Shrimp Lo Mein

Shrimp. Something I despised until only recently. The texture. The whole deveining procedure. The funky tails. Just the whole thing weirded me out. When I would tell people that I didn’t like shrimp, shock and awe was the common reaction elicited.

Yet, somehow, in only the last year or so, I’ve become a huge fan of shrimp. Evidence:

And, it’s only been even more recently that I’ve tried cooking it myself. Please don’t ask me what the proper seafood handling instructions are for shrimp. This is what I did, feel free to critique/warm me that I will die of food poisoning.

1. PROCURE: I purchased a 12 oz bag of frozen, uncooked medium shrimp, pre-peeled and deveined, from the freezer section at Meijer. I refuse to ever devein shrimp myself. That would be a total deal breaker. Nor do I ever want to witness the procedure. I am a diva.

2. STORE & THAW: The bag of shrimp was stored in my home freezer, and moved to the refrigerator the morning before I planned to cook it. Turns out, I should have moved it to the fridge the night before, because the shrimp were still somewhat frozen by the time I arrived home to cook them, around 10 hours later.

3. THAW MORE & REMOVE TAILS: I poured the shrimp into a colander and sprayed with cold water for a couple minutes, to encourage the thawing process. Once they softened up a bit, I used kitchen shears to trim off off the tails.

4. MARINATE: Next, I placed the semi-frozen shrimp onto a veggie steamer (to allow water to drip away) which was placed over a bowl, and sprinkled the shrimp with minced garlic and Adobo seasoning, and then placed the bowl in the fridge to let it marinate for a few minutes while I prepared the rest of the ingredients for this dish.

5. COOK: To cook the shrimp, I heated a tablespoon of EVOO in a skillet, and then sautéed the shrimp for about two to three minutes, until they turned opaque and lightly pink. I know it is important not to overcook these babies, or they become tough! The aroma of shrimp sautéed in garlic and Adobo seasoning was… incredible.

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These shrimp were prepared for the following recipe.

Shrimp Lo Mein

Recipe from Taste of Home

Meanwhile, I stir-fried sliced carrot and celery in olive oil for a few minutes.

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Next I added sliced mushrooms and broccoli to the dish.

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Then the flavorful sauce. Weeee! You can obtain the exact measurements by viewing the original recipe, but basically, to a bit of water, I added:

  • ketchup
  • cornstarch
  • soy sauce
  • honey
  • ground ginger
  • crushed red pepper flakes
  • chicken broth or sherry (I added a tiny scoop of veggie bouillon, but you could probably just skip this if you don’t have it on hand)

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Let it boil and watch that tangy sauce thicken. Mmm!

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Next, add cooked noodles. I happened to have Udon noodles on hand from an Udon Noodle Salad that I made a while ago, so I used those.

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And the shrimpies!

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Oh…and pineapple! Man, this is getting’ goooood!

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Top with chopped cashews if you wish… or peanuts.. or whatever you’d like.

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So these pictures were taken in fluorescent kitchen lighting with my digital camera that does not currently have a functional viewfinder screen, so thank you for bearing with me. Hopefully I will soon rectify my camera situation and/or will have better pictures after winter when we have more daylight! It was rainy once dinner was cooked, so I wasn’t able to venture into the great outdoors for a picture. Still looks pretty good though, amirite!?

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Many of the stir fry recipes that I have tried over the years have really been hit or miss. Some turn out great, with a flavorful sauce, and others are a funky flop. I’m happy to report this one was a success! I totally loved this recipe, it’s a keeper.

Shrimp Lo Mein Rating: 9.5/10 !!!

Shoot, I’ve been having good luck with new recipes this week. Did you see the other recipes I’ve tried in the last few days?

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Question of the Day: Do you like shrimp? What is your favorite way to eat or prepare it?

PS – Ann Arbor readers: I recently updated my Ann Arbor Noms page! Click here or click the “Ann Arbor Noms” tab at the top of the home page!

9 thoughts on “Shrimp Lo Mein

  1. My favorite way is “shrimp in a basket”…deep fried in a light batter surrounded by crispy frenchfries. That shrip lo mein looks so delicious. I will have to try it. MOM

  2. I love shrimp!!! My favourite way to eat shrimp is well…MOST favourite way is fried butterfly shrimp….*mouth watering*

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