Monday, June 28, 2010
Shrimp Stir Fry
This was a fun and delicious meal! My daughter and I knew we wanted a shrimp stir fry for dinner, but we couldn't agree on the vegetables. So, we took a trip to New Leaf Market and compromised our choices. We ended up having so much fun looking at their selections, a lot of which neither one of us had ever tried. This turned out to be an educational approach to "healthy eating negotiations"! Not to mention, it was an excellent stir fry! I highly recommend a tour through your local vegetable isle or farmer's market with your kids! Having them pick things out themselves is magical. Hope you enjoy our collective creation! :-)
about 14 raw shrimp, peeled and deveined
1 small carrot, grated (Molly insisted on grated carrots!)
1 bunch bok choy, sliced (both agreed)
1 large handful (about a cup) shiitake mushrooms (Molly wanted to try)
2 purple beauty bell peppers, julienned (we both wanted to try!)
1 to 1 1/2 T coconut oil
2 T coconut aminos (soy sauce substitute)
Heat oil in skillet, add shrimp and saute about 3-5 minutes, until shrimp is cooked through and no longer pink. Remove from pan. Add a little more coconut oil to pan if needed and saute the vegetables. I added the shiitake mushrooms last. Saute until veggies are cook through, but tender. Stir in the coconut aminos. Add the shrimp back to the pan, and toss well.
Serve and enjoy! Simple, fresh organic, paleo, kid approved and delish!