The past couple of weeks, & this week as well, have been for my family what I have dubbed “struggle weeks.” You know, those barely making ends meet, paycheck to paycheck, weeks. Those times when you don’t know how you’re going to make it, but you know your trust is in the One Who does know, so you take it one day, sometimes just one moment at a time, letting Him lead. It’s like this- God has brought me through some difficult times & into this amazing place, & everything has been going well.. & then boom, what I thought added up perfectly all of a sudden didn’t & here I was in a bind, & unable to figure out where I had gone wrong with the math. Any other single parents out there who can relate? I know I can’t be the only one who has faced this occasionally.
Aaannywho.. in times like this, I am thankful for my natural abilities in the kitchen, to take whatever’s on hand & create something delicious. So, before we left for church Sunday morning, I looked in the freezer & the first two things I saw were a package of ground turkey & a bag of shrimp. I pulled the shrimp out to thaw & decided I’d figure out what to do with it later.
Time to cook dinner came, & I began rummaging around the kitchen to see what ingredients I had that went together. I looked at the veggies I had in the freezer; my middle son loves brussels sprouts, so I pulled a bag of those out. As I kept looking through the fridge, I had some lemon juice, diced onion, shredded carrots, & oyster sauce. My teen says veggies only taste good in Chinese food, & I knew I had some soy sauce, sesame oil, & jasmine rice in my cabinets, so it was time to gather what I had on hand & get a stir-fry started.
By the time I got done gathering whatever was on hand, I had the following ingredients: shrimp, brussels sprouts, shredded carrots, diced onion, garlic, extra virgin olive oil, lemon juice, sesame oil, oyster sauce, soy sauce, sherry cooking wine, old bay seasoning, sea salt & kosher salt, peppercorn medley grinder, jasmine rice, & cornstarch. You don’t necessarily have to use brussels sprouts & carrots, you can use whatever veggies you like in this, those just happen to be the ones I had on hand & pulled out. I could have just as easily grabbed some green beans or broccoli out of my freezer that day.
I got my rice started, & warmed about a table spoon of olive oil in my large skillet, then added my thawed shrimp & sprinkled with old bay seasoning & a drizzle of sesame oil & cooked about 2 min on each side, just until pink, & removed to a plate & drizzled with lemon juice.
Next, add minced garlic & diced onion to the pan & sautee until the onions begin to become translucent, then add the sherry & simmer to reduce, about three minutes.
Add brussels sprouts & sprinkle generously with sea salt & pepper. Sautee about five minutes, then add your shredded carrots & sautee two to three more minutes.
For the soy & oyster sauces, I filled a 1/3 cup measuring cup about halfway with oyster sauce, then filled the rest of the way with soy sauce:
Add this mixture to you vegetables & stir, then add a little more sea salt & pepper. Bring to a simmer, then add the cornstarch & water mixture & stir. Add the shrimp, including juices, & combine well. At this point, I did a little taste test & something was missing, so I looked up & saw some ground ginger in my cabinet & said “that’s it!” I sprinkled some of that over the mixture, along with more salt & pepper, & my stir-fry was complete.
About this time, your rice should be done (cook time for the rice is 15 minutes). Serve stir fry over rice, & enjoy!
(I’m including the recipe below in a more printer friendly format)
1lb lg shrimp
116oz bag frozen brussels sprouts, thawed & halved (or vegetable of your choice)
1cup shredded carrots (or vegetable of your choice)
1/3cup diced onion
2 lg cloves garlic, minced
1tbsp Extra Virgin Olive Oil
2tbsp Lemon juice, separated
2tsp Sesame oil
Oyster sauce & Soy sauce- 1/3 cup combined
1/4c Sherry cooking wine
1tsp Old bay seasoning
Sea salt to taste
1tsp Kosher salt
Peppercorn medley, fresh ground, to taste
1tsp cornstarch mixed with 1tbsp water
1tsp ground ginger
1cup Jasmine rice
- Bring rice, 2 cups water, kosher salt, & 1tbsp lemon juice to a boil, reduce heat to low, cover & simmer 15min
- While rice is simmering, Warm 1tbsp olive oil in a large skillet, add shrimp & sprinkle with old bay, drizzle with sesame oil
- Cook shrimp about 2min each side, just until pink. Remove to a plate, drizzle with remaining lemon juice
- Add garlic & onion to juices in pan, sautee until onions start to become transluscent
- Add sherry, simmer about 3 min, then add brussel sprouts & sprinkle generously with sea salt & pepper
- Sautee about 5 min, then add shredded carrots (if using other vegetable, add at the same time as brussel sprouts), sautee about 2-3 more min
- Add soy & oyster sauces & stir well, add light sprinkling of more sea salt & pepper
- Bring to a simmer, add conrstarch & water mixture, stir, add shrimp, including juices from plate, combine well
- Add ground ginger & more sea salt & pepper, to taste
- Serve over rice