When I made this recipe, my son and I loved it. My husband, however, did not. He said it was too sweet and that there was a funny taste about it (the fresh ginger!) and he couldn’t eat it. So I have cut the amount of honey in half. You may even want to cut the honey down to 3 tablespoons, depending on how sweet you like it. I also cut the amount of fresh ginger in half or use 1/2 tsp of ground ginger in its place. This dish is light and doesn’t bloat your belly. I love stir fry dishes and this one is worth a try. You may also use steam in a bag asparagus also following my same directions for the steam in bag broccoli or use fresh; whatever your imagination desires.
2 lb. raw E-Z peel shrimp, thawed, peeled and tails removed
1/3 cup honey
1/2 cup soy sauce
1 tsp minced ginger
1 Tbsp minced garlic
3 Tbsp butter
3 Tbsp Extra Virgin Olive Oil
1 steam bag Hanover large broccoli florets, partially steamed in microwave 3 minutes
2 red bell peppers, sliced into strips
1 large onion, sliced into large strips
2 Success boiling bags whole grain rice, prepared according to package directions, covering to keep warm.
Place cleaned shrimp in a bowl.
In a 4 cup measuring cup, prepare the sauce by combining the honey, soy sauce, garlic and ginger. Pour almost half over shrimp in bowl. Cover and refrigerate 15 minutes.
Heat a large skillet over medium heat. Add 2 tbsp extra virgin olive oil, then add 2 tbsp butter. Once melted, add the bell pepper and onion and saute until crisp tender and slightly charred (about 4 minutes). Remove from the skillet to a bowl and cover with a lid or foil to keep warm.
Add the remaining tbsp Extra Virgin Olive Oil and the 1 tbsp butter to the skillet. Add the shrimp, discarding the marinade.
Cook shrimp about 1 minute per side or until caramelized and cooked through.
Add the veggies, including the broccoli, reserved sauce, cooked rice and heat through or you can keep the hot rice separate and spoon the stir fry over the rice in individual plates. Enjoy!