Stir Fried Ginger Shrimp

I often try new recipes on Saturday night.   I don't usually plan to have left overs from a Saturday night meal, so if the recipe doesn't turn out well, then I haven't ruined dinner for two nights.

Tonight I made Stir Fried Ginger Shrimp.   Like most of the recipes I use, this is a Cooking Light recipe I got online at MyRecipes.com.   I have had more success with Cooking Light recipes than any other publication.    I think Cooking Light does a better job of testing their recipes.   I usually pick recipes that have several good reviews.   Stir Fried Ginger Shrimp has 18 reviews and the average is 4 or 5 stars, so seemed like it could be a winner.

I made some modifications.   I used peanut oil instead of canola oil.   I know the peanut oil isn't as healthy but I like the taste a lot better.   I also substituted red bell pepper for the celery.   Other than that, I followed the recipe closely.   Well, it was bland.   It seemed to be missing something.   My wife thought it needed some green veggies like broccoli or zucchini.   I served the dish over white Thai Jasmine rice.

I thought this was the first time I made the Stir Fried Ginger Shrimp, but after going back and looking at the reviews, I realize that I reviewed this dish back in October of 2012 and I gave the dish only 3 stars.   (I think I should change that to 1 star).    I guess I forgot that I made it before and that it wasn't that great the first time.   I need to remove this dish from my saved recipes.

My daughter is 9 years old and she is somewhat allergic to shrimp and doesn't like anything spicy.    For her, I made some poached salmon.    She loves salmon.   She dips the salmon in olive oil and lemon juice and can put away almost a half pound of salmon.    Its about the only thing I can think of that she likes enough to eat that much of.   I usually buy wild caught king salmon, fresh if its available.   I try to limit the salmon to twice / month because of concerns about mercury in fish.