Catch ’em & Cook ’em: Shrimp Fried Rice
Ingredients
4 Tbsp soy sauce divided
1 Lb shrimp – peeled and deveined
5 Tbsp vegetable oil divided
2 Lg eggs lightly beaten
1 C carrots finely chopped
1/2 C minced green onion
5 C cooked long grain rice chilled
1 C frozen peas thawed
1 tsp oyster sauce
How to:
1. In a medium bowl combine 2 Tbsp soy sauce and shrimp, tossing gently to coat. Let stand at room temperature for 30 minutes.
2. In a large skillet or wok, heat 1 Tbsp oil over medium high heat. Add eggs, cook, stirring frequently, until eggs are set but moist. Remove from pan and set aside
3. Add 1 Tbsp oil to skillet and heat over medium-high heat. Add shrimp, and cook, stirring frequently for 1 to 2 minutes or until shrimp are pink. Remove from pan and set aside.
4. Add remaining 3 Tbsp oil to skillet and heat over medium high heat. Add carrots and green onion and cook stirring frequently for 1 minute. Add rice and cook, stirring frequently for 5 to 7 minutes or until rice is heated through. Stir in the peas and cook, stirring frequently for 1 minute. Stir in remaining 2 Tbsp soy sauce, oyster sauce, eggs and shrimp. Serve immediately
Serves 6 – 8
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or EasyRiderCharters.com. “Capt. Dick’s Seafood & Southern Country Cooking” (a new cookbook) can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in “Capt. Dick’s Seafood and Southern Country Cooking” and click. A picture of the cookbook, price and info for ordering will be displayed.