It’s not new news that a diet rich in plant-based foods is good for us. Sadly many people, for whatever reasons, have a diet lacking in the necessary nutrients that fruits & veggies offer. Enter garlic shrimp & spring veggie stir-fry. Fifteen minutes & minimal effort is all it takes & you’ll be munching on a steaming bowl of beautiful fresh asparagus, sugar snap peas, zucchini & shrimp flavored with fresh basil, garlic, lemon & chili in a buttery sauce.
Including more veggies in your diet (and I’m not talking mashed taters or creamed corn okay!) can not only help heal your body but can also help with weight loss. Just ask me! I’ve lost 13 pounds and yes, I know, lost more to go but it’s a great place to start. Including more veggies in my diet is one of the key things that’s helping me shed my North American weight. Breakfast, lunch & dinner – all meals are veggie loaded.
For the shrimp part of this stir-fry…I stood at the counter deciding – large shrimp or jumbo? Large or jumbo? It was the difference of only a few bucks. Large or jumbo? Argh…the perils of being born a Libra. The person helping me walked away & back to something more pressing – filleting fish. Anyway, I chose large. I should have chosen jumbo. Damn it! You can decide which one, either will be fine, I just wanted them to look a little more dramatic. All that aside an important point to note – don’t overcook them. Shrimp are perfect because they only take minimal cooking but they’re unforgiving if you go a minute over. So cook those crustaceans until they’re just turning pink then scoop them out of the pan pronto!
The fresh, spring veggies need only a couple of minutes of tossing around in a little oil & butter, just enough time to make them turn a gorgeous vibrant green. Don’t overcook these either. You want just-cooked, still-crisp veggies. And on a totally off-subject topic, I changed where I shot the last few recipes & I’m not overly thrilled with the results so back to my original place & morning light when I shoot a roasted tomato salad tomorrow.
Next time you’re planning a meal, ponder it a sec & ask yourself “are veggies predominant?. Well, are they?? Even one or two veg are better than none, the importance is to make them the main part of the meal. This stir-fry is a perfect place to start. Don’t like shrimp? Then use chicken, pork or whatever blows your hair back. Just eat your veg! Don’t you love it when I get all preachy?! Or is that – peachy. Until next time, the Bossy Aussie signing off. Toodles xo.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 oz (340g) large peeled, raw shrimp with tails intact
- 4 garlic cloves, minced
- 1 to 2 teaspoons crushed red peppers (dried chilies)
- salt & freshly ground pepper
- 1 cup sugar snap peas, topped & tailed
- 1 medium zucchini, halved & thickly sliced
- 1/2 lb (226 grams) asparagus, trimmed of woody ends & sliced
- 2 tablespoons lime juice
- 1/4 cup thinly sliced basil leaves
- lime wedges, toasted flaked almonds & basil leaves to serve, if desired
- Heat half the oil & butter in a wok or large frying pan over medium-high heat. Add shrimp, garlic, red pepper & pinch of salt & freshly ground pepper. Stir-fry about 2 minutes or until shrimp just turn pink; remove from wok.
- Heat remaining oil & butter in same wok or pan over medium-high heat. Add peas, zucchini, asparagus & a pinch of salt & pepper. Stir-fry 2 to 3 minutes or until veggies are cooked but still retain some crunch.
- Add juice, basil & shrimp. Stir-fry 30 seconds until shrimp are hot & ingredients are well combined. Serve with lime wedges, almonds & basil leaves.