SHRIMP STIR FRY

Ingredients

2 Tbsp Cooking oil
3 to 4 cups Peeled and deveined shrimp
2 Tbsp Lemon juice
1 Tbsp Parsley, finely chopped
1 ea Clove garlic, crushed
1 Tbsp Butter
Salt and pepper to taste

Directions

Heat the wok or saute pan over medium heat. Add the cooking oil and spread it around the pan. Add the garlic and saute for one minute. Add the shrimp and stir the shrimp and garlic until the shrimp are all pink, about 4 to five minutes. Remove the shrimp to a warmed plate and set aside.

Add the butter to the pan and swirl it around. Add the lemon juice and chopped parsley. Season with salt and pepper to taste. Pour over the shrimp and serve immediately while still hot. Serve with a sprig of fresh parsley on top.

Option: This is a different way of doing the shrimp. You will need all of the ingredients shown above plus the ones listed below. The lemon juice and parsley are also put in at a different time in the recipe. If you missed that, don't worry. Your friends won't know the difference and I'll never say a word about it.

Added ingredients to above ingredients.

1 can Pineapple chunks, drained and save the juice
2 Tbsp Corn starch mixed with a little pineapple juice
1 Tbsp Sugar

Directions

Cook the shrimp as directed above but don't add the lemon juice and parsley as yet. Remove the shrimp to a warm plate. Add the pineapple juice and the sugar to the pan. Stir to dissolve the sugar. When the mixture is hot slowly add the corn starch and stir as you add it. When the sauce thickens, stop adding the corn starch. It should be thinner than gravy but thicker than milk and just coat the back of a spoon. Add the lemon juice, pineapple chunks, and parsley to the pan, stir to mix and warm a bit and pour it over the shrimp.

Other fruits can be tried in this same manner, for instance, try cherries. My family didn't like cherries, but I thought that it was pretty good tasting, and it is really different. I used the sour bing canned cherries. They have a lot of juice, so you may want to use less than all of it in your sauce. Add the juice and 2 tablespoons of sugar to the pan. When the sugar dissolves, add the corn starch while stirring until it is the right thickness. Add the lemon, parsley, and fruit. Stir to heat and pour it over the shrimp.

If the shrimp get cold, you can add them to the sauce, but don't leave them in the pan to long on heat because the shrimp will get tough and chewy or rubbery real quick.

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