Monday, November 1, 2010
OK, I've got a bunch coming up from the Halloween weekend and first up is a Chinese Shrimp appetizer I came up with on the fly the other night. This makes for a nice little treat with some Asian Slaw. You could make a dinner out of it with a few more Shrimp and some Jasmin rice.
5 16/20 Shrimp peeled and deveined with tail left on
1 Tbls low-sodium Soy Sauce
1 Tbls Plain Rice Wine Vinegar
1 Tbls sliced Red Onions
1 Tsp Sesame Oil
1 pinch Chinese 5-Star Spice ( depends on your taste it is a strong spice)
1 pinch Garlic powder
1 Tbls Olive Oil
Place all ingredients, except Olive Oil, in s mall bowl and let marinade 15 - 30 minutes and drain. Heat a saute pan on medium heat then add Olive Oil. Once the oil is hot add the shrimp and ccok about 2-3 minutes on each side and finish on their back. Then remove from heat. Add about 1/3 cup Asian Slaw in the center of the plate and arrange shrimp around the slaw. Top with toasted Sesame Seeds.
1 Cup chopped Cabbage (I used coleslaw mix in the bag)
1.5 Tbls low fat Mayonnaise
1 Tbls Teriyaki Sauce (World Harbors)
1 Tsp Chinese Mustard
1 Tsp Sugar
.5 Tbls Rice Wine Vinegar
Toss all ingredients in a bowl and refrigerate 1 hour before serving.