It may come across as though all I do is sit on my duff and eat cake everyday. This is only three quarters true. I do indeed eat cake everyday…and I am quite fond of sitting…okay so it’s entirely true. But at least some credit must be given to the fact that I make said cake from scratch, therefore cutting significantly into my sitting-while-cake-eating time. I imagine a futuristic utopia where I’ll be able to picture a freshly baked and buttercream-slathered cake in my mind and it will instantly appear. Call me when that happens. You know where to find me.
Until then, I promise balance. Delicious, pure, and wholesome food to offset the decadence of my previous pumpkin spice layer cake festival. As tempting as it was to consider pumpkin cake at least two servings of vegetables, I’ve come to terms with the reality: it only counts as one. And cream cheese frosting…well…that’s in a food class system of its own, next to pound cake and angels and rainbows.
Today I’d like to invite you over for a wildly flavorful, healthy meal that takes all of fifteen minutes to prepare. I’m being generous with the fifteen minute marker, too; the recipe is closer to ten minutes, but I don’t like to feel rushed and neither should you.
The thing about this dish is this: it’s a triumph. I’ve spent years trying to create authentic dishes that truly delight taste buds in the same way as the rich, saucy ones you’d find at your favorite Asian restaurant. The difference being that you’ll dine in the comfort of your own home and not end the meal with upwards of two quarts of peanut oil swirling in your belly, and the tingling of a salt scrub on your tongue. Though I’ll admit that sometimes that’s all you really need in life.
This, my friends, is Shrimp with Spicy Garlic Sauce. Its flavors are deep, caramelized, and roasted, sweet yet hot and zesty from chili sauce and fresh ginger. Sharp and garlicky in all the most delectable, savory ways.
Let’s get started, shall we?
Shrimp with Spicy Garlic Sauce
Smash the garlic cloves by slamming the heel of your hand against the flat side of a knife placed over the garlic. This will make removing the skin much much easier.
Now mince them as finely as possible. Next, grate your peeled ginger using a microplane or the small grates of a hand grater.
Add the garlic and ginger to a small mixing bowl or a glass measuring cup along with all the other sauce ingredients. Whisk to combine.
Now pour this mixture into a small saucepan over medium heat and bring it to a gentle boil. You want the garlic to mellow a bit with cooking.
Let the mixture simmer for a few minutes and it should thicken. If it’s not glossy and thick enough to coat the back of a spoon, add another teaspoon of cornstarch dissolved in cool water. In general, the ratio of cornstarch to water is 1:2.
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar
- 3 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1 tablespoon sesame oil
- 2 teaspoons chili sauce (I recommend Sambal Oelek)
- 2 teaspoons cornstarch, dissolved in 4 teaspoons cold water
- 1 ½ pounds uncooked large shrimp
- 6 cups fresh green beans, trimmed
- 2 tablespoons toasted sesame seeds, for garnish
- Make the sauce: In a small sauce pan, combine the soy sauce, rice wine vinegar, sugar, garlic, ginger, sesame oil, and chili sauce. Bring to a boil over medium heat, stirring constantly, then reduce the heat and let simmer for 2 minutes. Stir in the dissolved cornstarch and stir, letting the mixture return to a simmer until it has become glossy and thick enough to coat the back of a spoon, about 1 minute.
- In a large pot, fitted with a steamer basket set over simmering water, steam the green beans and shrimp until the beans are tender and the shrimp have turned an opaque shade of pink. Place the green beans and shrimp in a large bowl and pour the sauce on top, tossing to combine. Add the sesame seeds and stir to coat. Serve immediately.
Nutrition Information: Calories 217, Fat 7g, Carb 17g, Fiber 6g, Sugars 3g, Protein 23g