Tangy Honeyed Shrimp Recipe - Cooking Index
1 1/2 lbs | 681g / 24oz | Unpeeled large fresh shrimp |
3 tablespoons | 45ml | Peanut oil |
2 teaspoons | 10ml | Minced garlic |
1 teaspoon | 5ml | Minced peeled gingerroot |
1 | Condensed chicken broth - (10 1/2 oz) - undiluted | |
1 tablespoon | 15ml | Cornstarch |
2 tablespoons | 30ml | Honey |
2 tablespoons | 30ml | Catsup |
1 tablespoon | 15ml | White vinegar |
1 tablespoon | 15ml | Rice wine or dry sherry |
1 tablespoon | 15ml | Soy sauce |
1/8 teaspoon | 0.6ml | Dried crushed red pepper |
1 tablespoon | 15ml | Sesame oil |
1 teaspoon | 5ml | Chopped fresh cilantro |
2 | Green onions - cut 1" pieces, | |
And shredded | ||
Rice Timbales | ||
2 cups | 474ml | Water |
1/2 teaspoon | 2.5ml | Salt |
1 cup | 160g / 5.6oz | Long-grain rice - uncooked |
Fresh cilantro sprigs - for garnish |
Peel and devein shrimp. Pour peanut oil around top of a preheated wok or large skillet, coating sides; heat wok at high (400 degrees) for about 1 minute. Add shrimp, garlic, and gingerroot, and stir-fry for 3 to 5 minutes or until shrimp turn pink.
Combine chicken broth and next 7 ingredients, stirring until smooth. Add to shrimp mixture, stirring constantly. Bring to a boil; cook 1 minute. Stir in sesame oil, chopped cilantro, and green onions; cook until thoroughly heated. Serve immediately with Rice Timbales.
For the Rice Timbales: Combine water and salt in a heavy saucepan; bring to a boil. Gradually add rice, stirring constantly. Cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender and water is absorbed.
Press hot rice into 4 oiled 6-ounce custard cups. Immediately invert onto serving plates. Keep warm.
This recipe yields 4 servings.
Source:
The Bubba Gump Shrimp Co. Cookbook
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