Tandoori Shrimp with warm Hoisin Slaw
Ingredients:
1/2 head of cabbage
2 carrots
1/4 of a small onion
1/2 of a large green bell pepper
1 clove garlic
(slice all veg thinly)
Slaw sauce:
4 T low sodium soy sauce
1 T Hoisin
2 t Korean pepper paste
1/2 t grated ginger
Tandoori Curry Paste:
1T grated onion
1T grated garlic
1T grated ginger
2T ground coriander
1T ground cumin
1T ground cayenne
1T paprika
1T ground turmeric
1t ground black pepper
1t kosher salt
(blend together with 2t of oil to form a paste)
1 lb jumbo shrimp
1 cup Jasmine rice
Rub shrimp with half of Tandoori paste and set aside. (Save the rest of the paste for some tandoori {insert protein here}.) Cook rice according to package directions. Coat a large skillet with canola oil and stir fry veggies for 4 minutes (makes sure they still have some bite). Add the sauce mixture to the veggies and cook another 2 minutes. Remove veg from the pan and keep warm until chow time. Coat the same skillet with oil and saute shrimp 2 minutes per side. Top pipping hot bowls of rice with the slaw and shrimp.
Enjoy!
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