Be the first to Shrimp is stir-fried and caramelized with garlic, scallions, and red chile pepper, then finished with fresh lime juice.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1-1/2 pounds medium shrimp, peeled and deveined
- 2 Tablespoons oyster sauce
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon flour
- 3 Tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/2 cup water
- 2 Tablespoons sugar
- 4 scallions (white part only), chopped
- 1 small onion, chopped
- 1 fresh red chili pepper, thinly sliced (optional)
- Freshly ground black pepper to taste
- 1 lime
- Sprigs cilantro (optional garnish)
Preparation:
In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper, and flour. Set aside to marinate for 5 to 10 minutes.
In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown. Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink. Add the water and sugar and simmer for 3 minutes. Add the scallions and onion and stir-fry for 2 minutes. Add the chili pepper, if desired, and black pepper to taste. Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter.
Garnish with cilantro, if desired. Serve immediately.
Yield: 4 to 6 servings
Nutritional analysis for each serving, based on 6: 205 calories, 21 g. protein, 10 g. carbohydrates, 9 g. fat, 156 mg. cholesterol, 1 g. saturated fat, 532 mg. sodium, 1 g. dietary fiber.
Recipe Source: The Vietnamese Cookbook by Diana My Tran (Capital Books)
Reprinted with permission.
In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown. Transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink. Add the water and sugar and simmer for 3 minutes. Add the scallions and onion and stir-fry for 2 minutes. Add the chili pepper, if desired, and black pepper to taste. Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter.
Garnish with cilantro, if desired. Serve immediately.
Yield: 4 to 6 servings
Nutritional analysis for each serving, based on 6: 205 calories, 21 g. protein, 10 g. carbohydrates, 9 g. fat, 156 mg. cholesterol, 1 g. saturated fat, 532 mg. sodium, 1 g. dietary fiber.
Recipe Source: The Vietnamese Cookbook by Diana My Tran (Capital Books)
Reprinted with permission.
