SHRIMP STIR-FRY
Stir-fries were never my favorite as a kid—something about the large quantity of vegetables didn’t sit right with me, and I disliked cooked green bell peppers, which usually play a key role. But my palate changed as I grew up, and when I started cooking for myself I became more and more a fan of one-pot dishes. The trick is to get the vegetables hot enough so they get nice and caramelized. The other trick is butter. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
2 tablespoons grass-fed butter
½ onion, diced
2 garlic cloves, minced
1 green bell pepper, cut into strips
1 pound shrimp, peeled and deveined
½ cup cherry tomatoes
1 tablespoon sesame oil
1 tablespoon sesame seeds, for garnish
1 to 2 tablespoons sliced scallions, for garnish
- In a large skillet over medium heat, melt the butter. Sauté the onion until slightly translucent, about 5 minutes. Add the garlic and bell pepper, and cook for another 5 to 7 minutes.
- Add the shrimp, and cook until pink, about 5 minutes. Throw in the cherry tomatoes, and stir them around for another 3 to 5 minutes, or until a few of them start to burst. Continuing to stir, drizzle the sesame oil over everything as you turn off the heat.
- Serve the stir-fry hot, topped with the sesame seeds and scallions.
VARIATION 1 SURF AND TURF STIR-FRY: Add 6 to 8 ounces sliced steak to the stir-fry. Cook for a few minutes before adding the shrimp, or if you have some already cooked, just throw them in to heat up with the tomatoes.
VARIATION 2 CHICKEN STIR-FRY: Switch things up by using diced chicken breast instead of shrimp. Depending on the size of the pieces, you’ll need to let it cook for an additional 5 to 7 minutes.
