STIR-FRY SHRIMP WITH GREEN ONIONS & RED CHILIES

Since I still had some nice green onions and a couple of red chilies left after making my STIR-FRY BEEF, I decided to Stir-Fry them with some fresh Shrimp and a little Marsala wine for tonight's dinner. I think you will find recipe to be quick and easy to follow.

1. 2 TBS Coconut Oil (or any cooking oil with a high smoking point)
2. 2 teaspoons Cornstarch
3. 2 TBS Dry Marsala Wine
4. 1/2 teaspoon Sea Salt
5. 2 Slices fresh Ginger Root
6. 1/2 LB Raw Shrimp, shelled and deveined
7. 1/2 Small Onion
8. 2 Large Green Onions
9. 2 Red Chili Peppers

1. Smash the 2 slices of Ginger Root with the flat blade of a heavy cleaver
2. Thinly slice the small onion
3. Slice the scallions into small rounds, keeping the white and green parts separate (both will be used)
4. Remove the stems and seeds from the Red Chilies and slice them into thin strips

• This is a fast-moving recipe, so I like to place ingredients like those listed above in small dishes so that I will have them handy and ready to use when needed.

1. Preheat a Wok or heavy pan over medium-high heat and add the 2 TBS of Oil
2. While the oil is heating, place the 2 teaspoons of Cornstarch into a mixing bowl; add the 2 TBS of Marsala Wine and the 1/2 teaspoon of sea salt; thoroughly blend these two ingredients and set aside.
3. When the oil is hot, add the Ginger Root slices and stir-fry them until they turn brown. Remove from pan and discard.
4. Add the Shrimp, Onion, Whites of the Green Onion, and Red Chili Pepper slices and stir-fry just until the Shrimp begin to turn pink (3 to 5 minutes depending on the size of the shrimp).
5. Add the Marsala mixture and stir fry until the sauce thickens (probably less than 1 minute), and remove the pan from the burner.

Sprinkle some of the sliced Green Onion Tops over the dish and enjoy!

I suggest serving the Stir-Fried Shrimp over rice accompanied with a bowl of tea or, in this case, a carafe of imported Sake.

NOTE: This is the second recipe in a row that I have used the Red Chili Peppers that I recently purchased. The first time that I used them, I removed the stems, seeds, and veins from the peppers, then sliced them into very thin strips. Although they remained colorful and crunchy, they were exceptionally mild in flavor and I had hoped that they would provided a slight "bite" to the entree.

When I prepared this recipe, I did remove the stems and seeds, but I left the veins intact, and they still failed to provide any heat or spice to the dish. They were definitely Red Chili Peppers (*or possibly Fresno Chilies) and they should have been hot peppers. Since I had not discarded the stems or seeds yet, I took a bite out of the "caps" that I sliced off and discovered that, although the pepper flesh was very mild, the seeds were hot as hell. The next time I cook something with Red Chili Peppers I will definitely incorporate some of the seeds into the recipe if I am looking for something a bit "hot!"

*(Red Chili Peppers and Fresno Peppers are similar in appearance, but the flesh of a Red Chili Pepper is thicker, so I am fairly confident that the ones that I used were really Red Chili Peppers)

I have estimated the nutritional values of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. Click on the image to enlarge.

NOTE: The nutrition calculated for this recipe is estimated for 2 Servings. However, I do believe that in order to achieve two servings, one must serve this Stir-fry with a side dish; perhaps a soup or salad. I enjoyed it so much, I ate the whole thing (no soup or salad, though)!