Sunday, February 21, 2016

Shrimp and Veggie Stir-Fry
I am completely amazed sometimes by how easy it can be to put together healthy delicious meals on a whim, simply from the knowledge I've gained over the years about spices. I never thought I would be the kind of person that when thinking about making a stir-fry would explore all options to keep it grain free. I love how I now substitute a zucchini noodle for real noodles or rice. It doesn't always cut it for me, but in this dish it did. Remember, I put this together on a whim so you will want to taste as you go in an effort not to make it too salty, too spicy or too sweet. This is only enough for one serving so you will want to double up if your making 2-3 servings. I hope you enjoy it <3
1/2lb of shrimp
1/4 onion sliced thin
1/2 red bell pepper sliced thin
10 snow peas
1/4 cup of shredded or thinly sliced carrots
1/2 to 1 full spiraled zucchini
Canola cooking spray
3/4 cup of all natural chicken broth
2-3 tablespoons of seasoned rice vinegar
2-3 tablespoons of Braggs amino's (it is a healthy alternative to soy sauce, but taste just the same)
Pink Himalayan Salt
ground or fresh ginger
Crushed red pepper
Coat frying pan with canola cooking spray and Sauté shrimp until cooked throughout, then set aside in a bowl. Sauté veggies just under desired crispness, then add broth, spiraled zucchini, seasoned rice vinegar, braggs aminos, Himalayan salt, ginger, stevia and crushed red pepper and continue to cook on medium low to desired crisp or tenderness. Add shrimp to heat through stir and serve.
Another quick note; If you have a farmers market near you that has their shrimp brought in fresh daily, you should get your shrimp from there. The taste is so much better, sweeter and cleaner and they are fresher.

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