No-fuss shrimp for a fast meal

Try This At Home

October 22, 2006|By Cathy Thomas | Cathy Thomas,McClatchy-Tribune

Shrimp has become no-fuss convenience food.

Most of the work has been done and shrimp is ready to rumble. It's available peeled and deveined (P&D is the industry term), raw or cooked, and can be found in supermarkets and warehouse stores (either flash frozen in thick plastic bags or thawed and sold at the fish counter).

This dish is often quite spicy. But you can regulate the amount of fire by reducing the amount of Asian chili sauce to 1 teaspoon instead of 2.

Cathy Thomas writes for the Orange County (Calif.) Register, which provided the recipe analysis.

SZECHUAN SHRIMP

Serves 4

2 tablespoons dry sherry or Chinese rice wine

1 tablespoon Asian sesame oil

1 tablespoon hoisin sauce

1 tablespoon soy sauce (dark soy sauce preferred)

1 tablespoon honey

2 teaspoons Asian chili sauce

2 cloves garlic, finely minced

2 tablespoons fresh ginger, finely minced

3 tablespoons minced green onion

2 tablespoons chopped cilantro

2 tablespoons canola oil or vegetable oil

1 pound raw P&D shrimp, cut in half lengthwise

2 cups bean sprouts

To prepare sauce, in medium bowl combine sherry, sesame oil, hoisin sauce, soy sauce, honey, chili sauce, garlic, ginger, onion and cilantro.

Set aside.

Place a wok on high heat.

When wok is very hot, add oil.

When oil is hot, add shrimp.

Stir-fry until shrimp turn slightly pink, about 1 minute.

Add sauce and stir and toss until sauce glazes shrimp, about 30 seconds.

Stir in bean sprouts.

Transfer to platter and serve at once, accompanied with cooked rice.

Per serving (without rice): 206 calories, 18 grams protein, 10 grams carbohydrate, 12 grams fat, 3 grams saturated fat, 166 milligrams cholesterol, 510 milligrams sodium, trace fiber

From "Wok Fast" by Hugh Carpenter and Teri Sanderson.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.