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Phone: 503-823-3700

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55 SW Ash Street, Portland, OR 97204

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Lunch in Good Company


PF&R’s Fire Blog went live on Monday, October 19th with a challenge posed to all 30 stations…the first station to send in any type of blog entry and picture would receive free, dripping with cheese, sizzling pizzas for ALL 3 SHIFTS! Can you guess which station stepped up to the plate and were the first ones to submit their world famous Asparagus, Shrimp, and Scallop Stir Fry recipe??!!! 

Station 22 B-Shifters!


There are three shifts (A, B, and C) that staff each of PF&R’s 30 stations.  PF&R firefighters work for 24 hours and then get 48 hours off. The B-shift at Station 22 includes six firefighters and two Lieutenants. The pizzas were purchased from Mississippi Pizza in North Portland and were thoroughly enjoyed by Station 22 B-Shifters!

Try Station 22’s Asparagus, Shrimp, and Scallop Stir Fry recipe and let us know what you think!



Station 22’s Asparagus, Shrimp, & Scallop Stir Fry Recipe 




   * 1 pound frozen shelled, deveined shrimp
   * 1 pound bay scallops
   * 1 pound of sliced mushrooms
   * 3/4 pound asparagus
   * 8 to 9 ounces fresh linguine
   * 1 tablespoon olive oil
   * 2 cloves garlic, peeled, and pressed
   * 1 cup chopped tomatoes
   * 3/4 cup chopped fresh cilantro
   * About 1/2 cup skimmed chicken broth
   * Salt and pepper



1.  Place shrimp in a colander; rinse frequently with cold water until thawed, about 5 minutes. In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.

2.  Break off and discard tough stem ends from asparagus. Rinse asparagus and cut diagonally into 1 1/4-inch lengths.

3.  Add linguine and shrimp to boiling water; cook, uncovered, until pasta is barely tender to bite and shrimp are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. Wash colander and pour pasta and shrimp into it; rinse with hot water and drain.

4.  Rinse pan and return to high heat. When dry, add oil, garlic, mushrooms, and asparagus. Stir often until garlic begins to brown, about 2 minutes. Add tomatoes, cilantro, and 1/2 cup broth; bring to a boil, then reduce heat to medium.

5.  Pour shrimp mixture and scallops into pan. Mix until pasta is hot, 1 to 2 minutes. For a moister dish, add 2 to 4 more tablespoons broth. Pour into a wide bowl. Add salt and pepper to taste.


Station 22:  Did you Know?

Station 22 is located at 7205 N. Alta Avenue close to the St. John’s Bridge.  Both an Engine and a Truck are housed at Station 22’s;   Portland Fire & Rescue calls this a “double company.”  The two apparatus responded to almost 2,600 calls last fiscal year.  Station 22 also is home to two quads and a brush unit.  The quads and brush unit are used primarily for wildland response, controlled burns, hauling gear, and park patrol.

October 22, 2009


Add a Comment


Randy Leonard

October 22, 2009 at 11:39 PM

Station 22 was my first assignment out of training in 1978. Seeing the members lined up at the kitchen table brought back many good memories.

Thank you each for your service to our city. I am very proud to be your Commissioner.

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