|
|
|
|
RECIPES |
|
Tasmanian Shrimp with Red
Chilies
Tasmanian Shrimp with Red Chilies
This delectable dish—a wonderful fusion of Australian, Mexican, and Japanese
ingredients—is infused with the heat of Serrano chilies. The sauce combines the sweet
flavor of the rice wine with the zest and energy of garlic and lemon |
|
Ingredients
1 lb. Shrimp (medium-sized), peeled
5 Cloves garlic, diced
2 Serrano chilies, seeded and minced
¼ C Walnut oil (or peanut oil)
½ C Sweet cooking rice wine (found in the Asian section of most grocery stores)
3T Tamari (soy sauce)
¼ C Australian yam-daisy greens (or fresh scallions), chopped
Juice of 10 Australian lemon aspens (or 1 American Meyer lemon) |
|
Directions
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.
Serves 4
|
|
|
|
|
Recommended |
|
McWilliams Hanwood Shiraz
Black Swan Shiraz
Black Swan Chardonnay
Black Swan Merlot
|
|
|
|
