RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1721
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| Recipe Name: |
Pan-Seared Shrimp with Ginger-Hoisin Glaze |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.65
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.
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Ingredients:
2 Teaspoons ginger root grated
1.5 Pounds shrimp, 26-30 (large) peeled and deveined
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Directions:
Stir together hoisin sauce, rice vinegar, soy sauce, ginger, water, and scallions in small bowl. Set aside.
Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper flakes, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with hoisin mixture and toss to combine.
Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
262 |
Total Carbs: |
6.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
258.0 |
Fat: |
10.0 |
Protein: |
34.34 |
| Fiber: |
0.52 |
Sodium: |
147.31 |
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