Entrees

Stir Fry Shrimp with Parsnip Rice

Sarah Lavoie

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Sarah Lavoie.  Sarah says, "I love meals that are fast, fresh, healthy, and use only 1 pan! This meal meets all these requirements."

Shrimp Stir Fry with Parsnip Rice

Prep Time

15 minutes

Cook Time

15 minutes

Yield

4 Servings

Ingredients

12 ounces shrimp (frozen, cooked, thawed, peeled, no tails)
1 pound parsnip
1 onion (medium, chopped)
12 ounces mushrooms, cremini (sliced)
2 tablespoons canola oil (divided)
2 tablespoons soy sauce

Instructions

Peel parsnips and cut into chunks about 1/2-inch thick. Put into a food processor and pulse until the parsnips bits are about rice sized. 

Heat 1 Tbsp canola oil in a large pan over medium-high heat until it shimmers. Add parsnip "rice" and stir fry until tender, about 3-5 minutes.  Remove and reserve.

Add 1 Tbsp canola oil to the pan and heat over medium-high heat until it shimmers. Add onion, cook until tender about 2-3 minutes. Add mushrooms and stir fry until mushrooms start to sweat.  Add shrimp and reserved parsnip rice and cook until shrimp is pink with red tails and slightly white and opaque in color. Add soy sauce, stir until warmed through, and serve!

Notes

Add any other in season vegetables as you wish.