Wednesday, May 30, 2012
Shrimp with Hoisin-Peanut Sauce
Adapted from the Lettuce Wraps with Hoisin-Peanut Sauce recipe from Cooking Light (Laraine Perri, JUNE 2012). OK - I have really tried the lettuce thing twice - but I think we are going to make this again - but just cut to the chase and serve over rice. I LOVED having the mix of the stir-fry with the fresh vegetables.
1 tsp Peanut oil
1 Medium shallot, minced (around 1 1/2 tbsp)
1/3 cup Water
2 tbsp Creamy peanut butter (low fat or low sugar is fine)
2 tbsp Hoisin sauce
1 tbsp Lime juice
1 tbsp Peanut oil
1 lbs Shrimp (raw and deveined - around 31/40 count)
1 tbsp Garlic, minced (or 2 cloves)
4 Green onions, cut into 1 inch slices, divided
1/2 cup Cilantro, chopped, divided
3 tbsp Soy sauce (low sodium is fine)
1 tsp Ginger, grated
1 tsp Brown sugar
1/2 tsp Chinese five spice
1 cup Carrots, cut into thin strips (matchstick-cut)
4 oz Bean sprouts (around 1 cup)
2 splashes Sesame oil
1. To prepare sauce, heat a small saucepan over medium heat. Add peanut oil, then shallots and sauté for 2 minutes.
2. Add 1/3 cup water, peanut butter, and hoisin sauce and stir continually as you bring to a boil. Cook for one minute after it boils.
3. Remove from heat and add lime juice and let cool. It is served at room temperature.
1. Heat peanut oil in a pan over medium-high heat. Add half the green onions and sauté 1 minute.
2. Add shrimp and garlic and sauté for 4 minutes, stirring continually. The shrimp should be pink.
3. Add half the cilantro, soy sauce, ginger, and brown sugar, cooking an additional 1 minute.
4. Remove from heat and mix in a bowl with bean sprouts, carrots and the remaining cilantro.
Serve with rice with the sauce on top of the stir-fry. You can also make lettuce wraps if you are so inclined.