dinner in 30 minutes · Main dish.

Did Someone Say Shrimp Sauce?

 

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During our recent sabbatical, my husband and I were blessed with the opportunity to eat out quite a bit, thanks to the gracious gifts of our church family. One evening we ventured out to a local Asian restaurant that we hadn’t been to in a very long time. The meal we ordered was a mixed meat grilled on a hibachi and served with a side of Shrimp sauce. The meat was great. The vegetables were flavorful, but the shrimp sauce was OUT OF THIS WORLD! We doused added it to every bite!

Last week when I was making beef stir fry at home, the memory of that glorious sauce popped into my head and I Googled it in search of a recipe. I was shocked at the simple ingredients that are used to make the sauce. I had every ingredient on hand! This meal was so good, and it made me happy to be whipping it up in my own kitchen!

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Let me share with you the way I make my stir-fry and then I’ll add the simple recipe for the shrimp sauce.

Stir Fry
½ lb. your choice of meat – chicken, beef or shrimp
2 Tbl. Oil

In a wok, stir fry the meat until it Is cooked through. Remove meat and cover to keep warm. Add a little more oil to the wok and cook vegetables of your choice, starting with the vegetables that take longer to cook, then adding the other vegetables a bit later. The list below is the order I add my vegetables.

Zucchini
Red, green or yellow peppers – I like to ad a variety of these
Snow peas
Onion
Stir fry until crisp-tender.
In a small bowl, mix:
1 cup chicken broth
2 Tbl. Corn starch.
2 Tbl. Soy sauce

Add this mixture to the vegetables and stir to thicken. Add meat and stir to cover with the sauce.
Serve with Shrimp sauce.

Shrimp Sauce
1 Cup Mayo – I used reduced fat
¼ cup ketchup
1 tbl sugar
1 tsp garlic powder
½ tsp salt
¼ tsp cayenne pepper
Dash of hot sauce

Mix all ingredients in a bowl. If you can make it an hour ahead and refrigerate it, the flavors will combine even better. I served mine immediately and it was still delicious, so don’t let that hinder you!

We won’t have stir-fry in the future without this sauce, I can promise you! This is great with any Asian food, so whip this up and dunk away!

If you could recreate any restaurant food you’ve had, what would it be?

With love from my country kitchen,

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Main dish.

Barbecue Shrimp

BBQ Shrimpa

This isn’t a Memorial Day recipe – unless you happen to be vacationing at the beach.  In which case, get yourself to the nearest fish market buy some fresh shrimp so you can make this!  

Whenever we are at the beach, we always try to buy fresh shrimp in a local seafood market and make one of our favorite fish recipes – Barbecue Shrimp.  This recipe comes from Cooking Light and is fantastic!  The barbecue comes from all the spices that are added – it’s not a traditional barbecue sauce.  

The hardest part of this dish (and it’s not hard at all!) is adding the 11 spices to the skillet.  Fish cooks really fast, so this is a definite under 30 Minute meal!

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Ingredients

1/2 cup fat-free Caesar dressing
1/3 cup Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika – I use about 1/2 TBL
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp
1/3 cup dry white wine
10 (1-ounce) slices French bread baguette
10 lemon wedges

Preparation

Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.

It couldn’t be any simpler!  I like to serve it over rice.  All that sauce is delicious in the rice and then you have a crusty bread to help finish off the rest of it!

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We will be grilling hamburgers today, but I’m still remembering this yummy dish from our beach vacation!  What are you cooking up on this Memorial Day?

Thankful for those that gave their lives,

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