Quick and Easy Sesame Shrimp Stir-Fry
But what you don't know? That despite the hefty gusts of juniper pollen thickened wind battering the casita (hefty gusts of juniper pollen thickened wind makes me downright prickly if not certifiable) I managed to gather my dull, throbbing wits long enough to create a new stir-fry sauce.
For you, Dear Reader.
So. What do you think? On a scale of one to ten?
PATIENT KIND HUSBAND
(scraping bowl spotless)
Um. Really, really tasty. Eleven. And a half.
JUNIPER ASSAULTED GODDESS
(blowing pollen thickened nose)
Really? Wow. Wait.
It's not a twelve?
Quick and Easy Sesame Shrimp Stir-Fry Recipe
For two servings-
Prepare your shrimp:
8 to 10 large wild caught shrimp, deveined, shells and tails removed, set aside
1/2 red onion, sliced into thin wedges
5 cloves garlic, chopped
2 carrots, sliced into matchsticks
2 cups shredded cabbage or slaw mix
1/2 cup or so of soaked wakame or other sea vegetable (two servings worth)
1/2 cup sliced water chestnuts
1 medium green heirloom tomato, cut into chunks- or a handful of yellow grape tomatoes, halved
1 lime- for juice and 2 serving wedges
Sesame Stir-Fry Sauce Recipe
1 tablespoon toasted sesame oil
2-3 tablespoons roasted sesame tahini
2/3 cup hot light vegetable broth
1 tablespoon balsamic vinegar
1-2 teaspoons raw organic agave nectar
Pinch of sea salt, to taste
Seasoning options: Dash of hot pepper or pepper flakes, minced onion, garlic, or ginger- to taste
To make your sauce:
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