Tasmanian Shrimp With Red Chilies

"Another recipe from Australia's Black Swan Winery, which recommends a nice Shiraz with this fusion dish."
 
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photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope
photo by Mrs Goodall photo by Mrs Goodall
Ready In:
12mins
Ingredients:
8
Serves:
4
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ingredients

  • 453.59 g shrimp, peeled (medium-sized)
  • 5 garlic cloves, diced
  • 2 serrano chilies, seeded and minced
  • 59.14 ml walnut oil (or peanut oil)
  • 118.29 ml sweet rice wine (found in the Asian section of most grocery stores)
  • 44.37 ml tamari (soy sauce)
  • 59.14 ml 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)
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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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