Recipe by Chef Kate
Another recipe from Australia's Black Swan Winery, which recommends a nice Shiraz with this fusion dish.
Top Review by evelyn/athens
Delicious and definitely spicy enough for my palate (and a friend I had 'sampling' with me). I used regular soy sauce and scallions and was much pleased with the end result.
- 1 lb shrimp, peeled (medium-sized)
- 5 garlic cloves, diced
- 2 serrano chilies, seeded and minced
- 1⁄4 cup walnut oil (or peanut oil)
- 1⁄2 cup sweet rice wine (found in the Asian section of most grocery stores)
- 3 tablespoons tamari (soy sauce)
- 1⁄4 cup australian yam-daisy greens, chopped (or fresh scallions)
- 1 meyer lemon, juice of (or one and a half regular lemons or ten Australian lemon Aspens)
Directions See How It's Made
- Sauté the garlic and minced chilies in peanut or walnut oil over medium-high heat until garlic turns slightly brown.
- Add the rice wine and cook for 1 minute to evaporate the alcohol.
- Then add Tamari and lemon aspen (or Meyer lemon) juice.
- Let cook for 1 minute.
- Stir, add the shrimp, and raise the heat to high.
- Cook, stirring often, until the shrimp become pink – between one and two minutes. Then remove from the stove immediately, garnish with chopped scallions, and serve the shrimp, along with the sauce.