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Monica's Munchies


The Lord Bless thee, and keep thee,
May the Lord make His face to shine upon thee!
And be gracious unto thee,
be gracious unto thee,
the Lord lift up,
thy countenance and give thee peace!

Monica's Munchies: LUV2U! <3

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I have learned many things along this rocky road called life! The most important thing I've learned is that I needed a Savior long ago! I felt so lost before the Lord found me and I opened up my heart to Him. Many things were coming at me, not the least of which was a voice telling me that my life wasn't worth going on for! When the Lord found me, He saved me from this lying voice! I invited Him into my home and my heart! From then on it's been Him and I in all things. My hope for you is that if you are on that same rocky road that I was on, empty, wondering if it's worth it to go on, you too will invite the Lord to save you. He will show you that your life is worth living for Him!

Saturday, July 17, 2010

Roasted Shrimp Stir Fry!

Recipe #5 Monica and Melissa’s Cooking Class!
Serves family of 4-6

Roasted Shrimp with Stir Fried Vegetables

For Shrimp:

2 lb. bag raw frozen P&D Shrimp Kirkland Brand, Costco (Note: Or from the fish counter @ market of choice)

Olive Oil

Sea Salt and Freshly Ground Pepper

4 Cloves Garlic, minced

Optional: Red Pepper flakes

Defrost shrimp in refrigerator overnight or in colander with cold running water.

Pat shrimp dry with paper towel.

Line a cookie sheet with aluminum foil. (For easy clean-up!)

Place shrimp in a pile on cookie sheet and drizzle with olive oil. Sprinkle with minced garlic, sea salt and pepper.

Optional: Sprinkle with red pepper flakes.

Mix together

Spread out in single layer on cookie sheet. No overlapping.

Roast in 400 degree oven for 7 minutes.

(Note: When they are done they will turn pink and opaque (white). Overcooking will make them tough.)

Always remember to wash your hands and the kitchen sink with soap when handling raw meats or fish!

Place cooked shrimp in a bowl and set aside until needed.

Stir Fried Vegetables and Stir Fry Sauce

1 Red Onion, chopped

2 ea. Crook Neck Squash (yellow) and Zucchini (Italian Squash), chopped

2 Carrots, peeled, chopped; pre-steamed

2 handfuls of Green Beans, chopped into thirds; pre-steamed

1 bunch Asparagus, bottom peeled, chopped into thirds; pre-steamed

(Note: Use your steamer or pot to pre-steam vegetables in order to keep them crisp and to cook them to perfection!)

1 pkg. Button Mushrooms cut in half (Note: Choose your favorite mushroom)

4 cloves Garlic, chopped

4 Tbsp. Canola oil/1-2 tsp.Toasted Sesame oil (Trader Joes)

1 bottle light Soy Sauce (Trader Joes)

1-2 bottles Hoisin Sauce (Trader Joes)

1 bottle Hot Chili Oil (Trader Joes)

Blistered Unsalted Peanuts (Trader Joes) (Note: Open package, add your own sea salt, shake)

(Note: Make this recipe your own by adding your favorite vegetables!)

Heat wok and add canola oil and 2 teaspoons toasted sesame oil. Bring to a smoking point.

Add onion and stir fry quickly for a minute. Use 2 wooden spoons to stir.

Add both squashes. Stir fry for 1-2 minutes. Add mushrooms. Stir fry for 1 minute. Add pre- steamed vegetables: carrots, green beans, asparagus and the garlic. Stir fry for 1-2 minutes.

Add cooked shrimp, reheat only, don’t overcook.

Turn down the heat to simmer, add ½ of the bottle of soy sauce and 1 bottle Hoisin sauce. Mix thoroughly and heat through. Serve over Fragrant Basmati Rice.

Top with fresh cilantro, sliced green onions and Trader Joes unsalted blistered peanuts.

(Optional: Drizzle the hot chili oil over the top for an extra kick!)
Enjoy!  <3 Monica's Munchies!

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