The mantra for me right now has been busy, busy, busy. It seems like every time I might have an easy day coming up something pops along to disrupt it. I guess it’s a good thing when it’s work because it at least means I am staying busy instead of trying to scrounge around for more work. Anyway, all of the busy days means trying to find fast and simple dinners more and more, especially when Michelle is away and it is just Sean and I for dinner. I try not to do takeout dinners if I can avoid it, which makes dinners like this one great because they are easy to do with just a few ingredients and cost less than getting fast food, pizza, Chinese or going to some other casual restaurant. This recipe is from Williams-Sonoma and is for stir-fried shrimp with snow peas and mushrooms and makes use of really basic ingredients and is done in under twenty minutes, including time to make some rice to go with it.

Stir-Fried Shrimp with Sugar Snap Peas and Mushrooms

2 pounds large shrimp, peeled and deveined

1 teaspoon toasted sesame oil

1 tablespoon light soy sauce or tamari

Salt

2 tablespoons peanut oil or canola oil

2 garlic cloves, minced

1 tablespoon peeled and grated fresh ginger

1/2 pound mixed fresh mushrooms, such oyster or cremini

1/2 pound sugar snap peas, halved crosswise

2 green onions, white and tender green parts, cut into 1-inch pieces

2 tablespoons rice wine or sherry

Fresh cilantro leaves, for garnish

Cooked white rice for serving

In a non-reactive bowl, combine the shrimp, sesame oil, soy sauce or tamari and 1 teaspoon of salt. toss the ingredients gently to coat the shrimp.

In a wok or large frying pan, heat the peanut or canola oil over medium-high heat until it is just smoking. Add the garlic, ginger and shrimp and stir-fry the ingredients until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon, remove the shrimp and transfer it to a separate bowl.

Add the mushrooms to the pan and stir-fry them over medium-high heat until they are softened, about 3 to 4 minutes. Add the sugar snap peas and stir-fry until the peas are a bright green, about 1 to 2 minutes. Add the green onions and the rice wine or sherry. Cover the pan and cook until the snap peas are crisp-tender, about 2 to 3 minutes. Return the shrimp to the pan and stir-fry the shrimp just until they are heated through, about 1 minute. Garnish the stir-fry with the cilantro leaves and serve with the white rice.

It is a great, fresh dish that comes together very quickly. Shrimp cooks very quickly when you stir-fry it so you want to watch it carefully so you do not overcook it and make it rubbery. The sauce gives some great flavor to the shrimp and the simple mix of the snap peas and mushrooms are all you really need to round out the dish. Sean and I both really enjoyed it and I was able to have the leftovers for lunch the next day and they seemed even better after the shrimp had a chance to really absorb the sauce. I think it would be great with chicken or pork as well or even just with some extra vegetables and use the mushrooms as your main source of protein.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!