The Hubs and I decided that we needed to try new foods and flavors. So I suggested we try recipes from different areas of the world. We decided to start with Asia and had Asian Week. I made 2 recipes based off of that idea.
Recipe 1
Pan Seared Shrimp with Soba noodles and Broccoli source Proceed with Caution
Ingredients:
For the Shrimp2 tablespoons vegetable oil (I used EVOO)1 1/2 pounds of shrimp (21/25 count), peeled and deveined1/4 teaspoon table salt1/4 teaspoon ground red pepper flakes1/8 teaspoon granulated sugarFor the Sauce2 tablespoons hoisin sauce1 tablespoon rice vinegar1 1/2 teaspoons soy sauce2 teaspoons fresh grated ginger2 teaspoons water2 scallions, sliced thin8-12 ounces of Soba noodles, cooked and drained2 cups of broccoli
Directions:Combine sauce ingredients in a small bowl and mix well. (Double if pairing with noodles)Heat 1 tablespoon oil in a skillet over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper, and sugar together in a bowl. Add half the shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; Using tongs, flip shrimp and toss until all but very center of shrimp is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining oil and shrimp. After second batch has stood off heat, return first batch to skillet along with sauce mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes.Add cooked soba noodles and broccoli along with remaining sauce. Toss to combine, then serve.Verdict:
We absolutely loved this recipe. The flavor was wonderful. On top of that it was exceptionally easy to make. Plus these are ingredients we usually have in the house. Definitely getting added to the recipe rotation.
Recipe 2
Kung Pao Shrimpsource Men's Health Magazine
Ingredients:1 tablespoon low-sodium soy sauce1/4 cup orange juice2 tablespoons red wine vinegar1 1/2 teaspoons cornstarch1 tablespoon sugar1 tablespoon vegetable oil5 small dried chillies or 1 teaspoon red chili flakes (I only used 1/2 tsp., but I don't like it too hot)6 scallions chopped, save the greens for garnish2 cloves garlic, minced1 1/2 teaspoon fresh grated ginger1 large red pepper, seeded and chopped 1 pound medium to large shrimp, peeled and deveined1/2 cup roasted, unsalted peanuts. plus more chopped for garnishDirections:Combine soy sauce, orange juice, vinegar, cornstarch, and sugar in bowl. Set aside.Place a wok or large pan over high heat and add oil. When oil is lightly smoking, toss in chillies, scallion whites, garlic, and ginger.Stir-fry for 30 seconds, until fragrant, but not browned or burnt. Add bell peppers and cook for another minute, stirring constantly with spatula. Then add shrimp and peanuts, and cook until shrimp turns pink, about 3 minutes.Stir in the sauce and cook just long enough for it to thicken and form a light sheen around shrimp and vegetables, about 30 seconds.Serve over a scoop of brown rice, sprinkled with chopped scallion tops and peanuts.Verdict:
Another yummy dish. This one was selected by the Hubs and we both loved it. Very easy to make and we love the flavors. Also uses ingredients we have in the house regularly. I did add some (did not measure) hoisin sauce because we like the sweeter flavor.