Recipe: Crispy Shrimp with Spicy Stir-Fried Vegetables

Posted by on August 22, 2013

Crispy Shrimp with Spicy Stir-Fried Vegetables

Thanks to its unique blend of onions, garlic, ginger, tomato and chilies, our award-winning Purry-Purry Sauce lends itself to a variety of dishes and cuisine types, from popular tailgate mainstays (as in our popular to Oven-Roasted Purry-Purry Chicken Wings recipe) to exotic roasts and stews (like our braised Purry-Purry Lamb Shanks dish), to name a few. In this easy plate, we take advantage of the sauce’s ginger-garlic-chile core and use that three-ingredient combination as a foundation to a flavorful and spicy stir-fry. We have included some crispy fried shrimp to the mix, both for protein and texture, but feel free to add shredded chicken, beef or pork to the vegetable mixture instead, or use tofu to make it vegetarian/vegan friendly.

Here’s what we did:

Ingredients:

1/2 large white onion
1/2 green bell pepper
1 yellow summer squash
1 zucchini
1/2 large carrot
1/2 celery stalk
12-24 shrimp (about 1/2 pound, depending on size), peeled and deveined
1/2 cup corn starch
1 teaspoon salt
1/2 teaspoon black pepper
3-4 tablespoons of Fat Cat Purry-Purry Sauce
4 tablespoons vegetable oil

Instructions:

Slice the onion, carrot, celery and bell pepper into 1/8-inch wide match sticks. Cut off the ends of the yellow squash and zucchini and slice into similar-sized sticks. Set vegetables aside.

Heat a large skillet over medium heat and add 2 tablespoons of oil to it.

As the skillet heats, mix the corn starch, salt and pepper in a shallow bowl and stir to blend well. Coat the shrimp with corn starch mixture and place flat in the hot skillet, making sure shrimp are spread in a single layer and have a little space in between them. Do this in multiple batches if your pan cannot hold all the shrimp at once.

Cook shrimp 1-2 minutes one one side, or until shrimp has started to brown and curl some, then flip and cook another 1-2 minutes on the other side. When done, remove shrimp from pan and set on paper-towel-lined plate to drain; shrimp should be light brown and crisp at this point.

Raise heat to medium high and add remaining oil. Place vegetables in pan and stir-fry 2-3 minutes, or until they start to soften. Turn off heat and add 3 tablespoons of Fat Cat Purry-Purry Sauce to the vegetable mixture. Stir well to combine.

Taste vegetable mixture — if more spice is desired, stir in another tablespoon of Fat Cat Purry-Purry Sauce.

To plate, pile vegetable mixture in the center of a plate and surround with about 1/4 pound of shrimp per person (4-8 shrimp per person, depending on size of shrimp).

Enjoy.