Servings: 4-6Hardware: Measuring spoons and cups, a cutting board and knives, a skillet, a zester, a microwave safe plate and bowl, a mixing bowl, a slotted spoon
Time: Prep: 10 minutes Cooking: 10 minutes
- 1 pound 31-35 count shrimp (peeled and cleaned)
- Olive oil for the bottom of the pan
- 2 teaspoons + 1 teaspoon sesame oil
- ¼ cup frozen edamame (soy beans)
- 2 tablespoons water
- Juice and zest from 3 limes (1/4 cup juice)
- 1 cup low sodium chicken stock
- 2 green onions
- 2 cloves garlic
- 1 tablespoon ginger (You can buy ginger in a jar in the Asian section of your market. Not as good as fresh, but more convenient.)
- Pinch red pepper flakes
- 1 ½ tablespoons cornstarch
- 6-8 fresh basil leaves (⅛ cup)
- S&P to taste
- 2 teaspoons of sesame seeds
|Lime Basil Shrimp|
- Chop the onion (even the green part) and garlic. Zest and juice the limes. Chop the ginger. Set aside.
- Place the frozen edamame in a microwave safe bowl with 2 tablespoons of water. Cover them with a microwave safe plate and zap on high for 45 seconds. Drain and set aside.
- Mix 2 teaspoons of the sesame oil, the lime juice, and chicken stock together in the mixing bowl. Add the shrimp and toss to coat.
- Coat the bottom of the skillet in olive oil and add the rest of the sesame oil. Sauté the onions, garlic, and ginger over medium heat for 2 minutes. Stir often.
- Using a slotted spoon to remove them from the marinade, add the shrimp to the pan. Reserve the marinade. Cook the shrimp for 2 minutes or until they just begin to turn pink.
- Mix the cornstarch into the reserved marinade. Stir the cornstarchy marinade, the lime zest, and the pepper flakes into the shrimp. Turn the heat up to allow the mixture to come to a boil. Turn down to a simmer. The sauce should thicken as it cooks. Allow the shrimp to simmer for 2-3 minutes or until they are cooked through. Stir just enough to keep from sticking.
- Remove the shrimp from the heat. Tear the basil leaves and mix them and the edamame into the shrimp.
- S&P to taste. Sprinkle with sesame seeds before serving.