Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spicy Salt-and-Pepper Shrimp

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Spicy Salt-and-Pepper Shrimp Empty Spicy Salt-and-Pepper Shrimp

    Post by Lobo Sun 07 Feb 2016, 7:47 pm

    Spicy Salt-and-Pepper Shrimp Img65l
    Spicy Salt-and-Pepper Shrimp
    Spicy Salt-and-Pepper Shrimp Translucent
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    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 4
    Serve the shrimp with a citrus-soy dipping sauce: in a bowl, stir together 3 Tbs. fresh lemon juice, 2 Tbs. soy sauce, 1 Tbs. water, 1/2 tsp. minced fresh cilantro, 1/4 tsp. sugar and 1 garlic clove, minced. The dipping sauce may be made a day in advance, covered and refrigerated; bring to room temperature before serving.






    • 137

    Ingredients:


    • 1/4 tsp. sugar
    • 1/4 tsp. Chinese five-spice powder
    • 1/4 tsp. salt
    • 1/4 tsp. freshly ground pepper
    • 4 Tbs. corn or peanut oil
    • 1/4 cup cornstarch
    • 1 1/2 lb. large shrimp, peeled and deveined
    • 2 Tbs. minced fresh ginger
    • 3 garlic cloves, minced
    • 1 red or green jalapeño chili, seeded and minced
    • 2 Tbs. mirin

    Spicy Salt-and-Pepper Shrimp Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

    Directions:

    Make the spice mixture
    In a small bowl, stir together the sugar, five-spice powder, salt and pepper.

    Sear the shrimp
    Warm a wok or large fry pan over high heat until very hot and pour in 2 Tbs. of the oil.

    Meanwhile, spread the cornstarch on a plate. Quickly pat the shrimp dry with paper towels and dip in the cornstarch, coating both sides and shaking off the excess. Add the shrimp to the wok in a single layer and sear, turning once, just until opaque throughout, about 1 minute per side. Using a slotted spoon, transfer the shrimp to a bowl.

    Finish the dish
    Return the wok to high heat and pour in the remaining 2 Tbs. oil. Add the ginger, garlic and chili and stir-fry until fragrant, about 5 seconds. Add the spice mixture and mirin, quickly return the shrimp to the wok, and stir-fry until the shrimp are coated with the spice mixture and are heated through, 15 to 20 seconds. Transfer the shrimp to a platter and serve with the dipping sauce (see note above). Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
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