Saturday, July 24, 2010

Cilantro Shrimp

This is from the August issue of Cooking Light. We both really liked this - though don't attempt it if you aren't a cilantro fan. It had a lot of flavor, a little heat, and took as long as the rice takes to cook (for white rice, just 15 minutes) to chop everything and cook it.

Cilantro Shrimp
1 tablespoon dark sesame oil
3 cups (1 inch) slices green onion
2 tablespoons minced peeled fresh ginger
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
3.5 tablespoons low sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
2 cups chopped fresh cilantro
3 cups hot cooked brown rice (we used white)

Heat wok or large skillet over high heat. Add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan. Stir fry 1 minute. Add shrimp, stir fry 2 minutes. Stir in soy sauce and chile paste; stir fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring consistently until cilantro wilts. Serve over rice.

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