Monday, November 22, 2010

Ginger orange shrimp with fried rice

Is everyone ready for Thanksgiving? I think we are. I have set aside Wednesday for prep work and Thursday for the last minute stuff. I have to say meal planning the "week of" can be difficult. I spend so much time planning Thanksgiving, that it takes away from my daily meals. Taylor has been moaning and groaning that she is craving shrimp. So here goes...

2lbs washed, peeled and deveined shrimp, tails off.
1 tablespoon canola oil
1 tablespoon gingerroot, peeled and finely minced
1 teaspoon garlic, minced
1/2 teaspoon crushed chili pepper flakes
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
5 tablespoons sugar
5 tablespoons white vinegar
1 TB cornstarch



Heat a skillet over high heat for about a 30 seconds.
Add 1 tablespoon Canola oil.
Add ginger and garlic and stir-fry until fragrant; about 15 seconds.

Add and stir-fry crushed chiles and green onions.
Add rice wine and stir.

In a small bowl on the side mix together water, sesame oil, soy sauce, sugar, cornstarch and vinegar. Add  this sauce to the skillet and bring to boil.
Pour half of the sauce in a heat proof measuring cup. Add the shrimp to the skillet with the remaining sauce and cook about 2 minutes on each side. With a slotted spoon remove the shrimp. I put on top of my fried rice and spoon the sauce that you set aside on top.

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