Tangy Honeyed Shrimp

Recipe Ingredients

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

Recipe Instructions

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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