facebook pixel

Saturday, March 27, 2010

shrimp sweet Sweet Shrimp

My daughter does not like any spice. She literally is in tears when I make all of our spicey food. So I find I have to make 2 batches of shrimp. While I am remaking the gamberi diablo (spicey shrimp) that I have made before. I am making another sweet version for my daughter and any of our other company that does not like spice.

I used:

1 tablespoon gingerroot, peeled and finely minced

1 teaspoon garlic, minced
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
1 1/2 tablespoons soy sauce

1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
Zest of one orange

Heat skillet 15 seconds over high heat.

Add 1 tablespoon oil.
Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
Add and stir-fry green onions.
Add rice wine and stir 3 seconds.
Add 1 1/2 tablespoons soy sauce

1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
Zest of one orange
and bring to boil.

Add cleaned, shelled, deviened shrimp. Cook until pink. Usually 3 minutes 1st side, 1-2 minutes 2nd side.
Serve over white or brown rice. Brown is healhier, white is faster.

On a side note, Tom is here from out of town. We call him "Mr. Sauce". He loves sauce. So I am making him a spicey cocktaill sauce for him to dip the shrimp in (note this is for the spicey shrimp, not the sweet).
Cocktail Sauce:
1/2 cup chili sauce

1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Refridgerate until served.

No comments:

Post a Comment

Thank you! I love comments!

Personalized TARGETED Nutrition saved me!

Personalized TARGETED Nutrition saved me!
It can save you too! Take the free health assessment (it can even hook up to your DNA test results) to see what your body REALLy needs.