Prep 12 mins
Cook 0 mins
Another recipe from Australia's Black Swan Winery, which recommends a nice Shiraz with this fusion dish.
- 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)
- Sauté 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.
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.
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!
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!