Spicy Orange Shrimp Stir-Fry
If only you knew the troubles I went to acquire this seasoning. (Don’t worry, you’re about to.) At the biggest grocery store in town (or the biggest non-Wal-mart Super Center grocery store in town), I asked an employee in the spices/baking aisle if they had Old Bay seasoning. The 2nd assistant manager told me that if it wasn’t where I was looking, “probably not.” I then asked a person at the seafood counter, and he told me to look in the spice aisle. I don’t understand why with all their computers they couldn’t tell me “yes” or “no.” I then went a fancier grocery store only to learn that they were out and didn’t know when they would be getting any more. Fortunately, there was one more fancy grocery store in town that did have Old Bay Seasoning. For less than four dollars. Why was I so desperate for the spices contained in the yellow box? Because I planned to adapt this recipe into a stir-fry.
Every stir-fry needs great vegetables, so I started my slicing the ends off of some beautiful organic green beans I had bought at my food co-op. These green beans would soon join some sliced mushrooms as the vegetable base for dinner.
Here are the main ingredients for my stir-fry. Yes, I was lazy and bought pre-sliced mushrooms. But I was also cheap, because they were on sale and less expensive than non-pre-sliced mushrooms. I typically like to slice my own mushrooms because I like them thinner than the pre-sliced kind (why I am writing so much about mushrooms? because I love them!).
To start the spicy orange mixture, I minced some garlic. To which I added orange juice, cayenne, and the Old Bay seasoning.
Then I started cooking some rice by covering it with water, adding a bit of salt, and bring it all to a boil.
With the spicy orange mixture done and the rice cooking, it was time to start cooking the main ingredients. I added some butter to my favorite nonstick skillet.
When the butter finished melting, in went the beans and shrooms.
While the vegetables were cooking, I rinsed and dried off the shrimp. Then I took the vegetables out of the pan, added more butter to the pan, and began cooking the shrimp.
Which cook extremely quickly. And if you cook them for too long they become rubbery. I’m pretty good at judging this usually, but I will confess that these shrimps ended up a bit too chewy.
I knew my rice was done when these little air bubbles poked through.
I put my veggies and shrimp in a bowl while reducing the orange sauce.
I dumped the orange sauce into the skillet and turn up the heat.
The mixture would eventually reduce by half.
I put some of the cooked rice on a plate. Because I was getting hungry. When the orange sauce had reduced, I added the shrimp and veggies to the skillet and coated them with the spicy goodness.
Then I scooped some of it on top of the rice.
And here it is up close. All said, this took about an hour to make, was delicious, and even served as lunch the next day.