I'm Melting, I'm Melting!!!

I am so glad that the heatwave finally passed. Last week, I wanted to strip down to my underwear and take a nap in the frozen food section at the grocery store. Common sense actually won out against the heat stroke. I decided that catching freeze burn and a charge for indecent exposure wasn't that great of an idea especially if the end result was spending the night in a crowded, hot and smelly holding cell. Ewww... So yeah, I just ate half a box of Edy's frozen fruit bars, watched "March of the Penguins", and called it a day.

Seafood is the optimal dining choice this time of year. It's fresh, light and takes very little time to cook which is perfect if you don't like having a steam bath in your kitchen. Now this is one of my favorite dishes that I like to prepare during the summer. I call it Sunshine Shrimp Stir Fry because of the bright yellow and orange peppers that I used to create it. The beauty of stir-fry is that you can serve it with rice, lo mein noodles or just on it's own. I chose basamati brown rice this time around. Delicious! So give it a try and give Seamless a rest. You can always hang out with Jesse, the delivery guy, another time...

Sunshine Shrimp Stir Fry
Serves 4
 
Ingredients

• 2 tablespoons olive oil
• 1 pound uncooked large shrimp, peeled and deveined
• 1 orange bell pepper, sliced into strips (about 1 cup)
• 1 yellow bell pepper, sliced into strips (about 1 cup)
• 2 green onions, sliced with green and white sections separated
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, finely chopped or grated
• 1/4 teaspoon crushed red pepper
• 1/4 cup of chicken broth
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup water
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

 Instructions

1.      Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry for 3 minutes or until cooked through. Remove the shrimp from the skillet. 

2.      Add the white section of the scallions, orange and yellow bell peppers to the skillet and stir-fry for 2 minutes or until the vegetables are tender-crisp.  

3.      Add the garlic, ginger and crushed red pepper to the skillet and stir-fry for 30 seconds. Return the shrimp to the skillet. Stir in the broth, soy sauce, rice vinegar, sugar and water and cook for 1 minute or until the mixture is hot. Remove the skillet from the heat and stir in the sesame oil. Sprinkle the shrimp mixture with the sesame seeds and green section of the scallions.

Wine Pairing:
I chose a semi dry Riesling from the New York Finger Lakes region. Rieslings that are semi and/or off dry are often recommended to go with Asian cuisine. The sweetness of the wine compliments spiciness of the dish and refreshes the palate. Always avoid whites that would be considered oaky, buttery, dry, or even neutral when pairing with spicy foods.
This wine has some intense tropical and tree fruits on the nose like green melon and pears. The palate is also very fruit forward. It tastes like a combination of apricot, melon, lime, and pineapple on your tongue. There is a nice balance of sweetness and dryness. It finishes clean and crisp.