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Asian/Hawaiin | |
| 1/4 cup low-sodium soy sauce 1 tablespoon chopped fresh chives 1 tablespoon honey 1 teaspoon curry powder 4 cloves garlic, chopped 1 1/2 pounds extra-large shrimp, deveined, tail on 3 tablespoons canola oil 1 tablespoon chopped fresh cilantro, for garnish, optional | |
| Add the soy sauce, chives, honey, curry powder and garlic to a small pot. Heat over low heat just to a simmer. Remove from the heat and chill in an ice bath. Combine the cooled marinade and the shrimp in a large bowl and toss to coat. Cover and let marinate for at least 10 minutes or up to 1 hour. Strain the shrimp and discard the marinade. Heat a large skillet over high heat. Once the skillet is super-hot, add the canola oil and then the shrimp; cook until the shrimp are pink and nicely-browned at the edges, 2 to 3 minutes per side. Transfer the shrimp to a serving dish and garnish with cilantro if desired. Serve immediately | |
Unrated | |
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