Chili-ginger Shrimp
Mar 11, 2008 5:40:38 GMT -8
Post by carol on Mar 11, 2008 5:40:38 GMT -8
Chili-ginger shrimp
If you're saving shrimp for weekend occasions only, this super-speedy dish may just change your mind.
340 g bag frozen, uncooked peeled shrimp
vegetable oil
pinch of salt
1 tomato, chopped
2 tsp (10 mL) finely grated fresh or bottled minced ginger
1/2 tsp (2 mL) hot chili-garlic sauce
2 green onions, thinly sliced
5 or 6 basil leaves, thinly sliced
1.Place shrimp in a sieve and rinse under cold running water until thawed, about 5 minutes. Pat dry with paper towels.
2.Lightly coat a large frying pan with oil and set over medium-high heat. When hot, add shrimp and sprinkle with salt. Stir-fry just until shrimp begin to turn pink, 1 minute.
3.Add tomato, ginger and chili-garlic sauce. Continue to stir-fry until shrimp are pink and tomato begins to break down, 3 to 4 minutes. Remove from heat and stir in onions and basil. Great over pasta or brown rice.
• In a Pinch Use a few canned tomatoes instead of a regular one, or add a few sliced cherry or grape tomatoes.
35.4 g protein
5.5 g fat
6.3 g carbohydrates
1.2 g fibre
4.7 mg iron
105 mg calcium
268 mg sodium
220 calories
Preparation time 10 minutes
Cooking time 4 minutes
Makes 2 servings
If you're saving shrimp for weekend occasions only, this super-speedy dish may just change your mind.
340 g bag frozen, uncooked peeled shrimp
vegetable oil
pinch of salt
1 tomato, chopped
2 tsp (10 mL) finely grated fresh or bottled minced ginger
1/2 tsp (2 mL) hot chili-garlic sauce
2 green onions, thinly sliced
5 or 6 basil leaves, thinly sliced
1.Place shrimp in a sieve and rinse under cold running water until thawed, about 5 minutes. Pat dry with paper towels.
2.Lightly coat a large frying pan with oil and set over medium-high heat. When hot, add shrimp and sprinkle with salt. Stir-fry just until shrimp begin to turn pink, 1 minute.
3.Add tomato, ginger and chili-garlic sauce. Continue to stir-fry until shrimp are pink and tomato begins to break down, 3 to 4 minutes. Remove from heat and stir in onions and basil. Great over pasta or brown rice.
• In a Pinch Use a few canned tomatoes instead of a regular one, or add a few sliced cherry or grape tomatoes.
35.4 g protein
5.5 g fat
6.3 g carbohydrates
1.2 g fibre
4.7 mg iron
105 mg calcium
268 mg sodium
220 calories
Preparation time 10 minutes
Cooking time 4 minutes
Makes 2 servings