Recipe

Shrimp Hoisin Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 8 months ago Easy and quick and oh so tasty, I had to share this concoction I made last night. The colors are bright, the food healthy - serve it up with cilantro basmati rice as shown in photo. You could easily grill or sautee shrimp as well which I had original... More Prep:20m Cook:12m Servings:6	Divalisciou
	sweet peppers shrimp onion garlic hoisin sauce soy sauce quick tasty easy colorful snap peas

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Ingredients

5 jumbo shrimp per person - with shells still on, yet de-veined and cleaned. - Available this way as frozen in bags and per pound in your fish section as the store. (I went with the frozen and pick your own - they are already cleaned, deveined and can easily be thawed quickly in cold water which is what I did) - these shrimp satisfy super-picky people with their freshness - as they are cleaned and frozen basically right on the boat.

1 large red sweet bell pepper

1 large green sweet bell pepper

1 large yellow sweet bell pepper

2 large onions, cut up into large slices/chunks

1-2 cups of shredded/sliced thin cabbage

5 garlic cloves minced - divided into two piles

1 cup or more of snap peas(optional)

1 cup sliced mushrooms (optional)

1/2 cup quick candied walnuts (optional) (recipe posted)

red chili flakes (optional)

***For marinade:

1-2 inches of ginger peeled and sliced thin

1/4 cup of orange juice

2 tablespoons red chili sesame oil (preferred) or olive oil

2 or 3 tablespoons hoisin sauce (available in the Asian section of your grocery store - I prefer Kikkomen' Hoisin Sauce) - really makes the dish!

2 tablespoons of low sodium soy sauce

1/2 of your minced garlic

***For Sauce

1-2 teaspoon sugar

juice from marinade after shrimp have been drained of it.

1/2 + cup water

2 tablespoons cornstarch

2+ tablespoons hoisin sauce

***Cooked rice ready to serve since this dish cooks up quite quickly.

Directions

Take shrimp and quick thaw if frozen in cold water, rinsing water every so often. Once thawed, drain well and pat dry shrimp well with paper towels.

Remove shells and tails if you would like. (don't remove shells if you are going to simply grill)

I would cut up everything so that its ready for stir frying - though it may take extra bowls - but this dish is sooo worth it!

In bowl, make marinade with listed ingedients, and place shrimp in marinade with bowl and allow to marinate for 20 minutes and up to 2 hours for extra full flavor - stir on occasion to ensure all shrimp are covered with marinade.

Make quick candied walnuts (recipe posted) but add a couple of shakes of crushed dried red chili flakes during their cooking for a little and subtle heat to the walnuts.

***To Grill - At this point, you can take shrimp outside to grill or with a little oil and butter in pan and sautee in your skillet, but the following directions is for stir frying with the remaining ingredients.

***To Stir Fry

Get your wok super hot.

While wok is getting hot, cut up your red pepper, rinse your (optional) snap peas and cut up your onions, if you haven't done so already.

Carefully add your wok oil or vegetable oil to the preheated hot wok - 2 tablespoons of oil should do and slowly tilt your wok so that oil bastes the bottom of your wok.

For types of oil, I have used stir fry oil flavored with garlic and ginger and added a little sesame oil to the mix. (but you get excellent results simply using veggie oil, peanut or olive oil)

Carefully add onions and peppers to your wok, since some splattering may occur due to the hot oil. Stir frequently.

Add some salt and pepper and if you would like, some red chili flakes.

Once onions and peppers cook for five minutes, taste test the peppers, they should be still slightly crispy when bitten into.

Take out onions and peppers and set aside.

Saute your mushrooms and snap peas if you are using them, for five minutes or less, then remove and place on top of cooked onions and peppers.

Drain shrimp of its marinade and pour marinade over shredded cabbage.

You will cook the cabbage with the left over marinade AND sauce you made.

Add shrimp to wok - you may need to add a little oil. Be careful, but the shrimp will cook very quickly! Once almost done, remove shrimp and put on top of cooked onions and peppers.

Take shredded cabbage with the marinade and throw into wok and stir.

The heat will easily 'kill' anything naughty from the raw shrimp, since it will easily heat over 200 degrees in your wok or skillet.

Add remaining half of minced garlic.

Cook cabbage till slightly limp (4 minutes or less).

Then add all of the 'sauce' you created and continue to cook until sauce clears a bit and thickens.

Call troops to table, since at this point, you throw everything back into the wok to heat through and serve with rice and your candied walnuts sprinkled on top.

Continue cooking till shrimp are heated through (hey take one out and taste-test it like I did and you'll know you are ready!)

Serve immediately with your rice or other chosen side. I served mine up with my 'basmati oh so nice rice' with extra minced cilantro and minced scallions added at the last moment and stirred into rice just before serving. But this would also go very well over pasta or Chinese noodles. Enjoy!

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