Sherry Shrimp Stir Fry
It’s the first Friday of Lent and that means it will be time to go meatless. Growing up in a strict Catholic household, my grandmother never served meat on Fridays. Yes, she did it the whole year!
As time passed and now that I cook for my own family, the tradition of not having meat on Fridays has become limited to the Lenten Season. In fact, pre food allergy diagnosis, it slowly evolved into our family’s Pizza night that’s loaded with all kinds of meat and the works. Since we have already changed our family’s menu for months now and I have been reading countless books on healthy living, allergies and weight loss (shhh…. the later is a secret!), I am thinking of restarting the meatless Friday tradition. After all, non of the children is allergic to fish, shellfish and veggies. Sounds good?
Anyway, here’s one of my favorite easy to make shrimp dish. It’s so versatile, one can serve it as an appetizer and even as a main dish when paired with rice/noodles and veggies. Oh, these shrimps are even great with your favorite wine for that Friday night happy hour.
2 lbs fresh shrimp (easy peel with shells on)
3 Tbs extra virgin olive oil
1 tsp fine sea salt
1/2 tsp ground black pepper
1/4 cup sherry wine (vegetable broth if you don’t like alcohol)
1 tsp garlic powder
1/2 tsp chili flakes
1/4 tsp ground cayenne pepper (you can use more)
1/4 cup chopped fresh parsley
1. Bring a big sautee pan or wok to medium heat.
2. Once hot, add olive oil and shrimps.
3. Season with salt, black pepper, garlic powder and cayenne pepper.
4. Pour in the wine or broth and let it reduce to half. Keep mixing the shrimps so that it will cook evenly on all sides.
5. When the shrimps has turned pink evenly, sprinkle with chili flakes and chopped parsley. Make sure not to overcook or else the shrimps will be tough.
6. Transfer to a serving plate and serve with a wedge of lemon.