This is adapted from the Sunset Stir-Fry Cookbook.It supposedly serves two, but I've found keeping the shrimp amount the same, and just slightly upping all the vegetables easily stretches this into a dish for four... My apologies if the pesto sauce is not 'authentic'-- I don't know enough about it-- but it satisfies my garlic cravings. :-) 3 tablespoons butter or margarine1 carrot, cut into 1/4 inch slices1 small onion cut into 1-inch squares1 small zucchini, 1/4 slices8-10 sm. mushrooms, thinly sliced1/2 ea. small red and green peppers, seeded and sliced lengthwise3/4 medium raw shrimp, shelled and deveinedPesto Sauce: combine in a bowl and keep aside:2 tablespoons oilive oil1 tablespoon dry white wine 1 tablespoon grated parmesan1 1/2 teaspoons each dry basil and parsley flakesCrushed garlic to taste (I start with 2 tsp. and take it from there)Melt one tbsp. butter in frying pan or wok over high heat. Stir-fry carrot and onions for two minutes. Add another tbsp. butter and remaining vegetables. Stir-fry two more minutes and remove vegetables to a bowl. Add last tbsp. butter. When melted, stir in pesto sauce and shrimp. Stir-fry 2-4 minutes, until shrimp is pink and cooked through. (Avoid the urge to add one more tbsp. of butter-- things will 'loosen up' again once the vegetables are added back in!) Return veggies to wok and stir until all are coated with sauce. Serve with rice or garlic bread.
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