Monday, December 7, 2009

Spicy Shrimp Stir Fry with Sweet Potato

I do make an effort to eat seasonally, but quite frankly I'm sick of butternut squash and brussel sprouts. So last night, I made a quick stir fry for dinner with some sweet potato I picked up at the Tompkin's Square green market. Rummaging through my freezer, I found some jumbo shrimp (already deveined! yes!), shucked corn, and green peas. I guess neither corn nor peas are seasonal, but I only said I try to eat seasonally. Sometimes it doesn't happen. I also added some yellow onion and garlic. Served over some steamed white rice, it was the perfect cozy Sunday night meal. I made mine a little spicy but feel free to omit Sriracha.

Spicy Shrimp Stir Fry
8 - 10 jumbo shrimp, shelled and deveined
1 medium sweet potato, cubed
1 medium yellow onion, julienned
1/2 cup corn
1/2 green peas
5 garlic cloves, 3 minced and 3 whole
1 sprig rosemary
3 TB olive oil
Old Bay seasoning
Cayenne Pepper
Sriracha sauce

1. Peel and cube the sweet potato. Bring to a boil in cold salted water with whole garlic cloves and rosemary. Cook until fork tender. Drain.
2. Peel shrimp and marinate with 1 clove minced garlic, Old Bay Seasoning, cayenne pepper, salt and pepper.
3. Heat a tablespoon of oil in a wok or skillet. If using fresh corn, add the corn to the pan first. If using cooked frozen corn, add later with the peas. The vegetables cook at different times so it's best to add the ones that will take the longest first to avoid overcooking vegetables. Saute corn until almost cooked through, approximately 4 minutes.
4. Add onions and garlic to the pan. Saute until soft, approximately 3 minutes.
5. Add shrimp and cooked sweet potato. Saute until shrimp is almost done. They will turn pink in color and curl up. Shrimp cook very quickly, so this should only take approximately 2-3 minutes.
6. Add peas and mix until the peas are heated.
7. Turn off heat. Season with salt, pepper and Sriracha. Serve with rice. Enjoy!

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