Tasmanian Shrimp With Red Chilies |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Another recipe from Australia's Black Swan Winery, which recommends a nice Shiraz with this fusion dish. Ingredients:
1 lb shrimp, peeled (medium-sized) |
5 garlic cloves, diced |
2 serrano chilies, seeded and minced |
1/4 cup walnut oil (or peanut oil) |
1/2 cup sweet rice wine (found in the asian section of most grocery stores) |
3 tablespoons tamari (soy sauce) |
1/4 cup australian yam-daisy greens, chopped (or fresh scallions) |
1 meyer lemon, juice of (or one and a half regular lemons or ten australian lemon aspens) |
Directions:
1. Sauté the garlic and minced chilies in peanut or walnut oil over medium-high heat until garlic turns slightly brown.
2. Add the rice wine and cook for 1 minute to evaporate the alcohol.
3. Then add Tamari and lemon aspen (or Meyer lemon) juice.
4. Let cook for 1 minute.
5. Stir, add the shrimp, and raise the heat to high.
6. Cook, stirring often, until the shrimp become pink – between one and two minutes. Then remove from the stove immediately, garnish with chopped scallions, and serve the shrimp, along with the sauce.
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