Ginger Sesame Chili Shrimp

Ginger,Sesame,

Chili

Shrimp

Ingredients

1 pound extra large shrimp-peeled, deveined, tail on (1 dozen)

2 teaspoons salt

3 tablespoons corn starch

3 tablespoons peanut oil or vegetable oil

12" non stick skillet

Sauce

2 cups vegetable broth

1 cup pineapple juice

2 teaspoons oyster sauce

1 tablespoon soy sauce

1 1/2 tablespoons light brown sugar

½ teaspoon fresh, finely grated ginger

1/2 teaspoon fresh, minced garlic

1/4 teaspoon sesame oil

2 teaspoons rice vinegar

¼ teaspoon pepper flakes

Zest 1 lemon

1/2 teaspoon corn starch

Fresh chopped cilantro

Black sesame seeds

Julienned ginger

Lemon slices

Directions

Place the shrimp in a bowl and toss with the salt for 1 minute. Fill the bowl with cold water and rinse. Rinse 2 more times to remove salt and residue. Pat dry with paper towel and place in the refrigerator.

Sauce

Boil the vegetable broth and pineapple juice together in a small sauce pan until reduced to 1/2 cup. Let cool to room temp.

Place the remaining sauce ingredients in a small mixing bowl, add cooled vegetable/pineapple juice and whisk.

Place the shrimp in a bowl and toss with the cornstarch to coat. Heat the oil in the skillet over med-high. Once hot, add the shrimp and spread out evenly. Cook 2 minutes, occasionally move skillet, side to side to move shrimp around. After 2 minutes, turn each shrimp over and cook 1 more minute. Whisk the sauce and add. Toss or stir for 10-20 seconds to coat shrimp. Sauce will thicken. Remove from heat immediately and pour onto a serving dish.

Finish with cilantro, sesame seeds, ginger and lemon slices.

Ginger,Sesame,

Chili

​

Shrimp