickened.
5. Remove from heat until ready to use.

I would pair this with an old fashion Verdicchio wine. These wines are making a comeback and can range in price from $15-47 dollars. The taste conjures up visions of the swells of the Adriatic, they are great wines to pair with lighter seafood’s such as shrimp, lobster, mussels and oysters (wine information provided by Karen).

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