Tuesday, September 4, 2007

Chili-Glazed Shrimp with Rice Noodles and Sugar Snap Peas

Mr. Pleasant and I love our shrimp. Mind you, it took me a while to come around to the idea of eating the little buggers, but I'm a convert. Mr. Pleasant does a mean stir-fry over rice, but I thought we could shake things up a bit. So, without further ado, here is the recipe!

Chili-Glazed Shrimp
adapted from cookinglight.com

teaspoons dark sesame oil
teaspoon bottled minced garlic 1 1/2 pounds large shrimp, peeled and deveined
cup thinly sliced green onions 1 tablespoon low-sodium soy sauce 1 tablespoon honey
1/2 Tbs chili sauce
Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add garlic and shrimp, and stir-fry 1 minute. Add the onions, soy sauce, honey, and chili sauce; stir-fry 1 minute or until shrimp are done (they cook really fast, careful not to overcook them!) Serve over rice noodles and with sugar snap peas.

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