{"id":14345,"date":"2023-09-07T09:00:00","date_gmt":"2023-09-07T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=14345"},"modified":"2023-12-18T16:00:41","modified_gmt":"2023-12-18T21:00:41","slug":"shrimp-stir-fry-with-green-beans-and-corn","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/shrimp-stir-fry-with-green-beans-and-corn\/","title":{"rendered":"Shrimp Stir-Fry with Green Beans and Corn"},"content":{"rendered":"\n\n\n\n\n
In a small bowl, combine soy sauce, sherry, sesame oil and oyster sauce. Set aside. Heat 1 tablespoon vegetable oil in a large skillet. Add shrimp to skillet. Stir-fry until shrimp turn pink, about 2 to 3 minutes. Remove shrimp. Add remaining oil to skillet and heat. Add ginger, onion and garlic and stir-fry about 1 minute. Add green beans and corn to skillet. Cook 2 to 3 minutes. Stir in sauce, cover and steam until crisp tender, about 2 minutes. Return shrimp to pan and combine. Season with salt and pepper to taste and stir-fry until heated through, about 1 minute. Serve over rice, if desired.<\/p>\n\n\n\n
Contributed by Joyce Taylor<\/a> From: Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n\n\n DID YOU KNOW?<\/p> You can catch up to 48 quarts of shrimp (head on) with a cast net<\/a> or 30 quarts with the heads off, per person, per day.<\/p>