Asian Stir-fry Colossal Shrimp with Broccoli and Green Curry Sauce

Instructions for Preparing Shrimp and Veggies

• 1

  De-shell and clean shrimp, remove tails.

• 2

  Place raw shrimp in small glass bowl.

• 3

  In small bowl with shrimp, add sprinkle of fresh ground sea salt and fresh ground black pepper.

• 4

  Add just a touch or 1/4 teaspoon of fish sauce, mix all together in bowl.

• 5

  Cover bowl with plastic wrap and put in the fridge for 15 minutes to marinate.

• 6

  While Shrimp is marinating prepare fresh ingredients.

• 7

  Cut up broccoli into large bite sized pieces, remove stalks.

• 8

  Dice onions and garlic.

• 9

  Slice mushrooms.

• 10

  Put all fresh veggies into large bowl together, expect broccoli (keep broccoli separate). Set aside.

• 11

  Prepare Green Curry Sauce.

Instructions for Green Curry Sauce:

• 1

  Open can of coconut milk (shake can before opening to mix together), and set aside 1/4 to 1/2 can of coconut milk.

• 2

  (Save remaining coconut milk for another day, put in plastic or glass container and fridge for up to 7 days).

• 3

  In small quart-sized pan, add diced onions and just a touch of oil; heat to shimmering (a few seconds).

• 4

  Add 1-2 teaspoons of green curry paste mix. Heat 1-2 minutes or until slightly brown and heated through. (Be careful not to cook too long or to burn).

• 5

  Add Coconut milk and brown sugar and mix gently, bring to a slow boil.

• 6

  Simmer until thick. (About 10 minutes). Stir every few minutes.

• 7

  If you like it spicier, add a bit of hot pepper flakes or hot pepper sauce. Remove from heat and set aside.

Instructions to cook Shrimp with Broccoli

• 1

  Remove marinated shrimp from fridge and set aside.

• 2

  In large wok or large frying pan, add oil and garlic and heat until shimmering (a few seconds). Garlic should be just slightly brown.

• 3

  Add onions and mushrooms; stir fry until fragrant and slightly soft.

• 4

  Add marinated shrimp (with marinated juices from bowl). Be careful when adding cold ingredients to the hot pan, as it will splatter.

• 5

  Add broccoli to hot pan.

• 6

  Stir fry on high heat until shrimp are pink and broccoli is bright green but still a bit hard. (You might need to add a bit more oil if not using a wok).

• 7

  Lower heat to medium and add chicken broth. Mix together for 1-2 minutes, then turn down heat to simmer for 5 minutes or until broccoli is tender. (Shorter cooking time if you like your broccoli still crunchy.)

• 8

  Remove from heat.

• 9

  Put Shrimp mixture on plate. (Without pan juices, see below)

• 10

  Heat up the Green Curry sauce (previously made) for a few minutes.

• 11

  Put Green Curry sauce in a small bowl on plate. (For dipping)

De-Glaze Pan Sauce

• 1

  You will have a bit of left over watery sauce in bottom of the pan. Remove food ingredients and keep juices in hot pan.

• 2

  Add 1/2 teaspoon of cornstarch to pan and mix with liquid ingredients on medium heat until desired thickness.

• 3

  Pour sauce over shrimp mixture and mix together. (Optional)

• 4

  Enjoy!