Shrimp Stir Fry



1.5 lbs jumbo shrimp
1/4 lg orange pepper, diced medium
1 pkg baby portabella mushrooms, sliced
1 pkg green onions diced
2 pkgs Uncle Ben’s Long Grain &Wild Rice blend (the 90 sec kind)
2 T fresh minced garlic
1 T pureed fresh ginger
2 dashes toasted sesame oil
1-2 T Plugra butter (or equivalent, Land O’ Lakes rated right up there according to Cook’s magazine)
1 tsp Paul Prudomme’s Seafood Seasoning
sea salt & cracked black pepper to taste


Now here’s the fun part, peel and de-vein your lovely shrimp. I know it sucks, but it’s worth it even in a truck. Set these aside, get your pan hot, add the butter, garlic, ginger, toasted sesame oil, mushrooms, and bell pepper to sautee a few minutes. As these are getting happy, add the shrimp. When they’ve been added, season it all with the Paul Prudomme’s, sea salt, and cracked pepper. When you’ve seasoned your dish, this is about the right time to flip your shrimp. At this point your shrimp are almost done (please remember shrimp are done as soon as they’re bright pink or red) add the rice packets, with about a 1/4 c of water, and cover to finish. When the water evaporates, your dish is almost done. Give it a quick stir, and add the green onions over the top and serve. Easy as pie.