Beeriyaki Stir Fry

I don't know what it is about summer, but it just makes me want beer, to drink and to cook with. This delicious concoction is a mixture of beer brats and a shrimp stir fry, and it is suprising and delicious. This fun combination is a great easy week night dish. You may have noticed that I have been a little shrimp happy lately, and that is because I made an awesome supermarket discovery, the un-peeled un-deviened non-frozen shrimp that I used to buy (and peel and devein myself) are the same price as the frozen, peeled and deveined shrimp. Amazing! So much easier (and less work) to un-thaw, than to peel and devein. So let the shrimp-a-poluzza continue.

Beeriyaki Shrimp and Sausage:
1/2 lb of shrimp
1 pork sausage (big link)
1/2 bottle of beer
1 tbsp of sriracha
2 tbsp of lime juice
1 bell pepper
1 cup of broccoli, chopped
1 cup of sugar snap peas
1/2 jalapeno
2 tbsp of teryaki sauce
2 tsp of cornstarch
1/4 cup of panko bread crumbs
Canola oil for cooking
salt, pepper
Rice for serving

In a medium sized bowl mix the beer, Sriracha, and lime juice. Season lightly with salt and pepper, add shrimp and refridgerate for about 20 minutes. Heat a large skillet over medium-high heat and add sausage to brown. Remove sausage from pan (does not need to be cooked through), and set asside. Coat the bottom of the pan in oil. Chop pepper, broccoli and add to the pan. Add snap peas whole to the pan. Mince jalapeno and add to the pan. Cook, stirring occasionally until vegetables are browning slightly, then reduce heat to medium low. Chop the seared sausage as small as you can and add to the veggies. Drizzle the mixture with the teryaki sauce and stir to combine. Add the shrimp, reserving the marinade. While the shirmp are cooking, whisk the cornstarch into the marinade. Add to the pan and turn heat to high, bring everything to a boil and stir until the sauce thickens. Remove from heat and stir in the panko, season with salt and pepper to taste. Serve with rice.

Happy Eating.