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Monday, October 31, 2011

Simple Shrimp Stir Fry and the Giveaway Winner!!

Ok.. I know it's not "Halloween" food, but honestly, we have been so busy getting ready to move into a new house that we have sort of conveniently forgotten about Halloween.  I know, it's sacrilegious, right?  I'm sorry, but sometimes life even gets in the way of my favorite holiday...it's sad but true.  The great thing about this stir fry, is it can be perfect for Halloween night.  I mean it's ready in less than 20 minutes.  And everyone knows you don't get a lot of time in the kitchen on Halloween because you are either taking the kids out trick or treating, or you are handing out candy.  So, it might not be orange and black, but it sure does give you something you need on this hauntingly busy night!!  (And, of course, you can use chicken instead of shrimp - it would be just as tasty!)

Ok... I know you are all waiting for it... the winner of the cookbook giveaway is......

#7 is - Michael Tao: "I am very excited for Stephen's cookbook. Great review as well Jenn. I like cookbooks with witty stories and instructions.  My favourite cookbook is How To Eat by Nigella Lawson." 

Congrats to Michael - I will get your winnings out to you as soon as possible!  And thanks to everyone for commenting!

Simple Shrimp Stir Fry
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3 Tablespoons hoisin sauce
3 Tablespoons Sambal Oelek (chili paste)
1 teaspoon honey
1 teaspoon mirin
3/4 lbs 61/70 count frozen shrimp, thawed and tails removed
1/4 cup cooked chicken, chopped (optional - I had some chicken I needed to get rid of, so I used it, it's not necessary, so don't sweat it)
sesame oil
1 teaspoon vegetable oil
2 sweet bell peppers (I used yellow and orange), chopped or diced

Directions:
Mix together the hoisin, chili paste, honey, and mirin until well combined; set aside.  In a bowl, toss together the shrimp, chicken, and about 3-4 drops of sesame oil.

In a wok or large, deep skillet, heat the vegetable oil over medium-high heat.  Add the pepper and stir fry for 3 minutes.  Add the shrimp and chicken and cook for another 3 minutes or until the shrimp and chicken are heated through.  Stir in the hoisin mixture, making sure to coat everything.  Once sauce is heated, remove from heat and serve over rice.  Enjoy!

One Year Ago:  Halloween - Our Tradition

9 comments:

StephenC said...

I actually have everything this recipe needs (except the shrimp). We haven't had shrimp in a while. It's time! Nice work.

Cranberry Morning said...

Congratulations to Michael! The recipe looks delicious, Jenn.

Andrea the Kitchen Witch said...

Congrats to Michael enjoy the book!! The shrimp sound delicious. I love a good stir fry with bell peppers then you go add all my favorite asian flavors, including mirin :) I can't wait to try this one out!! Happy Halloween!

Pam said...

Congrats to Michael! The shrimp looks fantastic.

Good luck with your move. We should be moving on Friday - off to sign the papers for the new house today. BUSY TIMES!

Miss Meat and Potatoes said...

Happy Halloween! And it will be even better next year when you're all settled in your new house! Good luck!!

Michael Toa said...

Woo Hoo!! Yay! I am so excited. Thank you so much! I look forward to reading and cooking from Stephen's book.
Happy Halloween to you Jenn! Love the stir fry. How flavourful. Just had stir fry as well earlier.

Angie's Recipes said...

Congratulations, Michael!
Happy Halloween!

Chris said...

I like that kick it is going to have from the chili paste.

Shu Han said...

ahhh I'm so disappointed I missed the giveaway! I would love to have stephen's cookbook, so happy for him!