Seafood Fridays – Shrimp Fried Rice

Fish on Fridays is a new feature I’m starting this week. Throughout the season of Lent — and possibly beyond if it is popular — I will be featuring one of my favorite seafood dishes each Friday.

For the very first week, I have one of my favorites: Shrimp Fried Rice.

Any kind of fried rice is fine by me, but for this one I was inspired by this blog written by one of my favorite bloggers, My Vegetarian Kitchen. In it, she stated that she was going to see how long she could make meals for her family using only the food she already had in her home. With a few exceptions, she is going to try and not to buy anything else until she runs out of food.

Personally, it always seems like I have way too much food lying around for just the two of us. Despite this, I go to the grocery store almost every day to get more things.

So, inspired by Sarpeet’s blog, I decided to try to go at least one day without buying more food. Fortunately, I happened to have a pound of shrimp on hand that somehow failed to make it into the jambalaya casserole the day before.

Anything fried rice is fine by me, but shrimp is one of my favorites. This meal is easy to make, cooks fast, is inexpensive and turned out especially delicious. Plus, because my wife, Sandi, is not a fan of shrimp I got it all to myself! Bonus!

Shrimp Fried Rice

1 lb medium raw shrimp, peeled and deveined, tails removed

1 TBS Extra virgin olive oil

1/2 green bell pepper, ribs and seeds removed, julienned

1/2 yellow bell pepper, ribs and seeds removed, julienned

1/2 white onion, julienned

2 cloves garlic, crushed

1 TBS  fresh ginger, peeled and chopped fine

1/4 cup low-sodium soy sauce

1 TBS sesame oil

1 tsp Sriracha sauce

1 cup rice, cooked

1. Combine shrimp, garlic, ginger, soy sauce and sesame oil in a small bowl, toss well, cover with plastic and place in refrigerator for at least 30 minutes to marinate.

2. Put cast iron pan on fire. When hot, add oil. When smoking, add onions and peppers. Cook until onions soft and slightly browned, about 7 minutes, stirring frequently. Add shrimp and all of the marinade and cook another 2 minutes then add the rice and cook for another minute, stirring frequently.

3. Dissolve corn starch in water and pour into pan. Stir until liquid begins to thicken, about two minutes. Stir in Sriracha sauce then remove from heat.

4. To plate, pile in center of pasta bowl and garnish with either a sprig of parsley or chopped parsley for color.

With some fried rice recipes, I will throw an egg in right at the end, but I left it out of this one because there already was enough protein with all the shrimp, but feel free to add one if you like.

What are some of your favorite seafood dishes that we can feature in Seafood Fridays? Let me know and I’ll try to do as many as I can. And thanks for looking at my blog!

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