Oct 27, 2006
Shrimp and Stuff
For as long as I can remember, I've made a broccoli and shrimp stir fry that includes broccoli, shrimp, sesame oil, pepper, and soy or fish sauce. Nothing wrong with it. Works every time. Add a little garlic, a little onion, a little ginger, a little chili, whatever. Serve over rice. Works every time.
But I was clearly stuck.
So at a recent dinner with Grace, something a little different, with a focus on freshness and acidity instead of sesame and southeast Asia.
A bed of baked potatoes cut coarsely into chunks, mixed with chunks of mango and peaches.
A stir-fry of shrimp and broccoli cooked in canola oil, with apple cider vinegar and some sugar to zing it all up.
Adding at the end toasted sesame seeds and cracked black pepper.
Optional: more salt, some Bragg's amino acids, or some such. And maybe an additional bed of rice.
Avoiding entirely: SE Asian standards like sesame oil, ginger, soy sauce, or fish sauce.
Result: something not at all bad.
Wash down with beer (if you're me), white wine (if you're someone else), or milk (if you're Grace).