Wednesday, May 13, 2015

Shrimps and Bell Peppers Stir-Fry 虾炒灯笼椒

It is not easy to get fresh USA-farmed shrimps here in California. I wonder if  they are seasonal. Most of the whole head-on shrimps are imported - e.g. from India, Vietnam, Ecuador; and are avoided due to the unknown unregulated farming practices. Frozen uncooked peeled shrimps, on the other hand are mostly from Thailand or Vietnam - are also avoided for similar reasons.

So I wonder what choices are we left with? Once in a while, wild-caught spot prawns or ridgeback prawns are available (very fresh, "live" in the tank) in the Asian supermarket, and I will not miss the chance for getting the freshest seafood for steaming. The next alternative is the frozen Key West shrimps that I will get from Whole Foods Market. Most recently, I also tried the frozen wild-caught Argentina red shrimps from Trader Joes.



Shrimps cook very quickly. If you are looking for a quick and easy yet delicious stir-fry that balances proteins and vegetables, try this Shrimps and Bell Peppers Stir-Fry. The brininess of shrimps balances very well with sweet bell peppers. Pair it with steamed rice and you have a well-balanced dinner plate.



Shrimps with Bell Peppers 虾炒灯笼椒
Ingredients:
1 small shallot, finely sliced
3 cloves garlic, finely minced
1/2 orange bell pepper, finely sliced
1/2 red bell pepper, finely sliced
12 peeled shrimps, thaw before use if frozen
Salt and ground white pepper to taste

Directions: Pan-fry the shrimps on both sides till cooked. Dish out and set aside. Saute the shallots till fragrant and when they turn slightly translucent. Add the garlic and fry till fragrant. Add the bell peppers and fry for about 2-3mins. Add the shrimps to the vegetables, and give it a good toss. Salt and pepper to taste. Serve on bed of sauteed garlic Bok Choy.

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