Rush Hour

Even in the northern regions of the United States, July brings to mind hot summer days and hazy evenings. There are days when I wonder if I'm in Wisconsin or the Mediterranean! Keeping with that thought, I put together a simple stir-fry dish that combines fresh ingredients with a bit of spice.

This recipes takes advantage of the speed with which one can stir-fry and the convenience of shrimp that's already been cooked, peeled, and deveined and had their tails removed. Add to that presliced fresh mushrooms and canned black olives, and you're ready to have dinner on the table in about 30 minutes!

I like to serve this stir-fry with fried rice. You can always make up one of the prepackaged boxes. I suggest skipping any butter called for, though, since the stir-fry will certainly have enough flavor to carry the meal. Finish off your meal with a refreshing mint or fruit sorbet and you can call it dinner!

Mediterranean Stir-Fry

  • Cooking spray
  • 1 small Vidalia onion, coarsely chopped
  • 1/2 c. sweet red pepper, coarsely chopped
  • 1/2 c. green pepper, coarsely chopped
  • 1 c. fresh mushrooms, sliced
  • 3 garlic cloves, minced
  • 2 T. balsamic vinegar
  • 1/2 tsp. red pepper, crushed
  • 1/8 c. black olives, sliced
  • 1 (15 oz.) can diced tomatoes
  • 1 c. frozen peas
  • 2 T. cornstarch
  • 1/4 c. white wine
  • 1 lb. shrimp, ready-to-serve

Coat a deep skillet generously with cooking spray. Heat it over medium-high heat until a bead of water dances when dropped into the skillet. Add onion and both types of pepper; stir-fry until crisp-tender. Add mushrooms and garlic; stir-fry for an additional 2 minutes. Add next five ingredients (vinegar through peas) and reduce heat to medium. Cover and cook for 5 minutes.

In a small glass, combine cornstarch and wine. Mix until thoroughly combined. Slowly add to skillet and stir constantly until liquid thickens. Add shrimp and simmer until heated through. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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