Spicy Shrimp Stir Fry with Veggies

For years I have wondered why do I only find shrimp from Thailand here in New England–both at the supermarket and a favorite fish store. Why? Why aren’t Gulf Shrimp distributed and sold here in New England? I recently discovered a company called Biloxi Shrimp. And I ordered 10 pounds from them. I couldn’t be happier.

Reading from their website:

“Biloxi Shrimp Co. was founded in June 2020 by Mark Mavar and Jonathan McLendon, owners of merged commercial shrimp processing companies Biloxi Freezing & Processing, Inc. and M&M Shrimp Company LLC. 

“These two successful businessmen, whose commercial business tag line is “The Coolest Guys in Town,” were both born and raised in Biloxi, Mississippi “seafood capital of the world,” where they grew up in their respective families’ shrimp and seafood businesses with a natural love for their city, their Gulf Coast and their family heritage. 

“More of the history is detailed below, but in short, they built one of the largest and most modern shrimp processing facilities in the entire Gulf, serving both the restaurant/foodservice industry and retail stores. When the pandemic arrived in spring of 2020, they found their freezers full of product that would have otherwise been shipped to the shuttered restaurant industry. Naturally, with shrimp season set to begin soon, they needed a different sales channel to make room in their freezers for the new crop of shrimp soon to arrive at their docks.” (More on their website.)

Ingredients
2 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 tbsp. sesame oil
1 small bunch asparagus, cut into small pieces
1 cup sliced mushrooms
1 cup frozen peas, thawed
3 cloves garlic, minced
1 tbsp. grated ginger
1/2 c. soy sauce
1 tbsp. cornstarch
Juice of 1 lemon
2 tbsp. packed brown sugar
1/2 tsp red pepper flakes
A handful of cashews, to taste

Directions

  1. In a large skillet over medium heat, heat olive oil. Add shrimp and season with salt and pepper. Cook until pink, 5 minutes, then remove from skillet.
  2. Return skillet to heat and heat sesame oil. Add asparagus, peas, mushrooms cook until about 5 minutes, but still crisp. Add garlic and ginger and cook until fragrant, 1 minute more.
  3. In a small bowl, whisk together soy sauce, cornstarch, lemon juice, brown sugar, and the red pepper flakes. Add to skillet and toss to coat. Add cashews and shrimp and cook until heated through, 2 minutes.

The shrimp is delicious. Perfect. Here is the first dish I made earlier in the week; a simple stir fry with quinoa.

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