I had fun in the kitchen again, trying another version of shrimp stir fry. Previously, I used zucchini. Yesterday, I used broccoli. David and I liked it both ways.
Here’s my recipe:
GIGI’S SHRIMP-BROCCOLI STIR FRY
12 oz bag of frozen broccoli florets (thawed)
2 lb bag of frozen shrimp (large, raw, and peeled) (thawed)
1/3 cup oil (I like a mixture of olive oil and canola oil)
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cumin powder
1 teaspoon Italian Seasoning (herbs)
1 teaspoon minced garlic
Pour the oil into a wok. Add salt, pepper, cumin, herbs, and garlic. Stir the oil. Add the thawed shrimp and broccoli. Turn on the wok to medium heat or 350F. Wait for the oil to sizzle. Then stir-fry the ingredients.
So simple, so easy, so delicious!