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Categories:Viewed: 12 - Published at: 7 months ago
Ingredients
- 1 lb shrimp, peeled (medium-sized)
- 5 garlic cloves, diced
- 2 serrano chilies, seeded and minced
- 14 cup walnut oil (or peanut oil)
- 12 cup sweet rice wine (found in the Asian section of most grocery stores)
- 3 tablespoons tamari (soy sauce)
- 14 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)
Method
- Saute 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.
