1/2 Photos of Tasmanian Shrimp With Red Chilies
Chef Kate's Note:
Another recipe from Australia's Black Swan Winery, which recommends a nice Shiraz with this fusion dish.
My Private Note
Units: US | Metric
- 1 lb shrimp, peeled (medium-sized)
- 5 garlic cloves, diced
- 2 serrano chilies, seeded and minced
- 1/4 cup walnut oil (or peanut oil)
- 1/2 cup sweet rice wine (found in the Asian section of most grocery stores)
- 3 tablespoons tamari (soy sauce)
- 1/4 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)
- 1Sauté the garlic and minced chilies in peanut or walnut oil over medium-high heat until garlic turns slightly brown.
- 2Add the rice wine and cook for 1 minute to evaporate the alcohol.
- 3Then add Tamari and lemon aspen (or Meyer lemon) juice.
- 4Let cook for 1 minute.
- 5Stir, add the shrimp, and raise the heat to high.
- 6Cook, 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.
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Nutritional Facts for Tasmanian Shrimp With Red Chilies
Serving Size: 1 (203 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 292.3
- Calories from Fat 134
- Total Fat 14.9 g
- Saturated Fat 1.5 g
- Cholesterol 220.8 mg
- Sodium 1009.7 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 0.8 g
- Sugars 0.9 g
- Protein 25.7 g