Thai Shrimp Stir Fry
Serving Size: 4 people
Ingredients:
21-25 or 16-20 Medium Size Philly Premium Wild Texas Gulf Shrimp
Pretty Thai Pad Thai Sauce
Seasoning Salt
Thai Chili Powder
1 Large Sliced White Onion
8 oz Mushrooms
4 Carrots
8 Celery Stalks
1 Juiced Lime
1 Bunch Garlic Chives
1 Large Handful Basil
2 Tbsp Coconut Oil
6 Cloves Garlic
Preparation:
1. Peel and devein the Philly shrimp.
2. Cook the Jasmine rice per box instructions.
3. Put the shrimp shells, mushroom stems, celery and basil ends in a pot and cover with water. Set on medium-high heat for about an hour.
4. Place the shrimp in a mixing bowl and cover it with Pretty Thai Pad Thai sauce and seasoning sauce.
5. Refrigerate for 1-2 hours.
6. Once the shrimp stock is at a low boil, take the heat down to a low heat.
7. Strain the stock into a bowl.
8. Strain the shrimp marinade into the pot and shake off the excess marinade. Set the shrimp back in the mixing bowl.
9. Put the pot on medium-high heat until the marinade boils.
10. Toss the shrimp with salt, coconut oil and Pretty Thai Thai Chili Powder.
11. Once the sauce is reduced, pour the sauce into a small bowl.
12. In a wok on high heat, add coconut oil and a handful of the white onion slices.
13. Sauté for 10-15 minutes.
14. Add garlic and stir well.
15. Add Philly shrimp. Cook the shrimp on the bottom of the pan, moving the onions out of the way.
16. Add marinade to the wok.
17. Add celery and basil.
18. Pour the sauce into the wok, but leave a little left over to add later. Mix well.
19. Pour into a large serving bowl, then add the rice on top.
20. Garnish with chives and fresh lime juice.