Shrimp and Vegetable Stir Fry
Well, as Bubba would say, “I know everything there is to know about the shrimping business.” There is shrimp gumbo, shrimp creole, fried shrimp, boiled shrimp, shrimp sandwich, etc. But I don’t remember him saying anything about shrimp stir fry.
I have grown up working on fishing boats, and that includes shrimp boats. North Carolina has the best shrimp, hands down. And since it’s local, it is also the freshest.
The following recipe serves four.
You will need:
1 tablespoon olive oil
6 oz. snow peas (trimmed)
6 green onions (cut into 1 inch pieces)
1 red bell pepper (cut into ½ inch strips)
1 lb. peeled local shrimp
¼ lb. large mushrooms (quartered)
2 tablespoons soy sauce
1 tablespoon seasoned rice wine vinegar
1 teaspoon sesame oil
Cooked white rice (for 4 servings)
First heat the olive oil in a large skillet or wok over medium-high heat. Let the oil just begin to smoke, and that’s the sign to add all of the vegetables (except mushrooms).
Stir fry the vegetables for 2-3 minutes. Then add the shrimp, and stir fry for 2 more minutes.
Now add your mushrooms, soy sauce, sesame oil, and seasoned rice wine vinegar. Keep stirring frequently during this stage.
By now the shrimp and vegetables should be done. Remove from skillet or wok, and serve over white rice.
Eat local seafood twice a week!
Chef Danny H.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
