My youngest son absolutely loves shrimp and has been asking me repeatedly to make his all-time favorite shrimp dish, spicy szechwan shrimp. So, that is what we are having tonight. Here is the recipe:
Marinade:
2 TBSP dry sherry
1 TBSP dark sesame oil
1 TBSP hoisin sauce
1 TBSP dark soy sauce
1 TBSP honey
2 tsp. Asian chile sauce
2 cloves garlic, minced
2 TBSP fresh ginger, minced
3 TBSP green onion, minced
2 TBSP cilantro, chopped
1 lb. peeled and deveined shrimp, tails removed
2 TBSP grapeseed oil
1. In a medium bowl, prepare marinade by combining the sherry, sesame oil, hoisin sauce, soy sauce, honey, chile sauce, garlic, ginger, green onion, and cilantro.
2. Add shrimp to marinade; cover and refrigerate up to 8 hours.
3. Preheat a wok to high. Add grapeseed oil to coat the wok. Add shrimp to the wok, reserving marinade. Stir-fry until shrimp are pink, 1-2 min. Add marinade and toss to coat the shrimp. Serve immediately over rice.
Marinade:
2 TBSP dry sherry
1 TBSP dark sesame oil
1 TBSP hoisin sauce
1 TBSP dark soy sauce
1 TBSP honey
2 tsp. Asian chile sauce
2 cloves garlic, minced
2 TBSP fresh ginger, minced
3 TBSP green onion, minced
2 TBSP cilantro, chopped
1 lb. peeled and deveined shrimp, tails removed
2 TBSP grapeseed oil
1. In a medium bowl, prepare marinade by combining the sherry, sesame oil, hoisin sauce, soy sauce, honey, chile sauce, garlic, ginger, green onion, and cilantro.
2. Add shrimp to marinade; cover and refrigerate up to 8 hours.
3. Preheat a wok to high. Add grapeseed oil to coat the wok. Add shrimp to the wok, reserving marinade. Stir-fry until shrimp are pink, 1-2 min. Add marinade and toss to coat the shrimp. Serve immediately over rice.
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