Garlic Shrimp (Institute of Culinary Education) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Richard Ruben, Institute of Culinary Education, NY. I clipped this from the Star-Ledger. This recipe has an Asian twist. Ingredients:
1 lb shrimp, shelled and deveined |
1 inch piece fresh ginger, peeled and julienned |
3 garlic cloves, finely diced |
1/4 cup rice vinegar |
1/4 cup cornstarch |
1/4 cup sesame oil |
1 carrot, peeled, julienned |
1/2 lb snow peas |
1 cup soy sauce |
1/2 cup fresh cilantro, leaves only, roughly chopped |
3/4 cup scallion, sliced on the bias |
Directions:
1. Toss the shrimp with the ginger, garlic, vinegar and cornstarch. Hold to the side.
2. Heat a wok or skillet and add the oil. Place the shrimp mixture into the hot oil and cook for 5 minutes, stirring occasionally.
3. Mix in the carrots and snow peas, and cook an additional few minutes.
4. Pour in the soy sauce, and toss along with the cilantro and scallions.
5. Serve immediately with rice if desired.
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