23 February, 2013

Stir-Fried Sriracha Shrimp.... with what else!? RICE, of course!

Whew! Today was ONE. BUSY. DAY! I'm so GLAD it's over, well, sorta... We are nightowls in my house when Grace is gone for the weekend. Needless to say, there's nothing to do now, except all the things we can't run around and do - like laundry, and floors, and cleaning the kitchen (which, thank the Good Lord, is already done).

I have to add in here that my car has seriously been on it's last leg. I thoroughly debated on putting full insurance on it and setting it on fire, but since my life tends to run by "Murphy's Law", my husband was kind enough to go get a few parts and fix it for me this afternoon. I now have a new appreciation for things I previously took for granted - like power steering, and being able to turn my car off, then turn it right back on. I feel like I'm driving a Cadillac!

Can I just add to this that my husband got me a Coach purse today too!? I should put in here that when it comes to stuff like this, I buy everything second hand. So, we lucked out on this at one of our stops - brand new, complete with box and dust bag. I've been looking for one of these for forever, and I call this one destiny!

Okay, okay, enough of this and on to dinner!

I'm still on my quest to get away from chicken, so tonight was another shrimp recipe. I still had shrimp left from the Cheesecake Factory Cajun Jambalaya, so tonight we used that AND another bag of the frozen shrimp I picked up at Walmart for $5.00 each. It REALLY made this a super quick meal! Recipe follows:


Spicy with a hint of Asian barbecue.
1 pound medium-size shrimps (heads removed and peeled)
1 Tablespoon Sriracha
1 Tablespoon Oyster Sauce
Salt and Pepper
2 Tablespoons butter
5 cloves garlic, minced
1/4 cup green onions, thinly sliced
1 Jamaican long pepper, chopped fine
1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.

2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).
3. Add the Jamaican long pepper and green onion and saute aromatics for another minute.
4. Add the shrimps into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimps can overcook in a matter of seconds).
5. Serve with steamed rice or toasted baguette slices.

Makes 2-3 servings
I gotta say, this was NOT my favorite. It WASN'T bad. It just wasn't my favorite. It was good, we BOTH cleaned our plates, I just don't know if I would rush to make it again. My husband says it's because it didn't have a "sauce". Yes, I'm a sauce person. The shrimp was great, the rice was just rice. However, my husband enjoyed it and had no complaints. 
I wound up adding some extra Sriracha and some soy sauce, and it seemed to make enough sauce so that I could refrain from complaining. 
Another note: I didn't have the "Jamaican Long Pepper". I googled it and according to the internet you can substitute a red bell pepper for the Jamaican Long Pepper. This pepper is a sweet pepper, rather than a spicy pepper, so the bell pepper works just fine. I was out of red pepper, but happened to have one lonely yellow pepper sitting in there, so I just used that.

Thanks to Goddess Of Scrumptious Recipes!!!
You might enjoy this recipe more than I did. I'd be interested to hear any variations or changes on it!
As for me, I'm going to sit here with the hubby and my cousin-in-law and enjoy the fire!
Happy Saturday Night Everyone!!


  1. Great post!. I found that this Recipes For Stir Fry post here in your blog is so interesting. I want to taste this one because it looks delicious. I'm so excited to taste this one. Thank you!.

  2. Hi Ryan... I'm a little behind responding to you since I didn't discover the notification for your comment until just now! I apologize! I hope you tried the shrimp and enjoyed it! If you didn't let me know, and if you changed anything I'd love to know that too! Take care and I hope to hear from you soon!