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Try the Shrimp Stir-fry or Liz’s Shrimp Spread

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Shrimp has always been a favorite of mine, and I enjoy trying new recipes and ways to serve it. It’s what I fix for myself when I can, and the other night I came up with a new Shrimp Stir-fry that was absolutely delicious. I served it on rice, but it would also be good on crusty bread, like a po-boy.
The next shrimp recipe is an old one from my late mother-in-law Liz Lowery. I first tasted it on a trip to Michigan back when Rachel and Stevie were babies. Liz served this Shrimp Spread with crackers and garlic toast, and it was great. I’ve made it for myself ever since.

New Shrimp Stir-fry
4 T. butter (or 2 T. butter and 2 T. olive oil)
3 medium onions, chopped
1 red bell pepper, seeded and cut in slivers
1 t. chopped garlic
1 jalapeno pepper, diced
2/3 c. white wine
1/2 t. salt
1/2 t. pepper
1/2 lb. raw shrimp, peeled and de-veined
2-5 dashes Sriracha sauce (or other hot sauce)
In large skillet, melt butter and sauté onions over med-low heat, stirring constantly, for 10 minutes. Add bell pepper, garlic, and jalapeno and continue stir-frying for an additional five to 10 minutes. Add wine, salt, pepper, and shrimp, and cook and stir about five to six minutes, till shrimp are pink and done.   Serve on rice. Serves two.  (Or, just me if I’m really hungry!)

Liz’s Shrimp Spread
1 (8oz) pkg. cream cheese, at room temperature
2 T. mayonnaise
4 green onions, chopped
2 T. minced green pepper
2 T. minced green olives
2 dashes Worcestershire sauce
2 dashes Tabasco sauce
1 t. lemon juice
2 c. cooked shrimp, finely chopped
Salt, pepper to taste
Combine all ingredients till well-mixed. Refrigerate at least two hours. Makes 1 1/2 cups.