Saturday, March 13, 2010

Laughing Bird Shrimp Stir-Fry


A trip to the seafood counter at a lot of local grocers can lead to a disappointing meal since we aren't fortunate enough to live near an ocean.  I think a lot of the fear of cooking fish in these parts comes from an experience with less than stellar quality product.

You need to find a dependable fishmonger, and I am fortunate to have Kate's Fish at the West Side Market. Fresh product, reasonable prices and excellent service.  My Friday trips to the Market usually mean seafood dinners for the weekend.

I was looking forward to the first Alaskan Halibut of the season, but I was also intrigued by the new Laughing Bird Shrimp.  They are sustainably farmed in a Cleanfish Alliance approved closed loop aquaculture system in Belize.  They are nothing like any of the farmed shrimp from China.

They are small, 61-70 count per pound, and peeled and chilled on-site and never frozen.  All natural - no hormones, antibiotics or preservatives.  They are creamy white when raw, but turn a really cool deep vibrant red when cooked.

So what's for dinner?  Weight Watchers is going well, if you don't count the part when I am usually hungry.  Technically by the time I gotten around to figuring out what to cook, with a glass of wine for inspiration, I had one point left for the day.  Fortunately shrimp are low in points and I had plenty of veggies to come up with a plan.

I found about a half cup of chopped onion, some Kousa zucchini, about a half of a red pepper, some snow peas, garlic and some white mushrooms by rummaging the fridge.

Laughing Bird Shrimp Stir-Fry

Serves 1

1 t. canola or peanut oil

1/2 c. onion, chopped
1/2 red bell pepper, sliced
1 Kousa zucchini, sliced on the diagonal (sub regular zucchini, 1 small)
1/2 c. snow peas, sliced on the diagonal
1 c. mushrooms, sliced
2 cloves, garlic minced
1 t. canola oil
1 t. butter
Penzey's Bankok Seasoning to taste
4-6 oz. Laughing Bird Shrimp
Salt and Pepper
drizzle of toasted sesame oil

Heat 1 t. oil in large skillet or wok then add onion and saute a few minutes.  Add bell pepper and zucchini and saute a few more minutes.  Add snow peas, garlic, and mushrooms and saute until crisp tender.  Season with salt, pepper and a sprinkle of Bankok Blend.  Set aside in covered dish.

Heat one teaspoon of oil and butter.  Add shrimp and saute until bright red.  Season with salt and pepper and a drizzle of toasted sesame oil.  Add to vegetables and toss to combine.




2 comments:

  1. I am going to recommend this to my gluten-free, grain-free, dairy-free client. Thanks for posting the recipe.

    ReplyDelete
  2. That is a great looking dinner. I haven't heard of those shrimp but will look for them.

    ReplyDelete

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