Oriental Shrimp and Dip
| Preparation: | 30 min |
| Marinating/Waiting: | 2 min |
| Cooking: | 30 min |
| Total: | 1 h 2 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 2 cups (500 mL) fish stock
- 1 small onion, chopped
- 1 jasmine teabag
- Juice of 1 lemon
- 3/4 lb. (375 g) large raw shrimp, shelled and deveined, tail on
- Dip
- 1/3 cup chicken bouillon (80 mL chicken bouillo)*
- 2 Tbsp. (30 mL) tamari sauce
- 2 tsp. (10 mL) hoisin sauce
- 2 tsp. (10 mL) cornstarch*
- 1/2 tsp. (2 mL) sesame oil
- 1/2 tsp. (2 mL) sugar
- 1 Tbsp. (15 mL) minced ginger.
Preparation
In a saucepan, bring fish stock to a boil. Add onion and teabag. Lower heat and simmer for 5 minutes. Remove teabag. Add lemon juice and bring to a boil once more.
Add shrimp to saucepan. Cover and remove from heat. Let stand about 2 minutes or until shrimp are pink and opaque. Drain and set aside.
Meanwhile, in a small saucepan, whisk together dip ingredients until smooth. Bring to a boil over medium heat. Cook, stirring occasionally, about 3 minutes or until mixture thickens slightly.
Just before serving, put dip in a small bowl in the centre of a platter and surround with shrimp.
Suggestion
Decorate platter with lemon wedges and sprigs of fresh Italian parsley.Origin: Chinese
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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