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Oriental Shrimp and Dip https://www.metro.ca/userfiles/image/recipes/crevettes-trempette-orientale-2002.jpg PT30M PT30M PT1H02M
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.
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2 cups (500 mL) fish stock 1 small onion, chopped 1 jasmine teabag juice of 1 lemon 340 lb (3/4 g) large raw shrimp, shelled and deveined, tail on
Oriental Shrimp and Dip

Oriental Shrimp and Dip

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  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:30
COOKING
1:02
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    fish stock
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    DOM RESERVE HOT SMOKED FISH OR FISH CAKES

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    FROZEN, 125 - 280 g SELECTED VARIETIES


    PUREPAC WILD ONTARIO PICKEREL FILLETS

    PUREPAC WILD ONTARIO PICKEREL FILLETS

    $12.99 ea.

    FROZEN, 454 g


  • 1
    small onion, chopped
  • 1
    jasmine teabag

  • juice of 1 lemon
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    LEMONS 2 LB CLEMENTINES 2 LB

    LEMONS 2 LB CLEMENTINES 2 LB

    $3.99 ea.

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    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.49 ea.

    454 G PRODUCT OF SOUTH AFRICA


  • 340 lb
    (3/4 g)
    large raw shrimp, shelled and deveined, tail on
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    PACIFIC WHITE SHRIMP SKEWER

    PACIFIC WHITE SHRIMP SKEWER

    $1.99 ea.

    FROZEN, 74 g


    AQUA STAR COOKED WITH SAUCE OR RAW SHRIMP

    AQUA STAR COOKED WITH SAUCE OR RAW SHRIMP

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    FROZEN, 41 - 50 SIZE, 907 g


  • 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)
    corn starch
  • 1/2 tsp.
    (3 mL)
    sesame oil
  • 1/2 tsp.
    (3 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    minced ginger.
Imprimer ma sélection

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.

Source : Metro

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Lactose-free recipes

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