Spicy Shrimp Stir-Fry

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

This was so good! My own recipe!

Chili Paste

1 or 2 Dried Ancho Chilies

Ground fresh turmeric and ginger

4 to 5 cloves garlic

3 to 4 sundries tomatoes

acid: I used 1 small blood orange and a tsp or less of rice wine vinegar

Cumin, Garam masala

Salt

Shrimp

Sherry

Fish sauce

Purple carrots

Red onion

Baby bokchoy

Sweet peppers

Broccoli heads

3 TB Plain yogurt

I sm can coconut milk

Rice noodles - flat

Lime

Make a chili paste in a hand blender. Adjust liquid, spice and taste as needed

In a small bowl, coat the shrimp in the paste and add sherry to marinate

Roast sweet peppers in pan until blistered (I used 3 tiny peppers)

Sauté onion, bokchoy stems, and carrots, sliced thin

Add broccoli for a few minutes until browned, but take out before fully cooked

Take out peppers, slice, take out seeds and add to pan

Soak rice noodles to prepare for stir-fry

When the carrots are tender, add shrimp to veggies

Add yogurt to the bowl that the shrimps were in to mix with leftover paste and sherry

Add bokchoy leaves, and broccoli to pan

Add fish sauce and seasonings as needed

Add noodles

Add yogurt mixture and coconut milk

Heat through

Serve

Made this two more times and it was great! Just used a small can of coconut milk toward the end, didn’t bother with the yogurt. I used veggies I had on hand: Savoy cabbage, broccoli, onion, red pepper. Added some golden raisins and coriander seeds. (picture)

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