Thursday, April 14, 2016

Rosie Makes Sriracha Shrimp.

I'm in the mood for shrimp.
Specifically, spicy shrimp.

Ingredients for the sauce:
1/3 cup sweet chili sauce
3 TB rice vinegar
3 TB soy sauce
1 TB Sriracha sauce
1 tsp red pepper flakes
1 TB cornstarch
2 garlic cloves, minced
1-inch knob of frozen ginger, juiced and minced
1 TB sesame oil
1 TB peanut oil
splash of water

about 3/4 pound of shrimp, peeled, tails on
1/2 bunch broccoli florets
handful snowpeas
sliced scallions
toasted sesame seeds

Whisk together sweet chili sauce, vinegar, soy, sriracha, red pepper, cornstarch, minced garlic, and ginger.  For the ginger, I always have frozen cubes of ginger.  To juice, nuke the frozen cube of ginger for about 23 seconds. Squeeze with fingers to juice into the bowl.  Run the remaining pulp through a garlic press and scrape into the bowl.

Heat sesame oil and peanut oil.  Add in broccoli and snow peas and stir fry.  Cook about a minute then add in shrimp.  Cook about 2-3 minutes depending on size.  Add in splash of water to help the shrimp cook evenly.  Pour in sauce and heat through.

Serve with quinoa, sliced scallions, toasted sesame seeds, and extra soy, chili sauce, and/or pepper flakes if desired.


 Squeeze the ginger juice out.

 Stir fry the broccoli and snow peas.

Add in the shrimp.

Add sauce and cook until bubbly and shrimp is just done.

I served mine on a bed of quinoa
and topped it off with toasted sesame seeds
and sliced scallions.

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