Spicy Ginger Shrimp
- 2 Tbsp canola oil 30 mL
- 3 cloves garlic, minced
- 4 tsp fresh ginger, peeled and minced 20 mL
- 1/2 tsp red pepper flakes 2 mL
- Stir Fry
- 1 lb large raw shrimp, deveined and peeled 500g
- 1 Tbsp canola oil 15 mL
- 1 lb sugar snap peas 500g
- 1 cup yellow peppers, diced 250 mL
- 5 green onions, sliced diagonally
- 2 tsp black sesame seeds 10 mL
- 1/4 tsp ground pepper 1 mL
- 1/2 tsp salt 2 mL
- fresh chopped cilantro
- 1. In a non-metal bowl, combine canola oil, garlic, ginger and red pepper flakes. Add shrimp and stir. Refrigerate for about an hour.
- 2. Heat wok or frying pan over high heat. Add marinade and shrimp and cook 2-3 minutes until shrimp change to a pinkish color. Remove to a plate.
- 3. Add canola oil to pan and add the vegetables. Stirfry about 3 minutes until tender crisp. Return shrimp and juices to pan and stirfry another minute.
- 4. Season with salt and pepper and garnish with freshly chopped cilantro and black sesame seeds. Serve over steamed noodles or with rice.
- Recipe Variation: Replace shrimp with 3 chicken breasts and double the recipe of marinade. Chicken produces a less spicy dish.
|Total Fat||12 g|
|Saturated Fat||1 g|
Shrimp Pad Thai
Here is a Thai restaurant favorite that's simple enough to make in your own kitchen. Added bonus: you can control the spice level.
Shrimp Salad with Golden Raisin Vinaigrette
Shrimp, dried chilis, and coriander are classic to many a coastal south Indian meal. The yellow split peas, when used as a spice, as in this recipe's blend, is a hallmark of cooking the south Indian way. When the shrimp is pan seared with shallots (yet another "southie") and served over a bed of salad greens (never eaten in traditional Indian meals) that's drizzled with golden raisin (a component in many an Indian dessert, used here to offset the pungency from the dried red chilies in the shrimp) vinaigrette, the end result is nothing short of magic.