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Pan-Fry

Shrimp Stir-Fry with Cucumber Salad
Ingredients
1/2 English cucumber, sliced thin
1 red onion, cut into 1/2 inch-thick wedges
2 tsp. plus 1 Tbsp. vegetable oil
1 Tbsp. red wine vinegar
1/2 tsp. sugar
1/4 tsp. salt
3 Tbsp. Taste of Inspirations Maine Maple Mustard
2 Tbsp. Hannaford Reduced-Sodium Soy Sauce
1 Tbsp. plus 1/4 cup water
1 lb. large shrimp, peeled and deveined
2 garlic cloves, minced
1 lb. broccoli, florets broken into bite-sized pieces, stems peeled and cut into 1 inch pieces
1/2 head bibb lettuce, torn
3 cups cooked quinoa, for serving
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Shrimp Stir-Fry with Cucumber Salad

Shrimp Stir-Fry with Cucumber Salad

Shrimp Stir-Fry with Cucumber Salad
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:30 minutes
directions
1. Toss together cucumber, 1/4 cup red onion wedges, 2 teaspoons oil, vinegar, sugar, and 1/4 teaspoon salt.
2. Combine mustard, soy sauce, and water in a small bowl. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until shimmering. Add shrimp and cook, stirring occasionally, until lightly browned and cooked through, 3 to 5 minutes. Transfer shrimp to a plate.
3. Add remaining 2 teaspoons oil to now-empty skillet along with garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in broccoli, remaining red onion, and remaining 1/4 cup water. Cover and cook for 3 minutes. Uncover and continue to cook until vegetables are just tender, about 2 more minutes.
4. Add shrimp and mustard mixture to skillet and cook, stirring constantly, until shrimp are heated through, about 2 minutes. Divide quinoa over four bowls and spoon stir-fry on top. Arrange lettuce and cucumber salad in bowls and serve.
Source: Hannaford fresh Magazine, November - December 2017
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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