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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead, notes Beth Malchiodi of Brooklyn, New York. It's a welcome change from rice. Ingredients:
1 cup shredded cabbage |
3 teaspoons canola oil, divided |
1 slice onion, halved |
1 garlic clove, minced |
8 uncooked large shrimp, peeled and deveined |
2 tablespoons water |
1 tablespoon soy sauce |
1 tablespoon minced fresh cilantro |
1/8 teaspoon crushed red pepper flakes |
Directions:
1. In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage. Yield: 1 serving.
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