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As the skillet ages you can get a build up of residual but it is nothing to worry about.

If it becomes really bad give it a goo scrub up and re-temper. Give it a light coating of oil and put it on a hot element and get it smoking hot and the let cool and wipe in more oil.

It is the oily build-up that gives them there stick free qualities.

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How to Make Shrimp Stir-Fry (Diabetic Friendly, too!); Ready in Minutes

Shrimp is always a quick and easy dish to prepare as they don't need to cook very long.  Here are a couple of recipes using shrimp in stir-fry dishes.  Try this Alabama Shrimp Stir-Fry or the Gingered Shrimp Stir-Fry Skillet for a quick and easy entree.  Both recipes are diabetic friendly.

GINGERED SHRIMP STIR-FRY SKILLET

1/2 lb medium to large shrimp, peeled and deveined

2 tsp minced fresh ginger

3 cloves garlic, minced

2 cups fresh sugar snap peas

1 red bell pepper, cut into thin strips

3 tbsp reduced-sodium soy sauce

2 cups cooked brown rice

1 tbsp dark sesame oil

1/4 cup chopped green onion

Coat a large heavy skillet with nonstick cooking spray and heat over medium-high heat.  Add shrimp, ginger, and garlic; stir-fry for a minute or so.  Add the sugar-snap peas and bell pepper; stir-fry 4 minutes or until shrimp are opaque and vegetables are crisp-tender.  Stir in soy sauce.  Continue to stir-fry another minute.  Add rice and stir-fry about 2 minutes or until heated through.  Remove from heat and stir in the sesame oil and green onion.

Yield: 4 servings at 201 Calories, 16 g protein, and 22 g carbs per serving.

ALABAMA SHRIMP STIR-FRY

1 tbsp olive oil

1 med onion, thinly sliced

1/2 cup thinly sliced celery

1 lb uncooked, cleaned medium-size fresh shrimp

6-oz fresh mushrooms, sliced

1/2 tsp minced garlic

1 cup shredded fresh spinach leaves

1/4 lb fresh English peas

1 tsp cornstarch

1/4 cup water

2 tbsp reduced-sodium soy sauce

Coat a wok or large heavy skillet with oil.  Heat at medium high for 2 minutes.  Add sliced onion and celery to wok; stir-fry 3 minutes.  Add the shrimp, sliced mushrooms, and minced garlic; stir-fry 1 minute or until shrimp turn pink.  Add shredded spinach and English peas.  Stir-fry the mixture for 30 seconds.  Combine cornstarch, water, and reduced-sodium soy sauce, stirring until cornstarch dissolves; add to shrimp mixture in wok.  Continue to cook over medium-high heat, stirring just until mixture thickens.

NOTE:  This shrimp stir fry is good served over hot cooked brown rice.

Enjoy!

About the Author

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com