Ginger-Chutney Shrimp Stir Fry. New Music From Louise Burns.

Ginger-Chutney Shrimp Stir Fry
mangoing
Change up your stir fry with the addition of sweet and spicy mango chutney. A bag of frozen mixed veggies for stir fry makes meal prep a snap.

Ginger-Chutney Shrimp Stir Fry
Ginger-Chutney Shrimp Stir Fry

Ingredients:

2 tablespoons canola oil
1 pound uncooked medium shrimp, peeled and deveined, tails removed
1 tablespoon minced gingerroot
3 cups frozen pepper and onion stir-fry blend, thawed
3/4 cup mango chutney
2 tablespoons water
Chopped cilantro, to garnish
Hot cooked rice, to serve

Directions:

1. In a large skillet, heat oil over medium-high heat. Add shrimp and ginger. Stir-fry 5 minutes or until shrimp turn pink.

2. Stir in remaining ingredients. Cook until vegetables are crisp-tender, stirring occasionally. Garnish with cilantro and serve with rice.

Serves 4

Recipe from Simple & Delicious Magazine
Ginger-Chutney Shrimp Stir Fry

Monday gets a lot easier when you have great music to kick the week into action.

“Who’s The Madman” is new from Vancouver-based singer Louise Burns. It’s infectious pop with a warning label.

“And so it goes,
you spend your life spinning out of control
And then you know,
you’ve spent your life chasing after a ghost.”

Check out Louise Burns on her Website. You can buy the music here.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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