Shrimp with Tomatoes, Lemon and Parsley
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp dry sherry or Shaoxing rice wine
  • 2 tsp soy sauce
  • 1 tsp salt or to taste
  • 1⁄2 tsp granulated sugar
  • 2 tbsp vegetable oil
  • 1 tbsp chopped garlic
  • 2 tbsp chopped onion
  • 1⁄3 cup chopped green bell pepper
  • 8 oz medium shrimp, peeled and deveined
  • 2 plum (Roma) tomatoes, chopped into large chunks and drained
  • 3 tbsp chopped Italian parsley
  • 3 tbsp chopped green onions
  1. In a small bowl, combine lemon juice, sherry, soy sauce, salt and sugar and stir well. Set aside.
  2. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and onion and toss well. Add green pepper and toss well. Cook, tossing occasionally, until fragrant, about 30 seconds.
  3. Push peppers and onions aside. Add shrimp and spread into a single layer. Cook, undisturbed, until most of the edges turn pink, about 1 minute. Toss well. Cook other side, about 30 seconds more.
  4. 4. Add lemon juice mixture and toss well. Cook, tossing occasionally, until shrimp are cooked through, 1 to 
2 minutes more.
  5. 5. Add tomatoes and toss well. Cook, tossing once, for 
1 minute. Add parsley and green onions and toss well. Transfer to a serving plate. Serve hot or warm.
  6. *To chop plum tomatoes, trim off 
stem end, and cut each tomato lengthwise into quarters. Cut each piece crosswise into 
3 or 4 big chunks and transfer to a small bowl, leaving the juice and any easily released seeds behind on cutting board. Chopping the tomatoes in this way removes some of the juices and seeds and helps keep the sauce from diluting. These chopped tomatoes should be big, so they are in the sauce more as a vegetable than 
as a seasoning.
Recipe by Moms & Munchkins at