Hot Shrimp Stir Fry over Wild Rice Pilaf

     This is one of my more recent recipes. I have dabbled in stir fries over the years, usually dumping some new brand of Asian condiment stir fry sauce over some over sauteed veggies, with everything tasting like it came out of whichever bottle I used.  I finally woke up and just peeled it back to the basics and had yummy success that is worth sharing. The Sriracha adds the heat factor, but there is a milder version in the Asian food aisle. The wild rice pilaf is just a healthier and tastier option to the regular white rice. A bit more expensive, but a lot more yum factor. This makes three very healthy adult portions.

For the Stir Fry

1 lb Shrimp - i go with e-z peel, tails & shells off, prefer 16-20/lb count, no less than 21-25/lb
1 Red bell Pepper diced about 3/4 inch
1 large Onion - large rough dice about 3/4 inch
2 large Celery Stalk - bias cut same size
2 Whole Carrots Bias Cut about half size
1/4 Cup Soy Sauce - low sodium if available
2 tbsp Honey
2 tbsp Sriracha - Asian hot chili sauce, add more after tasting if desired
1/2 tsp Black Pepper
1 tsp Garlic Powder or more to taste, or preferably a couple of cloves fresh minced garlic
1 tbsp Corn Starch dissolved in 1/2 cup cold water
2-3 tbsp Oil - Peanut works nice for hi temp if no allergies

     In Large Skillet or Wok, pre-heat the oil on medium high. Dump all the veggies EXCEPT  garlic at once into the pan, stirring frequently. Season with salt & pepper, remembering the soy will ad saltiness as well. They should be quick seared & heated through in about 5-10 minutes. I like them still very firm and crisp and the shrimp & sauce will add some more cooking time. Add the garlic just before adding the shrimp to center, hottest part of pan to sear. 2- 3 minute, tossing occasionally. Add the soy,honey & hot sauce, stirring to bring together. If not thick enough, add small amounts of the corn starch slurry until desired thickness

For the Rice

1 4-5oz Package Wild Rice depending on brand - I have not tried the Pecan Flavored
3 tbsp Carrot fine diced
3 tbsp Celery fine diced
6 tbsp Onion fine diced
2 1/2 cups stock low sodium, any variety is nice
Salt and pepper to taste

Saute the veggies in a tablespoon of oil. Add the rice and stock and bring to a boil, cover and reduce to simmer for an hour and 10 minutes or so. Season with salt and pepper about halfway thru the cooking time. the packages i have bought recommend 45-50 minutes, never seems done enough to me, the husk is softened enough. Perhaps i simmer to low or don't know how to appreciate an overly firm rice. Taste along the way for your preference.

Enjoy!