Since I still had some nice green onions and a couple of red chilies left after making my STIR-FRY BEEF, I decided to Stir-Fry them with some fresh Shrimp and a little Marsala wine for tonight's dinner. I think you will find recipe to be quick and easy to follow.
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Step 1: INGREDIENTS
- 2 TBS Coconut Oil (or any cooking oil with a high smoking point)
- 2 teaspoons Cornstarch
- 2 TBS Dry Marsala Wine
- 1/2 teaspoon Sea Salt
- 2 Slices fresh Ginger Root
- 1/2 LB Raw Shrimp, shelled and deveined
- 1/2 Small Onion
- 2 Large Green Onions
- 2 Red Chili Peppers
Step 2: PREPARATION
- Smash the 2 slices of Ginger Root with the flat blade of a heavy cleaver
- Thinly slice the small onion
- Slice the scallions into small rounds, keeping the white and green parts separate (both will be used)
- Remove the stems and seeds from the Red Chilies and slice them into thin strips
- This is a fast-moving recipe, so I like to place ingredients like those listed above in small dishes so that I will have them handy and ready to use when needed.
Step 3: DIRECTIONS
- Preheat a Wok or heavy pan over medium-high heat and add the 2 TBS of Oil
- While the oil is heating, place the 2 teaspoons of Cornstarch into a mixing bowl; add the 2 TBS of Marsala Wine and the 1/2 teaspoon of sea salt; thoroughly blend these two ingredients and set aside.
- When the oil is hot, add the Ginger Root slices and stir-fry them until they turn brown. Remove from pan and discard.
- Add the Shrimp, Onion, Whites of the Green Onion, and Red Chili Pepper slices and stir-fry just until the Shrimp begin to turn pink (3 to 5 minutes depending on the size of the shrimp).
- Add the Marsala mixture and stir fry until the sauce thickens (probably less than 1 minute), and remove the pan from the burner.
Step 4: TIME TO EAT . . .
Sprinkle some of the sliced Green Onion Tops over the dish and enjoy!
I suggest serving the Stir-Fried Shrimp over rice accompanied with a bowl of tea or, in this case, a carafe of imported Sake.
NOTE: This is the second recipe in a row that I have used the Red Chili Peppers that I recently purchased. The first time that I used them, I removed the stems, seeds, and veins from the peppers, then sliced them into very thin strips. Although they remained colorful and crunchy, they were exceptionally mild in flavor and I had hoped that they would provided a slight "bite" to the entree.
When I prepared this recipe, I did remove the stems and seeds, but I left the veins intact, and they still failed to provide any heat or spice to the dish. They were definitely Red Chili Peppers (*or possibly Fresno Chilies) and they should have been hot peppers. Since I had not discarded the stems or seeds yet, I took a bite out of the "caps" that I sliced off and discovered that, although the pepper flesh was very mild, the seeds were hot as hell. The next time I cook something with Red Chili Peppers I will definitely incorporate some of the seeds into the recipe if I am looking for something a bit "hot!"
*(Red Chili Peppers and Fresno Peppers are similar in appearance, but the flesh of a Red Chili Pepper is thicker, so I am fairly confident that the ones that I used were really Red Chili Peppers)
Step 5: NUTRITION
I have estimated the nutritional values of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. Click on the image to enlarge.
NOTE: The nutrition calculated for this recipe is estimated for 2 Servings. However, I do believe that in order to achieve two servings, one must serve this Stir-fry with a side dish; perhaps a soup or salad. I enjoyed it so much, I ate the whole thing (no soup or salad, though)!