Jumbo Shrim Stir Fry

Dredge all shrimp in flour.

On stove heat large frying pan with olive oil on medium heat. When oil is hot, add garlic, shallots, and then shrimp. Sauté about 3 minutes turning shrimp to cook through.

Add the 6 vegetables and sauté 1-2 minutes.

Stir in white wine, sesame seed oil, cook 2-3 minutes to cook off wine.

Stir in chicken or fish stock and Hoisin sauce. Blend in until sauce thickens, 3-5 minutes.

Served over rice pilaf or white rice.




	10 Raw Jumbo Shrimp (4/12, peeled and deveined), ¼-cup all purpose Flour, ½-cup Olive Oil, 5 Broccoli Flowerettes (sliced), 5 Cauliflower Flowerettes (sliced), 1 whole Red Bell Pepper (julienne), 10 Peapods, 5-large Mushrooms, 10 Baby Corn, 1-tablespoon Shallots (diced small), 1-tablespoon Garlic (diced small), ½-cup dry White Wine, 1-cup Chicken or fish Stock, 2-tablespoons Hoisin sauce, ½-cup Sesame Seed Oil, salt and pepper to taste

	Dredge all shrimp in flour. On stove heat large frying pan with olive oil on medium heat. When oil is hot, add garlic, shallots, and then shrimp. Sauté about 3 minutes turning shrimp to cook through. Add the 6 vegetables and sauté 1-2 minutes. Stir in white wine, sesame seed oil, cook 2-3 minutes to cook off wine. Stir in chicken or fish stock and Hoisin sauce. Blend in until sauce thickens, 3-5 minutes. Served over rice pilaf or white rice.