Tonight we were trying to use up some leftover rice and half a bag of sugar snap peas.  We checked the freezer and saw a box of frozen shrimp (mom says its good to always have frozen shrimp in the freezer but she’s a little kooky).  Anyway, we also had some fresh ginger (and we always have red onions and garlic), so we decided to make a simple shrimp and peas stir fry.  (We are using the word “we” generously: Alex did most of this meal because Max was studying for a big test.)

Here are the ingredients:

The first step was to rinse the shrimp in cool water to thaw them and to remove the tails.  It’s ok to leave on the tails if you are just cooking shrimp to dip in cocktails sayce but when they are part of a dish, we think its best to remove them.  Otherwise some unsuspecting eater might swallow a shrimp tail.  Anyway, next step is to chop the garlic, onion and ginger and prepare the left over takeout rice for reheating.  Then its time to start sauteeing. We do stir fry in layers: first the garlic, ginger and garlic; then the vegetable and then the shrimp (because it cooks the fastest).

What we liked about this meal was that it was super fast to make, used up left overs and was healthy.  We added a little soy sauce at the end, heated up the rice in a microwave and had a great meal!