Chili Garlic Shrimp
Today we are going to take a look an easy and quick way to make a mildly spicy and very tasty shrimp dish that can either be a side dish, a great afternoon snack with cold beer, or a light main if served with some ramen or udon style noodles.
It can even be prepared using thawed precooked shrimp, though it is best made using uncooked, peeled shrimp which really takes almost no time at all.
The ingredient portions listed here work for around a pound of shrimp.
2 minced cloves of garlic
1 tablespoon chopped or grated ginger
1 medium diced onion
1 heaping tablespoon chili garlic sauce
1 teaspoon mustard powder
3/4 cup vegetable broth or, if you have it, 3/4 cup of water and 1 teaspoon of Vegeta seasoning
Heat some olive oil in a large saucepan over medium high heat and add the onion, ginger and garlic. Sauté for around 1-2 minutes and then (if uncooked) add the shrimp and chili garlic sauce, mustard powder and sauté stirring constantly for around 2 more minutes.
Add the broth, bring to a boil and reduce heat and simmer for 4-5 minutes or until the shrimp are done to your liking. Shrimp cook very quickly and when they have that classic, pink shrimp look they are done!
If you are using precooked shrimp follow all the steps but do not add the shrimp until the very end and simmer them for only around 2 minutes.
Pour all the saucepan's ingredients in a large serving bowl and, if desired, garnish with some chopped green onion.
(This post was first published on The Left Chapter original blog in April 2017)