Shrimp Stirfry

I miss Blake's presence the most when we cook, especially on Stirfry Days. This lil sweet tradition of ours was started a while back when for a couple Sundays in a row we'd cook dinner at his place and watch "Celebrity Apprentice". Once that show was over and he got me hooked onto "The Bachelorette", it became Stirfry Mondays. My job was to cut the veggies carefully without chopping his fingers off as he'd reach over to steal pieces of carrot and red peppers. Eventually, I learned it was just safer to feed him large pieces of veggies. Save us a trip to the emergency room... Blake was in charge of sautéing the shrimp and seasoning the final product. We would have a great time cooking together.  :)

Yesterday was the first time in a long time I cooked stirfry by myself. My friends who had never tasted our stirfry thought it was delicious, but I could taste the difference. I guess I never realized that his contribution made such a significance to the taste of the dish.

Sometimes the best kind of seasoning is Love.


Carrots
Broccoli
Mushrooms
Red bell peppers
Snow peas
Olive oil
1 lb raw shrimp (deveined)
Butter
Garlic
Stirfry Sauce
Salt & Pepper

1. Cut vegetables carrots, broccoli, mushrooms, and bell peppers into edible pieces. In a heated oiled wok, cook the veggies in descending order (about a minute each before adding the next veggie on the list). Keep stirring the veggies.
2. In a separate pan, melt the butter. Add garlic and shrimp. Remove the shrimp before it well done. Add to the veggies.
3. Add the stirfry sauce. And cook until veggies and shrimp are done to your own preference.
4. Season with salt and pepper (and love)

Note: If the sauce is to watery, you can add a couple teaspoon of cornstarch OR Blake's method is to cover the wok and steam the liquid off.