Thursday, April 12, 2007

Asian Style Shrimp with Citrus Soy Sauce

Everyone LOVES this dish. I saw a similar recipe on a British TV morning show and made this version up. It's pretty healthy, and very tasty. Be careful if you have high cholesterol though; did you know that shrimp are fairly high in cholesterol?

Asian Style Shrimp with Citrus Soy Sauce
Makes four servings

2 lbs of raw shrimp (peeled and de-veined)
1/2 cup of finely chopped cilantro
1 tsp of red pepper flakes
5-6 cloves of garlic, finely chopped
1 bunch of spring onions chopped
1/2 cup of soy sauce (you can use reduced sodium soy sauce as well)
1/4 cup + 2 tbsp of olive oil
juice of one lemon
1 tsp of sesame oil (optional)

Toss the raw shrimp with the cilantro, red pepper flakes and garlic and marinade the shrimp for at least 20 minutes.

If you have a wok, add the two tablespoons of olive oil to it and heat it up. Otherwise, use a pan with a large surface area. Stir frying is a method in which you cook your food quickly. The more surface area your pan has and the hotter it is, the faster your food will cook.

When the wok is hot, add the shrimp to the pan, stirring continually. When the shrimp start to lose their gray color, add the spring onions and continue to stir. As soon as all the shrimp have lost their gray color, take the contents of the pan out with a slotted spoon (you want to leave the juices in the pan for the sauce).

Leave the shrimp in a covered dish so that they stay warm. In the wok, add the remaining ingredients to the juices that are left in the pan; the soy sauce, lemon juice, olive oil and sesame oil. Bring to a boil, and cook for a minute or two. If desired, reduce the sauce.

Serve the shrimp over white rice (I use basmati rice but any variety that you like would work). Pour some sauce on top of the shrimp and rice and enjoy.

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