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.

• Total Time: 12 mins
• Prep Time: 12 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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)

Directions:

1. Sauté the garlic and minced chilies in peanut or walnut oil over medium-high heat until garlic turns slightly brown.
2. Add the rice wine and cook for 1 minute to evaporate the alcohol.
3. Then add Tamari and lemon aspen (or Meyer lemon) juice.
4. Let cook for 1 minute.
5. Stir, add the shrimp, and raise the heat to high.
6. 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.

Reviews

[evelyn/athens]

Delicious and definitely spicy enough for my palate (and a friend I had 'sampling' with me). I used regular soy sauce and scallions and was much pleased with the end result.

[Mama's Kitchen (Hope)]

Nice flavor. Interesting fusion of Aussie and Asian. Was not as spicy as I would have liked but that can be remedied next time! Thanks for sharing this Kate!

[Mrs Goodall]

This was FABULOUS!! And easy...Definitely spicy. I like spicy, but you could cut this down to 1 1/2 serranos and it would still be hot. I love Mirin (sweet rice wine) and use it a lot...was glad to find another recipe that called for it. I made this for the ZWT II, Australian challenge, and to meet the challenge I added fresh sweet mango to the dish. Just tossed cubes of mango in the last 30 seconds of cooking. Fabulous. The combo of spicy and sweet worked well. Thanks Kate, I always love your recipes!