Shrimp Stir Fry
4 cups cooked white rice
1 red & green bell pepper (diced)
3 tablespoons soy sauce
2 tablespoons vegetable oil (used to cooked stir fry in)
3 jumbo shrimp
Salt and pepper
2 tablespoons vegetable oil
Sweet and Sour Sauce:
1 cup vinegar
1 cup sugar
1 red bell pepper (chopped)
A handful of angel hair pasta
Vegetable oil for frying
Start with sweet and sour sauce. Combine red pepper, vinegar, and sugar in a small pot. Cook on medium high for about 5-10 minutes until sauce reduces by almost half. Place contents in blender. Blend until smooth then let chill.
Put oil in sauté pan on medium high heat. Add peppers cook for 1 minute or until softened. Add rice and cook for another minute until rice is hot, crack egg into the center of the pan and cook until egg is completely scrambled. Add soy sauce and cook for 30 seconds.
In another small sauté pan, heat vegetable oil on medium high heat. Season shrimp with sweet and sour sauce and salt and pepper.
For the garnish, once noodles are chilled fry in oil as if you were deep frying. Noodles will be done when you hear them stop making noise. (Roughly 20 seconds) While still hot, dust with Grippo seasoning.
Combine everything on a plate. Enjoy!