Chili Garlic Shrimp with Snow Peas
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 203 |
| pro | 19 g |
| total fat | 10 g |
| sat. fat | 10 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 129 mg |
| sodium | 354 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 23% |
| vit A | 10% |
| vit C | 38% |
| folate | 10% |
-
2 tbsp (25 mL) tomato paste
2 tbsp (25 mL) dry sherry (optional)
1 tbsp (15 mL) hoisin sauce
2 tsp (10 mL) soy sauce
1/2 tsp (2 mL) granulated sugar
1/2 tsp (2 mL) chili garlic sauce
2 tbsp (25 mL) vegetable oil
4 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1/4 tsp (1 mL) hot pepper flakes
1 lb (500 g) large raw shrimp, peeled and deveined
6 oz (175 g) snow peas, trimmed
1 tsp (5 mL) sesame oil
Preparation:
In small bowl, whisk together tomato paste, sherry (if using), hoisin sauce, soy sauce, sugar, chili garlic sauce and 3 tbsp (45 mL) water. Set aside.
In wok or large skillet, heat oil over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds.
Add shrimp and tomato paste mixture; boil, stirring, for 3 to 4 minutes or until thickened and shrimp are pink.
Meanwhile, in saucepan of boiling water, blanch snow peas for about 2 minutes or until tender-crisp. Drain and arrange on plate. Top with shrimp mixture; drizzle with sesame oil. Toss if desired.
In wok or large skillet, heat oil over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds.
Add shrimp and tomato paste mixture; boil, stirring, for 3 to 4 minutes or until thickened and shrimp are pink.
Meanwhile, in saucepan of boiling water, blanch snow peas for about 2 minutes or until tender-crisp. Drain and arrange on plate. Top with shrimp mixture; drizzle with sesame oil. Toss if desired.
Source
Canadian Living Magazine: May 2008
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