Hot-and-Sour Shrimp with Chinese Cabbage |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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You can also grill these zesty shrimp. Place the shrimp skewers on a grill rack coated with cooking spray; grill the shrimp 4 minutes on each side or until done. Ingredients:
1/4 cup orange marmalade |
1 tablespoon olive oil |
2 tablespoons fresh lime juice |
2 tablespoons garlic chile sauce (such as house of thai) |
1/4 teaspoon salt |
1 1/2 pounds jumbo shrimp (about 20), peeled and deveined |
cooking spray |
1 teaspoon vegetable oil |
1 teaspoon dark sesame oil |
6 cups shredded napa (chinese) cabbage |
1/4 teaspoon salt |
Directions:
1. Combine first 5 ingredients in a large heavy-duty zip-top plastic bag; add shrimp. Seal; toss to coat. Marinate in refrigerator 1 hour.
2. Preheat broiler.
3. Remove shrimp from marinade, reserving marinade. Pour reserved marinade into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until marinade boils; set aside.
4. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes or until done. Keep warm.
5. Heat vegetable and sesame oils in a large nonstick skillet over high heat; add cabbage. Cook 2 minutes or until cabbage wilts; sprinkle with salt. To serve, arrange shrimp on top of cabbage; drizzle with marinade.
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