Shrimp Stir Fry + Wedding Wednesday

When my fiancé and I first got engaged, we were given the greatest gift of all time and no, it did not come in a Cuisinart box. It came in the form of a piece of advice. My friend advised us to designate just one day a week to plan our wedding in order to prevent us (aka me) from talking about it around the clock. We realize as the wedding gets closer this won’t be as feasible, but we’re still one year away. So, we instituted “Wedding Wednesdays”. Once a week we sit down together and do all things wedding. We  cook our favorite meals, sit at the dinner table together, and really just make a night out of it. This has made us both enjoy the engagement process (always good to correlate memories with delicious food) and alleviate some stress. I can honestly say we’re having a blast planning our wedding together.

Last night, Wedding Wednesday was in full force as we’ve been putting off many “to do” items for quite some time. We’ve both been traveling fools and haven’t been eating very well so we knew we needed a meal that inspired us and was healthy and light. To say we love this dish as much as we love each other would be a stretch, but not too much of one. It’s quick, easy and healthy! Hope you enjoy as much as we do.

South Beach Diet’s Shrimp Stir Fry:

Ingredients:

• 4 teaspoons canola oil, divide
• 2 tablespoons plus 1 1/2 teaspoons low-sodium soy sauce, divide
• 3 garlic cloves, minced
• 1 1/2 pounds medium peeled and deveined fresh or thawed frozen shrimp
• 2 tablespoons minced fresh ginger
• 8 ounces white mushrooms, quartered (we usually omit these)
• 4 scallions, cut into 1″ pieces
• 1 large bell pepper, any color, cut into thin strips
• 8 ounces snow peas, strings removed
• 1/4 teaspoon red pepper flakes

Directions:

• Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.
• Coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes. Transfer to a plate.
• Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds.
• Add mushrooms, scallions, bell pepper, snow peas, and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes.
• Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.

Number of Servings: 4