Spicy lychee shrimp

Spicy litchi shrimp

Strange, yesterday, in the doctor’s office, my blood pressure was 130/94 -I’ve never tested this high.  I’m hypertensive she said.  Exercise, lose weight (how come she didn’t tell my husband that)?  So today I got up, biked for 1 1/2 hours, ate oatmeal, and left the pork in the freezer.  At 2:00 went to CVS and took my blood pressure again and it was 117/65, where it usually sits.  Not sure what’s going on. 

Here’s dinner:

  • 1/2 large green pepper diced
  • 1/2 red onion diced
  • one clove garlic diced
  • 1 tsp minced ginger
  • 1 can drained lychees cut in half
  • 1 lb shelled freshwater shrimp

Sauce ingredients (mix together)

  • 1/2 cup lychee syrup from the can (the rest with some rum over ice with a squeeze of lime juice makes a good cocktail to drink while stir frying)
  •  tsp soy sauce
  • 1 tbsp Asian chile sauce (Siracha)
  • 1 tsp sesame oil
  • 1 tsp cornstarch

Stir fry vegetables in a little peanut oil then add lychees.  Scoop out contents into a bowl.  Reheat wok or saucepan at highest heat, add some more peanut oil and stir fry shrimp until they turn pink.  Return vegetables/lychees to pan and add sauce, stir until sauce thickens.  Serve immediately over steamed rice.


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One Response to “Spicy lychee shrimp”

  1. Andrew Says:

    4 days of Lobsters and Clam chowder… and you expect to stay “normal”?

    Lychee Prawns (Malaysianized!) sound nice… tq.

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