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
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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