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.

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