Tone’s Feature Recipe: Shrimp Stir Fry

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Tones Feature Recipe: Shrimp Stir Fry

Shrimp Stir Fry
1 ½ lbs. 16/20 count shrimp
Tone’s® Salt, to taste
3 tablespoons Tone’s® Six Pepper Blend Seasoning
Oil, coating & cooking
3 celery stalks, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1 orange bell pepper, chopped
2 carrots, peeled & chopped
1 cup water, deglaze
1 teaspoon fish sauce
1 tablespoon Tone’s® Chicken Base
½ cup water
1 tablespoon Argo® Corn Starch

•Season shrimp with Tone’s® Six Pepper Blend Seasoning and salt. Coat shrimp with oil and place in the refrigerator to chill at least 30 minutes.
•Using a medium-sized skillet on medium-high heat, add oil and then cook shrimp until they are done—they should be pink. Remove shrimp from skillet and set aside.
•In the same skillet add celery, onion, bell peppers and carrots and cook on medium-high heat. Slowly add water to deglaze, then add fish sauce and Tone’s® Chicken Base.
•Mix water and Argo® Cornstarch and ½ cup of water together. Add this mixture to the skillet slowly until the mixture has reached your desired thickness.
•Add shrimp back to the skillet and blend with vegetables. Serve over rice.

2 cups water
1/3 stick butter
1 cup long grain rice
Fresh parsley, to taste & chopped
Tone’s® Salt & Pepper, to taste

•Add water to a pan on high heat. Then add 1/3 stick of butter and rice. Season with fresh parsley, salt and pepper to taste.
•Bring to a boil, cover and let simmer until all liquid has absorbed. Serve with shrimp and vegetables.

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


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