Cooking Index - Cooking Recipes & IdeasTangy Honeyed Shrimp Recipe - Cooking Index

Tangy Honeyed Shrimp

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozUnpeeled large fresh shrimp
3 tablespoons 45mlPeanut oil
2 teaspoons 10mlMinced garlic
1 teaspoon 5mlMinced peeled gingerroot
1   Condensed chicken broth - (10 1/2 oz) - undiluted
1 tablespoon 15mlCornstarch
2 tablespoons 30mlHoney
2 tablespoons 30mlCatsup
1 tablespoon 15mlWhite vinegar
1 tablespoon 15mlRice wine or dry sherry
1 tablespoon 15mlSoy sauce
1/8 teaspoon 0.6mlDried crushed red pepper
1 tablespoon 15mlSesame oil
1 teaspoon 5mlChopped fresh cilantro
2   Green onions - cut 1" pieces,
  And shredded
  Rice Timbales
2 cups 474mlWater
1/2 teaspoon 2.5mlSalt
1 cup 160g / 5.6ozLong-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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