Tommy Gomes' Broken Shrimp Stir Fry

You never know what you're going to find at Catalina Offshore Products. I mean, of course, besides the seafood. Usually, COP's Tommy Gomes is out on the floor schmoozing with chefs and other customers and friends. And if you time it right, he's in his little open kitchen cooking up simple delicious dishes that show off the product.

It had been awhile since I'd been in but I was in the neighborhood and figured he'd be around to say hi to and I could pick up some fish for dinner. In fact, he was and, yes, he was in the kitchen cooking. On a wok. That I hadn't seen before. Usually, he's grilling something on the flat cook top. Tommy stir frying was new. Then he gave me a taste of the dish--stir fried broken shrimp with vegetables. It was fabulous!

Tommy made another batch and showed me what he did. There's no strict recipe but that's because it's just so easy. And I love the broken shrimp; it's simply raw shrimp that was leftover from other uses, shelled and chopped up. If you don't need to have beautiful whole shrimp for a dish, this is terrific (and cheaper).

Tommy's Broken Shrimp Stir Fry

Ingredients
Peanut oil
Chopped vegetables (any combination you like)
Broken shrimp
Olive oil
Your favorite marinara (jarred or homemade; Shhh, Tommy actually uses Ragu)
Black ground pepper
Juice of half a lemon

Directions
Heat the wok and add peanut oil. Add the vegetables and stir fry until cooked through.

Add the shrimp and stir fry until the shrimp turns pink.

Toss in some olive oil. (Tommy says it offsets any bitterness from the peanut oil.) Then add your marinara sauce--enough to coat; don't drown the stir fry with it. Mix well and add pepper and lemon juice.

Cook for another minute or so to combine the flavors. Serve over rice.

FYI, I'll have another related post soon with a divine stir fry using the broken shrimp--and OH MOMO by World Curry, a line of curry pastes from the owner of Pacific Beach's World Curry. Here's a sneak peak:

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