2 lbs peeled deveined shrimp
12 oz snow pea pods
12 oz package Shredded broccoli, carrots and cabbage slaw
12 oz assorted raw vegetables, such as peppers, asparagus and onion
1 can whole baby corn
1 1oz package dried porcini mushrooms, or any mushrooms of choice
3 Tb toasted sesame oil or vegetable oil
2 Tb soy sauce
1-2 Tb blackening spice (I prefer the blackening spice from the Spice and Tea Exchange)

Rinse and drain shrimp in colander. Dry a bit with paper towels. Add to mixing bowl. Add blackening spice and rub in well. Heat 1 Tb oil in large skillet over medium heat.

Add shrimp and sauté. Increase heat to medium-high. Cook shrimp for several minutes, stirring constantly, until tails curl and shrimp are pink.

Remove to bowl and set aside.

Clean skillet and heat 2 Tb oil. When a slight white smoke appears, add all vegetables, then can of baby corn (drained just slightly). Sauté vegetables over medium heat. Add soy sauce. Add shrimp and blend all together for a few minutes.

Remove from heat and let rest a few minutes. Garnish with black sea salt (optional). Serve over white rice.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet