About This Recipe:
This recipe is all about the sauce, and it can be used on any type of seafood, vegetable, or meat. If you like the sweet and tangy flavor of Chinese Kung Pao or sesame chicken, you will love this equally sticky, and yummy sauce. It’s basically the Asian version of BBQ sauce (with a little bit of heat!) I like to serve this as a little rice bowl with jasmine rice, roasted broccoli, and of course, plenty of shrimp and sauce. This dish is definitely Asian fusion at it’s finest- and in under 30 minutes!
Enjoy!
Ingredients (4 servings)
-1.25 lbs large shrimp
-2 scallions, finely sliced
-Sesame seeds, for garnishing
–Optional sides: roasted broccoli and jasmine rice
-Vegetabl oil
-Salt and pepper
Honey Garlic Sauce
-2 tbls butter
-6 garlic cloves, minced
-1/4 cup honey
-1/2 cup water
-2 tbls soy sauce
-1 tbl rice wine vinegar
-1 tbl garlic chili sauce
Instructions (25 minutes)
1. In a small sauce pot over medium high heat, melt the butter and cook the garlic for 2-3 minutes until lightly browned. Add in the rest of the sauce ingredients and bring to a boil. Reduce for about 5 minutes until the sauce thickens.
2. While the sauce is reducing, heat up a tbl of vegetable oil in a large pan over medium heat, and sear the shrimp for 2 minutes per side until fully cooked.
3. Add the sauce to the pan and coat the shrimp. Garnish with the scallions and sesame seeds, and serve with rice and broccoli.
The Corporate Cookbook 