Thursday, February 17, 2011

Salad and Shrimp Stir-Fry

Well I have not posted a recipe for a long time so here is a really easy dinner that is always a two thumbs up at my house.  Well, actually my two oldest daughters are not big fans of fish.  Since they have been swimmers from the moment they could walk they have always considered themselves fish and would always say to me "mom we don't like to eat our own kind"  So with that said they would always eat this stir fry but probably wish is didn't have fish in it.

Spinach/Apple with Pecan Salad:

This salad I love because it requires very little ingredients and you can serve it with anything.

  • 1 bag spinach leaves about 10 ounces
  • 1/4 C sliced red onion
  • 2 large red apples, chopped into bite size pieces
  • Lemon juice to soak apples
  • 1/2 C toasted pecans
  • 2 T olive oil
  • 1 1/2 T apple cider vinegar
  • 1T mustard
  • 1T sugar
  • 1/2 t. salt
  • 1/2 t. ground pepper
Toast Pecans- measure out pecans and pout into a skillet over medium heat.  Toast, stirring until they turn darker brown.  Don't burn.  Set aside to cool.

Mix dressing ingredients together-set aside

Cut apples and soak in lemon juice to prevent discoloration-set aside

Just before ready to serve mix spinach leaves, onion, apples, pecans and dressing.  Toss and serve immediately.  Served approx 6

Sweet and Sour Shrimp Stir-Fry:
You will notice in the recipe that it calls for green pepper.  Well I went to the store to do my food shopping and thought for sure I had a green pepper at home.  Of course when I get home and start making dinner I DID NOT have a green pepper and was not about to go back to the store.  Therefore just pretend this photo has a green pepper in it.  LOL
  • 1 can pineapple chunks, drained-reserve juice
  • 3/4 C. water
  • 1/2 C. lemon juice
  • 1/2 C firmly packed brown sugar
  • 3 T cornstarch
  • 3T soy sauce
  • 1 lb raw shrimp peeled and deveined (I buy the big prawns in a bag in the frozen section.  They are already cooked and deveined.  I just thaw them a little and take the tails off and pour them in )
  • 1 8oz can sliced water chestnuts
  • 1 green bell pepper, cut into chunks
In a large skillet combine pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce.  Over medium heat cook and stir until thickened.  Add shrimp and remaining ingredients.  HEAT.

Serve over cooked rice and drizzle a small amount of soy sauce on top.  Could also sprinkle those crunchy chow main noodles on top but I never do because I always forget.  I usually just set the rice in a bowl, the sweet and sour shrimp in a bowl so each can serve themselves, put out the salad and some rolls and say "COME GET IT"


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