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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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My son is coming for dinner tonight, although he's a fussy eater, this is one of his favourites, so he's chosen it. I sometimes add a sliced chilli to this too. Ingredients:
2 tablespoons oil |
4 teaspoons minced garlic |
1 kg raw shrimp, peeled,deveined |
1/4 cup white wine |
1 teaspoon chicken stock powder |
300 ml cream |
2 tablespoons finely sliced green onion tops |
hot cooked rice, to serve |
Directions:
1. Heat the oil in a wok over a medium-high heat.
2. Add the garlic and saute for 2 minutes, stirring.
3. Add the shrimp, and toss to coat, cook for about 3 minutes, or until just pink and firmed up.
4. Pour in the wine, and cook for 2 minutes, to reduce a little.
5. Add the stock powder and cream, and bring to the boil quickly.
6. Reduce the heat, and simmer for about 5 minutes or until reduced and thickened a little.
7. Stir through the sliced onion tops, and serve over hot rice in deep bowls, or a steak to make what we call Surf'n'turf..
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