Spicy Sour Botan Shrimp
- Total Time
- 30 minutes
- Rating
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Ingredients
- â…“cup fresh lemon juice
- 1teaspoon Chinese chili paste with garlic (sold in Asian stores)
- 2teaspoons Japanese soy sauce
- 8fresh jumbo shrimp, each about 1½ ounces: botan, Santa Barbara or tiger shrimp, shelled and deveined
- Sea salt
- Freshly ground black pepper
- 1branch broccoli, stem removed, cut in small florets
- 2tablespoons clarified butter
- 3½ounces enoki mushrooms
- 10chives cut in 1½-inch pieces
Nutritional analysis per serving (4 servings)
87 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 2 grams protein; 231 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine lemon juice, chili paste and soy sauce, and set aside.
- Step 2
Briefly rinse shrimp in cold water, drain them, and sprinkle with a little salt and pepper. Set aside.
- Step 3
Have a medium-size bowl of ice water ready. Bring a small pot of water to a boil. Add pinch of salt. Add broccoli, and cook 1½ minutes. Drain, and transfer to ice water. Drain well.
- Step 4
Place a medium-size skillet over high heat. Add butter. Add shrimp, and sauté, turning once, until shrimp are nearly cooked through and opaque, about 3 minutes. Add lemon juice mixture. Stir-fry briefly. Remove shrimp from pan with a slotted spoon, draining well. Cook liquid in pan over high heat a minute or two, until reduced and slightly thickened. Add broccoli, mushrooms, chives and shrimp. Stir-fry to coat with sauce. Transfer to serving dish and serve.
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